crawfish etouffee

Unknown · October 2008

Anybody got any good recipes for crawfish etouffee? I had some when I was down south and loved it. I know nothing about cooking crawfish but figured I would do it in a dutch oven and use some Tony Chachere's Creole seasoning. Thanks for any help.

Celtic Wolf · October 2008

Everything you ever wanted to know about Cajun and Creole recipes.

Little Steven · October 2008

Hoss450,

The only thing that is difficult about etouffe is the roux. I don't think that trying to do it on the egg would work out. The roux requires fixed temperature and constant stirring or it will burn. You could make the roux on the stove, reheat it in the egg, add the trinity and the mudbugs but it is a very short cook once the roux is hot.

Steve

pyro · October 2008

Crawfish Etoufee

1 green bell pepper, chopped

1 medium onion, chopped

2 cloves garlic, chopped (optional)

splash of white wine (optional)

salt/pepper to taste

2 ˆ 10 oz cans of cream of mushroom soup, reduced fat is ok.

1 pound of peeled crawfish tails (if purchased frozen, thaw them first)

sautee bell pepper, garlic, and onion, til onions are clear

stir in soup, crawfish tails, white wine;

add salt / pepper to taste

simmer on low heat, stir occasionally to prevent any sticking to pan

serve over cooked rice

add Tobasco for added flavor/spice

this will provide approx ?four? modest servings

Note: Crawfish tails can be purchased in pre-packaged 1# vacuum sealed, frozen packages

Note: Once the crawfish tails are thawed the package will contain the tails and some water. I drain off ≤ of the water and discard it, only using the tails and a small portion of the water for cooking. ** If you use the white wine, you do not need any of the water**

Frank from Houma · October 2008

Actually I finally got up the nerve and did one this morning on my small. It was pretty easy - started with the dome around 400 and it took about 30 minutes to get it to the color I wanted. Will post later - chicken, oyster and andoille gumbo.

Little Steven · October 2008

Frank,

How did you stabilize the heat? Limited amount of lump? I have always wanted to try but I just couldn't see the heat not going through the roof. Look forward to the pics.

Steve

Frank from Houma · October 2008

I was also concerned. But it really was easier than doing it on the stove. This was my first time trying a roux. I didn't have to stir near as much - seems like it was browing throughout the roux instead of just on the bottom. I would open the lid every 4-5 minutes and stir.

Getting started with oil

Added the flour

About 30 minutes later

Added the seasoning

15 more minutes

Little Steven · October 2008

Frank,

Beautiful. Not at all what I would have expected. Off to get some mudbugs.

Steve

Kew_el_steve · October 2008

Roux is really easy...and it doesn't need to be stirred constantly...try this method...this is from Emeril.

Roux is equal amounts of oil, or fat, and flour. I use EVOO.

Put equal amounts of EVOO and flour in to a Pyrex baking dish. Mix together so there are no lumps. Put in to a preheated oven at 325-350*. Give a quick stir every 15 minutes. Should be about the color of an old penny in about 1-1/4 hour or so. I usually let cool in the fridge and then spoon in to my Gumbo or whatever. Easy.

AZRP · October 2008

Where does one purchase the frozen bugs? -RP

Kew_el_steve · November 2008

If frozen bugs aren't available in local seafood outlets or supermarkets, substitute big shrimp. In season, here in Florida, they are everywhere, live, iced, frozen, whatever. People even sell them out of the back of their pickup trucks...never been that adventurous to try that myself, tho. :woohoo:

crawfish etouffee

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