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Old 08-14-2011, 09:25 PM   #1
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My first time making etouffee!

Today I decided to make crawfish etouffee. I made a brown roux and added some tomato juice. It's such an easy dish and it tastes so good!


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Old 08-14-2011, 10:07 PM   #2
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It looks delicious, Hyperion! Did you use fresh or frozen crayfish?
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Old 08-14-2011, 10:27 PM   #3
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That looks delicious! Good job!

The plating looks good, too!
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Old 08-14-2011, 11:17 PM   #4
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Gorgeous, Hyperion. Could you give me more detail on the recipe? I have access to cleaned, cooked crawfish tails. I'd like to try this one.
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Old 08-14-2011, 11:30 PM   #5
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Originally Posted by Dawgluver View Post
It looks delicious, Hyperion! Did you use fresh or frozen crayfish?
I live in Texas so only frozen ones are available
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Old 08-14-2011, 11:36 PM   #6
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Quote:
Originally Posted by Hyperion
I live in Texas so only frozen ones are available
Please post the recipe!
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Old 08-14-2011, 11:38 PM   #7
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Recipe:

1 pound tail meat
2 cups of fish stock
1/4 cup brown or blond roux
1/2 green pepper chopped
2 long stalks of celery chopped
1 onion chopped
red wine 1/4 cup
1/2 cup tomato juice

So to make the roux I used 4 tbsp of flour and 4 tbsp of canola oil. It took a long time like 30 minutes to get to the color I feel good about.
Sweat the veg in 1 tbsp olive oil, and add red wine to deglaze.
add the roux to combine
mix in tomato juice and fish stock, cook for 30 minutes and it'll thicken.
Corrective seasoning.
add the defrosted crawfish and cook for 10 minutes just to heat it up. don't overcook or it'll be tough.
I cooked the rice in fish stock too
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Old 08-14-2011, 11:46 PM   #8
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Quote:
Originally Posted by Hyperion
Recipe:

1 pound tail meat
2 cups of fish stock
1/4 cup brown or blond roux
1/2 green pepper chopped
2 long stalks of celery chopped
1 onion chopped
red wine 1/4 cup
1/2 cup tomato juice

So to make the roux I used 4 tbsp of flour and 4 tbsp of canola oil. It took a long time like 30 minutes to get to the color I feel good about.
Sweat the veg in 1 tbsp olive oil, and add red wine to deglaze.
add the roux to combine
mix in tomato juice and fish stock, cook for 30 minutes and it'll thicken.
Corrective seasoning.
add the defrosted crawfish and cook for 10 minutes just to heat it up. don't overcook or it'll be tough.
I cooked the rice in fish stock too
Lovely. Bet this would work with shrimp or other shellfish too!

Thanks!
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Old 08-15-2011, 05:43 AM   #9
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Looks fantastic! No garlic?!

Thanks for the recipe!
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Old 08-15-2011, 10:18 AM   #10
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Looks fantastic! No garlic?!

Thanks for the recipe!
OOOOOOPS, forgot to mention lol
yea there's minced garlic to put in before the wine
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