Cajun Style Crawfish etouffee (helping Noah keep his job)
- Thread starter sparkplug
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- Joined
- Sep 16, 2008
- Threads
- 96
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- 2,930
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- Freensville
- Website
- www.poolpartydeathmachine.com
That looks amazing.
I love etouffee.
I love etouffee.
Sparkplug made that for us and we had some at SnT. It was fxxxing incredible. I am making this for sure.
Thanks man!
Thanks man!
Also, You only live about 50 minutes from my house and you are always welcome to take a ride to Mandeville and try some of my Cajun dishes. Bring the family with you as well. My wife and kids are always game to people coming over with different Land Cruisers to look at. We are all cruiser freaks over here.
That does look absolutely amazing. Nice job!
Mandeville? How big is that? My uncle lives there.
Thanks man for this recipe. 
We have lots of crawdads close by.
We have lots of crawdads close by.
You guys are killing me.
Damn, Sparkplug, that looks good. Are the crawfish pre-boiled? They kind of look so in the picture. Also, what do you do with the 2 extra green onions . . . Garnish? I am making this next weekend! Think I can use brown rice, or would that mess it up? Also, any hint on how much salt, seasoning and hot sauce? Thanks man!
- Joined
- Sep 16, 2008
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- 96
- Messages
- 2,930
- Location
- Freensville
- Website
- www.poolpartydeathmachine.com
Generally store-bought harvested tails are pre-cooked, or par-cooked.
Raw tails are kind of like jello.
- Thread starter
- #30
It's a pretty small town.
Yes, they are precooked. You can buy them in 1lb packs. If you are lucky, you get the ones from the States. Walmartt sells the chinese ones. I don't like those but I have used them before and they work fine.
You can throw some green onions in during the browning process and a little right before the end to add some color. Use whatever rice you like, we used spanish rice the other day (all we had while camping) but I wouldn't recommend that. As far as spices, I never know how much I use. I just keep adding until it tastes good. If I had to guess I would say, 5 shakes of hot sauce, two table spoons of Tony's, 1 1/2 teaspoons of garlic powder, 1 teaspoon of red pepper, and 1/3 of a teaspoon of that crawfish liquid seasoning (you really don't need this). The spicy factor is all a matter preference. Oh, and no salt, the Tony's has enough already in it.
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So, is this what I missed out on at SnT?
- Thread starter
- #32
Popeye's has there fried craw fish special going on now...
Question Sparkplug:
I am having a hell of a time finding crawfish tails, if I use shrimp, what kind and do I cook them the same as the crawfish?
If I use chicken, do I cut them up into bite sized pieces and brown them first? How long should they cook in the etouffee?
I am making this in the next few days.
I am having a hell of a time finding crawfish tails, if I use shrimp, what kind and do I cook them the same as the crawfish?
If I use chicken, do I cut them up into bite sized pieces and brown them first? How long should they cook in the etouffee?
I am making this in the next few days.
- Thread starter
- #35
Question Sparkplug:
I am having a hell of a time finding crawfish tails, if I use shrimp, what kind and do I cook them the same as the crawfish?
If I use chicken, do I cut them up into bite sized pieces and brown them first? How long should they cook in the etouffee?
I am making this in the next few days.
I guess you could use any kind of shrimp. Throw them in at the end for 20 minutes or less on simmer. You don't want them to be tough.
Do you have walmartt, cosco, or a sam's in your area? You could call and ask them if they have crawfish.
I would brown and fully cook the chicken first, then throw them in just like you would do the shellfish.
- Thread starter
- #39
Nat is cooking it as we speak. Let me know if you have any questions on prep.
I hate thanksgiving. We do seafood every year, turkey sucks.
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