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Posted on 12/31/23 at 8:57 am to GeauxldMember
Thank you so much for the pics, beautiful outcome! We always cook the trinity down, separate from the roux, just a preference. The traditional way seems to be to cook the veggies and then "make a roux" with them. Unorthodox in my upbringing. Gorgeous etouffee, enjoy and Happy 2024, to all!
Posted on 12/31/23 at 9:24 am to liz18lsu
quote:you'd probably add beef stock :p
liz18lsu
Posted on 12/31/23 at 2:31 pm to GeauxldMember
Just curious, what kind of stock did you use and how much?
Posted on 12/31/23 at 10:48 pm to MorbidTheClown
I was always taught to simmer the stock/roux for about 30 minutes and then add the crawfish, heating it on the fire for no more than about 5 minutes without really bringing to a simmer again. Then turn the heat off and let it sit 15-20 minutes. My dad and grandparents always claimed the crawfish would be rubbery and chewy if you cooked them too long.
Posted on 1/1/24 at 12:10 am to GasMan
They shrink up on too much cooking...5 to 10 minutes is all one should cook the dish after adding the crawfish.
Posted on 12/7/24 at 9:54 am to Walt OReilly
Bumped for your viewing pleasure
Posted on 12/7/24 at 1:32 pm to GeauxldMember
That is restaurant quality, son!
Helluva job!
Helluva job!
Posted on 12/8/24 at 11:02 am to ratman2233
I followed Cajun Ninja's version last night with a few changes. I put green onions and fresh parsley in with the other vegetables to saute and then also used both as a garnish. I didn't have seafood stock and he uses water in his, so I did the same. I was concerned about flavor, but the crawfish were good and juicy. I switched up the seasonings a bit. Turned out delicious!
Posted on 12/8/24 at 2:10 pm to TCO
It is a nice pot. Screw those me metal knobs for the lids. I have a staub one with a metal knob and burn the crap out of my hand every so often. I prefer the nylon knob that is on my other Dutch ovens.
Fantastic looking dinner and write up.
Fantastic looking dinner and write up.
Posted on 12/8/24 at 4:54 pm to GeauxldMember
nice looking stew!
Posted on 12/8/24 at 5:12 pm to Maillard
quote:
Screw those me metal knobs for the lids. I have a staub one with a metal knob and burn the crap out of my hand every so often.
I have a Enamel Dutch oven with a metal knob and when I use it, I just leave a pot holder on top so I don’t ever forget
Making an etouffee for NYE for my wife’s dad and brothers. I’ll bring a couple pounds of crawfish and supplement with shrimp if necessary. Looking forward to it.
Posted on 12/8/24 at 6:05 pm to GeauxldMember
Such a good dish and seems pretty simple but timing is everything with roux, veggies and crawfish. Looks great!
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