Cajun Style Crawfish Etouffee Recipes

CLASSIC CAJUN CRAWFISH ÉTOUFFéE

Steps:

• Gather the ingredients.
• In a Dutch oven over medium-low heat, melt 1/2 cup of the butter. Add the flour and reduce the heat to low.
• Cook, stirring constantly until the mixture is a deep brown. Keep the heat low and stir constantly to prevent scorching, creating a Louisiana roux .
• Add the chopped vegetables and seasonings; cook until vegetables are softened.
• Gradually stir in the fish stock and let simmer for 15 minutes or until thickened.
• Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer for 4 to 5 minutes.
• Cover the pan, remove from heat, and let stand for 15 minutes.
• Serve the crawfish étouffée hot around a mound of rice. Sprinkle with a little parsley before serving.

CRAWFISH ÉTOUFFéE

Steps:

• Make the étouffée: In a large soup pot or Dutch oven, melt butter over medium heat. Add onions, poblano chile, celery and garlic and cook until softened and translucent, about 8 minutes or so.
• Lower the heat and add 1 teaspoon salt, the black pepper, the thyme and the cayenne pepper. Place the thawed crawfish meat in a bowl and set it aside in the refrigerator; use your fingers to squeeze any fat or liquid you can from their packages into the pot. Simmer, stirring occasionally, for 30 minutes.
• Add thawed crawfish tails and green onions to the pot and cook for 10 minutes, or until crawfish are tightly curled. Add parsley and cook 5 minutes more.
• While the vegetables simmer, prepare the rice: Place all ingredients in a saucepan with 3 1/2 cups water and bring to a boil. Stir, then turn the heat down to very low and cover. Simmer for 20 minutes, then take the pot off the heat. Let it rest, covered, for 5 minutes.
• Taste the étouffée and add salt as needed. Serve over the rice.

CRAWFISH ETOUFFEE

Steps:

• In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil., Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.

CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE

Steps:

• Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
• Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
• Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

CAJUN CRAWFISH ETOUFFéE

Steps:

• Place the crawfish tails in a bowl and sprinkle with some creole seasoning and set aside. Chop the yellow onions, peppers, celery and set aside in a bowl for later. Chop the green onions and set aside. Chop the garlic and set aside. Mix the Herb and Spice Blend in a small bowl. Set the butter aside to soften and the flour for the roux.
• Place about 3 cups of the seafood stock in a stockpot to warm (reserve the remainder if needed to thin the etouffée at the end).
• Place a cast-iron pan over medium-high heat. Add 8 tablespoons of butter until bubbly, then add the flour and whisk continuously to make a medium roux, the color of peanut butter, about 5 to 8 minutes. (See Recipe Notes)
• Add the onions, celery, and bell peppers (the Trinity) to the roux. Remove the Dutch oven from the heat and stir the vegetables until all coated with the roux.
• Once the Dutch oven has cooled somewhat, return to a medium heat and continue to stir occationally for atotal of 15 minutes.
• Add the garlic and about half the green onions; continue to sauté until aromatic-about 1 to 2 minutes; add about 1/2 of the Herb and Spice mix and both bay leaves and mix well to combine; continue to sauté about 5 more minutes.
• While the veggie/roux mixture is finishing up, turn the heat to high under the stock pot and bring the stock to a rolling boil.
• When the veggie/roux mixture is ready, mix it into the boiling stock. Usung a slotted spoon, mix in one spoonful at a time, stirring until the whole spoonful is fully dissolved. Continue this until all the veggie/roux mixture is incorporated into the stock, making sure to return the stock to a full rolling boil in between spoons. Set the cast iron pot aside, do not clean it.
• Allow the gravy to medium boil for about 5 minutes, then reduce the heat to a simmer. Cover the stockpot and simmer for 10 minutes, stirring occasionally.
• Turn the heat to medium high under the cast iron Dutch oven used for the roux and add 2 tablespoons of butter. As the butter melts scrape up any fond that's stuck to the bottom of the pan.
• When the butter is foaming, add about 1/2 to 2/3 of the reserved green onions (saving some to sprinkle on top of the etouffée when serving) and sauté a minute or two, then add the crawfish tails and about half of the remaining Herb and Spice Blend. Mix well until all the crawfish are coated with butter.
• Sauté about 2 to 3 minutes stirring constantly; you'll see some liquid developing from the butter and rendering the crawfish. (See Recipe Notes).
• Add the gravy mixture to the crawfish tails and mix well. The liquid from sautéing the tails in the butter will thin out the gravy.
• Mix well, taste for spice, and add more if needed. When this comes to a heavy simmer lower the heat to a slight simmer for about 20 minutes.
• If the gravy is getting too thick, place the cover on the pan while it simmers. Add some of the reserved stock if you need to thin the gravy.
• When you have the consistency you want, add the remaining 2 tablespoons of butter and shake the pan back and forth, don't stir, until the butter is melted into the etouffée-then give it one final gentle stir.
• Remove the bay leaves and serve over white rice.

LOUISIANA CRAWFISH ETOUFFEE

Steps:

• Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
• While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

TRE'S CAJUN CRAWFISH ETOUFFEE

Steps:

• Saute, onions celery and bell pepper in butter add salt and the paprika. Add golden roux. Stir until well blended. Add crawfish tails cook ten minutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add more water if too thick. Serve hot over rice. To make golden roux melt butter in a cast iron skillet over low temperature. Blend in flour until golden color, stirring occasionally. Takes about 15 minutes.