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Old 01-22-2015, 06:50 PM   #51
krausejmk
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Looks good!
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Old 01-23-2015, 05:03 PM   #52
pigstika1978
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Looks awesome
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Old 01-23-2015, 10:49 PM   #53
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Good stuff
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Old 01-23-2015, 10:58 PM   #54
the-butcher
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Yummy
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Old 01-26-2015, 11:47 AM   #55
LWC
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Used this recipe last night. Turned out great!!
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Old 02-01-2015, 10:37 PM   #56
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Tagging for later. Looks delicious!
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Old 02-09-2015, 11:11 PM   #57
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Yum, Yum! I miss my eating like this every Friday night in Mandeville, when my neighbors would always come out with their versions of recipes. I left TX in 2006 and came back in 2012 literally 50 lbs heavier. All about the food and drink.
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Old 02-15-2015, 06:37 PM   #58
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I made this tonight and everyone ended up having two heaping bowls. Awesome recipe! Thanks for posting.
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Old 03-14-2015, 07:38 AM   #59
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Awesome recipe! Everyone loved it! I will be making this again.
Thanks
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Old 03-14-2015, 09:00 AM   #60
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looks really good. Gonna have to try this.
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Old 03-18-2015, 02:23 PM   #61
SoTxHunter
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hopefully try this one this weekend.
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Old 04-04-2015, 10:19 PM   #62
salth2o
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I boiled crawfish yesterday and made this today. Easter lunch is ready.
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Old 04-04-2015, 10:38 PM   #63
bowmania
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That looks so good. Gotta try it. Thanks for sharing.
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Old 04-05-2015, 01:59 PM   #64
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1/4 lb of American cheese makes it
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Old 04-05-2015, 02:17 PM   #65
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Quote:
Originally Posted by aboriack View Post
1/4 lb of American cheese makes it
.

Must be a Texas thing

I've been eating/cooking étouffée for 35 yrs and never seen a Cajun or SW La recipe that calls for cheese
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Old 04-05-2015, 02:36 PM   #66
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Use in replace of cream of celery/chicken/mushroom soup.
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Old 04-05-2015, 02:37 PM   #67
aboriack
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American cheese is hardly cheese anyway.
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Old 04-05-2015, 02:43 PM   #68
saltwater
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Quote:
Originally Posted by salth2o View Post
I boiled crawfish yesterday and made this today. Easter lunch is ready.
Brother from anouther mother! Just made some today with a ettoffee base from kroger. Had to addhalf a stick of butter to it but mmmm it's good.
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Old 04-05-2015, 02:47 PM   #69
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Great looking dishes. They're making me hungry, and I just ate.
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Old 04-05-2015, 05:03 PM   #70
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Cheese? What the what?
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Old 04-05-2015, 05:52 PM   #71
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Quote:
Originally Posted by aboriack View Post
Use in replace of cream of celery/chicken/mushroom soup.
if your etoufee' base is made with a blonde roux (butter & flour), there is no need to use a cream of ______ soup
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Old 04-05-2015, 06:13 PM   #72
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Looks good
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Old 04-11-2015, 10:46 PM   #73
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Been wanting to try this for a good while now and never got around to it. Tried it tonight and it was great. Used shrimp and crawfish just to see what shrimp taste like in it. Will have to try Cajun Blake's recipe to. I'm going to try the crawfish cream sauce over blackened fish recipe later this week.

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Old 04-12-2015, 04:32 PM   #74
dbaio1
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Quote:
Originally Posted by Cajun Blake View Post
.

