Cajun help needed!!!

[cajunfan]

That is the sort of recipe I am looking for! No tomato products!

I may have to make this soon! Of course finding good rice here is a challange...may have to go to an asian or specialty store!

Thanks!

Lynn

 

[TheLittleRoo]

Did you rinse your crawfish tailmeat before adding? That might've been the problem. You really need that yellow-orange "fat" that surrounds the packaged tailmeat to add the depth of flavor to your etouffee.

No, I used frozen cooked crawfish tails, and they seemed to have their fat on them. But, when I used to get live crawfish back in Houston, our Cajun neighbor taught us to pour salt on the crawfish in a big ol' cooler which turned the water BLACK from... you know... and repeat that about three times. Got rid of the bottom of the pond taste I was always complaining about, LOL! I can hardly stand to eat crawfish I don't clean that way... Is that normal LA procedure, or was my neighbor OCD?

 

[Muffin]

No, I used frozen cooked crawfish tails, and they seemed to have their fat on them. But, when I used to get live crawfish back in Houston, our Cajun neighbor taught us to pour salt on the crawfish in a big ol' cooler which turned the water BLACK from... you know... and repeat that about three times. Got rid of the bottom of the pond taste I was always complaining about, LOL! I can hardly stand to eat crawfish I don't clean that way... Is that normal LA procedure, or was my neighbor OCD?

Not OCD at all. That procedure is called purging. It gets rid of the contents of the digestive tract, not the fat, which is yellow. You want the fat for flavor.

I prefer crawfish that have been purged, as I believe most others do. Some people don't purge and I think it's just lazy not to, not to mention messy (well messier).

 

[cajunmommy]

No, I used frozen cooked crawfish tails, and they seemed to have their fat on them. But, when I used to get live crawfish back in Houston, our Cajun neighbor taught us to pour salt on the crawfish in a big ol' cooler which turned the water BLACK from... you know... and repeat that about three times. Got rid of the bottom of the pond taste I was always complaining about, LOL! I can hardly stand to eat crawfish I don't clean that way... Is that normal LA procedure, or was my neighbor OCD?

Yup, it's purging. Part of the process for us too! If the frozen tails came from a reputable processor they should've been prepared that way as well.

Just out of curiousity - that must've been some envie for crawfish. I can't imagine what you're paying for tail meat in D.C. LA processed tail meat is running $7 / lb here. (I'll close my eyes and look away if it was the imported stuff..... )

 

[TheLittleRoo]

Yup, it's purging. Part of the process for us too! If the frozen tails came from a reputable processor they should've been prepared that way as well.

Just out of curiousity - that must've been some envie for crawfish. I can't imagine what you're paying for tail meat in D.C. LA processed tail meat is running $7 / lb here. (I'll close my eyes and look away if it was the imported stuff..... )

I paid $9 for 8 oz of LA tail meat. It was definitely some envy. And then who do you think worked until 9:30 that night and had to reheat his damn etouffee? I was beyond disgusted with him, but me and the kids enjoyed it while it was hot.

 

[rottiemom]

Oh, and please don't take my comment as criticism. I'm sure a good Eye-talian girl like you would have a fit over my red-gravy / spaghetti sauce ! There are just so many faux-Cajun & creole recipes out there, I really want people to enjoy our great cuisines as they are meant to be.

Cajunmommy, I bow to the master . Not criticism but enrichment! I want to know the right way to prepare these things. I'm probably running my gumbo & jambalaya recipes together in my frazzled brain...all of that time spent stirring the veggies until they're brown. I do know that I start with a roux for both gumbo & etouffee.

And gravy is a very personal thing. There is no wrong way...and mama's is always the best . I think that most Italians would have a fit over mine because I don't cook the gravy meat in it (OK, it's not as good if you don't do this but it's nice not having to chisel the fat off of the cold gravy ).

 

[tonilea]

You girls in Cajun country will just die when I tell you this, but several years ago I worked on a tour boat on Table Rock Lake near Branson, MO. We had a crawfish trap and could easily fill that thing with crawfish that measured 12-13 inches from claw to claw! You could even eat the meat out of the claws!

My DH sure misses those days. That man would eat anything that swims! lol

We showed our trap to an old Cajun man one night, he was amazed. He said the crawfish didn't get that big in Louisiana, "'cause dem Cajuns dun et 'em all!"

 

[TheLittleRoo]

You girls in Cajun country will just die when I tell you this, but several years ago I worked on a tour boat on Table Rock Lake near Branson, MO. We had a crawfish trap and could easily fill that thing with crawfish that measured 12-13 inches from claw to claw! You could even eat the meat out of the claws!

My DH sure misses those days. That man would eat anything that swims! lol

We showed our trap to an old Cajun man one night, he was amazed. He said the crawfish didn't get that big in Louisiana, "'cause dem Cajuns dun et 'em all!"

I've seen them that big in Oklahoma too! When we were kids at Gramma's house, we'd go down to her pond with a big ol' hunk of bacon and catch what we Okies called "crawdads" which I now realize were crawfish, LOL! They were huge, and good Lord, we'd have never thought of eating them! Mostly we just caught them, stuck 'em in a bucket, and ran off and forgot about them. Ewwww!! The sun, the water, and time = stinky!!

