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Old 07-09-2010, 07:45 PM   #1
mev002
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Default etoufee. any good recipes?

anyone know of a good recipe for etoufee....doesn't matter whats in it, i just want to cool some. i know there are a few Cajuns on here, maybe some of yall can help out. Thanks guys!
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Old 07-09-2010, 08:05 PM   #2
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here is a copy/paste with a few modifications from John Folse's recipe

Louisiana Style Crawfish Etouffee
PREP TIME: 1 Hour
SERVES: 6



COMMENT:
The French word "etouffee" means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish and, in some cases, meat or game. Though more Creole in origin, etouffees are found throughout Cajun country.

INGREDIENTS:

2 pounds cleaned crawfish tails (or shrimp)
1/4 pound butter
3/4 cup onion, chopped
1/4 cup celery, chopped
1/2 cup green bell pepper, chopped
2 tbsps garlic, minced
2 bay leaves
1/2 cup tomato sauce
1 cup flour
2 quarts crawfish stock or water
1 ounce sherry
1 cup green onions, chopped
1/4 cup parsley, chopped
salt and cayenne pepper to taste add Ragin Blaze
2 cups white rice, steamed

METHOD:
In a 2-gallon stock pot, melt butter over medium-high heat. Add onion, celery, bell peppers, garlic and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux. Slowly add crawfish stock or water, a little at a time, until sauce consistency is achieved. Continue adding more stock as necessary to retain consistency. Bring to a bubbling boil, reduce to simmer and cook for 15 minutes .. stirring occasionally. Add crawfish / shrimp , sherry, green onions and parsley and cook an additional 5-8 minutes. Season to taste using salt and cayenne pepper. Serve over steamed white rice.

Should look like this ... (serve with baked sweet potatoes and corn bread )


Last edited by Cajun Blake; 07-09-2010 at 08:07 PM.
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Old 07-09-2010, 08:32 PM   #3
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yes, that looks delicious...i think ill make some this weekend. thanks man!
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Old 07-09-2010, 08:38 PM   #4
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Wow, that looks good! I might have to try that recipe.
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Old 07-09-2010, 08:45 PM   #5
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Only thing I'd do different is the rice. Use 20-minute Uncle Ben's white rice. Determine the amount of water you need for the amount of rice you are going to cook (directions on the box). Boil that amount of water and drop a beef bullion cube in for every cup of water. Mix that up until the cube dissolves. Shake in some Cajun Blaze seasoning.

Put some butter in a pan for the rice and melt it. Dump in the rice and saute the rice for a minute or two until all the rice is well-buttered. Now pour the bullion into the rice pan and stir it up, turn heat down to simmer. Put a lid on it and simmer for 20 minutes. Let it stand after that until all the water is gone/soaked up.

Now, THAT's some good rice.
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Old 07-17-2010, 03:49 PM   #6
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i knew blake would come thru!
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Old 08-22-2010, 12:08 PM   #7
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Man that looks real good. I need to eat
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Old 12-14-2010, 12:00 PM   #8
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Really want to try this recipe. But all I could find was already cooked, ready to eat crawfish tails. Would you just drop em in for a minute just to heat em up or still cook the eight minutes?
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Old 12-14-2010, 12:06 PM   #9
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Quote:
Originally Posted by saltwater View Post
Really want to try this recipe. But all I could find was already cooked, ready to eat crawfish tails. Would you just drop em in for a minute just to heat em up or still cook the eight minutes?
If they are allready cook all you want to do is heat them up which should only take a few minutes. Any longer and they will get rubbery. IMO though allready cooked ones wont be nearly as good b/c alot of the flavor in a crawfish etoufee comes from the fat on the uncooked tails which is what makes US crawfish tails the best to cook with over the Chineese and cooked ones.
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Old 12-14-2010, 06:46 PM   #10
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Looks like I'm gonna have to find some fresh bugs around Dallas. Anybody know where preferablly around Denton?
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Old 12-29-2010, 11:53 AM   #11
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Every time I make rice it comes out a sticky glob of goo. I'm following the directions on the packages but I don't thinktheir directions are supposed to yeild the gelatinous mass I manage to produce.

