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Crawfish Étouffée ?
#6605508
12/28/16 05:36 PM
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Joined: Jan 2009
Posts: 6,044
Kev®
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I've never made it before and decided I'd make it today, so I picked up a couple pounds that are shelled and packed and frozen.
I've looked at Google and have a good idea how to make it but the amount of ingredients is all over the board.
I've got 2 pounds of peeled tails Red and green bell pepper Big yellow onion Celery Parsley Green onion Seafood stock Rice And Cajun seasoning. Anyone have a tried and true recipe? I don't want to mess it up, the tails were $18 a pound.
Thanks!
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Re: Crawfish Étouffée ?
[Re: Kev®]
#6605516
12/28/16 05:41 PM
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Joined: Jul 2012
Posts: 1,833
Fishing Fester
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Hate to send you to the other side, but there is a really good recipe thread over there. Its a Tony Chacherees
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Re: Crawfish Étouffée ?
[Re: Fishing Fester]
#6605519
12/28/16 05:43 PM
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Joined: Jan 2009
Posts: 6,044
Kev®
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Hate to send you to the other side, but there is a really good recipe thread over there. Its a Tony Chacherees I'll see if I can find it. Thanks
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Re: Crawfish Étouffée ?
[Re: Kev®]
#6605663
12/28/16 07:18 PM
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Joined: Oct 2004
Posts: 39,580
redchevy
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Saw this in a field and stream article while at the eye doctor and snapped a picture to use later. Still never have tried it.
It's hell eatin em live
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Re: Crawfish Étouffée ?
[Re: Kev®]
#6605692
12/28/16 07:41 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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I put a little roux in mine.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Crawfish Étouffée ?
[Re: bill oxner]
#6605721
12/28/16 08:01 PM
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Joined: Jan 2009
Posts: 6,044
Kev®
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I put a little roux in mine. you are very helpful, thanks.
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Re: Crawfish Étouffée ?
[Re: Kev®]
#6605741
12/28/16 08:12 PM
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Joined: Jan 2009
Posts: 6,044
Kev®
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I'll post pics, I've got this..
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Re: Crawfish Étouffée ?
[Re: Kev®]
#6605795
12/28/16 08:57 PM
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Joined: Aug 2016
Posts: 8,325
Herbie Hancock
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It's not a hard dish to make, it's all about putting in the time to get that roux nice and dark, so time is your friend.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Crawfish Étouffée ?
[Re: Herbie Hancock]
#6605873
12/28/16 09:59 PM
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Joined: Jan 2009
Posts: 6,044
Kev®
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It's not a hard dish to make, it's all about putting in the time to get that roux nice and dark, so time is your friend. it calls for a blonde roux on a etouffee? No?
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Re: Crawfish Étouffée ?
[Re: redchevy]
#6605876
12/28/16 10:02 PM
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Joined: Jan 2009
Posts: 6,044
Kev®
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Saw this in a field and stream article while at the eye doctor and snapped a picture to use later. Still never have tried it. this recipe is lacking one ingedient that is the holy trinity.
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Re: Crawfish Étouffée ?
[Re: Kev®]
#6605900
12/28/16 10:21 PM
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Joined: Oct 2004
Posts: 39,580
redchevy
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It's hell eatin em live
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Re: Crawfish Étouffée ?
[Re: Kev®]
#6605901
12/28/16 10:24 PM
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Joined: Aug 2016
Posts: 8,325
Herbie Hancock
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The poblano is probably is what would be replacing the bell pepper.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Crawfish Étouffée ?
[Re: Herbie Hancock]
#6605925
12/28/16 10:46 PM
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Joined: Sep 2009
Posts: 18,543
NewGulf
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The poblano is probably is what would be replacing the bell pepper. the poblano pepper is my favorite
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Re: Crawfish Étouffée ?
[Re: Kev®]
#6606052
12/29/16 12:30 AM
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Joined: Jan 2009
Posts: 6,044
Kev®
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Re: Crawfish Étouffée ?
[Re: Kev®]
#6606066
12/29/16 12:46 AM
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Joined: Jan 2009
Posts: 6,044
Kev®
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Re: Crawfish Étouffée ?
[Re: bill oxner]
#6606069
12/29/16 12:49 AM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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I put a little roux in mine. See?
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Crawfish Étouffée ?
[Re: bill oxner]
#6606079
12/29/16 12:59 AM
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Joined: Jan 2009
Posts: 6,044
Kev®
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I put a little roux in mine. See? its damn good.
