February Team Cook: Shrimp or Crawfish Etouffe

[Richard Chrz]

The 4 1/2 hour mark yesterday.

[yakima]

Working on photos, clearly a work in progress.


Components. Used a de Buyer deep skillet for the roux; have a square bottom stirrer from a craftt fair.

These are leftovers this morning.

Added an egg. Very good.

[Richard Chrz]

I love that copper de Buyer?... When does your new Carbon steel pan coming?

[yakima]

Richard Chrz, the copper egg skillet is French, Baumilu (sp?). Picked it up at TJ Maxx roughly half price.
The de Buyer deep skillet is cabon steel, with the roux. FB Marketplace. as new, unseasoned, about 25%.
My fancy skillet came in about 2 weeks ago. Have seasoned it, but not used it much. Need to post pic using it. (Skillet from 3 Nail).
The last 6 months or so, have been on a pots/pans tear.

[Carolyn]

I think you win the prize for the darkest roux for this recipe.

[yakima]

Adding 2 more; roux, and roux w vegetables.
What image size is most popular?

[yakima]

That paddle in the top picture was acquired at local craft fair. Maker's wife said, I believe, that it is based on a cream paddle, for stirring/making cream. Flat leading edge, with a hole.

[WI Bubba]

I usually insert pictures medium size.
Good looking stuff you got there!

[Panhead John]

MEDIUM size is best. They turn out too small less than that.

[jayjordan]

Here we go.

Shrimp stock, veggies and Cajun seasoning. Bout half the bell peppers are red cause I like some color.



Roux, roux, roux your boat.



Roux at desired color, not quite as dark as I do for gumbo.



Veggies in roux. Then mixed with stock.





Forgot to get picture of shrimp sautéed. Here’s the completed cook.



Very good. Even with less than 2 teaspoons cayenne pepper it’s still on the border of too hot for my wife.

[Panhead John]

Looks darn good to me!

[WI Bubba]

Looks like you nailed it.

[Carolyn]

Your dish turned out awesome. 👍

[PaynTrain]

Panhead John I am looking forward to trying these!! Is this a blanket rule for roux to be that dark, or just for Cajun cooking? I ask because my mac n cheese also starts with a roux, was wondering if the darkness may make it look funky.

Also, your crawfish etoufee looks darker than the shrimp. Same recipe for both??

Thanks for the motivation and help!

[Panhead John]

Andrrr I always use a dark roux for any gumbo I make, whether chicken and sausage or seafood gumbo, same with etouffe. I haven’t made a lighter colored roux in years because that’s mainly all I’ve made a roux for. Not saying a lighter roux isn’t good, I’m just not experienced with other dishes that require a light colored roux.

[Carolyn]

A béchamel is too light, it won't give you the flavor you are looking for in this dish. For this étouffée, try to get at least to a peanut butter color.
The recipe calls for a dark "red-brown" roux.

[Carolyn]

Andrrr Prudhomme suggests that you go with darker roux for lighter meats and lighter roux for darker meats, but it really is just a preference based on your experience and taste.

[Panhead John]

Andrrr and PaynTrain Here’s something I found online which explains it pretty well!

Here is a guide to the best roux colors for different dishes based on the cooking time and flavor profile:
1. White Roux

• Color: Pale, ivory.
• Cook Time: 1–2 minutes (just to remove raw flour taste).
• Best For: Béchamel sauce, white gravy, creamy soups, and macaroni and cheese.
  

2. Blond Roux

• Color: Golden, light brown (like toast).
• Cook Time: 5–10 minutes.
• Best For: Velouté sauces, chicken gravy, cream-based soups, and pot pie fillings.
  

3. Light Brown / Peanut Butter Roux

• Color: Copper penny or peanut butter.
• Cook Time: 10–15 minutes.
• Best For: Creamy soups, Etouffee, and thicker gravies.
  

4. Brown / Dark Brown Roux

• Color: Deep brown, similar to chocolate or dark peanut butter.
• Cook Time: 20–45+ minutes (requires constant stirring).
• Best For: Cajun and Creole gumbo, jambalaya, and rich stews.
  