Any suggestions?
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Old 12-30-2010, 12:57 AM   #12
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I'm making some this weekend
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Old 12-30-2010, 08:37 AM   #13
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Quote:
Originally Posted by saltwater View Post
Looks like I'm gonna have to find some fresh bugs around Dallas. Anybody know where preferablly around Denton?
MAKE SURE THE PACKAGE STATES PRODUCT OF LOUISIANA, not some far east country
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Old 01-01-2011, 01:32 AM   #14
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Quote:
Originally Posted by Lurch0000 View Post
Every time I make rice it comes out a sticky glob of goo. I'm following the directions on the packages but I don't thinktheir directions are supposed to yeild the gelatinous mass I manage to produce.

Any suggestions?

i use medium grain rice from Louisiana (or any USA product)

i do not use 5 min rice as my recipe below is spot on



1 1/4 cups water
1 cup rice


place water in pot on stove and add 1 tblspn of butter - turn heat on high

when water begins to boil , add rice ... stir around, then cover with top and set stove temp to 2 or slightly above "low"

set timer for 20 min once you cover with top and rice will be done, perfect
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Old 01-06-2011, 09:53 PM   #15
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Ingredients
1 cup butter 2 tablespoons all-purpose flour 2 onions, minced 1 green bell pepper, diced 3 cloves garlic, diced 16 ounces cleaned crawfish tails 1 teaspoon ground cumin 1/8 teaspoon Worcestershire sauce 1/8 teaspoon hot sauce salt and pepper to taste
Directions
In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. Reduce heat, and simmer for 10 minutes.


this recipe is awesome!!!
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Old 01-11-2011, 10:25 PM   #16
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Whoo tried it and loved it thanks Cajun blake.
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Old 01-11-2011, 10:27 PM   #17
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blake!! SEND paper towels,,, i drooled all over desk...
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Old 01-12-2011, 09:54 PM   #18
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That's an awesome looking dish. I've not seen one without an cream based sauces.
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Old 01-20-2011, 12:59 PM   #19
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Quick question. I love seafood dishes, but never have the guts to cook them. I dont know if the local HEB has the crawfish tails. But if it does, do I get crawfish tails and clean them out and use those tails and boil them in water to make the 2 quarts of crawfish stock. And what about if I would like to add shrimp to it?
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Old 01-20-2011, 02:09 PM   #20
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Quote:
Originally Posted by SoTxHunter View Post
Quick question. I love seafood dishes, but never have the guts to cook them. I dont know if the local HEB has the crawfish tails. But if it does, do I get crawfish tails and clean them out and use those tails and boil them in water to make the 2 quarts of crawfish stock. And what about if I would like to add shrimp to it?

nothing to be afraid of brother, just get in the kitchen and follow the recipe directions..... cooking is very simple .

I started cooking when i was 10 yrs old making chili cheese omelettes for my then 8 yr old brother. When I was 12 I was cooking dove breasts in the microwave with wine

rule of thumb in cooking .. "slow and low" , and don't overcook your meat (beef, pork, seafood, etc...)


if possible, buy Louisiana crawfish as the tails are peeled and come in a 1 lb. vacuum sealed bag. LA crawfish are farm raised to be fuller and have more meat, as you can definitely taste the difference from imported crawfish. LA crawfish tails are already cleaned, peeled, and de-veined.

LA seafood processors have to have a permit and meet strict gov't regulations before their food product can be sold to the public.

Chinese crawfish have flooded the market are are much smaller and tatse "mealy". China does NOT regulate the farming industry and for all we know, these crawfish could be raised in a sewer with chemicals added.

On avg., peeled LA crawfish tails will cost $8 - $10 per pound, as Asian crawfish sell for $4 pound.

You can easily substitute shrimp yet buy local and avoid the imported stuff. You get what you pay for, and not worth ruining a meal by saving a few dollars to buy a lesser quality product.