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Re: Crawfish Étouffée ?
[Re: Kev®]
#6606107
12/29/16 01:24 AM
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Joined: Jul 2008
Posts: 33,442
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
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It's not a hard dish to make, it's all about putting in the time to get that roux nice and dark, so time is your friend. it calls for a blonde roux on a etouffee? No? Blonde for seafood, dark for meat.
Ultra MAGA '24.
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Re: Crawfish Étouffée ?
[Re: bigbob_ftw]
#6606143
12/29/16 01:43 AM
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Joined: Sep 2009
Posts: 18,543
NewGulf
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It's not a hard dish to make, it's all about putting in the time to get that roux nice and dark, so time is your friend. it calls for a blonde roux on a etouffee? No? Blonde for seafood, dark for meat. i guess to each their own but ive never seen any "Blonde" roux anywhere down here on the coast or in lousiana for gumbo or etouffee
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Re: Crawfish Étouffée ?
[Re: NewGulf]
#6606149
12/29/16 01:47 AM
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Joined: Jan 2009
Posts: 6,044
Kev®
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It's not a hard dish to make, it's all about putting in the time to get that roux nice and dark, so time is your friend. it calls for a blonde roux on a etouffee? No? Blonde for seafood, dark for meat. i guess to each their own but ive never seen any "Blonde" roux anywhere down here on the coast or in lousiana for gumbo or etouffee I guess you could make it how ever, but this turned out damn good. The wife went back for seconds.
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Re: Crawfish Étouffée ?
[Re: NewGulf]
#6606237
12/29/16 02:31 AM
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Joined: Jul 2008
Posts: 33,442
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
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It's not a hard dish to make, it's all about putting in the time to get that roux nice and dark, so time is your friend. it calls for a blonde roux on a etouffee? No? Blonde for seafood, dark for meat. i guess to each their own but ive never seen any "Blonde" roux anywhere down here on the coast or in lousiana for gumbo or etouffee Are you calling Justin Wilson a liar?
Ultra MAGA '24.
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Re: Crawfish Étouffée ?
[Re: Kev®]
#6606310
12/29/16 03:22 AM
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Joined: Dec 2012
Posts: 4,800
TexasKC
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^^^^^^^^^ Actually, Justin Wilson wasn't even a full blooded cajun. He was a business associate of my dad and visited in our home several times when I was a kid. He really exaggerated his cajun accent for the cameras. Nice guy.
In the end, it's not the years in your life that count, it's the life in your years.
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Re: Crawfish Étouffée ?
[Re: TexasKC]
#6606334
12/29/16 03:45 AM
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Joined: Jul 2008
Posts: 33,442
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
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Posts: 33,442 |
^^^^^^^^^ Actually, Justin Wilson wasn't even a full blooded cajun. He was a business associate of my dad and visited in our home several times when I was a kid. He really exaggerated his cajun accent for the cameras. Nice guy. Yep. Used to do stand up comedy. I sure miss him.
Ultra MAGA '24.
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Re: Crawfish Étouffée ?
[Re: Kev®]
#6606874
12/29/16 05:19 PM
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Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
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Posts: 28,031 |
I'll post my new recipe later. I'm making it for supper. This recipe doesn't use a roux, It's a 15 minute etoufee. I normally use roux in my etoufee's, sometimes dark sometimes blonde. Depends on what kinda mood I'm in.
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Re: Crawfish Étouffée ?
[Re: Kev®]
#6607616
12/30/16 02:54 AM
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Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
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New recipe... 1 pack of Louisiana crawfish tails (store bought), 1 yellow onion chopped, 1-2 red bell peppers chopped, Few sticks of celery chopped, 1 can Rotel, 1 can cream of mushroom soup, 1 1/4 sticks of real butter, 1 tbs minced garlic, Cajun seasoning to taste. Freeman's Magic Dust is the bomb, order some it's cheap and my new favorite. Low salt and flavor is awesome. Melt butter, saute onion until it starts to brown. Add bell pepper & celery and cook until translucent. Add 1 tbs minced garlic, 1 can cream of mushroom soup, 1 can Rotel. Cook for a few minutes. Add crawfish tails, make sure you squeeze all of the fat out of the package. Cook for a few more. Serve over rice with a side of french bread. Top with green onions. Dang good! I didn't use a roux on this one, but I'll be making it again.
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