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Re: Etouffee
[Re: AU338MAG]
#4297082
03/09/25 07:31 PM
03/09/25 07:31 PM
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Joined: Jan 2014
Posts: 8,480
sj22
14 point
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14 point
Joined: Jan 2014
Posts: 8,480
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I bet that’s some count!!
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Re: Etouffee
[Re: sj22]
#4297089
03/09/25 07:37 PM
03/09/25 07:37 PM
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Joined: Sep 2012
Posts: 20,110
North AL
AU338MAG
OP
Freak of Nature
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OP
Freak of Nature
Joined: Sep 2012
Posts: 20,110
North AL
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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
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Re: Etouffee
[Re: AU338MAG]
#4297238
03/09/25 10:32 PM
03/09/25 10:32 PM
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Joined: Dec 2009
Posts: 10,017
USA
marshmud991
Booner
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Booner
Joined: Dec 2009
Posts: 10,017
USA
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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.
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Re: Etouffee
[Re: AU338MAG]
#4297245
03/09/25 10:52 PM
03/09/25 10:52 PM
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Joined: Feb 2008
Posts: 17,052
Montgomery
bamaeyedoc
Old Mossy Horns
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Old Mossy Horns
Joined: Feb 2008
Posts: 17,052
Montgomery
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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
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Re: Etouffee
[Re: Pwyse]
#4297247
03/09/25 10:54 PM
03/09/25 10:54 PM
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Joined: Sep 2012
Posts: 20,110
North AL
AU338MAG
OP
Freak of Nature
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OP
Freak of Nature
Joined: Sep 2012
Posts: 20,110
North AL
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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
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Re: Etouffee
[Re: AU338MAG]
#4297466
Yesterday at 02:52 PM
Yesterday at 02:52 PM
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Joined: Mar 2015
Posts: 5,318
FL
mw2015
12 point
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12 point
Joined: Mar 2015
Posts: 5,318
FL
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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
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