Crawfish stock is made by boiling the shells & heads to get flavored water. It's not necessary for the etoufee' as you can use regular water. For shrimp etoufee', you can use the shells & heads to make a stock, or just use powdered shrimp which also makes a seafood stock.


imported Chinese crawfish don't waste your money





Certified LA product, with permit number on packaging.




shrimp etoufee'


Last edited by Cajun Blake; 01-20-2011 at 02:18 PM.
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Old 01-20-2011, 03:37 PM   #21
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Thanks for your reply!! Sometime in the next week I'm going to look for the ingredients and try it out


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Old 02-09-2011, 12:33 PM   #22
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Well, I tried it last Friday. It came out awesome. I didn't find Louisiana crawfish but cooked it anyway. I used 1 pound crawfish and 1 pound shrimp. I can't imagine how much better it would of come out if I would of used the non-imported crawfish. Thanks!!




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Old 02-09-2011, 12:36 PM   #23
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mmmm mmmm mmmm mmmm
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Old 02-09-2011, 12:40 PM   #24
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I'm jealous!!! Looks delicious!!
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Old 02-09-2011, 12:41 PM   #25
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Man that makes hungry. When are you coming over to fix dinner?
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Old 02-09-2011, 02:08 PM   #26
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You guys are all making me hungry.
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Old 02-09-2011, 02:48 PM   #27
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Quote:
Originally Posted by SoTxHunter View Post
Well, I tried it last Friday. It came out awesome. I didn't find Louisiana crawfish but cooked it anyway. I used 1 pound crawfish and 1 pound shrimp. I can't imagine how much better it would of come out if I would of used the non-imported crawfish. Thanks!!




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very impressive SoTxHunter

another suggestion..... save some of the etoufee' and you can serve it over blackened redfish, fried catfish, or a ribeye steak mighty fine eatin'
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Old 02-09-2011, 08:39 PM   #28
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wow
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Old 02-10-2011, 09:23 AM   #29
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Thanks CBLAKE!!

Actually, using it as a sause over fish or steak sounds like a great idea.
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Old 02-10-2011, 02:14 PM   #30
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THis is excellent over steak but a crawfish cream sauce is even better imo over a ribeye and only takes about 10 minutes to make.

Crawfish cream sauce=
1 lb. Louisiana crawfish tails
1 pint whipping cream
1/2 stick butter
t table spoon minced garlic
1/3 diced small purple onion
1/2 finely diced bell pepper
1/2 bushel diced green onions
cajun seasoning and black pepper

sautee onion, garlic, bell pepper. add whipping cream and crawfish along with seasoning. reduce cream down to about half. Turn fire down to warm and add diced greenn onions and let mixture thicken. Pour over ribeye.

Last edited by RaginCagin; 02-10-2011 at 02:17 PM.
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Old 02-13-2011, 10:44 PM   #31
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I got a WHOLE book of recipes when I was visiting with Blake last summer!!!!
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Old 02-14-2011, 04:17 AM   #32
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I have to make this dish some day!
Thanks Cajun Blake!

Quote:
Originally Posted by Shane View Post
Only thing I'd do different is the rice. Use 20-minute Uncle Ben's white rice. Determine the amount of water you need for the amount of rice you are going to cook (directions on the box). Boil that amount of water and drop a beef bullion cube in for every cup of water. Mix that up until the cube dissolves. Shake in some Cajun Blaze seasoning.

Put some butter in a pan for the rice and melt it. Dump in the rice and saute the rice for a minute or two until all the rice is well-buttered. Now pour the bullion into the rice pan and stir it up, turn heat down to simmer. Put a lid on it and simmer for 20 minutes. Let it stand after that until all the water is gone/soaked up.

Now, THAT's some good rice.
Just a suggestion, did you try Basmati rice, or Chinese perfume rice, those are wonderful!!!?