 

[tonilea]

I've seen them that big in Oklahoma too! When we were kids at Gramma's house, we'd go down to her pond with a big ol' hunk of bacon and catch what we Okies called "crawdads" which I now realize were crawfish, LOL! They were huge, and good Lord, we'd have never thought of eating them! Mostly we just caught them, stuck 'em in a bucket, and ran off and forgot about them. Ewwww!! The sun, the water, and time = stinky!!

We call 'em crawdads here too. When I was a kid, we always considered them bait!

 

[dfaust2007]

Hello from Lafayette, Louisiana!

OMG! I just made Crawfish Etouffee tonight for dinner! I didn't realize how many of us Cajuns are here!! Some of us are probably related!

I made a real etouffee tonight, i.e., make a roux, etc. but most of the time, I use the "cheater's" version:

1 lb crawfish tails
1 can Cream of Celery (or mushroom) soup
onions
bellpepper
garlic
celery
butter
and milk, of all things!
Tony Chacheries seasoning

I buy my veggies already cut up and mixed together, so that cuts way down on the prep time. Sautee veggies in butter until onions are clear. Add Cream of Celery soup, then fill soup can 3/4 of the way with milk. Pour milk into the mixture and stir . I let that simmer for about 20 minutes. Then add crawfish and let cook another 20 minutes. Add Tony's to throughout the cooking process to taste.
Serve over rice. It's delish!

Sorry I didn't include a lot of measurements. I guess all of the onions/bellpepper/garlic/celery together would be about a cup total.

 

[cancer_survivor_06]

My favorite thing to make after a crawfish boil is the crawfish ettouffee b/c I use all of the crawfish, mushrooms and onions that are left over and if it comes out as creamy as I like it I usually put it over the leftover potatoes,corn,brussel sprouts, sausage, cauliflower and green beans. Yummy!!! Now I am hungry and want to make some and I know most people don't put the veggies we do in them but we like them this way so I don't hesitate to add any type of veggie I might like into my boil.

 

[ocalla]

Been looking for someone from Lafayette!!!! Lived there all my younger years, then moved "Way Over" to Scott 11 years ago.

I thought I was the only Cajun Disney Fan for the longest time on these boards, slowly I saw a few people from other surrounding areas. Glad to see someone else nearby is helping spread Disney Mania around the South.

 

[Muffin]

My favorite thing to make after a crawfish boil is the crawfish ettouffee b/c I use all of the crawfish, mushrooms and onions that are left over and if it comes out as creamy as I like it I usually put it over the leftover potatoes,corn,brussel sprouts, sausage, cauliflower and green beans.

I never thought of putting green beans in the boil. That sounds delicious! I'll definitely try it next time I boil.

 

[cancer_survivor_06]

I never thought of putting green beans in the boil. That sounds delicious! I'll definitely try it next time I boil.

we buy the cans of whole green beans and use a can opener to punch the triangle holes in them and drain them then put the can in so make sure you clean it before you throw it in or before you give it to dh to throw it in b/c he will not clean it. They are yummy and have a really good flavor if I don't put them in another thing I will do is buy the fresh or frozen whole green beans and and w/ the leftover onions, potatoes, sausage, mushrooms and some crawfish I cook a big pot of green beans yummy too. We use the canned green beans b/c it keeps them together like w/ the cauliflower you have to be especially careful w/ it or one minute it will be there and the next it won't.

 

[dfaust2007]

Been looking for someone from Lafayette!!!! Lived there all my younger years, then moved "Way Over" to Scott 11 years ago.

I thought I was the only Cajun Disney Fan for the longest time on these boards, slowly I saw a few people from other surrounding areas. Glad to see someone else nearby is helping spread Disney Mania around the South.

Hey there! I lived in Scott for a while when I was in College. I love that little town!

It's so nice to meet someone local who is also going to Disney. When are you going? We will be going Sept. 5-12th. I can't wait! I think I'm obsessed! My kids have never been there and I've only been once (2000, I think). DH dated a girl who's sister worked there, so he went a lot in the late 80's, but hasn't been back since.

Anyway, just wanted to say hi and glad to know we're "neighbors"! Take care. Denise

BTW - I was going to PM this to you, but I haven't posted enough to PM other people yet. I'm working on it, though!

 

[linmc1129]

WOOHOO! Some other cajuns! My dh's grandmother makes excellent etoufee, but we usually make the easy version-with cream of mushroom, as was previously posted. It is great! It helps to have a good seasoning (we use a family blend, but Tony's works, too). Our etoufee's are more cajun, not creole, like in New Orleans. Good luck to you all.

 

[Squishypig]

Here's a sample recipe from the mayor of Gonzales (the little town where my kids go to school), which is proudly known as the Jambalaya capital of the World.....Jambalaya is a HUGE part of the culture here. Jambalaya dinners are ubiquitous fund raisers, and the kids as young as 6 & 7 compete in "mini-pot" competitions at local fairs where they cook their own jambalayas the traditional way over a wood fire.
http://www.gonzalesla.com/jambalayarecipe.pdf

I moved to SC from Prairieville a couple of years ago and I miss all the jambalaya lunch fundraisers. I swear, every other weekend I was getting a styrofoam container filled at the entrance of the Wal-Mart for $5. If there wasn't a table outside the WM, I just stopped by the Jambalaya Shoppe on the way home.

I think I might need to make a batch of this this weekend. A small batch since my hubby declared jambalaya "too weird" and spice for him.