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Started By
Message
re: Crawfish Etoufee questions
Posted on 8/9/24 at 4:16 pm to GusMcRae
Posted on 8/9/24 at 4:16 pm to GusMcRae
quote:
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.
This is exactly how I make mine. 
2
Posted on 8/9/24 at 9:23 pm to Gris Gris
quote:
I watched a video the other day with chef in the Louisiana Cookin' test kitchen.
Another cooking channel added to my list.
Posted on 8/10/24 at 7:17 am to Uhtred
Ah, a man wise in the ways of science!
Posted on 8/10/24 at 8:19 am to TomballTiger
quote:
I have tried most of the stuff here but the Beurre Manie and the crab boil. I intend to use both next time.
Sounds like a plan. I’m going to try the crab boil twist, too. Could be a perfect enhancement.
Posted on 8/10/24 at 8:51 am to GusMcRae
I’ve been using a blonde roux for years. I’ll try your method next time.
Posted on 8/10/24 at 10:52 am to Uhtred
quote:
no roux
How most people in Bayou Lafourche make it
Posted on 8/10/24 at 2:28 pm to deeprig9
Can yall give me some ratios per pound of crawfish meat?
I'm going to give it a go tomorrow. I have my pound ($15.78) of Riceland crawfish meat, four servings I figure. It's just me and wife eating it.
How much butter?
How much onion?
How much celery?
How much green bell?
How much flour?
How much stock?
I'm going to give it a go tomorrow. I have my pound ($15.78) of Riceland crawfish meat, four servings I figure. It's just me and wife eating it.
How much butter?
How much onion?
How much celery?
How much green bell?
How much flour?
How much stock?
Posted on 8/10/24 at 3:09 pm to deeprig9
2 cups fine diced onion
1/4 cup each fine diced celery and bell pepper
4 toes mined garlic
2 sticks of the best butter you can find
Use 1 stick for a blonde roux
Mount the other stick into the
dish toward the last 5 minutes
of preparation time
Salt, red and black pepper (fav Cajun seasoning)
3 T +/- flour
1/2 to 2/3’s cup water (washout your crawfish bag)
2 T each minced flat leaf parsley and green onion at the end
1/4 cup each fine diced celery and bell pepper
4 toes mined garlic
2 sticks of the best butter you can find
Use 1 stick for a blonde roux
Mount the other stick into the
dish toward the last 5 minutes
of preparation time
Salt, red and black pepper (fav Cajun seasoning)
3 T +/- flour
1/2 to 2/3’s cup water (washout your crawfish bag)
2 T each minced flat leaf parsley and green onion at the end
This post was edited on 8/10/24 at 3:24 pm
Posted on 8/11/24 at 7:42 am to OTIS2
This seems reasonable, although I might up the celery and BP to a half cup.
I ain’t gonna lie though… I most often get a tub of Guidry’s Fresh Cuts and would use about 1/2 a tub, so whatever ratio is in there.
I ain’t gonna lie though… I most often get a tub of Guidry’s Fresh Cuts and would use about 1/2 a tub, so whatever ratio is in there.
Posted on 8/11/24 at 8:17 pm to GusMcRae
Thanks everybody for the advice. The Etoufee turned out great, even the kid ate a little. I was way too stressed about cooking this. I wish I had taken more pics through the process. These are the only 3 pics I snapped.
I used a combination of my deceased aunt's recipe and Cajun Ninja.
Edit to add- that last picture is from my wife's phone, she must have used some kind of Matrix filter to make it look like the green onion garnish is hovering over the food.
I used a combination of my deceased aunt's recipe and Cajun Ninja.
Edit to add- that last picture is from my wife's phone, she must have used some kind of Matrix filter to make it look like the green onion garnish is hovering over the food.
This post was edited on 8/11/24 at 10:52 pm
Posted on 8/11/24 at 8:29 pm to GusMcRae
I would use yellow and/or red bell peppers plus add half of a half teaspoon of thyme and celery seeds, a pinch of oregano and two bay leaves.
Also jazz up your rice. Watch Frank Brigsten prepare rice on his establishment website or youtube.
Also jazz up your rice. Watch Frank Brigsten prepare rice on his establishment website or youtube.
This post was edited on 8/11/24 at 8:31 pm
Posted on 8/11/24 at 10:55 pm to ErikGordan
quote:
Also jazz up your rice.
Posted on 8/12/24 at 10:07 am to deeprig9
It looks fantastic. I really like the color.
Posted on 8/12/24 at 10:39 am to deeprig9
Looks delicious!
I'm not a fan of all the suggested herbs in my crawfish etouffee. I don't think it's needs those flavors and, in fact, I think they might bury the intended flavor, but that's me!
I'm not a fan of all the suggested herbs in my crawfish etouffee. I don't think it's needs those flavors and, in fact, I think they might bury the intended flavor, but that's me!
Posted on 8/12/24 at 11:47 am to deeprig9
Key to a great Etouffee is butter, butter and more butter!! Use a lot of Kerry Gold at the end, then serve.
Note: Once your seafood stock- Crawfish/Shrimp stock is in, just put a small amount of light roux not to overpower the stew, and it will help thicken the sauce a bit, then cook down, then add butter, put tails in for about 5 minutes, then add more butter. Then, onion tops and serve over rice.
Butter, butter, butter!!!
Note: Once your seafood stock- Crawfish/Shrimp stock is in, just put a small amount of light roux not to overpower the stew, and it will help thicken the sauce a bit, then cook down, then add butter, put tails in for about 5 minutes, then add more butter. Then, onion tops and serve over rice.
Butter, butter, butter!!!
Posted on 8/12/24 at 12:13 pm to Dubaitiger
I think I read you saying they are importing LA crawfish to the mideast now and making crawfish farms in the desert. What are the prices like out there? Also, how does popeye's in UAE compare to USA? I visited over ten years ago and popeyes were everywhere but I never ate at one, I can get that at home.
Posted on 8/12/24 at 2:45 pm to GusMcRae
Make a roux....Make a stew.
Posted on 8/20/24 at 12:19 pm to deeprig9
I made Cajun Ninja's version with a few changes. I didn't simmer the crawfish for 20 minutes like he does. I thought that might be too long. I'm not a big fan of Cajun seasonings. I used Morton's Nature's Seasoning instead and some other spices. I had 2 lbs of Riceland crawfish from Wally World. I like that brand. Good amount of juices in the pack and plenty of crawfish. I haven't made etouffee in ages and this was delicious. I wish I'd made more of it.
Posted on 8/20/24 at 12:37 pm to SUB
quote:
Use a good seafood stock.
Key ingredient for me. I make my own shrimp stock from peeled shells, crawfish stock from the heads of crawfish I've boiled and you just have to be aware that stock will be pretty salty and spicy, but so damn good.
I also save oyster liquor when I shuck fresh oysters.
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