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Started By
Message
1
Posted on 8/6/24 at 1:41 pm to AlxTgr
quote:
hepatopancreas
Thanks Alton
Posted on 8/6/24 at 1:42 pm to heatom2
Posted on 8/6/24 at 5:08 pm to BhamTigah
quote:my etouffee has flour. My wife’s very very Cajun family doesn’t use flour in their gravies.
You are making cajun/creole gravy.
Posted on 8/7/24 at 9:30 am to Gris Gris
quote:
Thats a great channel!
I agree. I only discovered it this week.
oh boy! another channel to get lost in.
Although his roast beef po-boy recipe calls for tomato paste. Is that a normal thing?
Posted on 8/7/24 at 9:41 am to tigerfoot
quote:Ours never did either.
My wife’s very very Cajun family doesn’t use flour in their gravies.
Posted on 8/7/24 at 10:02 am to MorbidTheClown
quote:
tomato paste.
It adds great flavor without being prevalent. I use it a lot.
Posted on 8/7/24 at 10:10 am to glassman
actually had no idea how it was made. Never considered there was tomato paste in roast beef gravy.
Posted on 8/7/24 at 10:13 am to BIG Texan
quote:
Skip the roux completely, isn’t needed and ruins the taste with crawfish.
Purists will say that etouffe has no roux.
Posted on 8/7/24 at 10:31 am to deeprig9
I’ll open a can of worms, but the original and thus traditional crawfish etouffe came from Breaux Bridge and had no roux.
LINK
It’s basically butter, crawfish fat, and trinity. Unless you have had a recent crawfish boil, it’s kinda hard (impossible) to find crawfish “fat”. What little you get in a package of tails is fairly negligible.
To overcome that, I use a Beure Manie, which is flour dissolved/whisked into softened butter. I’ll add dollops at a time towards the end of my sautéing trinity, until I achieve the consistency I want.
The Beure Manie will thicken the etouffe a bit and give the sauce kind of a sheen.
People want to over-complicate the dish to make themselves feel like they are doing something, but it’s truly a very simple dish.
Fresh tails is the most important component. When I lived in Broussard, I could find fresh tails (never frozen) at some stores in the spring. Billeaud’s would have them at the register in an ice chest.
With all that being said, everyone is going to have their own versions.
Bon Appetite!
LINK
LINK
It’s basically butter, crawfish fat, and trinity. Unless you have had a recent crawfish boil, it’s kinda hard (impossible) to find crawfish “fat”. What little you get in a package of tails is fairly negligible.
To overcome that, I use a Beure Manie, which is flour dissolved/whisked into softened butter. I’ll add dollops at a time towards the end of my sautéing trinity, until I achieve the consistency I want.
The Beure Manie will thicken the etouffe a bit and give the sauce kind of a sheen.
People want to over-complicate the dish to make themselves feel like they are doing something, but it’s truly a very simple dish.
Fresh tails is the most important component. When I lived in Broussard, I could find fresh tails (never frozen) at some stores in the spring. Billeaud’s would have them at the register in an ice chest.
With all that being said, everyone is going to have their own versions.
Bon Appetite!
LINK
This post was edited on 8/7/24 at 10:34 am
Posted on 8/7/24 at 11:07 am to GusMcRae
quote:
traditional crawfish etouffe came from Breaux Bridge and had no roux.
quote:
Beure Manie, which is flour dissolved/whisked into softened butter.
I wonder what that turns into when heated?
Posted on 8/7/24 at 11:17 am to BMoney
quote:
I wonder what that turns into when heated?
It's a classic French last minute thickener. It just slighty thickens any sauce.
Posted on 8/7/24 at 11:36 am to BMoney
I know you’re being a smart arse, but it not roux. If you read the second link it says specifically it’s not a roux.
“Beurre manié is similar to, but should not be confused with, a roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and flour but is cooked before use.[2]
Beurre manié is also used as a finishing step for sauces, imparting a smooth, shiny texture prior to service.”
“Beurre manié is similar to, but should not be confused with, a roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and flour but is cooked before use.[2]
Beurre manié is also used as a finishing step for sauces, imparting a smooth, shiny texture prior to service.”
Posted on 8/8/24 at 8:13 am to GusMcRae
Crawfish. Butter. Trinity. Seafood stock. And a little flour.
Posted on 8/8/24 at 8:29 am to TBoy@LSU
Bingo!
Posted on 8/8/24 at 8:38 am to deeprig9
I learned using Emerils recipe, I like it, it does have tomatoes. Once learning I will modify it, but I do that with most recipes, but as is it is tasty.
Posted on 8/8/24 at 11:55 am to armsdealer
This is a great thread. I have spent a lot of time over the years working with this recipe. I have tried most of the stuff here but the Beurre Manie and the crab boil. I intend to use both next time. the buerre technique looks really great and versatile. Think all these versions have their own merit. i have made good versions with and without roux, and all the other stuff like golden mushroom. I think they all are good its just a preference to me.
Posted on 8/8/24 at 12:47 pm to Obtuse1
quote:
and
tomatoes
For shame
Posted on 8/9/24 at 12:42 pm to GusMcRae
quote:
Purists will say that etouffe has no roux.
And they are correct
Posted on 8/9/24 at 2:50 pm to GusMcRae
I have a copy of my aunt's recipe card and it also does not make a roux. The trinity is cooked in the butter, then when done, the flour is stirred in.
Also, hers does not use any stock, just water! And lots of hot sauce and file`.
Also, hers does not use any stock, just water! And lots of hot sauce and file`.
This post was edited on 8/9/24 at 2:52 pm
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