Must be a Texas thing

I've been eating/cooking étouffée for 35 yrs and never seen a Cajun or SW La recipe that calls for cheese
First for me too.
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Old 04-12-2015, 09:56 PM   #75
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My wife and I tried this recipe tonight and loved it. Thank you for sharing.
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Old 04-14-2015, 01:55 PM   #76
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Looks awesome.
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Old 04-17-2015, 07:19 PM   #77
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Looks good
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Old 04-19-2015, 06:30 PM   #78
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Yum
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Old 04-22-2015, 11:00 AM   #79
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looks good.
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Old 04-22-2015, 11:29 AM   #80
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ready to try it
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Old 04-23-2015, 10:57 PM   #81
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Someone explain to me why the heck I waited so long to try this? Very simple to make and absolutely delicious!
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Old 04-24-2015, 12:05 AM   #82
pbs76
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Probably a dumb question...
The recipe calls for a pound of tails. Is this a pound of meat, or a pound of crawfish prior to pealing? Seems like a pound of meat would be an awful lot of those critters.
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Old 04-24-2015, 08:45 AM   #83
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1 lb of peeled tail. will take approximately 7 lbs of whole crawfish to equal a lb of peeled tails. I cooked one a few weeks ago for some customer with 13 lbs of tail meat and 4 lbs of lump crab meat in it. Was excellent.
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Old 04-24-2015, 09:59 AM   #84
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Quote:
Originally Posted by RaginCagin View Post
1 lb of peeled tail. will take approximately 7 lbs of whole crawfish to equal a lb of peeled tails. I cooked one a few weeks ago for some customer with 13 lbs of tail meat and 4 lbs of lump crab meat in it. Was excellent.

Yep. 1lb peeled
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Old 04-24-2015, 03:40 PM   #85
pbs76
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Thanks for clearing that up for me.
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Old 04-24-2015, 08:45 PM   #86
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Looks good. Going to have to try it.
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Old 05-21-2015, 09:40 PM   #87
shawn foisey
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Great
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Old 05-26-2015, 08:25 PM   #88
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Thanks I'm going to try this weekend?
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Old 06-07-2015, 02:23 AM   #89
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Ohhh I'm a sucker for sum king cake
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Old 06-14-2015, 02:15 PM   #90
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Tagged
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Old 06-23-2015, 03:13 AM   #91
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Quote:
Originally Posted by Cajun Blake View Post
.

Must be a Texas thing

I've been eating/cooking étouffée for 35 yrs and never seen a Cajun or SW La recipe that calls for cheese
No offense, but you mentioned using par-boiled rice with your etouffee. I wouldn't eat rice if parboiled was the only rice left on the planet. I want my long grain rice washed til the water runs clear, boiled hard until I put my lid on it and turn it down low and let it cook nice and easy. Dougets Long Grain is my "Go to" rice if I can find it. Oh and I'm from Texas too.
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Old 11-06-2015, 12:43 PM   #92
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Just made this again! Great stuff!!!
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Old 11-06-2015, 03:12 PM   #93
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I'm Hungry now
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Old 12-03-2015, 12:33 PM   #94
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Made this last night, great recipe! Used shrimp instead cause my girls don't like crawfish. Everyone loved it.
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Old 12-07-2015, 07:54 AM   #95
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NICE! mouth is watering
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Old 12-07-2015, 08:33 AM   #96
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Tag
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Old 02-18-2016, 07:53 PM   #97
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Made a slightly modified version of this tonight, and it was one of the best things I have eaten in a long time! Even my picky kids had seconds.

3/4lb Shrimp
1 Yellow Onion
1 Green Bell Pepper
1 Red Bell Pepper
1 Stick of Butter
1 Tablespoon of Minced Garlic
1 8oz Package of Cream Cheese
1 Can of Cream of Celery Soup
1 Can of Mild Rotel
1/2 Can of Beef Broth
1 6oz Can of Tomato Paste
1 Package of Egg Noodles
Paprika, Salt, Pepper, and Tony Chachere's to Taste
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Old 02-18-2016, 08:38 PM   #98
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Looks good, I know what I am getting for lunch tomorrow.
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Old 04-27-2016, 10:34 AM   #99
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Looks great, will be trying this real soon, thx
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Old 04-27-2016, 11:03 AM   #100
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Everything in our house always started with a brown roux. Moms receipt was;

Medium Brown Roux (1/2 cup oil + 2/3 cup of flour)
Sauté 1 onion, 1 bell pepper, and 2 ribs of celery in roux.

Then add 6 cups of water, 1 6oz can of tomato sauce, and 1 10oz can of rotel.

Tonys or favorite seasoning to taste and garlic. never really specified how much.

Bring to boil and simmer for 45 min.

Add green onion, crawfish, shrimp, and crab. Also can use lobster or any seafood lying around.

Bring back to slow boil for 10 min and serve.

Makes me hungry even thinking about it.
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