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Laissez les bon temps rouler

Village Idiot
Village Idiot Posts: 6,959
edited November -0001 in EggHead Forum
Ain't that right, Celeste ?

My bride is still out of town, so since she's allergic to all shellfish (and she assumes crawfish), I decided to make Crawfish Etouffee from frozen tails I had from a crawfish boil last year.

Etouffee is historically Creole, but I think of it as Cajun since it incorporates the holy trinity.

Here are the ingredients.

etouffee1.jpg

I will admit, during the saute and making of the roux, I did it on the stove, but then simmered on the Egg.

etouffee2.jpg

Here it is plated and ready to eat.

etouffee3.jpg

Close up

etouffee4.jpg


Since it was just me, I made way more than I could eat. But etoufee, is even better after it's cooled, then warmed up again, because all of the ingredients have time to blend together.

P.S. The tequila is out, because I'm in training for the Texas Eggfest. :laugh:
__________________________________________

Dripping Springs, Texas.
Just west of Austintatious


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Comments

  • Little Steven
    Little Steven Posts: 28,817
    Gary,

    One of my favourite meals, if not the top! Frank from Houma does his roux on the egg and says he prefers it to the stove. Eggcellent!

    Steve

    Steve 

    Caledon, ON

     

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  • WWSis
    WWSis Posts: 1,448
    Gary, looks beautiful and sounds wonderful! Easy on that t'killya! :laugh:
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  • Village Idiot
    Village Idiot Posts: 6,959
    Mercí, mon ami. :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Bacchus
    Bacchus Posts: 6,019
    Looks great. No revolver out tonight?
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  • cookn biker
    cookn biker Posts: 13,407
    Looking good Gary!! Are you going to cook that for me at the fest? :):)
    I'm in training too. :laugh: :)
    13 days till I hit the road!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • ray356
    ray356 Posts: 26
    Really looks good - any chance you might share the recipe?
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  • Village Idiot
    Village Idiot Posts: 6,959
    Enjoy.

    2 lbs. Crawfish
    ¼ lb. Butter, 1 stick
    1 cup Onion , finely diced
    ½ cup Celery, diced
    ½ cup Bell pepper, green, diced
    ½ cup Bell pepper, red, diced
    2 Bay leaves
    ½ cup Tomatoes , coarsly chopped, squeeze out seeds & juice
    2-3 cloves Garlic, finely chopped
    2 tablespoons Tomato Paste
    1 cup Flour
    ½ cup Parsley, finely chopped
    1 oz. Sherry
    1 cup Onions, green, sliced
    8 cups stock, fish, crawfish or 4C chicken stk + 4C Water
    Salt
    Pepper
    Cayenne pepper
    Tabasco hot sauce


    Melt butter
    Add onion, bell peppers, celery, bay leaves, tomato and garlic
    Saute 5 to 7 minutes
    Add flour, stir constantly to make roux, about 1 minute.
    Add crawfish
    Add tomato paste. Stir about 5 minutes.
    Add about 5 C stock, slowly. Look for soft consistency.
    Bring to boil. Add salt.
    Simmer about 30 minutes, stir occasionally. Add stock when needed.
    Taste test – add salt, pepper, cayenne.
    Add sherry, parsley, & green onions. Cook 5 minutes

    Serves 8-12 people, or 6 hungry people.

    Best when heated, cooled, then reheated, so the flavors will blend.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Village Idiot
    Village Idiot Posts: 6,959
    cookn biker wrote:
    Are you going to cook that for me at the fest? :):)

    Huh? I thought you were cooking for ME !!! :angry:
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    It looks delicious, Gary. Nice color and texture too. Enjoy your tequila!

    Faith
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • Village Idiot
    Village Idiot Posts: 6,959
    Thanks Faith. What's even better, it'll taste better tomorrow ... (not the tequila). :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Village Idiot
    Village Idiot Posts: 6,959
    WWSis wrote:
    G Easy on that t'killya! :laugh:

    Nope. Can't have somebody like Molly drinking me under the table. Texas Pride, you know. :P
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Village Idiot
    Village Idiot Posts: 6,959
    :laugh: No revolver in the picture tonight. I buried it with the body so they couldn't trace it. :laugh: :laugh:
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Beli
    Beli Posts: 10,751
    Gary looks like you are in the best shape & condition for Texas...We must have a few of those.....now that Etouffee looks just great!!!!! My kind of taste
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  • Village Idiot
    Village Idiot Posts: 6,959
    I am looking forward to Austin. I have a present for you, my friend. :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • mkc
    mkc Posts: 544
    I just got done eating, and now I'm hungry again! Thanks for posting the recipe!

