crawfish etouffee recipe wanted!

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by ckill1, Mar 22, 2009.

  1. ckill1

    ckill1 New Member

    Dec 29, 2007
    SW Iowa
    All right, you cajuns!! Anyone out there have a great recipe for crawfish etouffee? Want something with a little zing, but not so hot I cant feed it to others in the household(wife & 3 girls arent fond of hot food). Anyone? Gimme your favorites, please!:D:D:D

  2. artabr

    artabr New Member

    Here are 3 recipes for etouffee. I like #2. I just season to taste. Add some either red or green bell pepper or both.
    The cajun trinity is onion, bell pepper, and green onions. ;)

    Don't Burn The Roux!!!! :D
    Ya gotta keep stiring it (the roux). If it burns throw it away and start over. A burnt roux will ruin an etouffee, it will taste like c*rp.
    Also a true etouffee is pretty thick, it ain't runny.

    Good luck.

    Last edited: Mar 23, 2009

  3. pawn

    pawn Active Member

    Jan 31, 2007
    Crossville, TN
    Don't burn the roux :D

    Words to live by when preparing any of the 5 "mother" souces and their countless direvetives. What a wonderful invention, the roux. "Equal parts of fat and flour by weight" Add the flower in measured amounts at regualr intervals. AGAIN....Dont' burn that roux!!!

    If I have a a cooking hero it is Escoffier. King of Chefs, Chef of Kings.

  4. Crpdeth

    Crpdeth Well-Known Member

    Apr 23, 2002
    Location location
    It's 5:00am and that stuff sounds GOOD! :D:D:D

    Ya'll have a good 'un.

  5. carver

    carver Moderator Supporting Member

    artabr, I know that you meant to say, "The Trinity," is a Cajun vegetable combination using equal parts bell peppers, celery, and onion, and I coppied all three recipe's! Thanks! Don't burn the roux!!
  6. artabr

    artabr New Member

    Your right, I left out the celery. Oh, the shame. :eek:

    Thanks, Carver!! ;) :D

Similar Threads
Forum Title Date
Ruffit's Domestic & Wild Game Cooking/ Recipe Foru CRAWFISH PIE Jan 18, 2008