Crawfish Etouffee

"FloridaCajun" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I hope these links show up correctly...but who knows.

Last night between fighting with NIN and trying to watch American Idol 🙂,
I got the hungrys, so I decided to make some Crawfish Etouffee.

The roux started with about 1/3 cup each of flour and vegetable oil. Then
I added chopped onions, garlic and green peppers:

http://i16.tinypic.com/4vraddd.jpg

After the roux and vegetables were done, I added about a cup of water and
let it cook for about 45 minutes. Most often I add some kind of seafood
stock, but I didn't have any.

While the roux was browning, I chopped up a little parsley and thyme
(thyme isn't exactly traditional but I like it) to sprinkle on the
finished dish:

http://i14.tinypic.com/61uq9oo.jpg

The frozen crawfish tails were sauteed in butter with green onions:

http://i11.tinypic.com/632xgk5.jpg

This is the finished etouffee:

http://i18.tinypic.com/6hcoy2f.jpg

And this is the plated dish:

http://i12.tinypic.com/6ccynux.jpg

If anyone wants an actual recipe, I'd be happy to post it.

Robert

Damn that looks good Robert. It has been awhile since I had it too. Perhaps
if I can find some crawfish here in Kentucky I'll give it a try. Boy do I
miss the mudbugs.

--

Joe Cilinceon

FloridaCajun said:

If anyone wants an actual recipe, I'd be happy to post it.

Actual recipes:

http://www.gumbopages.com/food/seafood/etouffee.html

n

FloridaCajun said:

I hope these links show up correctly...but who knows.

Last night between fighting with NIN and trying to watch American Idol
🙂, I got the hungrys, so I decided to make some Crawfish Etouffee.

The roux started with about 1/3 cup each of flour and vegetable oil.
Then I added chopped onions, garlic and green peppers:

http://i16.tinypic.com/4vraddd.jpg

He!! That's my stove :-)

The finished product looks good too.

Pambo forced FloridaCajun <[email hidden]> to post this at:
rec.food.cooking:

Quoted message said:

I hope these links show up correctly...but who knows.

Last night between fighting with NIN and trying to watch American Idol
🙂, I got the hungrys, so I decided to make some Crawfish Etouffee.

<snip great pics and rest of story for space>

Dayum that looks good. Now that's something I have not made in a very long
time. See what you've done 🙂 Now I want some.

Michael

--
This is how it works in my house. Click the pic to enlarge it:
http://tinypic.com/view.php?pic=42ko0mf
-remove "foodie" to email

Dave Smith said:

He!! That's my stove :-)

That's all I can see is *stove*.

Why not take pictures of the food, not the stove and counter?

-sw

FloridaCajun so bravely stated:

Quoted message said:

I hope these links show up correctly...but who knows.

Last night between fighting with NIN and trying to watch American Idol
🙂, I got the hungrys, so I decided to make some Crawfish Etouffee.

The roux started with about 1/3 cup each of flour and vegetable oil.
Then I added chopped onions, garlic and green peppers:

http://i16.tinypic.com/4vraddd.jpg

After the roux and vegetables were done, I added about a cup of water
and let it cook for about 45 minutes. Most often I add some kind of
seafood stock, but I didn't have any.

While the roux was browning, I chopped up a little parsley and thyme
(thyme isn't exactly traditional but I like it) to sprinkle on the
finished dish:

http://i14.tinypic.com/61uq9oo.jpg

The frozen crawfish tails were sauteed in butter with green onions:

http://i11.tinypic.com/632xgk5.jpg

This is the finished etouffee:

http://i18.tinypic.com/6hcoy2f.jpg

And this is the plated dish:

http://i12.tinypic.com/6ccynux.jpg

If anyone wants an actual recipe, I'd be happy to post it.

Robert

Ok Robert, I can smell it from here even though I way too north to know
what 'crawfish fat' is. Could you expand on it a bit?

--
You can lead a horse to water, but you can't hold his head under 'til
the bubbles stop.
-

Quoted message said:

<<XX>:> Buddy

FloridaCajun said:

I hope these links show up correctly...but who knows.

The last two pics look the same to me, but it all looks delicious!
I've never had etouffee, and I want it now!

Serene

FloridaCajun said:

I hope these links show up correctly...but who knows.

Last night between fighting with NIN and trying to watch American Idol
🙂, I got the hungrys, so I decided to make some Crawfish Etouffee.
Robert

Hey, I had crawfish etoufee for dinner last night - the SW Looseyana
variation. My host bought a poud of frozen crawfish at Kroger's and
opened a jar of very nice etoufee sauce from the local farmers market
and we had it with brown rice. It was tasty. No muss, no fuss. :-)