{"id":27,"date":"2009-03-11T14:31:19","date_gmt":"2009-03-11T18:31:19","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=27"},"modified":"2023-04-21T10:10:42","modified_gmt":"2023-04-21T15:10:42","slug":"etouffee","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/etouffee\/","title":{"rendered":"Etouff\u00e9e [ay-too-FAY]"},"content":{"rendered":"

\"Crawfish<\/a><\/p>\n

This is one of those Cajun dishes that always brings back memories of when times were good, no I mean great! But I really believe anytime is a great time, even in this state of the world with it’s economic woes. I have air in my lungs, water in my glass, fire to heat my food and the blessings of the Holy Spirit, another day of life is better than to not have lived!<\/p>\n

OK, on with the etouff\u00e9e….Aieeee!<\/p>\n

In the Food Lovers Companion<\/em><\/strong>, Second Edition by Sharon Tyler Herbst, published by Barron’s (1995) and found on page 205 is the definition of this sauce.<\/p>\n

etouff\u00e9e; \u00e0 l’etouff<\/strong>\u00e9e <\/strong>[ay-too-FAY] This popular CAJUN dish is a thick, spicy stew of CRAYFISH and vegetables served over white rice. Its rich, deep color and flavor come from the dark brown ROUX on which it’s based. The word etouff\u00e9e <\/em>comes from the French \u00e9touffer <\/em>which means “to smother” or “to suffocate.” The term \u00e0 l’etouff<\/strong>\u00e9e<\/strong> refers to the method of cooking food in a minute amount of liquid, tightly covered and over very low heat. This method is also call \u00e0 l’<\/em>\u00e9tuv<\/em>\u00e9e.<\/em><\/p><\/blockquote>\n

The first recipe is one that I make at home, and it is perfect for 1 pound of crawfish tail meat or 1 pound of shrimps. The second recipe is from the one we used to make years ago in the Columns Hotel Restaurant, back in the day I was the Sous Chef and we used a lot of bacon fat in our Cajun and Creole dishes. Heck, it was free, as long as we saved it when we cooked the bacon, and it adds so much flavor to the dish too. But in today’s home style recipe I use butter. The last recipe is one from the Hyatt Regency Hotel New Orleans where I was an apprentice for my first 2 of 3 years; and my last duties before moving to the Columns Hotel was that of the Saucier in the main kitchen for all food operations of the facility.<\/p>\n

So here you have it, a trifecta of etouff\u00e9e recipes that span over 26 years from my culinary and Cajun heritage. Each of the two professional recipes had different uses, the Columns Hotel version was made in small batches for restaurant standards. The Crawfish Etouff\u00e9e<\/em> was used in a seafood combination plate which also had a portion of blackened redfish and portion of crabmeat imperial which was served in a ramekin. The version from the Hyatt was made in large steam jacketed kettles and the shrimp or crawfish was added at service time in the Courtyard Restaurant, Top of the Dome Restaurant or for banquet dinner functions, where on occasion the recipe was doubled or tripled depending on the size of the banquet party.<\/p>\n

Let’s get started smothering some crawfish or shrimp, the two typical crustaceans that end up in such a fine mess. By the way, my favorite etouff\u00e9e is the crawfish version, which is the one I am sharing with you today!<\/p>\n

