Both times I've gone to the place with crawfish they've been out, I dont want to do this with shrimp so I'll make one more attempt the next few days and hope they got a shipment in. I really wanna do this one before the month is up.
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Holy moly was this stuff good! I had big ol bowl of it, now I gotta put on my stretchy pants……🥸
Finished roux….
Veggies stirred in…
Sautéing the shrimp….
Ready to eat….
😍😍
I used almost all of the seasonings and it was just right for me, but I can see where this might be a little too much for some people. As I mentioned, if you’re a little sensitive to heat, just add a little bit more at the end instead of the rest of it. I wound up adding a little Tabasco sauce to my bowl, it adds a little flavor in addition to heat.
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Well I thought this was a solid dish. Whenever I try new stuff (even though they didn't realize I made this a couple years ago) I ask my family if a recipe is perfect, salvageable or a no. Today I just asked for a 1-10 rating and my wife and son gave it a 4/10. What???? A 4!!?!!? I think that was overly harsh but that's what it is. This probably won't be a family meal again, but maybe I can scale it way down for just me.
I nailed the roux too. It's really not as tough as it seems, and quite therapeutic. I used 1:1 flour/oil
Post trinity. This was after it carried over and cooled. I was really happy with that color.
The rice was dry and fell apart which was a bummer but alas, still very tasty.
Thanks for taking the lead this month John. Great suggestion.Last edited by Andrrr; February 20, 2026, 09:47 PM.Comment
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I made my version of this with chicken last night. It was a lot of firsts for me. First etouffe, first time using a dry roux, first time making rice in the oven, and a different way of making chicken stock in the pressure cooker. I'm very happy with how it all turned out and it was even Lisa approved. Just an all around winner.
Started with getting my mies in place
Then the roux. The pre browned flour is game changing for making very dark roux. This was after less than 30 seconds in the pot with hot oil.
And the finished dish.
This was a great recipe for the Team Cook Thanks Panhead John. And also thanks to 58limited for the cooked rice idea. That turned out way better than I thought it would.
I'm looking forward to next month already.Comment
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Wow, that pre-browned flour really showed the color quickly. 30seconds in the pot is better than the 30 to 45 minutes it takes me sometimes. Sometimes I amp up the heat and pop a dark roux out in 20 minutes or so, but we like the flavor of the slower cooking for the roux.
Thanks to you, my next time will be with pre-browned flour for fun.
Kathryn
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So here is mine! I decided to really push myself with plating, food styling and just plain ole dressing up the pictures. I’m really hoping one of these make it to the newsletter!!! I did BOTH shrimp and crawdads! And I did the rice as per the recipe as well. Plated for family style service.
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Photos credit: Prudhomme’s Louisiana KitchenComment
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And because I am an over achiever, I also did one with shrimp and sausage. Plated up for single service. No leftovers!
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I did the team cook tonight. Used shrimp. Did have to be careful with the heat level or Kathy couldn’t have eaten it. Turned out really well and Kathy loved it.
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Man that looks like a Master’s ClassLast edited by Richard Chrz; February 22, 2026, 09:44 PM.
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Andrrr You’re absolutely right. What’s up with that? Well, she had me fooled….. till I looked in his cookbook. 😳
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Stock is simmering…
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And I was going to get into a rant how in the next team cook we should all do our best to present our food in a neat and artistic fashion.Comment
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All these beautiful cooks got me in the mood to do some more seafood dishes today! Here’s a little something I threw together this morning. You can just disregard the wording on the left, don’t know what happened there.
Not satisfied with that, I threw a few more cooks into the fray.
Please don’t hate me for showing off my food pics, just appreciate my superior plating and photography skills.Last edited by Panhead John; February 22, 2026, 02:41 PM.Comment
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In anticipation, Panhead John is channeling his inner Ernest and presenting such works of art.
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So note to self: use the rest room before starting to stir. I was stirring for about 35 minutes when that last beer decided it was time to go. So my roux didn't get that dark. I used all of the seasoning and it was just about perfect. I added a little hot sauce.
Now for the serving. Since I couldn't use my fancy dishes, I pulled this out of my... cabinet
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58limited next time I'll lay off the brewskis before cooking lol. Panhead John my son said thanks. He had a big second helping
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This was my first time making a seafood Etoufee, or an Etoufee ever of any sort.
I need some work on my roux, I felt like was going to burn, so I cut it short on color, but I struggled with the roux from the get go, too much flour or something, I had to do some adding and adjusting as I was going. I’m certain next time I can build a deeper color.
Flavor wise, wow, this was awesome and I am so happy I joined in on this, I will be adding this in for certain!
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Andrrr and Richard, I screwed up. I forgot about it but I should have mentioned adding a little more oil than Paul calls for. I too had to add a little more oil than the recipe calls for, I think I added just a little over 1/2 cup of oil in mine. When I posted the recipe originally it had been a year or so since I last made it and forgot about the roux recipe needing a little more oil. -
Panhead John good to know on the 1 to 1 part, that generally is the stuff I like to know,, Truly no different than a bechamel than, just different fat source. Which is kind of what I was going with when I went to adjust it.
It was a great recipe, and got me comfortable with the process.
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Did it this afternoon. Nice dark roux. Crawfish. Baked rice in oven per Prudhomme recipe. Followed recipes exactly, but used toasted rapeseed oil from China. Jamine rice. Used store bought fish stock.
Very hearty. Not spicy hot as some reported. Used red pepper chili powder from Rancho Gordo.
Wife really likes it, not too spicy for her. For me, I think it is kind of muddled. Too much going on?
First time for dark roux, for oven baked rice, and for crawfish tails.Comment
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No pictures…..again? 😳Last edited by Panhead John; February 22, 2026, 08:17 PM. -
Yakima, my experience with the Rancho Gordo chili (mine is a blend), is much like yours, it is good, but maybe too much going on, and not spicy.
I went with the Cayenne pepper as mentioned and it brought heat. If you try it again, maybe swap out one of the teaspoons with cayenne and one with the chili.
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Sorry I missed this cook! We had my Dad's 70th this past weekend and I was out all weekend. I will be in on the next cook.
Do we have a cook chosen yet?Comment
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Spinaker The cooks are usually announced at the first of the month, for that cook. So, the March cook should be announced on or shortly after 3/1. Jay, no problem! The reveal dates were more of a recommendation than a set rule…..😎
EDIT: Oops, I forgot but as Donw mentioned it’s reserved for the Mr. Bones Memorial cook.Last edited by Panhead John; February 23, 2026, 10:14 AM.
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