Comments on: Cajun Crawfish Etouffee

By: Adrian

Adrian — Mon, 05 Oct 2009 15:46:03 +0000

Mmmm sounds tasty! I’ll have to try that.

By: Chili

Chili — Mon, 05 Oct 2009 05:11:19 +0000

Great tip Adrian. Many people under estimate the marked improvement homemade stocks can have on a dish. My version is similar to yours except I add:

celery
garlic
peppercorns
thyme sprigs
and lemon slices

By: Adrian

Adrian — Mon, 05 Oct 2009 04:30:56 +0000

I made some shrimp stew the other day that was really similar to etouffee but with a lighter roux basically and I made my own stock for it. It was really easy and tasted way better than any store bought stock I’ve had. I always just used store bought stock because I thought making it was complicated for some reason. Here’s one way to make it if anyone is interested:

-heads and shells from 1 lb shrimp (or just the shells if you can’t find shrimp with the heads on)
-3 cups water
-1 small yellow onion quartered (leave the skins on!)
-1 bay leaf
-1/2 tablespoon salt

Combine the above ingredients in a medium saucepan, bring to a boil, and then reduce heat to medium. Let simmer, uncovered, for 20-30 minutes (depending on how concentrated you want it). Remove from heat and pour through a fine mesh strainer. Discard the peels and onions.

By: Amy

Amy — Sun, 04 Oct 2009 23:45:43 +0000

Looks like a great dinner idea. I love crawfish. I still remember my first time having them in New Orleans.
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By: Chili

Chili — Sun, 05 Apr 2009 22:26:48 +0000

Yeah, as hard core Cajun as I am want to think I am, I get my frozen crawfish tail meat from the big W also. It is farm raised from China I think. Not exactly the same but what are you gonna do when the real deal is so far away

By: Adrian

Adrian — Sun, 05 Apr 2009 18:57:29 +0000

Oh and one more thing, Terri, I found that Walmart had the cheapest frozen crawfish. It was twice as much for the exact same kind at HEB.

By: Adrian

Adrian — Sun, 05 Apr 2009 18:56:02 +0000

No problem! I made it again for some people and using a little bit less stock was a good thing. I used chicken stock because that’s all I could find until the day after I made it I saw seafood stock in a random area near the deli…not by the soups and other stocks. Also, when the recipe says to add the stock is when I added the liquid from the crawfish and then I added stock until i achieved the desired thickness.

By: Terri

Terri — Fri, 03 Apr 2009 18:39:40 +0000

Thanks for the tips Adrian—I plan on trying Fishmonger’s real soon! And since I plan on using frozen crawfish, I’ll back a little off the stock too. I’ll let you all know how it goes!