Announcement

Collapse
No announcement yet.

Crawfish etouffee' the easy way.....

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Crawfish etouffee' the easy way.....

    Recipes for Crawfish Étouffée and Turtle Sauce Piquant from Barry Toups, who was appointed in 2018 to the Louisiana Seafood Promotion and Marketing Board.

    #2
    Sorry man, but no way I'm making etouffee with a can of condensed soup.

    Comment


      #3
      Ouch

      Comment


        #4
        This is etouffee the easy way. And it’s really good too.

        Comment


          #5
          Originally posted by coonazz View Post
          Sorry man, but no way I'm making etouffee with a can of condensed soup.
          It ain’t bad. Also taste good mixed in with a squirrel or deer gravy.
          Last edited by Bayouboy; 07-29-2019, 07:21 PM.

          Comment


            #6
            I was raised cajun

            My Dad was a rajun cajun who cooked and loved to hunt and fish

            A good man. A Marine.

            Not a bad BBQ guy and decent gumbo chef myself

            I'm 59 now but it took until I was almost 40 before I learned how to build a roux from scratch

            Ettouffe requires a roux.

            No short cuts

            The holy trinity oil and flour; with a beverage in hand.

            That is the proper way.

            God Bless the USA

            Sent from my SM-G965U1 using Tapatalk

            Comment


              #7
              Originally posted by panhandlehunter View Post
              This is etouffee the easy way. And it’s really good too.

              I'll give it a try. Where do you buy it? Didn't see it anywhere on the shelves tonight.

              Comment


                #8
                Originally posted by tigerscowboy View Post
                I'll give it a try. Where do you buy it? Didn't see it anywhere on the shelves tonight.
                I buy it at my heb.

                Comment


                  #9
                  Originally posted by coonazz View Post
                  Sorry man, but no way I'm making etouffee with a can of condensed soup.
                  Ummm, that always goes in crawfish etouffee. I dont use cream of mushroom. I use cream of shrimp but I cook it for a living in my restaurant and have been to camps from Pierre Part, la up to Haynesville, La and i've never seen anyone not put their favorite style of cream soup into crawfish ettouffee. It's not a substitute for anything. You still need your base of butter and flour to make a blonde roux but it gives it good flavor and helps thicken it some.

                  Comment


                    #10
                    I have tried the Golden Mushroom soup method and was very pleasantly surprised. It was great. Im a roux guy all the way but don't reject it until you try it.

                    Comment


                      #11
                      Anyone ever used crawfish purée? Is it just tail meat puréed? Can’t say I’ve seen it in the store before.

                      And my ettouffe also uses a can of mushroom soup.

                      Comment


                        #12
                        Originally posted by Hunteraudit View Post
                        Anyone ever used crawfish purée? Is it just tail meat puréed? Can’t say I’ve seen it in the store before.

                        And my ettouffe also uses a can of mushroom soup.
                        It is minced whole crawfish with the shell removed (via a modified meat/bone separator) and is actually very good when used in various recipes. Increases the intensity of the crawfish flavor. Here is the website:



                        By the way, I have eaten many many crawfish ettouffee recipes over the years and have yet to have one that was not good, though many were better than others. Have had several "quick and easy" etouffee recipes with canned mushroom soup that were excellent. Don't be afraid to try it.

                        Comment


                          #13
                          All sounds great dont ya know.

                          Comment


                            #14
                            Originally posted by RaginCagin View Post
                            Ummm, that always goes in crawfish etouffee. I dont use cream of mushroom. I use cream of shrimp but I cook it for a living in my restaurant and have been to camps from Pierre Part, la up to Haynesville, La and i've never seen anyone not put their favorite style of cream soup into crawfish ettouffee. It's not a substitute for anything. You still need your base of butter and flour to make a blonde roux but it gives it good flavor and helps thicken it some.
                            Not me man. I don't doubt that it tastes good in its own way, but I just prefer making it from scratch - 100%.

                            Comment


                              #15
                              Originally posted by McClain View Post
                              It is minced whole crawfish with the shell removed (via a modified meat/bone separator) and is actually very good when used in various recipes. Increases the intensity of the crawfish flavor. Here is the website:



                              By the way, I have eaten many many crawfish ettouffee recipes over the years and have yet to have one that was not good, though many were better than others. Have had several "quick and easy" etouffee recipes with canned mushroom soup that were excellent. Don't be afraid to try it.
                              I'm way too far away to buy it. Is it any different than shelling whole crawfish and dropping in a blender? Head and tail?

                              Comment

                              Working...
                              X