MKB Forum

General MKB => Food and Drink => Topic started by: BigBadChris on January 24, 2006, 05:27:12 am

Title: Crawfish Etouffee
Post by: BigBadChris on January 24, 2006, 05:27:12 am

My dad and I made this yesterday. It came out pretty good. The portions of each item are not exact, you just kind of throw it together and add stuff if you see fit.

You need:

1/2 stick of butter
1/4 cup of flower
1 Cup of Celery, chopped
1 Cup of bell pepper, chopped
1 Cup of Yellow onion, chopped
Salt and Pepper
Cayenne Pepper Powder
2 teaspoons of minced Garlic
1 teaspoon of lemon juice
1 lb of Crawfish (or shrimp, or sausage)
Parsley (mostly for looks)
a few cups of water
and white rice.

What you do is melt the butter in a pot.  Once it is melted dump in the flour.  This is what they call the "roux".  You want it on moderate heat while doing this.  It takes about 10-15 minutes to get it a nice medium brown color.  You have to constantly stir it so that it doesn't burn.

Once the roux is done add the celery, onion, bell pepper, garlic, cayenne powder, lemon juice, about a cup of water, salt and pepper.  Add the salt, pepper, and cayenne powder to your preference. Keep it on medium heat,uncovered, stirring occasionally.  When I did it, i kept a cup of water near by to help thin it out while it was cooking.  It should probably take 15 minutes or so if on moderate heat. Once the celery, onion and bell pepper are tender, put in the crawfish and cook for about 5 minutes.

Now all you do is take the etouffee and put it on top of white rice and its ready to go!  Remember if you like more onion, or something add it.  The portions don't have to be exact(http://www.aaci-beds.co.uk/forum/smileys/up.gif)

Title: Crawfish Etouffee
Post by: philoldsmobile on January 24, 2006, 05:29:30 am

sounds nice (i love all variants of the shrimp / prawn / lobster family)

Title: Crawfish Etouffee
Post by: Incursus on January 24, 2006, 04:24:21 pm

Sounds nice.  Whats a stick of butter though, weight wise?

Rest of the measurements i'm familiar with (http://www.aaci-beds.co.uk/forum/smileys/up.gif)

Title: Crawfish Etouffee
Post by: Roadkill on January 24, 2006, 09:54:44 pm

Quoting: incursus

Rest of the measurements i'm familiar with (http://www.aaci-beds.co.uk/forum/smileys/up.gif)

So, You making that for your kind Landlord tonight, Yeah ?

Sounds Sweet, Me love Crawfish.

Very Southern. (http://www.aaci-beds.co.uk/forum/smileys/tongue.gif)

Title: Crawfish Etouffee
Post by: BigBadChris on January 24, 2006, 10:21:32 pm

A half a stick of butter is about a 1/4 cup(http://www.aaci-beds.co.uk/forum/smileys/up.gif)

Title: Crawfish Etouffee
Post by: Incursus on January 24, 2006, 10:28:00 pm

Quoting: BigBadChris

A half a stick of butter is about a 1/4 cup

We don't use 'cup' measurements over here very much.

I used to have a set though.  (http://www.aaci-beds.co.uk/forum/smileys/up.gif)
Ex - wife got it even though she can't cook to save her life(http://www.aaci-beds.co.uk/forum/smileys/mad.gif)

Title: Crawfish Etouffee
Post by: Incursus on January 24, 2006, 10:28:39 pm

Quoting: Roadkill

So, You making that for your kind Landlord tonight, Yeah ?

Sounds Sweet, Me love Crawfish.

Sure, you pay for the crawfish, I'll handle the rest (http://www.aaci-beds.co.uk/forum/smileys/up.gif) (http://www.aaci-beds.co.uk/forum/smileys/up.gif)

Title: Crawfish Etouffee
Post by: FUBAR on January 24, 2006, 10:29:27 pm

Ok... Idiot question....   whats a Crawfish??? (http://www.aaci-beds.co.uk/forum/smileys/dontknow.gif) (http://www.aaci-beds.co.uk/forum/smileys/confused.gif)

Title: Crawfish Etouffee
Post by: Incursus on January 24, 2006, 10:48:22 pm

Quoting: FUBAR

Crawfish???

