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1
Posted on 8/2/24 at 4:22 pm to Norla
quote:
worked with a guy 20 years ago that won several Etouffee cookoffs and his secret was adding cream of mushroom to it.
Golden mushroom. It makes it better.
Posted on 8/2/24 at 4:34 pm to Got Blaze
That lobster base is a great product. Always have it on hand.
This is probably sacrilegious, but I add a small dollop of Mexican Crema. It smooths out the sauce nicely.
This is probably sacrilegious, but I add a small dollop of Mexican Crema. It smooths out the sauce nicely.
Posted on 8/2/24 at 5:01 pm to VoodooVibes
quote:
Thats a great channel!
I agree. I only discovered it this week.
Posted on 8/2/24 at 7:19 pm to Got Blaze
How much of that there lobster base do you use in a 2 pound crawfish etoufee?
Posted on 8/2/24 at 7:59 pm to SUB
quote:
I can't speak for him, but when I'm making a butter roux, it is not clarified.
It is so interesting to me to see how different people are. I always use clarified butter for a roux and sometimes ghee depending on the dish. I didn't start cooking SELA dishes until I was in my 40s and the clarified butter roux is a leftover from learning to cook in a commercial French kitchen. It does give you more margin for error which isn't as important for a light roux.
Others have answered the stock question, chicken stock will work but crawfish or seafood stock will build more flavor in the correct profile.
Honestly, someone should never listen to me if you are planning to impress SELA folks with etouffee I like to bake it on top of fish filets and find fried catfish to be an abomination that overpowers the delicate flavors of crawfish.
Posted on 8/2/24 at 8:38 pm to Obtuse1
SELA folks can't even impress each other regarding the "right" way to do anything, I've observed, and I admire that. It's the amalgamation of methods I come here for. My momma did this, my grandaddy did something else, and so forth.
One of the videos I saw today on etoufee, the chef was very clear that etoufee is just the gravy. You are making cajun/creole gravy. Whatever protein you put in there at the end determines whether it is a crawfish or shrimp or red snapper etoufee. I had never thought about it like that before, I had always thought it was some very specific recipe for crawfish.
One of the videos I saw today on etoufee, the chef was very clear that etoufee is just the gravy. You are making cajun/creole gravy. Whatever protein you put in there at the end determines whether it is a crawfish or shrimp or red snapper etoufee. I had never thought about it like that before, I had always thought it was some very specific recipe for crawfish.
Posted on 8/2/24 at 10:16 pm to deeprig9
quote:
How much of that there lobster base do you use in a 2 pound crawfish etoufee?
I make a cup of the base broth according to instructions and I don't usually use it all. The packs I can get of crawfish are 12 ounces. Sometimes I cook one, sometimes two. A cup is enough for what I do for either amount.
I just eyeball it. I make a small roux, with about a half a stick of butter and some Wondra, and add the broth till I get the consistency I want.
Posted on 8/3/24 at 8:15 am to deeprig9
quote:
One of the videos I saw today on etoufee, the chef was very clear that etoufee is just the gravy. You are making cajun/creole gravy. Whatever protein you put in there at the end determines whether it is a crawfish or shrimp or red snapper etoufee.
This is true. Crawfish is by far the most common, but its just a way of cooking. It means smothered.
I think most people have touched on the main bits. Roux dark blond ish depending on your preference, but def don't go too dark. Oil is kind of a matter of preference, but i usually go with butter for etoufee. Clarified is probably superior but I'm lazy. Trinity, garlic, as one should. Stock is in nearly all cases drastically superior to water. Crawfish stock if possible, seafood if not. Veggie or Chicken would work. pork, beef, lamb I don't think I'd use. I am a stock fiend, I keep all my bones and trimmings in the freezer so I can make homemade stock at will. I also keep a couple types of better than boullion on hand in case of emergency.
I'm mostly self taught so most of my recipes are sort of a blend of various family, friends and online/TV/whatever sources. The first few etoufee recipes I ever made were with cream of mushroom. I realize now that basically the recipe I followed used that in place of roux. If you're in a bind for time or just a travesty in the kitchen it definitely works and can help if you have no stock and only add water. Its kind of sacreligious, but as long as it's good when it's done it's good enough for me.
Posted on 8/3/24 at 11:36 am to deeprig9
quote:
Sweat out the Trinity.
I prefer slightly caramelizing the onions first. Once you get it there, then add the celery and bell peppers.
If you do all at once, the water in the green veggies will saturate the onions and prevent caramelization.
Posted on 8/3/24 at 7:49 pm to DR93Berlin
quote:Never
Add a little water,
Posted on 8/4/24 at 8:46 am to deeprig9
Skip the roux completely, isn’t needed and ruins the taste with crawfish.
Posted on 8/4/24 at 1:56 pm to deeprig9
I add rotel and a little heavy whipping cream
Posted on 8/5/24 at 11:15 pm to deeprig9
If you use tails from a leftover boil, save the shells and make a stick from them along with leftover onions garlic and celery. Greatest etoufee. Works with crab or shrimp boil leftovers in seafood gumbo as well.
Posted on 8/6/24 at 8:10 am to deeprig9
Make a good seafood stock. A bad/weak stock will kill the dish.
I use my stock in the etouffee and I cook the rice in the stock instead of water.
I use my stock in the etouffee and I cook the rice in the stock instead of water.
Posted on 8/6/24 at 8:11 am to Willie Stroker
quote:
I prefer slightly caramelizing the onions first. Once you get it there, then add the celery and bell peppers.
If you do all at once, the water in the green veggies will saturate the onions and prevent caramelization.
I do this too. Not a big fan of sweated onions with no color.
Posted on 8/6/24 at 9:23 am to Obtuse1
quote:
Creole
quote:Pretty sure our family tradition was this. I hate tomatoes but love a red Étouffée .
tomatoes
Posted on 8/6/24 at 9:44 am to lsuson
quote:
I add rotel and a little heavy whipping cream
Posted on 8/6/24 at 12:32 pm to deeprig9
quote:
One of the videos I saw today on etoufee, the chef was very clear that etoufee is just the gravy. You are making cajun/creole gravy. Whatever protein you put in there at the end determines whether it is a crawfish or shrimp or red snapper etoufee. I had never thought about it like that before, I had always thought it was some very specific recipe for crawfish.
Anytime I introduce someone to my shrimp etouffee, I describe it as a cajun shrimp gravy to eat over rice.
Posted on 8/6/24 at 1:13 pm to BIG Texan
quote:
Skip the roux completely, isn’t needed and ruins the taste with crawfish.
Disagree, but you don't need a lot of roux.
Butter roux/ pretty blonde I don't darken it much at all.
For the love of God put the crawfish fat in with the crawfish.
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