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Old 04-10-2008, 07:46 PM   #1
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More crawfish

JB had a hand in this. Well not literaly, but he put it in perspective.

So I had these tails 'aging' in the freezer for a few weeks and decided to put them to use.

Crawfish etouffee(highly modified from the standard)

Start out by thawing them out.


Then cook the 'trinity' down so it's nice and soft while making a light roux. In my new 4.5 quart pot. It's just me and her almost all of the time now so I had to cut back on the recipes to limit the left overs. I didn't have celery or bell pepper handy so I substituted fresh ground celery seed for the stalks and Savory for the bell pepper. It came out really close!

Not quite Cajun Grandma's recipe, but pretty close and real real good!





Once the 'trinity' got all nice and soft, add the roux and some water. Here is where the recipe went astray(again.) Didn't make a seafood stock. When I thawed out the tails I mixed a little water in there and scooped up some fat and liquid to add to the 'trinity.' Let that cook for 45 minute on a low simmer.

Then I added the tails and the other seasonings and let it simmer for another 45 minutes. I was hurting wanting to eat some of this and I know it will be even better tomorrow!







I didn't have Rotel either so I opened a can of stewed tomatoes and cut them up in smaller pieces, and for the fresh parsley I just poured on some flakes and placed it on some rice.

PDG!
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Old 04-10-2008, 08:44 PM   #2
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That looks real good.

Save me a bowl.
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Old 04-10-2008, 09:42 PM   #3
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Oh, that does look good!

--John
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Old 04-10-2008, 09:47 PM   #4
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That does look really good, and I like the heavy pot too. I 'll bet it really cooks well and even.
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Old 04-10-2008, 10:51 PM   #5
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I'd eat that...and a very nice pot also!!
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Old 04-11-2008, 05:22 AM   #6
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Yum Yum one of my favorites.. Has JB made that before?
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Old 04-11-2008, 05:34 AM   #7
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Mmmm I'd hit that and do double damage!
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Old 04-11-2008, 06:32 AM   #8
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Good job RB, looks great.
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Old 04-11-2008, 07:03 AM   #9
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Quote:
Originally Posted by surfinsapo
Yum Yum one of my favorites.. Has JB made that before?
Yeah Soapo JB made it before, we chated on the phone & discussed a recipe Ron had.

Sorry Ron I forgot to send the links. Looks good too.
Ron with the rotel it will taste close to a sauce piquant

Sapo my family likes Crawfish stew & bisque better so I don't make etouffee much anymore. Its very close to stew but made with other veggies.

http://www.realcajunrecipes.com/search/ ... &x=35&y=20
http://www.nolacuisine.com/2006/12/28/s ... ee-recipe/
http://www.gumbopages.com/food/seafood/etouffee.html
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Old 04-11-2008, 09:07 AM   #10
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I'm sure getting a good collection of Cajun/Creole bookmarks, thanks to you guys. One of these days I'll order some stuff and dive in.

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(Let's see, 1 cup flour, 1 cup oil ... )
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