Crawfish and Shrimp Etouffee

[AggieHunter]

Anyone have some good Etouffee recipes? I'm a bigger fan of crawfish, but would like to know how to make both.

[Chuck Webb]

email me and I'll give my version.............h6143@yahoo.com............Chu ck

[Hillary]

I have a great one.
I have it on this machiene somewhere.
Let me find it.

[Hillary]

My Uncle's Recipie.... Yummers.

Uncle Tom’s Crawfish Etouffee w/ Blonde Roux

2 lb Crawfish Tails w/ fat
3 Tbsp Creole Seasoning
7 Tbsp Unsalted Butter
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1/4 Cup Flour
1 cup petit diced tomatoes (fresh or canned)
1 1/2 Cups Seafood Stock (available in most stores near the seafood or use water or chicken stock)
2 Tbsp Minced Garlic
I bundle of Fresh Thyme
2 tsp Worcestershire Sauce
1 tsp Hot Sauce
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
Salt & Freshly Ground Black Pepper to taste
1 Recipe Creole Boiled Rice (see note below)

Season the crawfish tails with 1 Tbsp of the Creole Seasoning and set aside.
Melt the butter in an aluminum pot, add the onions, bell pepper, and celery, sauté until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Do not Burn! The roux should just start to turn a light tan color. Stir in the remaining Creole Seasoning. Add a small amount of the seafood stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.

Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.

Add the crawfish tails, green onions, and parsley, simmer for 5-10 minutes more and adjust the seasonings to taste.

Serve over Creole Boiled Rice.

Note: Creole boiled rice is a much better way to cook rice as the grains stay separate from one another. Plus it’s very, very easy…The simple water/rice ratio is:
1 quart of Boiling water / 1 cup of Rice
The goal here is not to absorb all of the liquid into the rice like most recipes. The goal is to make the rice tender, then drain the rice! Think Pasta. Here is my recipe!

Creole Boiled Rice
1 quart of Boiling Water
1 Cup Uncle Ben’s Rice (or similar)
2 Fresh Bay Leaves (If you have to use dried, do so, the fresh are so much better!)
1 Tablespoon Kosher Salt
1 Tablespoon Unsalted Butter (Optional)

Bring the water to a boil with the Bay leaves. Add the salt. Add the rice, stir to make sure the rice doesn’t stick! Do Not Stir again! If you agitate the rice too much, it gets sticky! So give it a good stir, when it comes back to a boil, partially cover it. Cook for about 11 minutes, but taste it, don’t trust me! It should have some bite, but a crunch is bad, Call it Al Dente, like I said, think Pasta. When it’s tender, drain it, pluck out the bay leaves, and if desired, place it into a pan in a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out.

Laissez Les Bon Temps Roulez!

[RaginCagin]

I start with:

2 packs of louisiana crawfish or leftover crawfish from a crawfish boil.

1 whole yellow onion chopped
1 bellpepper chopped
1 bunch of green onions chopped
2 table spoons minced garlic
2-3 tablespoons butter
salt,blackpepper,redpepper,garlicpowder to taste
1 can of cream of shrimp
1 tablespoon roux
1 can of rotel

Melt butter in pot. Add crawfish, onion, bellpepper, garlic. Cook down until tender. Add 2 cups water along with a can or rotel, roux, and cream of shrimp. Add seasoning. Stir frequently to dissolve roux. Cook down to a thick consistency usually takes about an hour and a half with the lid off. Add green onions 10 minutes before ready to serve. Serve over long grain rice with a loaf of french bread and corn maque choux.

Each individual recipe differs according to what that individual likes. I personally do not like flour or celery in mine as this is more of a creole version than a cajun version. The creole version tends to have a lot more red sauce than the cajun version.

[UNTAg-fan]

man i want some etouffee now, too bad i'm in classes all day.

[AggieHunter]

Laissez Les Bon Temps Roulez!

Ummm.... yeah.... same to you... I think

"Let the good times roll!"

Thanks for the recipes so far! Can't wait to get some bugs to try them out.

[Vegas77]

Thanks for the ideas. My wife saw this post and now I'm making etoueffe. It's going to be good.

Just got some seafood stock form a buddy in New Orleans. If you can get your hands on some it stays well in the freezer. (Better than chicken stock)

[Hillary]

thanks for the ideas. My wife saw this post and now i'm making etoueffe. It's going to be good.

Just got some seafood stock form a buddy in new orleans. If you can get your hands on some it stays well in the freezer. (better than chicken stock)

x1000

[Cajun Blake]

clint

2 thumbs up for the above recipes ...... they will definitely work ....... enjoy the pic amigo

[AggieHunter]

I knew I shoulda waited till I actually got crawfish to post this.... That picture is like torture now .... You're killin' me Blake!....

Wonder if they have all the ingredients at Super S in Freer

[AggieHunter]

corn maque choux.

Please help this Bohemian out on this one too??

[txkid12]

mmmmmm sounds good right now

craw fish etouffee is my fav food

[unlimited fun]

somebody give me a plate. look gooood

[Vegas77]

Nice!!!