Roux making tip... Roux is around 50:50 flour to oil mix. If you mix the flour and oil together when the oil is cold, you have to stir constantly or it can burn. I like to heat up the oil till it's about to or beginning to smoke. Then I add the flour and quickly whip it into the oil. It turns peanut butter color almost immediately. Not much cooking the roux after that...saves a lot of stirring.
Works great. The only problem I have with bacon grease is by the time it cools down enough to drink, it's hard to swallow...sticks to the back of your throat.
Crawfish Etouffee 1 sm onion, chopped 1 bellpepper chopped 2 cloves garlic, finely chopped or pressed 1/4 c butter 1/4 c flour 1-2 c chicken broth (or seafood stock if you can get it) 1 lb crawfish meat creole seasoning, salt cayenne to taste Melt butter and add flour and cook til just starts to tan, add onion and pepper, season it, and saute until mostly soft, then add garlic. Saute for a min or 2 more and add crawfish. Then add broth and let cook down for 15-20 mins. Season to taste. Serve over rice This is the best estimate of what I did. I don't measure when I cook usually I just know what works somehow. LOL ETA: I think I added a little Thyme as well
