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Started By
Message
re: Crawfish Etoufee questions
Posted on 8/21/24 at 10:34 am to gumbo2176
Posted on 8/21/24 at 10:34 am to gumbo2176
quote:
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.
It is liquid gold! And yes, I don’t have to add much salt or spices when I go this route.
0
Posted on 8/21/24 at 12:31 pm to deeprig9
Melt 1 stick salted butter, sweat down trinityfor 30 min, add 1-2 T tomato paste for color, cook for 2-3 min, add 1 can regular Rotel tomatoes, add 1/3-1/2 c flour and mix well for 5-7 min being careful to stir all the time on med lo heat, add about 3-4 cups ver hot water slowly and bring everything together to the thickness you want, add 1 T Tony’s Cajun seasoning and 1 t coarse black pepper, add bay leaves and simmer 10 min, taste and add salt if needed, then juice of 1/2 small lemon, then add 1-2 lb frozen tails and turn off heat, add chopped tops of 1 bunch green onion. Serve w white rice
Posted on 8/21/24 at 4:11 pm to DR93Berlin
quote:
Mine has a butter roux. Golden brown
This!
Posted on 8/21/24 at 4:13 pm to ragincajun03
quote:
one secret ingredient
quote:
Half a cap to a full cap of liquid crab boil
That isn't particular to this dish. Sneak it in any other similar type dishes, not just seafood and enjoy.
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