\"Crawfish<\/a>

Crawfish Etouffee<\/p><\/div>\n

Crawfish Etouff\u00e9e<\/strong> – Home style<\/em><\/p>\n

Yield: \u00bd gallon, or approximately 6 to 8 entree portions<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
4<\/td>\nOunces<\/td>\nButter, (1 stick)<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nYellow onions, medium diced<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nGreen onions, chopped (divided)<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nGarlic, minced<\/td>\n<\/tr>\n
1<\/td>\nEach<\/td>\nBay leaf<\/td>\n<\/tr>\n
2<\/td>\nRibs<\/td>\nCelery, medium diced<\/td>\n<\/tr>\n
1<\/td>\nMedium<\/td>\nGreen bell pepper, medium diced<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nParsley, fresh, chopped (divided)<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nThyme, fresh, chopped<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nBasil, fresh, chopped<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nRosemary, fresh, chopped<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nPaprika<\/td>\n<\/tr>\n
1<\/td>\nTsp<\/td>\nCayenne pepper<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nAll purpose flour<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nRed wine<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nWhite wine<\/td>\n<\/tr>\n
\u00bd<\/td>\nGal<\/td>\nShrimp or chicken stock<\/td>\n<\/tr>\n
\u00bd<\/td>\nTbsp<\/td>\nCrystal hot sauce<\/td>\n<\/tr>\n
\u00bd<\/td>\nTbsp<\/td>\nWorcestershire sauce<\/td>\n<\/tr>\n
1<\/td>\nLb<\/td>\nCrawfish tails with fat<\/td>\n<\/tr>\n
To taste<\/td>\nSalt and white pepper<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nHeat the butter and then saut\u00e9 the yellow onions and a \u00bd cup green onions, garlic and bay leaf until onions are soft.<\/td>\n<\/tr>\n
2.<\/td>\nAdd the celery and the bell pepper and continue to saut\u00e9 until soft and translucent.<\/td>\n<\/tr>\n
3.<\/td>\nAdd the fresh herbs including \u00bd the parsley, the paprika and cayenne pepper and stir well.<\/td>\n<\/tr>\n
4.<\/td>\nAdd the flour and stir to incorporate and absorb any liquid. Then whisk in both the red and white wine and then the stock until smooth. Bring to a boil then reduce heat to a simmer for 15 to 20 minutes.<\/td>\n<\/tr>\n
5.<\/td>\nAdd the hot sauce and Worcestershire sauce and stir well.<\/td>\n<\/tr>\n
6.<\/td>\nFold in the crawfish tails and heat through then season to taste with the salt and white pepper.<\/td>\n<\/tr>\n
Notes: Serve 8 ounces of the sauce over fresh steamed or boiled white or brown rice<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Crawfish Etouff\u00e9e<\/strong> – Columns Hotel Restaurant on St. Charles Avenue<\/em>
\nCirca 1985 – 1987<\/p>\n

Sous Chef<\/p>\n

Yield: 1 \u00bd gallons, or approximately 20 entree portions<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nBacon grease, hot<\/td>\n<\/tr>\n
1 \u00bd<\/td>\nCups<\/td>\nYellow onions, medium diced<\/td>\n<\/tr>\n
2 \u00bd<\/td>\nCups<\/td>\nGreen onions, chopped (divided)<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nGarlic, minced<\/td>\n<\/tr>\n
2<\/td>\nEach<\/td>\nBay leaves<\/td>\n<\/tr>\n
6<\/td>\nRibs<\/td>\nCelery, medium diced<\/td>\n<\/tr>\n
2<\/td>\nEach<\/td>\nGreen bell peppers, medium diced<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nRed wine<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nWhite wine<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nThyme, fresh, chopped<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nBasil, fresh, chopped<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nPaprika<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nCayenne pepper<\/td>\n<\/tr>\n
1<\/td>\nGal<\/td>\nVolute sauce<\/td>\n<\/tr>\n
3<\/td>\nTbsp<\/td>\nCrystal hot sauce<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nWorcestershire sauce<\/td>\n<\/tr>\n
4<\/td>\nLbs<\/td>\nCrawfish tails with fat<\/td>\n<\/tr>\n
To taste<\/td>\nSalt and white pepper<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nHeat the bacon grease and then saut\u00e9 the yellow onions and 1 \u00bd cups green onions, garlic and bay leaves until onions are soft.<\/td>\n<\/tr>\n
2.<\/td>\nAdd the celery and the bell pepper and continue to saut\u00e9 until soft and translucent.<\/td>\n<\/tr>\n
3.<\/td>\nAdd the wine and sweat the vegetables for 5-10 minutes, stirring occasionally.<\/td>\n<\/tr>\n
4.<\/td>\nAdd the fresh herbs, paprika, and cayenne pepper and stir well.<\/td>\n<\/tr>\n
5.<\/td>\nAdd the volute sauce and stir well and heat to a simmer.<\/td>\n<\/tr>\n
6.<\/td>\nAdd the hot sauce and Worcestershire sauce and stir well.<\/td>\n<\/tr>\n
7.<\/td>\nFold in the crawfish tails and heat through then season to taste with the salt and white pepper.<\/td>\n<\/tr>\n
8.<\/td>\nGarnish with the remaining 1 cup green onion.<\/td>\n<\/tr>\n
Notes: Serve over fresh steamed or boiled white or brown rice<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Etouff\u00e9e Sauce <\/strong>– Hyatt Regency Hotel New Orleans<\/em>
\nCirca 1983 – 1985
\nSaucier in main kitchen<\/p>\n

