I’m making Crawfish Etouffée from Mosquito Supper Club tonight. The recipe says seven 6-8, but I didn’t notice that it’s calling to use a 15 quart pot, which I don’t have. I’ll like the main ingredients and quantities. I’m looking for advice on if I should try in an 8 quart, or split between two pots.
1 lb of butter
2 lbs onions, which came out to 3 good sized onions
1 1/2 lb tomatoes (I have one really big tomato and a medium sized one)
1 c other diced vegetables
1/2c flour
4 c stock
4 lbs crawfish tail meat
From what I can estimate, it seems I’ll have less than 6 quarts of ingredients, some of which I assume will get smaller as it cooks. I’m thinking of just trying my 8 quart and see what happens.