Crawfish Etouffe Recipes

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CREOLE CRAWFISH ETOUFFEE



Creole Crawfish Etouffee image

Provided by Virginia Willis

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 stalk celery, diced
1 onion, diced
1 small green bell pepper, diced
3 cloves garlic, minced
3/4 cup chicken stock or reduced-fat low-sodium chicken broth
1 tablespoon tomato paste
1 pound shelled crawfish tails
2 tablespoons chopped fresh parsley
1/4 teaspoon cayenne pepper, or to taste
Coarse salt and freshly ground black pepper
Cooked rice, for serving
2 scallions, white and pale green parts only, chopped

Steps:

  • Heat the butter in a large skillet over medium-high heat. Add the flour and cook, stirring often, until the roux is pale brown, about 10 minutes. Add the celery, onions and bell pepper. Cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
  • In small bowl, combine the stock and tomato paste. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Reduce the heat to medium and simmer until slightly thickened and the flavors have married, about 10 minutes.
  • Add the crawfish, parsley and cayenne pepper. Cook until heated through, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Spoon over hot rice. Garnish with scallions and serve immediately.

CRAWFISH ÉTOUFFéE



Crawfish Étouffée image

This recipe for étouffée, which is the French word for "smothered," comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La. This is "pretty close to a traditional Cajun crawfish étouffée," said Mr. Knott. "If you substitute a green bell pepper for the chile and omit the dried thyme, you would be cooking one exactly like my grandmother used to make. Some people like to stir in the juice from half of a lemon into the pan just prior to serving." Look for precooked Louisiana crawfish tails in 1-pound packages in your fishmonger's freezer section. Though according to Mr. Knott, who gets his crawfish from the family pond behind his brewery, the best tasting version is made with leftovers from a crawfish boil - that way you have lots of leftover crawfish fat.

Provided by The New York Times

Categories     dinner, seafood, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

2 sticks unsalted butter
1 diced onion
1 seeded and diced poblano chile pepper
3 celery stalks, diced
3 garlic cloves, minced
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
2 pounds frozen precooked crawfish tails, thawed in their packages
1/2 cup diced green onions
1/2 cup diced parsley leaves
2 cups medium-grain rice
2 tablespoons unsalted butter
1 teaspoon salt
2 to 3 bay leaves

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.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 11 grams, Carbohydrate 57 grams, Fat 36 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 22 grams, Sodium 750 milligrams, Sugar 2 grams, TransFat 1 gram

CRAWFISH ETOUFFEE



Crawfish Etouffee image

I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. -Tamra Duncan, Lincoln, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup butter, cubed
1/2 cup plus 2 tablespoons all-purpose flour
1-1/4 cups chopped celery
1 cup chopped green pepper
1/2 cup chopped green onions
1 can (14-1/2 ounces) chicken broth
1 cup water
1/4 cup minced fresh parsley
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds frozen cooked crawfish tail meat, thawed
Hot cooked rice

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.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 579mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.

GO-TO CRAWFISH ETOUFFEE



Go-To Crawfish Etouffee image

This recipe was (after much prodding) given to me by a friend. The soup seems an odd addition, but replaces the traditional roux -- and the end result is nothing short of wonderful. Serve over rice or linguine.

Provided by Staci

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 40m

Yield 8

Number Of Ingredients 10

½ cup butter
1 onion, diced
1 green bell pepper, chopped
1 bunch green onions, chopped
2 stalks celery, chopped
1 (10.75 ounce) can condensed golden mushroom soup
¾ cup chopped fresh parsley
1 teaspoon Cajun seasoning, or to taste
salt and ground black pepper to taste
2 pounds crawfish tail meat

Steps:

  • Melt the butter in a large, heavy skillet over medium heat, and stir in the onion, green bell pepper, green onions, and celery; cook the vegetables, stirring frequently, until the onion is translucent and the vegetables have begun to soften, about 10 minutes. Stir in the golden mushroom soup, parsley, Cajun seasoning, salt, and black pepper, and bring the sauce to a boil.
  • Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 9.2 g, Cholesterol 153.5 mg, Fat 13.9 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 498.7 mg, Sugar 2.7 g

CRAWFISH ETOUFFE



Crawfish Etouffe image

Make and share this Crawfish Etouffe recipe from Food.com.

Provided by 2Bleu

Categories     Crawfish

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup butter
2 cups onions, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
1 lb crawfish tail, peeled
2 teaspoons garlic, minced
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons parsley, finely chopped
3 tablespoons green onions, chopped

Steps:

  • In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 minutes.
  • Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 minutes, stirring occasionally.
  • Dissolve the flour in the water. Add the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
  • Stir in the parsley and green onions and continue cooking for 2 minutes.

Nutrition Facts : Calories 225.1, Fat 16.2, SaturatedFat 9.9, Cholesterol 121.5, Sodium 561, Carbohydrate 8.1, Fiber 1.4, Sugar 3, Protein 12.4

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 19

6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper

Steps:

  • In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
  • Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
  • Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
  • Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

LOUISIANA CRAWFISH ETOUFFEE



Louisiana Crawfish Etouffee image

Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.

Provided by Bonnie Lang Turnage-Mortgage O

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 30m

Yield 6

Number Of Ingredients 12

3 cups long grain white rice
6 cups water
¾ cup butter
1 large onion, chopped
1 clove garlic, chopped
¼ cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 ½ tablespoons Cajun seasoning, or to taste

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.

Nutrition Facts : Calories 636.1 calories, Carbohydrate 82.7 g, Cholesterol 142 mg, Fat 24.6 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 14.9 g, Sodium 635.2 mg, Sugar 1.8 g

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