Tips for Success

• Fat Choice: Butter is ideal for white/blond roux (flavor), while oil is better for dark roux (higher smoke point).
• Thickening Power: Lighter roux has greater thickening power; darker roux has more flavor but less thickening ability.
• Avoid Burning: If the roux turns black or smells acrid, it is burnt and must be thrown out.

[Andrrr]

Well, that might explain why some people had thicker end results than others

[klflowers]

Andrrr just make sure your bladder is prepared for a 45 minute roux. Just sayin

[jayjordan]

klflowers - as "Yoda" Boudreaux told me about it: "Walk away not after mixing flour and hot oil."

[Carolyn]

It has begun. 🙂

[Carolyn]

I had some Carolyn-centric issues yesterday trying to make this recipe, so I had to start over this morning. 🙄

It is a crap-shoot if anything I make will be edible, and this was no exception, but I think I can fix it. 🙂

I have discovered that my stocks aren't strong enough to balance out the dark roux Prudhomme calls for in his étouffèe recipes, but that can be fixed using base. I was able to save my chicken étouffée by letting it marry over night, adding chicken base to it and adding some spices. It turned out really good second day. IMHO, it wasn't edible on the first day.

The shrimp étouffée turned out similar, so I'll check on it tomorrow after it sits over night. It should be good after I doctor it and add some more shrimp to it. My 16 oz bag of shrimp didn't not yield enough shrimp for this dish, so I cut it in half, but I need to add another bag of shrimp to it.

I am only 50% cajun, so that reflects in my cooking. That is my story, and I am sticking to it.

Well, the roux color was spot on anyway.

[Carolyn]

Alan Brice Thanks. We'll see what happens to it tomorrow. 🤞

[WI Bubba]

Here's hoping for the best!

[fzxdoc]

I just know you'll get this thing figured out and end up with an étouffée that knocks your socks off. Keep us posted.

Kathryn

[Carolyn]

This is the final dish. It turned out ok. The husband pronounced it good, and that is what counts. 🙂

Husband looked at that and said in his best Yat accent, "Oh dats fancy. You put the rice in the middle. It's aught." 😆 His Dad had a true old New Awlins accent.

[fzxdoc]

I really like the presentation. Nice job! And if hubby says its good, it is!

Kathryn

[CaptainMike]

Oh, hell yeah!

[Draznnl]

And it is, after all, spousal contentment we’re all striving for here.

[Carolyn]

As a final note on my efforts, this went from "ok," IMHO, to "really good, want seconds" after sitting overnight.
Thanks for the compliments and encouragement, everybody. 🙂

[Panhead John]

Good to hear Carolyn!

[Carolyn]

Panhead John Great suggestion for the team cook. Everybody deserves an Honorary Cajun certificate for making this dish. (Except me since I have Cajun grandparents on both sides.) I didn't know so many people never made roux or at least not dark roux. A bunch of people really got to do something new even if it was browning flour in the oven. 👍

[ItsAllGoneToTheDogs]

I'm bummed I couldn't make this one work (for now), but absolutely enjoyed all the sumbissions!

[Carolyn]

I am guessing you will be on a crawfish watch.

[Dewesq55]

So I finally got around to cooking this Team Cook. It was great. Barbara and I both loved it. I used all of the Cajun spice blend and it was pleasantly spicy for both of us.

Ingredients:


Shrimp and shells:


Mise en Place:


Sauteing shells:


Shrimp stock:


Roux - This was as dark as I had the energy to make it. It was taking forever:


With the Trinity added:


Stock and roux combined. It was way too thick. I ended up adding another whole cup of stock to thin it out some:


Finished and plated:


I had some problems finishing it. The sauce broke badly and I had a very hard time getting it back together, but eventually managed to. Despite the instructions on the recipe, the final recombining worked with a spoon, rather than shaking the pan.

[Panhead John]

Great job David, looks really good! I’m thawing out the last of my leftovers for dinner tonight as we speak.

[WI Bubba]

Looks fantastic!