Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
Cheryl How, DOFC, specsultan, Slaunching, MJS34
106390 Registered Users
Top Posters
TexDawg 86959
hopalong 78792
Pilothawk 75587
JDavis7873® 67385
John175 ® 65747
FattyMcButterpants 60793
Derek 🐝 58901
Tritonman 57724
LoneStarSon® 53723
SkeeterRonnie 53105
facebook
Forum Stats
106390 Members
61 Forums
812227 Topics
10254723 Posts

Max Online: 36273 @ 01/23/13 02:34 PM
Topic Options
#12337039 - 07/13/17 07:22 AM Etouffee
TroyKing Offline
Extreme Angler

Registered: 09/28/14
Posts: 1223
Loc: Carthage Tx
My wife loves a good crawfish or shrimp etouffee, (the tomato based kind)...the restaurants around us no longer have it on there menus so I thought I'd make her some...y'all have a good recipe I can try?
_________________________
The driving force and secret desire of every bass fisherman, is to one day be a crappie fisherman............Could it be that the good Lord just smilies and looks the other way when a fisherman tells a lie?

Top
#12337109 - 07/13/17 08:14 AM Re: Etouffee [Re: TroyKing]
Bigbob_FTW Online   content
Big Sprocket Bob

Registered: 10/25/06
Posts: 47538
Loc: White Settlement, TX.
_________________________


Top
#12337136 - 07/13/17 08:27 AM Re: Etouffee [Re: TroyKing]
Kattelyn Online   content
TFF Guru

Registered: 02/11/09
Posts: 33505
Loc: Mansfield-ish
Crawfish or shrimp etouffee.

2 pounds crawfish tails or shrimp
1 cup oil
3/4 cup flour
1 and 1/2 cup chopped yellow onions
1/4 cup chopped celery
1/3 cup garlic, finely minced
2/3 cup chopped green pepper
1/4 cup butter
1/2 cup tomato paste
2 cups chicken broth
3 cups water
2 chicken flavored bouillon cubes
2 tsp salt
2 tsp black pepper
1 tsp Tabasco pepper sauce (more if you like)
1 tsp paprika
In a large, preferably cast iron, skillet make roux by stirring oil and flour over low to medium heat. When roux reaches the color of peanut butter, add chopped onions, celery, garlic and green peppers. Saute for 5 minutes. In another skillet, melt the butter and add tomato paste. Saute until smooth and thick, about 5 minutes. Add to roux mixture. Pour in the broth, water with melted bouillon cubes and balance of seasonings. Cook for 30 minutes. Add the crawfish tails 5 minutes before serving. Serve with rice and french bread.

This is copied down exactly how my aunt north of Beaumont made it.

Top
#12337166 - 07/13/17 08:45 AM Re: Etouffee [Re: Kattelyn]
TroyKing Offline
Extreme Angler

Registered: 09/28/14
Posts: 1223
Loc: Carthage Tx
Thanks y'all looks great!
_________________________
The driving force and secret desire of every bass fisherman, is to one day be a crappie fisherman............Could it be that the good Lord just smilies and looks the other way when a fisherman tells a lie?

Top



© 1998-2017 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide