|
|
|
|
|
|
|
1
|
|
2
|
3
|
4
|
5
|
6
|
7
|
8
|
|
9
|
10
|
11
|
12
|
13
|
14
|
15
|
|
16
|
17
|
18
|
19
|
20
|
21
|
22
|
|
23
|
24
|
25
|
26
|
27
|
28
|
29
|
|
30
|
31
|
|
|
|
|
|
|
|
115 registered members (BPI, Fullthrottle, Pwyse, Gunner211, BD, JCL, gman, Gizmo76, M48scout, CAM, BACK40, Zbrann, Lil_Fella, Ron A., Dan4good, donia, leroycnbucks, twaldrop4, Marengo hunter, Backwards cowboy, effinacotton, UA Hunter, bamafarmer, Skullworks, dave260rem!, JSanford1974, Thread Killer, Reptar, booner, TexasHuntress, fladeerhntr, Ten37, Solothurn, Tall Dog, Maggie123, ts1979flh, USeeMSpurs, stl32, Ant67, abamadude, Okatuppa, juice, jhardy, Paxamus, cdaddy14, BamaGuitarDude, Paint Rock 00, DGAMBLER, top cat, Joe4majors, Showout, AU67Skeeter, Tree Dweller, k bush, rrice0725, Slowclimb35, dawgdr, Skillet, MikeP, Squeaky, Claims Rep., jsubrett6, JDW25, Herdbull, thayerp81, doublefistful, wbpc, demp17, Darrylcom, Team_Stuckem, IDOT, Lvlhdd, turkey247, bfoote, trlrdrdave, jarcher38, PourIron12, Chaser357, IMISSALDEER, GobbleGrunt, dirtwrk, Big AL 76, AlabamaSwamper, JA, BayedUp, BC_Reb, SC53, SouthBamaSlayer, cartervj, BREEZE1, fillmore, Catbird, hamma, Bulls eye, YB21, dagwood, Mansfield, PanolaProductions, canvasback, beeline08, biglmbass, Ruger7mag, GomerPyle, 12 invisible),
995
guests, and 0
spiders. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
Re: Etouffee
[Re: AU338MAG]
#4297082
03/09/25 07:31 PM
03/09/25 07:31 PM
|
Joined: Jan 2014
Posts: 8,480
sj22
14 point
|
14 point
Joined: Jan 2014
Posts: 8,480
|
I bet that’s some count!!
|
|
|
Re: Etouffee
[Re: sj22]
#4297089
03/09/25 07:37 PM
03/09/25 07:37 PM
|
Joined: Sep 2012
Posts: 20,117
North AL
AU338MAG
OP
Freak of Nature
|
OP
Freak of Nature
Joined: Sep 2012
Posts: 20,117
North AL
|
I bet that’s some count!! Not trying to brag, but it was awesome. I added extra cayenne to make it spicy. I had to force myself to stop eating or I would have eaten the whole pot. My belly is full and happy!
Dying ain't much of a living boy...Josey Wales
Molon Labe
|
|
|
Re: Etouffee
[Re: AU338MAG]
#4297238
03/09/25 10:32 PM
03/09/25 10:32 PM
|
Joined: Dec 2009
Posts: 10,017
USA
marshmud991
Booner
|
Booner
Joined: Dec 2009
Posts: 10,017
USA
|
Man oh Man that looks good!! I love a crawfish etouffee
It's hard to kiss the lips at night that chews your a$$ all day long.
|
|
|
Re: Etouffee
[Re: AU338MAG]
#4297245
03/09/25 10:52 PM
03/09/25 10:52 PM
|
Joined: Feb 2008
Posts: 17,053
Montgomery
bamaeyedoc
Old Mossy Horns
|
Old Mossy Horns
Joined: Feb 2008
Posts: 17,053
Montgomery
|
Yesssir!! I’ll take a double helping please.
AKA: “Dr. B”
Aldeer #121
8-3-2000
Proud alum of AUM, UAB, and UA
2023-2024 ALdeer Deer Contest Winners
2024-2025 Aldeer Deer Contest Winners
Glennis Jerome "Jerry" Harris
1938-2017
UGA Class of 1960
BS/MS Forestry
LTJG, USNR
|
|
|
Re: Etouffee
[Re: Pwyse]
#4297247
03/09/25 10:54 PM
03/09/25 10:54 PM
|
Joined: Sep 2012
Posts: 20,117
North AL
AU338MAG
OP
Freak of Nature
|
OP
Freak of Nature
Joined: Sep 2012
Posts: 20,117
North AL
|
I never really measure the ingredients but I've made this for so many years I'll give it a shot Place a good enameled cast iron Dutch oven on the stove and preheat for at least 10 minutes on medium heat. Start your rice. A good Basmati is what I like. My favorite is Cache River Basmati which is shorter grain and has a great texture and flavor. Sometimes I add a bay leaf to my rice pot for another layer of flavor. Get your chefs knife out and start preparing the following while the pot is getting to temp. 3/4 c finely diced yellow onion 1/2 c finely diced bell pepper 1/2 c finely diced celery 1 tbs chopped garlic 1 Roma tomato seeded and finely diced Sliced green onion for final garnish. The roux. This is a quick method and will be as hot as lava so be careful. Once the pot is fully preheated add 1/4 c vegetable oil. Preheat the oil until it is shimmering and starting to smoke. Add 4 tbls butter to oil and melt. Once melted add 1 cup sifted flour and STIR IT. If you aint constantly stirring the flour it will burn and the roux is ruined. Stir til you get a peanut butter color which will be about 5 minutes. When your roux is ready add your trinity, garlic and tomatoes and stir for about 2-3 minutes. Add cajun seasoning and cayenne. Add chicken stock, maybe 2 cups (i don't measure, just add til i get the right consistency) about 1 tbl Worcestershire, 1 tbl Crystal hot sauce and stir well to make a thick gravy. I use packaged crawdad tails. Dump the package into a colander in the sink and rinse well with water. Add tail meat to gravy and simmer for about 10 minutes until rice is ready. Add rice to a plate, ladle the gravy over the rice and garnish with green onion.
Dying ain't much of a living boy...Josey Wales
Molon Labe
|
|
|
Re: Etouffee
[Re: AU338MAG]
#4297466
03/10/25 02:52 PM
03/10/25 02:52 PM
|
Joined: Mar 2015
Posts: 5,320
FL
mw2015
12 point
|
12 point
Joined: Mar 2015
Posts: 5,320
FL
|
Me too and that looks really good! 
Michael Warren CPIA Your trusted insurance advisor. ALDEER SPONSOR OUTDOORS/RECREATIONAL, HUNTING LEASE LIABILITY, BUSINESS & LIFE/HEALTH INSURANCE IN FL AND AL http://mikewarreninsure.commikewarreninsuranceagency@gmail.com Agency phone (954)884-8253
|
|
|
|
![[Linked Image]](https://i.postimg.cc/j2vxxKhk/20250309-184708.jpg)
