etouffee recipe

[Ksbowhunter]

anybody have any AWESOME etouffee recipes they would like to share?

[Slider383]

Waiting on Blake!

[mev002]

Cajun Blake's Recipe in this thread is a winner.

http://discussions.texasbowhunter.com/forums/showthread.php?t=151147

[Speedgoat]

+3 cups long grain white rice
+6 cups water

To enhance the flavor of your dish, use Swanson® Chicken Broth in place of water


+3/4 cup butter
+1 large onion, chopped
+1 clove garlic, chopped
+1/4 cup all-purpose flour
+1 pound crawfish tails or Shrimp
+2 tablespoons canned tomato sauce
+1 cup water, or as needed

+6 green onions, chopped
+salt and pepper to taste
+1 1/2 tablespoons Cajun seasoning, or to taste
+Add all ingredients to list








Prep
15 m

Cook
15 m

Ready In
30 m
1
Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.

2
While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

[BURTONboy]

+3 cups long grain white rice
+6 cups water

To enhance the flavor of your dish, use Swanson® Chicken Broth in place of water


+3/4 cup butter
+1 large onion, chopped
+1 clove garlic, chopped
+1/4 cup all-purpose flour
+1 pound crawfish tails or Shrimp
+2 tablespoons canned tomato sauce
+1 cup water, or as needed

+6 green onions, chopped
+salt and pepper to taste
+1 1/2 tablespoons Cajun seasoning, or to taste
+Add all ingredients to list








Prep
15 m

Cook
15 m

Ready In
30 m
1
Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.

2
While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

Sounds easy enough!

[Cajun Blake]

search the recipes section as there are 3-4 different versions and they will all suffice

or google etoufee recipes by any of the following chefs : john folse , john besh, marcelle bienvenu

the key is finding crawfish tails with lots of fat, lots of butter, make a blonde roux, and use seafood stock .... if you don't have crawfish/shrimp shells to make a stock, use Better then Bullion Lobster Base


this was my crawfish bisque from last fall as the etoufee looks similar, with different texture do to the stuffed crawfish shells




found a pic of my etoufee

[HoustonHunter]

This is my go to recipe and it's bomb (from Emeril Ligasse):

http://m.cookingchanneltv.com/recipes/emeril-lagasse/crawfish-etouffee.html

Don't use Chinese tails, use the ones from LA if you're buying them from a store.

I don't use the celery, use more onions than recommended, add 1 lb of shrimp, chicken broth instead of water and season with Tony's. If you want it thicker, add flour at the end.

Serve this over white rice with some garlic bread.

[Speedgoat]

This is my go to recipe and it's bomb (from Emeril Ligasse):

http://m.cookingchanneltv.com/recipes/emeril-lagasse/crawfish-etouffee.html

Don't use Chinese tails, use the ones from LA if you're buying them from a store.

I don't use the celery, use more onions than recommended, add 1 lb of shrimp, chicken broth instead of water and season with Tony's. If you want it thicker, add flour at the end.

Serve this over white rice with some garlic bread.

I love me some Louisiana Tail

[panhandlehunter]

etouffee recipe

I use the jar étouffée sauce. Add a few extra seasonings to your taste, makes a great étouffée. Super easy and very good.

[Ksbowhunter]

thanks guys!

[Eric C]

used the go to recipe HoustonHunter uses and the wife loved it thanks!!

[hogslayer78]

Looks great

[HoustonHunter]

used the go to recipe HoustonHunter uses and the wife loved it thanks!!

Awesome, love to hear that. It's pretty ***** good and I'm part Cajun so I feel like I know etouffee (faja was from LA and an LSU Tiger--we've eaten lots of it from tons of different places).

[tigerscowboy]

search the recipes section as there are 3-4 different versions and they will all suffice

or google etoufee recipes by any of the following chefs : john folse , john besh, marcelle bienvenu

the key is finding crawfish tails with lots of fat, lots of butter, make a blonde roux, and use seafood stock .... if you don't have crawfish/shrimp shells to make a stock, use Better then Bullion Lobster Base


this was my crawfish bisque from last fall as the etoufee looks similar, with different texture do to the stuffed crawfish shells




found a pic of my etoufee

I know what I'm fixin before SuperBowl

[Jason]

There is a lady down in Danbury that makes the very best I have ever had. She gave me her recipe, but I can't even come close to replicating it. Maybe Ms. Raynea will let her husband post her recipe and you can get closer than I did to her masterpiece of culinary deliciousness.