I just realized this says heated serving bowls. What? Can these be heated?
-
-
That’s why I have my manufacturing plant in Somalia. I only use the best asbestos in the manufacturing process, other countries are just too damn picky. -
You keep that trash outta my California, buster! I don't give a rip wherever else they're compostable, it ain't happening here! -
When did they introduce that pattern? I’ll have to get some of those! Honestly we really do keep, a stack of those in the pantry. I hate to cook chicken fried steak without them. I’ll have cornstarch in one, egg wash in one and flower in one. When I’m done they go in the trash. Clean up is so much better.
-
-
I will give it a go. I am in.Comment
-
Richard Chrz and anyone else who might be doing crawfish Etouffe. I’m assuming you’ll be buying frozen crawfish tails for the cook. Try to buy crawfish from Louisiana if available in your area……mo bettah! Also, the recipe calls for 2 lbs. [32 oz] of crawfish or shrimp. Most all of the frozen crawfish tails I’ve seen come in either 12 oz or 16 oz packages. I didn’t pay attention to that one time while making it. I just grabbed 2 packages, not knowing each pkg. wasn’t a full pound. I shorted myself 8oz of tail meat for my etouffe. 😳 Anyway, just an FYI…..
Comment
-
Gonna try this one even though I'm the only one in the house that will eat it.
Hopefully leftovers freeze well.
This is a flashback to 40 years ago when I used to make this, and Jambalaya, working at (of all places) Bennigan's.
I'll probably go with shrimp rather than crawfish.Comment
-
Finster I worked at Benigans for a minute. Back when they did that 30 minute lunch and you put a stopwatch on the table. I always said, if you can wait tables at banana-gins, you could work anywhere. We had no bussers. Servers had to clear, clean and reset our own tables.
-
-
Emily and I will join this one. She makes an etouffee recipe that a bit different for use in our shrimp, sausage and grits. We decided that its a good plan to try something different. If I can find them, I'd like to use whole crawfish so we can make the broth from them.
For what its worth, Wild Fork has frozen crawfish tails for $18/poundLast edited by johnec00; February 2, 2026, 10:55 PM.Comment
-
Comment
-
I love étouffée, so I'll probably make this one. I have Louisiana Kitchen, which is a great teaching book. My gumbo no longer splits thanks to Paul Prudhomme. I would have to use shrimp for this one. I think I can get gulf shrimp at Sprouts.Last edited by Carolyn; February 22, 2026, 06:32 PM.Comment
-
Provisioning up for the cook....
Comment
-
I would actually LOVE to make this one and but we are leaving for an 8 day cruise on 2/20. Not coming back until 3/1. (Cruise embarks on 2/21, but flying down to Lauderdale the day before.)Comment
-
Hey David, I have consulted with the Team Cook Advisory Committee 🙄 and they have granted you special permission to make and post your etouffe cook whenever it’s convenient for you….either before you leave or after your return! Please note that I had to jump through hoops to get this approved……🥸Last edited by Panhead John; February 6, 2026, 06:47 PM. -
I really appreciate that Panhead John . It will probably be when we get back. -
Just an FYI here, if anyone wants to do this cook but the reveal date doesn’t work for you, no problem! Just post it when you can. 😋
-
-
Just to stir the pot a bit.
I already had Louisiana Kitchen, by Paul Prudhomme. Today, estate sale, picked up Emeril Lagasse's Louisiana Real And Rustic, $2, which of course has an etoufee recipe. Lagasse worked for Prudhomme at one point.
My take is that there are as many etoufee recipes as there are cooks.
Emeril says etoufee has no roux, and no tomatoes. Add a roux, you turn it into a stew or fricassee.
On a more local note, turns out local WalMart has frozen LA crawfish tails.
Comment
-
Hopefully you can join us….with pics! 😎 For Emeril to say Etouffe has no roux is ridiculous. The roux is what gives Etouffe its flavor bomb, along with the butter. Most every legitimate etouffe recipe I’ve seen calls for a roux. Anyway, I put way more faith in what Paul Prudhomme says than Emeril. 🙄Last edited by Panhead John; February 8, 2026, 06:43 AM.
