Étouffée

[SmokinAl]

That looks delicious!
A lot of work, but it sure looks like it would be worth it!
Nicely done!
Al

 

[kilo charlie]

Congratulations on the feature! Looks fantastic to me!

 

[Gonna Smoke]

Where does the line form for a bowl or two of that? Looks mighty fine.
Jim

Jim, the line forms on the left and you'd be welcome to join us...

 

[Gonna Smoke]

That looks delicious!
A lot of work, but it sure looks like it would be worth it!
Nicely done!
Al

Thank you, Al. It really just looks like a lot of work and making the stock is time consuming, but this can be made with store bought seafood stock, I'm sure. Once the stock is made, the rest goes fairly quickly...

 

[Gonna Smoke]

Congratulations on the feature! Looks fantastic to me!

Thank you KC and thanks to the powers that be who felt that this was good enough to make it on the carousel. Really humbling to me...

 

[indaswamp]

I didn't really look at the crawfish package before I got it home, but figured with a name like Boudreaux's, it had to be the real deal, but it is Walmart and I should've known better, product of China.

Yeah....I saw the Made in China and it made me shutter. I think it is criminal to name Chinese crawfish "Boudreaux's". False association.

It's all about price. Chinese crawfish are 1/2-1/3 the price of Louisiana Crawfish, and I will gladly pay for Louisiana Crawfish every time.

Glad you gave etouffee a go, it looks good.

 

[indaswamp]

Source for Louisiana Crawfish...

Louisiana Grocer Crawfish Tail meat 1#

 

[912smoker]

Great looking plate and congrats on the ride !

 

[Gonna Smoke]

Yeah....I saw the Made in China and it made me shutter. I think it is criminal to name Chinese crawfish "Boudreaux's". False association.

It's all about price. Chinese crawfish are 1/2-1/3 the price of Louisiana Crawfish, and I will gladly pay for Louisiana Crawfish every time.

Glad you gave etouffee a go, it looks good.

Source for Louisiana Crawfish...

Louisiana Grocer Crawfish Tail meat 1#

Thank you for the compliments and the link to the real deal crawfish. As for the etouffee, my Cajun buddy Mike said that the color is a personal thing. He made it dark, even darker than I did.

 

[indaswamp]

I tend to go for a blonde roux when making an etouffee. I use a light brown roux when making a shrimp creole.

 

[SmokinEdge]

@GonnaSmoke
Congratulations on the carousel ride! Good job buddy.

 

[HalfSmoked]

Great looking dish good job.

Warren

 

[xray]

Great looking etouffee! This is always something I wanted to make. Looks delicious!

 

[bauchjw]

Wow! I can actually catch a whiff it looks so good! Thank you for sharing!