Crawfish etouffee trial run

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JustinCouch
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Crawfish etouffee trial run

Postby JustinCouch » Mon May 21, 2018 3:24 pm

I had this while on vacation and the need to make it myself came up real quick. Just as soon as I get home i will start. I can't wait to post pics of this cook. Any advice?
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bsooner75
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Re: Crawfish etouffee trial run

Postby bsooner75 » Mon May 21, 2018 3:43 pm

Paging Mr Egghead…your expertise is needed


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OldUsedParts
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Re: Crawfish etouffee trial run

Postby OldUsedParts » Mon May 21, 2018 3:51 pm

I agree with waiting on Sir Eggheads recipe, however, if he doesn't see this before you're ready to cook then you might consider this one from Tony's Cookbook. I have used it but bet and give odds, that it's not near as good as Egg's.
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Re: Crawfish etouffee trial run

Postby JustinCouch » Mon May 21, 2018 7:35 pm

Its getting there.
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Re: Crawfish etouffee trial run

Postby JustinCouch » Mon May 21, 2018 8:11 pm

Done
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bsooner75
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Re: Crawfish etouffee trial run

Postby bsooner75 » Mon May 21, 2018 8:47 pm

Looks good from here. What did you think?


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egghead
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Re: Crawfish etouffee trial run

Postby egghead » Mon May 21, 2018 9:21 pm

What flavor beer would you like me to bring along with some extra garlic bread.

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OldUsedParts
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Re: Crawfish etouffee trial run

Postby OldUsedParts » Tue May 22, 2018 8:46 am

Count me in, Juice Tone :cheers: - - - Egg, is that recipe even close to what you do or do you do it with the seat of the britches technique??? :laughing7:
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Re: Crawfish etouffee trial run

Postby JustinCouch » Tue May 22, 2018 10:26 am

I kinda combined several diff recipe to make this. I did make it a little to hot. Its funny but when I seasoned and spiced it it tasted great. After it simmered for about an hour the spice really came alive. We all ate the heck outta it but it put just a little to much sweat on my brow. Thanks for all the help.
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egghead
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Re: Crawfish etouffee trial run

Postby egghead » Tue May 22, 2018 12:22 pm

OldUsedParts wrote:Count me in, Juice Tone :cheers: - - - Egg, is that recipe even close to what you do or do you do it with the seat of the britches technique??? :laughing7:


Below is what I follow. Etouffee is packed with flavor and pretty easy to make. Excellent to use as a topping for fish or drop some in a scooped out potato.

https://www.allrecipes.com/recipe/76155 ... -etouffee/

I made a bunch of crawfish stock with the tails last time and will use it on future etouffee cooks.

Justin’s looks yummy.
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