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Old 02-06-2014, 01:26 PM   #1
Bleu
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Default Crawfish Etoufee'

Yesterday, I was going through the Recipe Thread for an idea to feed at the office. After seeing Hillary, RaginCagin, and of course Cajun Blake's recipes for etouffee, I almost had my mind made up. At that moment our admin came in with a King Cake from Haydel's in New Orleans. (My Momma sends me one every year. She's one of those north Louisiana Mommas who takes pride in the culture throughout the state...and knows how to cook. Our baby girl is a scheduled C-section on March 4, so Momma sent them early this year)

Today it's King Cake for breakfast...

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and Etouffee for lunch.

I'm making a triple recipe, but the amounts listed below are for a single.

The Shivor Family Etouffee

1 lb. crawfish tails w/fat
1 stick butter
1 c. chopped onion & bell pepper
3 T. flour
1 can chicken broth
1 pod garlic, chopped fine
1 can Rotel tomatoes
1 can cream of celery soup
2 tsp. paprika
1/4 c. chopped green onion
1/4 c. chopped parsley
2 T. tomato paste
salt, pepper, cayenne, Tony Chachere's (Cajun Blake's if you have it) to taste

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1. Melt butter in heavy saucepan.

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2. Add onion and bell pepper and saute until tender.

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3. Add flour and tomato paste, stirring constantly until well mixed (do not brown).

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4. The tomato paste is going to give you the "red" roux rather than brown or blond.

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5. Add soup, broth, rotel tomato, and garlic and stir to blend.

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6. Add spices and stir.

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7. Let this simmer for about 10-15min while you get the parsley and green onion chopped for later.

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8. Add the crawfish, and let simmer.

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9. Start the water for your rice. I boil my rice just like pasta. Use an excessive amount of water and let it rolling boil until it is done, but you do it however you like. I add a cap full of vinegar to make the rice really white.

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10. While the rice is cooking, put the parsley and green onion in the etouffee. I like using these as another ingredient rather than a garnish, so I put them in and let them simmer with everything else.

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Once the rice is cooked to your liking your almost ready. If you use the boil/vinegar method I used, you need to rinse the rice really well. I use hot water, so the rice doesn't get cold.

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While your rice was cooking your etouffee was getting happy

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I believe you know how to do this part

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I hope some of you use and enjoy this. I'm also open to any critiques.
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Old 02-06-2014, 04:01 PM   #2
firecapt186
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Looks delicious..............Try a little cream cheese in it and if you like it that way, add an 8 oz block to your recipe next time. Another spice that I add to any dish that I prepare with any seafoods that we boil, is 4-5 drops of liquid crab boil or just enough to give it that boiled flavor.

If you boil your rice because you can't get it to come out right when you steam it, put rice in a med sauce pan and fill water to 3/4-1" over the rice, doesn't matter how much rice you use, it comes out every time. Place on med high burner until it comes to a boil, stir and lower hear to a simmer and cover, rice is done in about 25 min. Works best in a thick aluminum pot, they distribute the heat more evenly.

Last edited by firecapt186; 02-06-2014 at 04:05 PM.
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Old 02-06-2014, 04:44 PM   #3
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I'm going to have to try the cream cheese and crab boil. My Step-Dad fried a turkey at Christmas using a little liquid crab boil with the injection and I loved it.
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Old 02-06-2014, 04:51 PM   #4
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That looks great. Thanks for posting.
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Old 02-06-2014, 05:55 PM   #5
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Man that looks great!
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Old 02-06-2014, 08:43 PM   #6
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Not a critique but just curiosity, why make the rise "really white"?

It seems like a lot of work to add vinegar to make white rice really white but have to rinse it really well to get off the vinegar but then toss it all into a dish where the rice will mix and take on the color or be covered by the entree whether it is etouffee, gumbo, etc.
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Old 02-06-2014, 09:03 PM   #7
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Quote:
Originally Posted by tvc184 View Post
Not a critique but just curiosity, why make the rise "really white"?

It seems like a lot of work to add vinegar to make white rice really white but have to rinse it really well to get off the vinegar but then toss it all into a dish where the rice will mix and take on the color or be covered by the entree whether it is etouffee, gumbo, etc.
Good question. I've never really thought about it, but that's what my Mom always does. I guess to me its like making your bed. What's the point, really?
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Old 02-08-2014, 03:40 PM   #8
Cajun Blake
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Haydels, arguably one of the best king cakes out of NOLA or anywhere for that matter


I use parboiled rice ..... 1 1/4 cup water , 1 T butter, 1 tsp of liquid crab boil ... bring to boil then add 1 cup rice , stir and let water begin to boil, cover with lid and place burner on low or 2 ..... done in 20 minutes

your groceries look food
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Old 02-09-2014, 02:41 PM   #9
sdwilson
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lotta good info here never heard of vinegar to make rice white
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Old 02-09-2014, 02:43 PM   #10
sdwilson
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Quote:
Originally Posted by firecapt186 View Post
Looks delicious..............Try a little cream cheese in it and if you like it that way, add an 8 oz block to your recipe next time. Another spice that I add to any dish that I prepare with any seafoods that we boil, is 4-5 drops of liquid crab boil or just enough to give it that boiled flavor.

