Comments on: Crawfish Etouffee Recipe

By: misty winters

misty winters — Sun, 18 Oct 2009 08:05:20 +0000

Thank You for this recipe. I just finished making it. this is my first time ever trying to Creole/Cajun food. I made a few adjustments because i have never handled craw fish before so i made it with shrimp and since i didn’t have the stock then i used vegetable stock instead and just like Jes i didn’t want to make a mess with the craw fish besides i have no clue were to buy the lil bugger but my family likes it but it isn’t thick enough but all in all good first try

By: Greg

Greg — Sun, 11 Oct 2009 00:57:43 +0000

Born and raised in Louisiana, but now have been transferred to Chicago. Chicago’s a great city with great food…but there is no good down home cooking I am used to eating. I now order from cajungrocer.com I’m trying to turn everyone up here on down home cooking…what they have here…it is imitation…kinda like the potatoes without the meat,

By: Christopher Scali

Christopher Scali — Thu, 01 Oct 2009 00:28:37 +0000

I just made your crawdad etouffee recipe with a little extra ingredients and was absolutly fantastic. Thank you for the great start and can’t wait to use more of your true Naw’lins cooking. I miss home.

Leaving in Daytona Beach Now

Christopher Scali

By: Danno

Danno — Sat, 18 Jul 2009 23:50:50 +0000

Arthur – Thank you. It’s sad that restaurants have lost the touch, but I guess home is always where the traditions are preserved best.

Laurie – Sorry to do that to you, probably at work and hungry.

Jes – Crawfish are super perishable, like most shellfish, and as I always say, “Once you smell a bad one, its hard to be hungry for a good one anytime soon.”

I smelled a bad Dungeness Crab one time at a restaurant I worked at and have never looked at one again without thinking of that smell. I guess we need to remind ourselves why it was good in the first place.

Tim – Thanks man, I agree with you and Arthur that the Etouffee in restaurants is extremely sketchy these days, sad. I’m really not a good photographer, I just like taking pictures of food.

By: RouxBDoo

RouxBDoo — Sun, 12 Jul 2009 01:33:15 +0000

Damn Sam, that Etouffée sure looks good. Man If you could get food that good in New Orleans anymore, there’d be not shortage of tourists. I love your photography my friend.

RBD

By: Jes

Jes — Sat, 04 Jul 2009 20:03:18 +0000

The last I made Etouffee, it was a bust! I have a wonderful recipe handed down to me, from my husband’s grandmother. It’s so yummy… Well, when I was handed this recipe, I made a big stink to have lots of people over for a big pot of it. I made the etoufee and it looked like the best thing in the world. It did however smell a little funny when I took the lid off the pot. I just thought that maybe it was the seafood smell that you get sometimes. I didn’t pay much attention to it. I called my husband in to have a taste with me, and we each gave ourselves a nice big spoonful. Well, once that etoufee reached our mouths, we realized that it was AWFUL!! The craw fish were no good! It was by far the grossest stuff I have ever put in my body.. I couldn’t serve it .My dad was trying to tell me that it wasn’t bad at all and that it was just me. However he would not eat any of it. I cried as I dumped the whole pot of stinky etoufee down the drain. I haven’t made it since, and that was over 2 years ago.. However looking at this recipe has inspired me to try it again. Hopefully I’ll be a little smarter when picking out my crawfish in the future!!
Sorry for the long babble!!

By: Laurie

Laurie — Wed, 01 Jul 2009 17:16:22 +0000

Oh…my…god.

By: Arthur Hebert

Arthur Hebert — Wed, 01 Jul 2009 14:15:27 +0000

Looks great Danno. A true old fashion ettouffee. Something you do not encounter in restaurants down here anymore. Only at home