My first time making etouffee!

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Hyperion

Senior Cook
Joined
Apr 5, 2011
Messages
340
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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It looks delicious, Hyperion! Did you use fresh or frozen crayfish?
 
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.
 
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
 
Hyperion said:
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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