Cuh N00b!!

looks like a small lobster or a really big shrimp.....kinda.

Title: Crawfish Etouffee
Post by: Incursus on January 24, 2006, 10:49:31 pm

Tastes mighty fine....(http://www.aaci-beds.co.uk/forum/smileys/up.gif) (http://www.aaci-beds.co.uk/forum/smileys/up.gif)

Title: Crawfish Etouffee
Post by: Roadkill on January 24, 2006, 10:51:14 pm

Crawfish Salad. (http://www.aaci-beds.co.uk/forum/smileys/up.gif) (http://www.aaci-beds.co.uk/forum/smileys/tongue.gif) (http://www.aaci-beds.co.uk/forum/smileys/up.gif)

Title: Crawfish Etouffee
Post by: FUBAR on January 24, 2006, 10:56:09 pm

Not a big fan of odd seafood meeself
default fish yes, but odd things i'm not keen on...  would rather have a steak

Title: Crawfish Etouffee
Post by: Roadkill on January 24, 2006, 10:57:55 pm

(http://www.aaci-beds.co.uk/forum/smileys/slap.gif)

Steak tastes like crap lately - you're hard pushed to find a decent bit. (http://www.aaci-beds.co.uk/forum/smileys/sad.gif)

Fish is quite reliable, taste-wise, though. (http://www.aaci-beds.co.uk/forum/smileys/wink.gif)

Title: Crawfish Etouffee
Post by: BigBadChris on January 24, 2006, 11:10:08 pm

Sorry dont use metric here!!!(http://www.aaci-beds.co.uk/forum/smileys/up.gif)

Title: Crawfish Etouffee
Post by: BigBadChris on January 24, 2006, 11:10:45 pm

I'm going to make Shiner Bock Chili tonight, if it comes out good I'll post the recipe!

Title: Crawfish Etouffee
Post by: Roadkill on January 24, 2006, 11:23:01 pm

Doesn't 4 cups = Pint ?

Title: Crawfish Etouffee
Post by: BigBadChris on January 24, 2006, 11:40:28 pm

2 cups = a pint (16 oz)
4 cups = a quart
8 cups = a gallon

Title: Crawfish Etouffee
Post by: Roadkill on January 24, 2006, 11:56:13 pm

8 U.K Pints = 1 U.K Gallon.

Confusing ain't it ? (http://www.aaci-beds.co.uk/forum/smileys/tongue.gif)

Title: Crawfish Etouffee
Post by: philoldsmobile on January 25, 2006, 02:13:36 am

Quoting: Roadkill

Steak tastes like crap lately - you're hard pushed to find a decent bit.

Fish is quite reliable, taste-wise, though.

aint that the truth..

crawfish BBQ very well, too!

Title: Crawfish Etouffee
Post by: BigBadChris on January 25, 2006, 02:25:35 am

nothing beats a smoked beef brisket!

Title: Crawfish Etouffee
Post by: philoldsmobile on January 25, 2006, 02:38:12 am

how about a large club?

Title: Crawfish Etouffee
Post by: BigBadChris on January 25, 2006, 10:27:02 am

Gonna have to go with the brisket man!(http://www.aaci-beds.co.uk/forum/smileys/up.gif)

Title: Crawfish Etouffee
Post by: FUBAR on January 25, 2006, 03:29:41 pm

Quoting: BigBadChris

2 cups = a pint (16 oz)
4 cups = a quart
8 cups = a gallon

How does that work then??? the Cups would be different volumes... surely a quart is a 1/4 gallon...? 1 gallon should be 16 cups?

