Good Etouffee recipe?

zooguy96

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3:15p, 10/16/20

TIA. Plan to use crab, shrimp, and mud bugs.

I know a lot about a little, and a little about a lot.

Gramercy Riffs

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3:37p, 10/16/20

AG

I may be in the minority, but I wouldn't mix all three. If I had to use all of those ingredients, I'd make crab-stuffed shrimp separate from the crawfish etouffee.

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Carolin_Gallego

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4:17p, 10/16/20

Potcake

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4:25p, 10/16/20

AG

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Gramercy Riffs

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5:46p, 10/16/20

AG

That recipe is very similar to mine but I'd use stock from your shrimp heads instead of the chicken bouillon and water.

Edit: I also add some fresh peeled/diced tomato after the trinity. Maybe a cup or so. Let that break down and combine with the stock before you add the crawfish.

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beagle2009

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2:11p, 10/18/20

AG

Can't go wrong with Emeril's shrimp etouffee recipe.

https://www.emerils.com/126622/shrimp-etouffee

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Max Power

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In reply to Potcake • 6:45a, 10/19/20

AG

This is pretty similar to what we had growing up, but no chicken bouillon. Some of you use tomatoes? I don't think I've ever had etoufee with tomatoes in it.

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aggiespartan

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In reply to beagle2009 • 6:53a, 10/19/20

AG

My recipe is similar, but I use fresh tomatoes instead of canned.

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BMX Bandit

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In reply to Max Power • 7:38a, 10/19/20

Max Power said:
This is pretty similar to what we had growing up, but no chicken bouillon. Some of you use tomatoes? I don't think I've ever had etoufee with tomatoes in it.

tomato in etoufee is the Creole version. Tomato usage is key difference between Cajun and Creole

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Gramercy Riffs

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In reply to Max Power • 9:40a, 10/19/20

AG

Max Power said:
This is pretty similar to what we had growing up, but no chicken bouillon. Some of you use tomatoes? I don't think I've ever had etoufee with tomatoes in it.

Sometimes I use them, sometimes I don't. Just depends on which version I'm making. The way they cook down, it wouldn't surprise me if people had eaten that version and didn't realize it.

Teslag

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In reply to Potcake • 3:16p, 10/19/20

AG

Potcake said:

I see someone else has the greatness of the Lonestar Legacy Cookbook.

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Potcake

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In reply to Teslag • 4:28p, 10/19/20

AG

Nope, Cajun Revelation, from my grad school days in Lafayette.

schmellba99

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In reply to BMX Bandit • 2:35p, 10/20/20

AG

BMX Bandit said:
Max Power said:
This is pretty similar to what we had growing up, but no chicken bouillon. Some of you use tomatoes? I don't think I've ever had etoufee with tomatoes in it.
tomato in etoufee is the Creole version. Tomato usage is key difference between Cajun and Creole

One of them anyway. Butter is another - creole uses a lot more butter than traditional cajun does.