I made mine tonight...took lots of pics...
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I'll have to work on mine in a few days. I came down with the crud and have been out of it since Saturday night.
I have both shrimp and crawfish, but I think I'll use the shrimp since I just made the crawfish and corn soup, and my husband prefers shrimp.
I think I can get some non decapitated shrimp at the local Mexican market. If not, I will use shells for the stock.Comment
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I made mine tonight and I have reviewed the recipe a few times before and afterwards and for some reason the sauce was very thick, almost like it had way too much flour but I measured everything. 🤔 Seemed to taste alright but was a bit disappointed that it was so thick. I used shrimp and they were really good.
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Made mine last night. Things are going to get a bit nutty here for the next couple of days, so I made it last night.
I think I stressed too much about this to begin with. Pics this weekend.Comment
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Kicking off with our crawfish etouffee results.
Went for a peanut butter color on the roux, cooked the traditional way, thank you. Used the roux spoon we picked up in Lafayette during the last meat-up
In short, it was fantastic. Rich and flavorful. Adding it to the repertoire.
Thanks for organizing, PJ.
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Damn Californians! Can’t never follow the rules. 😂😂😉 Even though the reveal dates were supposed to be this Friday thru Sunday, starting a couple of days early ain’t gonna be no big deal.
I was actually thinking about it anyway to give folks more time. If you’ve already done your cook, feel free to post it now if you’d like! The reveal date is now open.
Sincerely,
Your Supreme LeaderLast edited by Panhead John; February 18, 2026, 12:16 PM.Comment
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Here's my Crawfish Etouffee Team Cook
1st make a roux
Add the trinity
Add stock and seasoning
Heat the crawfish with butter and add
Time to eat! I made Paul Prudhomme's cooked rice for this
The crawfish tails that I bought from Ancelet's market right by my office
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Here is my first "Team Cook"...I made it Tuesday to celebrate Mardi Gras...
I did my best to follow the recipe, I did not remember the note about adding more veggies than what the recipe called for but I did add more onion, since I am believer that there cannot be too much onion...
I followed the recipe for the seasoning but I must have messed up at some point, see comment toward the end of post...
Part of the prep...
Made shrimp stock last month so thawed some to use for this cook...
the ROUX
Shrimp...
ROUX and veggies...
Everything put together...
The end result...
It was so spicy I could barely eat it...The last time I had something this spicy was when I mis-ordered at a THAI restaurant...
I thought I was meticulous about the measurements for the seasoning, especially after I initially did 2 tablespoons of salt instead of 2 teaspoons...I caught this before the Cayenne and corrected it...
I did look at Johns previous post for Etouffe that called for 2 tablespoons of the seasoning after the fact, which called for 2 tablespoons of the seasoning, so maybe I used too much of the seasoning...
Since it was too hot to eat I pulled the shrimp out of the rest of it and turned it into a makeshift Jambalaya Wednesday...throwing away the etouffe mixture...
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Assuming I did do everything right and John does not think this is too spicy I never want to try any Chili he makes...Comment
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58limited from the guy that makes his own hot sauce and grows those gnarley ass peppers that bite when yer not looking!
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My effort looks exactly like the previous posts in this thread so I'm just going to share a couple of pics.
This was a really fun cook. It made the house smell wonderful and it tasted great. However, my body complained mightily about the amount of oil and butter it labored to process. Thankfully, I didn't have to enjoy a regurgitation of a delicious meal, but my body said "Do not ever, ever do this again!"
I did pluck out the remaining shrimp and they made for an excellent Po Boy I ate for lunch the next day.
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I did the dry Roux and would do so again next time.
Standing in front of the stove is not my idea of pleasant. My rice was short grain brown fr RGComment
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Poor planning here. Have some thawed rockfish which needs to be eaten first. Fish tacos.Comment
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Here is our cook. All went according to plan, I think. We made a ha!f potion and will use the leftovers on top of the baked flounder tonight. For our tastes it was heavy on the butter, other than that we enjoyed the challenge.
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Getting ready to peel and devein 2 pounds of shrimp….☹️ There’s a lot more than it looks like in the pic.
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BREAKING NEWS!
https://www.americastestkitchen.com/...-to-make-stock
Apparently 4-8 hours of simmering your shrimp stock isn’t necessary. 5-10 minutes will actually give you more flavor. It doesn’t hurt anything simmering for long periods of time, it just loses some of its flavor. Dewesq55 posted something about it last week, so I decided to check. More than one website said 5-10 minutes was best for more flavor. A little bit of good news if you haven’t done your cook yet.Comment
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That is true, and simmering too long can make the stock bitter. We did ours about 15 minutes with nothing but shrimp heads and water.
PS, simmer outside if you can. We used our little propane hot plate on the outside counter.Last edited by johnec00; February 20, 2026, 01:25 PM. -
I did my shrimp stock for over 4 hours. Perhaps my body was rejecting over-simmered shrimp water, hmmm... -
Mike, the 4 or 5 times I’ve made this in the past, I also simmered mine for 4 hours or more. It always came out good and I felt normal afterwards. 🤷♂️ Today I just simmered for 10 minutes, it’s in the fridge to use later. Maybe it was the butter? Hard to say. Maybe it’s because you haven’t confirmed your MeatUp plans yet……..😂
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Emily and I did the cook on Tuesday, and all went very well. Here's a picture of the finished etouffe ready to eat. It was very good.
We pretty much followed the recipe as posted with a couple of exceptions. There's just 2 of us, so we cut the recipe to 2/3. For protein, we used 50-50 mixture of shrimp and crawfish tails. We're not hot lovers, so we used Emily's salt free creole seasoning. In making stock, we roasted shrimp heads lightly first, then only simmered about 15 minutes. Followed Panhead John recommendation in OP and doubled the amount of trinity.
We took a bunch of pix, so here's a sequence through the cook.
Started with 4 pounds of shrimp that yielded about 80 shrimp heads for the stock. Took them outside, roasted them then simmered in water for about 15 minutes. Made about 3 pints of very rich stock. One for this cook and the rest frozen for later.
Gathered together all ingredients:
Made the roux.
Added and sauteed the trinity with the first half of seasoning
Added 2/3 of the stock and stirred in
Sauteed the shrimp with green onions in half of the butter. Then added shrimp crawfish tails, rest of butter and seasoning to the sauce.
Stirred and shook pot until well combined. Declared done and served! (pic at beginning of post)
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