    -M
    Egging in Crossville, TN
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  • Village Idiot
    Village Idiot Posts: 6,959
    Thanks, Michelle. I hope you enjoy it. Actually, you could substitute chicken, andouille, shrimp, or whatever for the crawfish, if they are hard to come by.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Beli
    Beli Posts: 10,751
    Gary, for some reason it wasn't until today that I saw your wonderful website, mi amigo, I must say you are very talented indeed, beautiful photography & memories. Looking forward to seeing you in Austin!!
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  • Hoss
    Hoss Posts: 14,600
    WOW! Great lookin cook!BTW,mentioning the TXFEST.King Richard and I are looking for a 'Loney rep at that fest.Any interest in being the Offical TXFEST 'Loney rep??? :huh:
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  • Mark0525
    Mark0525 Posts: 1,235
    That looks fantastic, I don't think I could get crawfish around here in Ohio. Is it spicy?
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  • FatMike
    FatMike Posts: 464
    My favorite dish...have some in the freezer and breaking it out tomorrow, not as good as fresh but you got my mouth watering...great cook
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  • Village Idiot
    Village Idiot Posts: 6,959
    Mark0525 wrote:
    Is it spicy?

    Mark, it can be fairly bland to very spicy, depending on how much cayenne pepper you put in it. I bet you can get crawfish in Ohio. Ask your favorite fishmonger. You buy them by the sack.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Village Idiot
    Village Idiot Posts: 6,959
    Eeeeeewwwwwww ! Lips that touch loneys will never touch mine. :laugh:
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Village Idiot
    Village Idiot Posts: 6,959
    Thanks, Buddy. Did you see La Boda en San Miguel de Allende? You folks know how to throw a classy party. :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • bangor307
    bangor307 Posts: 139
    Wow, great looking cook and some excellent photo's too. :)
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  • Clay Q
    Clay Q Posts: 4,486
    Outstanding! The trinity I'm assuming onion, pepper and celery? Nice. I'd like to try a bowl, thank you. :)
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  • Hungry Celeste
    Hungry Celeste Posts: 534
    Oh, since you called me by name...but you're not gonna like what I have to say. First off, crawfish etouffee is pure-d-cajun, nothin' creole about it. But we could literally spend years parsing the complexities of cajun & creole, so on to the cookin' part.
    --my etouffee never has a roux. Yes, some people (and many restaurants) do a roux-based etouffee, but I hew to the roux-less archetype
    --I'm also not a fan of the tomato in a crawfish etouffee; it's a substitute, IMHO, for the orangey color provided by lots of crawfish fat, the true secret of an excellent etouffee.

    Your dish looks tasty; I'd call it a crawfish stew, though. I make my etouffee by sauteeing peeled crawfish in LOTS of garlic, butter & crawfish fat (to flavor the butter), then saute chopped onions until well browned (be patient), then add more chopped garlic, chopped celery, tri-colored bell peppers, and cook until the veg render their liquid. Add the crawfish back to the pot, and season with salt, pepper, cayenne or your favorite hot sauce (plus a few drops of lemon juice if you don't use a vinegar-based hot sauce), and a pinch of allspice (that's my favorite spice to boost crawfish flavor).

    You want the dish just liquid enough to moisten your rice, so you can add some crawfish stock (or chix stock in a pinch), and a whole bunch of chopped green onions. Frozen crawfish often don't contain much fat, so I think the best etouffee is always made with home-peeled crawfish, 'cause you can save extra fat from the heads.
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  • Village Idiot
    Village Idiot Posts: 6,959
    Hungry Celeste wrote:
    Oh, since you called me by name...but you're not gonna like what I have to say.

    Au contraire, mon amie. I really appreciate what you said !!! How else am I going to learn ? I'm going to try it as close as I can to your instructions. The crawfish I had was from a crawfish boil I did last year. I didn't pay any attention to the fat, but I will next time.

    Thanks so much for the guidance. I yield to the Creole/cajun argument. :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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