Quote:
Originally Posted by saltwater View Post
Really want to try this recipe. But all I could find was already cooked, ready to eat crawfish tails. Would you just drop em in for a minute just to heat em up or still cook the eight minutes?
You also could buy an rice' cooker!!! So easy and success guaranty, it changed my live! lol
http://www.japanesericecookers.net/
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Old 02-14-2011, 05:22 AM   #33
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We have ribeyes covered in etoufee' for our Christmas meal... We're done it the last 4 years and love it over the traditional turkey and dressing. The other entrees change a little, had stuffed flounder this last year. Delish!
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Old 02-15-2011, 07:05 PM   #34
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Being born and raised in South Louisiana a good etouffee is something that is on the stove around my house at least 3-4 time a month. I'm not a fan of frozen crawfish or any seafood that matter that has been in the freezer more than a month or two at the most. Therefor as Cajun Blake has recommended a good shrimp etouffee with good Gulf of Mexico shrmip is awesome. I like to make a shrimp and crab etouffee when crawfish are not in season. Some good stuff

I have also experimented with Chicken etouffee, cube up some nice plump breast meat and its tasty. I won't get long winded on here but cooking is all about experimenting and trying new things, with that in mind, duck breast etouffee, dove breast ......... you get the idea
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Old 02-16-2011, 10:49 AM   #35
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Quote:
Originally Posted by dbaio1@yahoo.com View Post
Being born and raised in South Louisiana a good etouffee is something that is on the stove around my house at least 3-4 time a month. I'm not a fan of frozen crawfish or any seafood that matter that has been in the freezer more than a month or two at the most. Therefor as Cajun Blake has recommended a good shrimp etouffee with good Gulf of Mexico shrmip is awesome. I like to make a shrimp and crab etouffee when crawfish are not in season. Some good stuff

I have also experimented with Chicken etouffee, cube up some nice plump breast meat and its tasty. I won't get long winded on here but cooking is all about experimenting and trying new things, with that in mind, duck breast etouffee, dove breast ......... you get the idea
Chicken and sausage instead of crawfish is awesome, then it become a sauce picante. One of my favorite meals.
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Old 02-16-2011, 11:02 PM   #36
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Quote:
Originally Posted by RaginCagin View Post
THis is excellent over steak but a crawfish cream sauce is even better imo over a ribeye and only takes about 10 minutes to make.

Crawfish cream sauce=
1 lb. Louisiana crawfish tails
1 pint whipping cream
1/2 stick butter
t table spoon minced garlic
1/3 diced small purple onion
1/2 finely diced bell pepper
1/2 bushel diced green onions
cajun seasoning and black pepper

sautee onion, garlic, bell pepper. add whipping cream and crawfish along with seasoning. reduce cream down to about half. Turn fire down to warm and add diced greenn onions and let mixture thicken. Pour over ribeye.

Ragin Cagin- I made this for my wife on V Day. It was absolutely outstanding. And easy to make.

Served it over rib-eyes. She couldn't get over how good it was. Said it was "restaurant quality".

Thanks for the recipe.
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Old 02-17-2011, 09:56 AM   #37
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Quote:
Originally Posted by RaginCagin View Post
Chicken and sausage instead of crawfish is awesome, then it become a sauce picante. One of my favorite meals.
Now you're getting me hungry for a good rabbit or redfish sauce piquante
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Old 02-17-2011, 12:12 PM   #38
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Quote:
Originally Posted by Starman View Post
Ragin Cagin- I made this for my wife on V Day. It was absolutely outstanding. And easy to make.

Served it over rib-eyes. She couldn't get over how good it was. Said it was "restaurant quality".

Thanks for the recipe.
glad you liked it man. I cooked 15 lbs of crawfish for some of our vendors last night in a etoufee and got a few packs left so i think i will have to make a little cream sauce for some steaks this weekend.
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Old 02-22-2011, 04:07 PM   #39
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Whatever reipe you use, dont forget the andouille or the tasso whichever you prefer. Either will add a smokey spicey flavor that brings the dish to another level
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Old 02-22-2011, 07:41 PM   #40
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This looks delicious!
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Old 03-14-2011, 10:30 AM   #41
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these recipes sound so good! got to try one!
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Old 04-06-2011, 09:44 AM   #42
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Marking!!!!
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Old 08-13-2012, 07:21 PM   #43
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I am gonna try this
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Old 08-13-2012, 09:13 PM   #44
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Send a PM to 23wyatt and beg him for his recipe... Its great
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Old 06-09-2013, 07:27 AM   #45
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Bumping this to the top. I have just enough crawfish left over to make it.