Title: Crawfish Etouffee
Post by: 55starchief on January 25, 2006, 03:40:33 pm

How does that work then??? the Cups would be different volumes... surely a quart is a 1/4 gallon...? 1 gallon should be 16 cups?


1 quart = 2 pints
1 gallon = 4 quarts = 8 pints

Title: Crawfish Etouffee
Post by: FUBAR on January 25, 2006, 03:48:00 pm

so 1 gallon = 8 pints = 16cups...?

Title: Crawfish Etouffee
Post by: Jamieg285 on January 25, 2006, 03:48:59 pm

Debs asked what sort of Flower - would pansy or daffodil do? (http://www.aaci-beds.co.uk/forum/smileys/tongue.gif)

Title: Crawfish Etouffee
Post by: FUBAR on January 25, 2006, 03:53:13 pm

Quoting: Jamieg285

Debs asked what sort of Flower - would pansy or daffodil do?

hehe, 2 Countries divided by a common language eh (http://www.aaci-beds.co.uk/forum/smileys/up.gif)

Title: Crawfish Etouffee
Post by: Incursus on January 25, 2006, 04:08:20 pm

Quoting: Jamieg285

Debs asked what sort of Flower - would pansy or daffodil do?

Well spotted, didn't even notice that (http://www.aaci-beds.co.uk/forum/smileys/lol.gif)

Title: Crawfish Etouffee
Post by: Incursus on January 25, 2006, 04:11:49 pm

Don't spose the cup sizes (snigger(http://www.aaci-beds.co.uk/forum/smileys/smirk.gif)) matter so much in this recipe.

I'm guessing the flour and water is just the thickening agent?

Title: Crawfish Etouffee
Post by: Roadkill on January 25, 2006, 04:40:09 pm

Oh and 20 (UK) Fl. oz. = Pint. (http://www.aaci-beds.co.uk/forum/smileys/tongue.gif)

Title: Crawfish Etouffee
Post by: Incursus on January 25, 2006, 04:44:45 pm

Looked for some Crawfish while in Sainsbury's last night couldn't find any.

Had some nice looking raw tiger prawns though.  need a second mortgage for them though(http://www.aaci-beds.co.uk/forum/smileys/shame.gif)

Title: Crawfish Etouffee
Post by: BigBadChris on January 25, 2006, 11:52:34 pm

The amount of flour does matter, it has to be half of the amount of butter.  The flour and butter make the roux.  The water is just to keep the mixture from getting to thick, after you add in all your ingredients(http://www.aaci-beds.co.uk/forum/smileys/up.gif)

Title: Crawfish Etouffee
Post by: BigBadChris on January 25, 2006, 11:54:11 pm

Graeme was saying he didn't think you brits got the crawfish there.  They come from the south here in the states.  If you can get some shrimp, they will work well to.

Title: Crawfish Etouffee
Post by: 55starchief on January 26, 2006, 01:32:56 am

http://www.martins-seafresh.co.uk/Shopping/shopdisplayproducts.asp?id=3&cat=Fresh+%26+Frozen+Shellfish

not the cheapest but better than the local super marketsd

Title: Crawfish Etouffee
Post by: Incursus on January 26, 2006, 04:39:37 am

Quoting: BigBadChris

The amount of flour does matter, it has to be half of the amount of butter.

Yeah thats the only measurement that really matters as far as i can tell.

Crawfish are difficult to get....we can get Crayfish and Langoustines, quite similar i think (http://www.aaci-beds.co.uk/forum/smileys/dontknow.gif)

Title: Crawfish Etouffee
Post by: 55starchief on January 26, 2006, 04:43:21 am

Quoting: incursus

Crawfish are difficult to get....we can get Crayfish and Langoustines, quite similar i think

Indeed same thing mate

Title: Crawfish Etouffee
Post by: Incursus on January 26, 2006, 05:12:18 am

(http://www.aaci-beds.co.uk/forum/smileys/up.gif)