Yield: 7 gallons sauce or approximately 110 entree portions<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
1<\/td>\nLb<\/td>\nMargarine<\/td>\n<\/tr>\n
4<\/td>\nBunch<\/td>\nGreen onions, chopped (divided)<\/td>\n<\/tr>\n
2<\/td>\nBunch<\/td>\nParsley, finely chopped (divided)<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nGarlic, Minced<\/td>\n<\/tr>\n
6<\/td>\nLbs<\/td>\nYellow onions, medium diced<\/td>\n<\/tr>\n
6<\/td>\nLbs.<\/td>\nCelery, medium diced<\/td>\n<\/tr>\n
6<\/td>\nLbs.<\/td>\nGreen bell pepper, medium diced<\/td>\n<\/tr>\n
4<\/td>\nEach<\/td>\nBay leaves<\/td>\n<\/tr>\n
1<\/td>\nLb<\/td>\nAll purpose flour<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nThyme, dry leaves<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nOregano, dry leaves<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nRed wine<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nWhite wine<\/td>\n<\/tr>\n
2<\/td>\nCans<\/td>\nDiced tomatoes (#10 cans, or approximately 1.5 gallons)<\/td>\n<\/tr>\n
4<\/td>\nGal<\/td>\nBrown sauce<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nCrystal hot sauce<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nWorcestershire sauce<\/td>\n<\/tr>\n
To taste<\/td>\nSalt and white pepper<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nMelt margarine and saut\u00e9 \u00bd the green onions, \u00bd the parsley and the garlic for a few minutes.<\/td>\n<\/tr>\n
2.<\/td>\nAdd the onion, celery, bell pepper and bay leaves, saut\u00e9 until soft.<\/td>\n<\/tr>\n
3.<\/td>\nAdd the flour and stir in well to mix and to absorb the liquid.<\/td>\n<\/tr>\n
4.<\/td>\nAdd the herbs and cook another 5 minutes.<\/td>\n<\/tr>\n
5.<\/td>\nAdd the two wines and the diced tomatoes and stir well.<\/td>\n<\/tr>\n
6.<\/td>\nAdd the brown sauce, hot sauce and Worcestershire sauce and stir well, and bring to a boil and then reduce heat and simmer for 15-20 minutes.<\/td>\n<\/tr>\n
7.<\/td>\nAdd the remaining \u00bd of the green onions and \u00bd the parsley for garnish. Season to taste with the salt and white pepper.<\/td>\n<\/tr>\n
Notes: Add 4 ounces 70\/90 count shrimp or 4 ounces crawfish tail meat per 8 ounce portion of sauce depending on the menu item being served. In sauce pan heat until shrimp are pink or crawfish tail meat and sauce is heated through. Serve over 1 cup of steamed rice bowl shape in middle of plate. Garnish with fresh green onion flower.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

This is one of those Cajun dishes that always brings back memories of when times were good, no I mean great! But I really believe anytime is a great time, even in this state of the world with it’s economic woes. I have air in my lungs, water in my glass, fire to heat my […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[13,54,240,11,17],"tags":[2051,2065,42,2088,172,173,2049,20,2055,39],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t