Brian
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Old 04-10-2014, 08:35 PM   #46
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Tonight's dinner!

Ragin' Blaze baked tilapia. Smothered in crawfish étouffée. Delicious!

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Old 04-11-2014, 07:34 AM   #47
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that looks real good brother
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Old 04-11-2014, 07:52 AM   #48
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Man, that looks good!
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Old 03-29-2015, 07:19 PM   #49
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Quote:
Originally Posted by Cajun Blake View Post
here is a copy/paste with a few modifications from John Folse's recipe

Louisiana Style Crawfish Etouffee
PREP TIME: 1 Hour
SERVES: 6



COMMENT:
The French word "etouffee" means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish and, in some cases, meat or game. Though more Creole in origin, etouffees are found throughout Cajun country.

INGREDIENTS:

2 pounds cleaned crawfish tails (or shrimp)
1/4 pound butter
3/4 cup onion, chopped
1/4 cup celery, chopped
1/2 cup green bell pepper, chopped
2 tbsps garlic, minced
2 bay leaves
1/2 cup tomato sauce
1 cup flour
2 quarts crawfish stock or water
1 ounce sherry
1 cup green onions, chopped
1/4 cup parsley, chopped
salt and cayenne pepper to taste add Ragin Blaze
2 cups white rice, steamed

METHOD:
In a 2-gallon stock pot, melt butter over medium-high heat. Add onion, celery, bell peppers, garlic and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux. Slowly add crawfish stock or water, a little at a time, until sauce consistency is achieved. Continue adding more stock as necessary to retain consistency. Bring to a bubbling boil, reduce to simmer and cook for 15 minutes .. stirring occasionally. Add crawfish / shrimp , sherry, green onions and parsley and cook an additional 5-8 minutes. Season to taste using salt and cayenne pepper. Serve over steamed white rice.

Should look like this ... (serve with baked sweet potatoes and corn bread )


Just tried this tonight, 6 guests said it was awesome, I loved it but I love just about any etoufee, it was very restaurant gourmet quality food. Thanks Blake.
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Old 04-06-2015, 05:02 PM   #50
cooker2
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Join Date: Apr 2007
Location: Keller
Hunt In: No Where
Default Crawfish Etouffee

Quote:
Originally Posted by Cajun Blake View Post
here is a copy/paste with a few modifications from John Folse's recipe

Louisiana Style Crawfish Etouffee
PREP TIME: 1 Hour
SERVES: 6



COMMENT:
The French word "etouffee" means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish and, in some cases, meat or game. Though more Creole in origin, etouffees are found throughout Cajun country.

INGREDIENTS:

2 pounds cleaned crawfish tails (or shrimp)
1/4 pound butter
3/4 cup onion, chopped
1/4 cup celery, chopped
1/2 cup green bell pepper, chopped
2 tbsps garlic, minced
2 bay leaves
1/2 cup tomato sauce
1 cup flour
2 quarts crawfish stock or water
1 ounce sherry
1 cup green onions, chopped
1/4 cup parsley, chopped
salt and cayenne pepper to taste add Ragin Blaze
2 cups white rice, steamed

METHOD:
In a 2-gallon stock pot, melt butter over medium-high heat. Add onion, celery, bell peppers, garlic and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux. Slowly add crawfish stock or water, a little at a time, until sauce consistency is achieved. Continue adding more stock as necessary to retain consistency. Bring to a bubbling boil, reduce to simmer and cook for 15 minutes .. stirring occasionally. Add crawfish / shrimp , sherry, green onions and parsley and cook an additional 5-8 minutes. Season to taste using salt and cayenne pepper. Serve over steamed white rice.

Should look like this ... (serve with baked sweet potatoes and corn bread )

Just made this and it was a hit with the family! Awesome stuff
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