Easter Etouffee...

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indaswamp

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Apr 27, 2017
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South Louisiana-Yes, it is HOT
Got an invite for Easter supper at my fishing buddy's house. He bought 3# of fresh Louisiana crawfish tails and made an etouffee. It was delicious!!

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OMG... Even the salad looks incredible. That is HIGH on my list to try if I ever make it down there. I assume you guys make stock from the bodies when you run etouffee?
 
OMG... Even the salad looks incredible. That is HIGH on my list to try if I ever make it down there. I assume you guys make stock from the bodies when you run etouffee?


I'll use crawfish stock if I have it, but this one was made with chicken stock. Was still great with the 3# of tails..
 
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Wow, that looks terrific!
Been the Nawlin's a couple times, but never had Etouffee.
Now I'm going to have to look it up in out cookbook.
Finding crawfish might be difficult though.
 
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Man that looks good. Before it was illegal to ship live crawfish to Colorado, but if I'm not mistaken, I think they past it last year and made it legal. May have to try that out.
 
That looks awesome . Don't eat shrimp , but I'd have to try that .
 
Wow, that looks terrific!
Been the Nawlin's a couple times, but never had Etouffee.
Now I'm going to have to look it up in out cookbook.
Finding crawfish might be difficult though.
I definitely recommend it. Very good! You can order crawfish tail meat from one of the online sellers out of Louisiana.

Man that looks good. Before it was illegal to ship live crawfish to Colorado, but if I'm not mistaken, I think they past it last year and made it legal. May have to try that out.
Don't really need live crawfish for this, but if you make crawfish stock it will definitely elevate the dish for sure! I usually just add more tail meat for added crawfish flavor.

That looks awesome . Don't eat shrimp , but I'd have to try that .
Thanks chop! Check out the recipe I posted...

Looks great! One of my favorite dishes I've had eating out.
Thank you jcam! Yep-it is good....as long as it is not made with imported Chinese crawfish...makes me shudder just thinking about the pollution in the rice fields there where they harvest crawfish. Probably the most polluted Country in the world...
 
That looks awesome . Don't eat shrimp , but I'd have to try that .
The beauty of it is that just like gumbo, you can make it with other protein. I prefer shrimp, but there is more than a little out there with frog, chicken and sausage, and other shellfish etc.... You can easily just make a batch with chicken.

Think of it as a gumbo with a very light (blonde) roux and thicker (and tomato - though I don't hate tomato in gumbo either, but etouffe has more tomato - I use a can of regular rotel). The less you cook a roux, the more thickening power it has and this doesn't need to simmer as long as gumbo either, which is another reason gumbos end up thinner. This is where I make my roux with butter because it's not bechamel white, but you don't want it dark at all. For me, I use veg oil or pork fat in gumbo roux because it can take the higher heat I use to brown my roux.
 
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