If you boil your rice because you can't get it to come out right when you steam it, put rice in a med sauce pan and fill water to 3/4-1" over the rice, doesn't matter how much rice you use, it comes out every time. Place on med high burner until it comes to a boil, stir and lower hear to a simmer and cover, rice is done in about 25 min. Works best in a thick aluminum pot, they distribute the heat more evenly.
thanks didn't eat much rice growing up / never been able to steam it
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Old 02-09-2014, 03:12 PM   #11
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Does the T in the recipe stand for tablespoon?
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Old 02-13-2014, 08:42 AM   #12
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Looks gooood!
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Old 02-13-2014, 08:49 AM   #13
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That looks awesome, I could probably eat a gallon of it now.
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Old 02-13-2014, 08:58 AM   #14
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Great job and thanks for sharing. I love that stuff.
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Old 02-13-2014, 09:58 AM   #15
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Ron, you make this and I will supply the beverages and some sides....
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Old 02-14-2014, 10:49 AM   #16
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awesome
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Old 02-14-2014, 10:52 AM   #17
louieagarcia
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Awesome! Looks delicious, thanks for posting!
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Old 02-14-2014, 11:06 AM   #18
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I used this recipe the other day and it was easy and delicious!!!
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Old 02-14-2014, 11:39 AM   #19
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I am going be trying this one. Looks good!
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Old 02-14-2014, 06:43 PM   #20
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Nice!
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Old 02-14-2014, 10:49 PM   #21
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That looks delicious
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Old 02-17-2014, 01:11 PM   #22
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Dude that looks amazing...
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Old 02-18-2014, 03:10 PM   #23
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Quote:
Originally Posted by johnpaul View Post
Does the T in the recipe stand for tablespoon?
yes
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Old 02-18-2014, 03:39 PM   #24
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I'm suddenly starving looks great
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Old 02-20-2014, 09:53 AM   #25
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I'm hungry now.
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Old 02-25-2014, 05:43 AM   #26
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That's where it's at. Looks awesome.
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Old 02-25-2014, 02:27 PM   #27
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looks good
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Old 02-25-2014, 02:33 PM   #28
salth2o
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That looks really good. I saw crawfish tails last week and was wanting some.

Now you done flung a cravin' on me!
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Old 02-25-2014, 02:43 PM   #29
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FYI anyone that lives close to Forney. The new Kroger has an excellent Etoufee just add the seafood. I highly recommend it.
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Old 02-25-2014, 07:00 PM   #30
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Quote:
Originally Posted by warrington View Post
FYI anyone that lives close to Forney. The new Kroger has an excellent Etoufee just add the seafood. I highly recommend it.
You're kidding - right?
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Old 02-25-2014, 07:12 PM   #31
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Man that looks good!
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Old 02-28-2014, 11:16 PM   #32
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Not kidding at all. It is the best prepared one I have eaten. 15 minutes and you are eating
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Old 03-02-2014, 04:58 PM   #33
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time to try this, thanks
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Old 03-02-2014, 05:25 PM   #34
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I just ate, now I'm hungry again.
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Old 03-02-2014, 07:52 PM   #35
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Having this tonight. Yummy and warm. Name:  ImageUploadedByTapatalk1393811577.326976.jpg
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Old 03-03-2014, 12:25 PM   #36
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[QUOTE=czechgrubworm;8333416]Having this tonight. Yummy and warm.

Looks great! Looks like you made it a little thicker too. I always do that when I'm feeding a bunch of my buddies. Seems to make it a little more filling.

How was it?
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Old 03-03-2014, 01:48 PM   #37
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I found this last weekend, did it with shrimp as that's what I had. Didn't do enough spices in it, this weekend re-did it with crawfish and lot's more Tony's and Cayenne. It was great, my wife the recipe down she's a lover of it, especially since we generally cook a sack of crawfish at least every other week in season.
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Old 05-03-2014, 08:53 AM   #38
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great recipe. loved it
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Old 05-03-2014, 09:18 AM   #39
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Looks delicious!
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Old 05-03-2014, 10:06 AM   #40
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Wow!!!
My mouth watering
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Old 05-03-2014, 11:49 PM   #41
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Mmmmmmmm
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Old 06-02-2014, 05:42 PM   #42
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Gonna try that
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Old 06-02-2014, 06:02 PM   #43
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Yummy
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Old 01-21-2015, 08:10 PM   #44
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Made this tonight. Just substituted shrimp for the crawdads and man was it good!!!
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Old 01-21-2015, 08:17 PM   #45
Tx_Wader
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Mac I should have posted up back in April when I made it. Great recipe, it works and it's very good.
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Old 01-22-2015, 05:56 PM   #46
COPPERHEAD
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I'm on this like white on rice! Thanks for sharing!
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Old 01-22-2015, 06:06 PM   #47
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Oh man looks yummy! !
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Old 01-22-2015, 06:20 PM   #48
Puggy625
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Love it. Gonna have to make some soon.
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Old 01-22-2015, 06:28 PM   #49
DirkDiggler
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Tag this for the weekend! Thank you
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Old 01-22-2015, 06:30 PM   #50
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Good work! I will copy you
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