It's FAT TUESDAY, All Good Cajuns Know What This Means, ETOUFFEE!!

[DougGuy]

Fat Tuesday, is what the words Mardi Gras means. It is the culmination of weeks of parades and festivities, it is the last blowout before Lent. We observed Mardi Gras quietly at home with some AWESOME Crawfish Etouffee! The word Etouffee means "to brown" in French afaik.. I always made etouffee lighter in color than gumbo, and lighter in spices so the taste of the crawfish doesn't get overshadowed..

Here is the recipe I used today, sometimes it changes a little depending on what ingredients I have on hand:

Ingredients:

1/4C Tasso diced finely
2C fish stock
1can Rotel tomatoes
1/4C Cajun Peanut Butter (Savoie's Light Roux)
1 bag Louisiana brand Etouffee base
1 1/2C celery chopped
1 medium onion diced
1 1/2C Hatch Chiles chopped (or bell peppers)
1tsp Thyme
1tsp crushed Rosemary
1tsp crushed Oregano
1tsp fresh Parsley
3 Bay leaves
3 cloves garlic, crushed and chopped
1/2 bunch Green Onions chopped
1lb Crawfish tail meat with fat
Tony Cachere's seasoning to taste

Directions:

Finely dice and saute Tasso, add and saute Trinity, add spices, add RoTel tomatoes and roux, stir and simmer 10mins, add Louisiana etouffee base, add fish stock and simmer 10mins, add more fish stock to adjust consistency, stir in crawfish tails and season to taste. Serve over rice garnished with green onions, French bread on the side, and your beverage of choice!

[JWFilips]

Looks Darn Tasty ....Don't understand the recipe however!

[Half Dog]

Oh Great. I just finished eating supper and now I'm hungry again.

[gwpercle]

Great minds think alike!
I made shrimp creole yesterday , even used the Louisiana brand Creole base just like you did .
Shrimp Creole , can be made with crawfish too , is a lot like an etouffee, it just has tomatoes (1 can) and tomato sauce (1 can ) base . I use Kary's dry dark roux and no rosemary (don't care for it) .
Now we all know these dishes allways taste better the next day....that's today and I'm fixing to go home and make up a pot of rice and do it again.
If you don't understand the recipe there is a company Louisiana Brands , that makes Etouffee base, Creole base,Gumbo base, get some and follow the directions for a decent meal , DougGuy is just kicking it up a notch like we all do to make it better. Get some and follow his lead, you'll be Cookin Cajun and Creole in no time.
Gary

[farmerjim]

I always make my own roux.
We are getting everything together for Fridays fish fry.

" DougGuy is just kicking it up a notch like we all do to make it better."
A recipe is just an idea to get started.

[tallwalker]

GW gives good advice and knows his leftovers. Always better the next day, same with red beans and white beans. Just make new rice! Have to say though make your own roux with flour and real butter, that way you can still smell that fabulous roux the next day too! I like mine slooowww cooked and not quite the color of hershey syrup.

[oldblinddog]

There are a bazillion colors to roux. Etouffee should have a blonde roux, chicken and andouille sausage gumbo a peanut butter colored roux, and seafood okra gumbo a dark chocolate colored roux. The darker it is the less thickening power it has when you add your stock. In seafood okra gumbo the okra is also a thickening agent as is the file (which is ground sasafras leaf) that many prefer. These are the three basic roux's. You may adjust as you prefer.

I made crawfish etouffee yesterday. It was outstanding tonight as well. Still have a little left. Wife will probably finish it tomorrow. I will be gone again.

Attachment 190795

[KenH]

A recipe is just an idea to get started.

That has always been my idea of recipes also. Ya'll have some good foods here, and I don't need more "food", I need a way to not each so much. {g}

Ken H>

[WebMonkey]

Should include a quart of that with your cylinder jobs

[w5pv]

All cajun dishes are good,we had catfish etoufay (spl) last evening.Its kindly ironic but the lady that taught my wife how to cook it died yesterday may she RIP