-
-
I just want to say that there is no way that the shrimp in the first photo are ”medium." My current plan is to use 21-25 shrimp, which are called "jumbo."Comment
-
That first and 2nd photo I just pulled off the internet. And yeah, the shrimp producers are very proud of the size in which they label them…🙄 Back in the day Jumbo meant
…. Jumbo! Now days, the old medium size is called Jumbo….Last edited by Panhead John; February 8, 2026, 06:42 AM.
-
-
Two things about the recipe posted:
1. I was just reading that shrimp shells make the best tasting stock when you only simmer then for 5 minutes, not hours like in the recipe. This is counterintuitive, but was apparently borne out in testing. Toast them first in oil, but don't over simmer/boil.
2. You can make a very good shrimp stock by using Better Than Bouillon lobster base fortified with toasted shrimp shells.
For what it's worth. YMMV.Comment
-
Made a trip around town this morning looking to see if I could find whole crayfish for this cook. As this tourist destination is not a big culinary hot spot, the groceries here don't even have shrimp with heads on. Turns out that the oriental markets nearby that I get pork back fat and bone in belly from are seafood wonders. Any kind of fresh seafood you can imagine, but I digress. They have frozen whole cooked crayfish in 5 pound bags, as well as fresh head-on shrimp in several size classes.
Took the information back to my team mate, daughter, Emily who is pretty well versed in seafood cookery. Her thought is that cooked shellfish for stock is not great, so our approach will be to get 4 pounds of head-on 30-40 shrimp, use the heads for stock, keep the meat for shrimp and grits or whatever and get the crayfish meat from the local Wild Fork. More to come . . .
The point of this post is for those having difficulty finding shrimp or crayfish for this cook, check an oriental market if there's one nearby, they're amazing!
Comment
-
yakima Panhead John Legasse must have changed his mind because he published an étouffée recipe with both roux and tomato in it, and I watched a vid of him a long time ago where he made shrimp étouffée with a dark roux sans tomato.
I have books with étouffée recipes that do not have a roux and some recipes that have tomato. The shrimp/crawfish are cooked down with the vegetables and put over rice rather than a sauce over rice.
Prudhomme stated in his book that his family thickened their étoufée. That tells me it is just one way of making the dish, and yeah, it is like a fricassée. One of my books has a shrimp/crawfish fricassée recipe, which is essentially what people make as étouffée.
l like roux in my étoufée, me, and I prefer no tomato in it.
If anybody wants to call it a fricassée, it is ok by me. I call it, "good."
Just don't make a sauce, put rice in it and call it Jambalaya. Mais, no. Jambalaya is a rice dish, where the rice soaks up the liquid. 😉
You know, crawfish is an invasive species here. I should go volunteer to drop a net to help get rid of those pesky critters.Comment
-
If you want to do a crawfish Etouffe but can’t find Louisiana crawfish, I wouldn’t let that stop you. But…..if you are buying frozen tails from the store or online, be sure to check the label for its origin. I’m with Carolyn and only buy USA seafood when possible, including my preference for Louisiana crawfish. Her comment about the crawfish sold by Walmart as being Chinese had me go to their website to have a look see.
Talk about misleading! When entering frozen crawfish tails in Walmart’s search engine, here’s what pops up…from J Bernard Seafood. The first item to appear is this. Note the comment at top left……”From Louisiana Fields to Your Feast”
Oh, good deal I thought, they have crawfish from Louisiana!
Wait a minute! ….when you click on the product link……
At the very bottom right on the package, it lists their “processing” facility name and address, which is in Louisiana.Comment
-
Panhead John Makes sense that you can get them being in Houston. I can't get them way over here, and never saw them in the store in Arlington, Tx, but I never shopped at HEB. If I had known they had them there, I would have made the drive. I have no idea if they sold them in northern Texas or not when I was there.
klflowers I hear a lot of people have crushes on HEB. I never shopped at HEB, that store wasn't near my house that I can remember.Last edited by Carolyn; February 8, 2026, 03:18 PM.
Comment