Crawfish Etouffee For 20 Recipes

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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.

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.

CRAWFISH ETOUFEE



Crawfish Etoufee image

Provided by Molly O'Neill

Categories     dinner, main course

Time 45m

Yield Four servings

Number Of Ingredients 15

3 teaspoons unsalted butter
3 cloves garlic, peeled and minced
1 medium onion, peeled and chopped
1 green, 1 yellow and 1 red bell pepper, stemmed, cored and diced
2 ribs celery, diced
1 teaspoon all-purpose flour
12 ounces beer
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 pound cooked crawfish tails
2 teaspoons cornstarch mixed with 2 teaspoons water

Steps:

  • Heat 1 teaspoon of the butter in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the onion, peppers and celery, lower the heat slightly and cook, stirring occasionally, until the vegetables are soft, about 15 minutes.
  • Meanwhile, melt the remaining butter in a small saucepan over medium heat. Stirring constantly and rapidly with a small spoon, add the flour. Continue stirring and cook the mixture until it turns a deep golden brown, about 3 minutes. Whisk in the beer and cook for 5 minutes longer.
  • Stir the thyme, oregano, bay leaf, cayenne, salt and pepper into the vegetable mixture and cook for 5 minutes. Stir in the beer mixture, bring to a simmer and cook for 5 minutes. Stir in the crawfish and cook for 1 minute. Stir in the cornstarch mixture and cook until thickened, about 2 minutes. Adjust the salt and pepper to taste and serve over white rice.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 559 milligrams, Sugar 3 grams, TransFat 0 grams

HEATHER'S CRAWFISH ETOUFFEE



Heather's Crawfish Etouffee image

I am from Louisiana and one of the specialty dishes here is Crawfish Etouffee. This is a simple dish with bold flavor. Enjoy!

Provided by Heather W.

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 50m

Yield 4

Number Of Ingredients 11

2 cups long grain white rice
4 cups water
½ cup margarine
1 large onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup water, or as needed
salt and black pepper to taste
cayenne pepper to taste
1 pound peeled crawfish tails

Steps:

  • Combine the rice and 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 margarine in a large skillet over medium heat. Add the onions and bell pepper, and cook and stir until tender, 10 to 15 minutes. Stir in the garlic, and cook for a minute.
  • Mix in the cream of mushroom soup and water. Season to taste with salt, pepper and cayenne. Stir in the crawfish tails. Cover, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally. Water can be added to thin as needed. Serve over rice.

Nutrition Facts : Calories 703.3 calories, Carbohydrate 84.7 g, Cholesterol 121.4 mg, Fat 28.8 g, Fiber 2.4 g, Protein 24.4 g, SaturatedFat 5.3 g, Sodium 855.9 mg, Sugar 3.8 g

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 LIKE MAW-MAW USED TO MAKE



Crawfish Etouffee Like Maw-Maw Used to Make image

This delicious crawfish entree is great for impressing guests (or even your spouse!) Serve with rice and crusty bread.

Provided by RITALEE76

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 45m

Yield 4

Number Of Ingredients 10

1 cup butter
2 tablespoons all-purpose flour
2 onions, minced
1 green bell pepper, diced
3 cloves garlic, diced
16 ounces cleaned crawfish tails
1 teaspoon ground cumin
⅛ teaspoon Worcestershire sauce
⅛ teaspoon hot sauce
salt and pepper to taste

Steps:

  • In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
  • Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. Reduce heat, and simmer for 10 minutes.

Nutrition Facts : Calories 534.9 calories, Carbohydrate 11.5 g, Cholesterol 241.8 mg, Fat 47.5 g, Fiber 1.5 g, Protein 17.5 g, SaturatedFat 29.4 g, Sodium 420.9 mg, Sugar 3.4 g

CRAWFISH ETOUFFEE IV



Crawfish Etouffee IV image

This is a quick and very good Cajun dish that was given to me by my mother.

Provided by Jason Poche

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 2h

Yield 6

Number Of Ingredients 11

½ cup vegetable oil
½ cup margarine
1 cup diced onion
½ cup diced green bell pepper
1 tablespoon minced garlic
1 pound peeled crawfish
3 (10.75 ounce) cans condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 tablespoon dried parsley
salt to taste
ground black pepper to taste

Steps:

  • In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.
  • Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
  • Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.

Nutrition Facts : Calories 500.6 calories, Carbohydrate 16.3 g, Cholesterol 81 mg, Fat 43 g, Fiber 1.2 g, Protein 13.9 g, SaturatedFat 7.7 g, Sodium 1405.7 mg, Sugar 4.1 g

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 29

4 tablespoons unsalted butter
8 crawfish tails, thawed, rinsed and drained
1 teaspoon chopped garlic
3 cups Etouffee Sauce, recipe follows
Hot pepper sauce, as desired
Rice Pilaf, recipe follows
2 bunches sliced green onions, for garnish
1 2/3 cups vegetable oil (soybean or cotton seed)
1 2/3 cups all-purpose flour
1 1/2 cups medium dice onion, yellow or white
1 1/2 cups medium dice green pepper
1 cup medium dice celery, no leaves
1 tablespoon chopped garlic
1 3/4 teaspoons cayenne pepper
1 3/4 teaspoons ground white pepper
1 3/4 teaspoons whole thyme leaves
10 1/2 cups chicken stock or broth
1 2/3 cups diced tomatoes, with juice
Salt
1 tablespoon unsalted butter
1/2 cup small dice red pepper
1/2 cup small dice yellow pepper
2 teaspoons chopped garlic
1 3/4 teaspoons cayenne pepper
1 3/4 teaspoons ground white pepper
1 3/4 teaspoons whole thyme leaves
1 3/4 teaspoons salt*
5 1/4 cups chicken stock or broth, heated
2 2/3 cups parboiled rice

Steps:

  • In a large saute pan, melt butter over high heat. When butter just begins to brown, add crawfish and garlic, saute for 2 minutes. Add sauce, reduce heat and simmer 3 minutes Add hot pepper sauce, to taste. Serve over Rice Pilaf and garnish with green onions.
  • In a heavy-bottomed 8-quart saucepot on high, heat oil until just smoking. Whisk in flour, reduce heat, and stir constantly until a peanut butter colored roux develops. Add onion, green pepper, and celery; stir in and cook while stirring occasionally for 5 minutes. Stir in garlic, cayenne, white pepper, and thyme. Cook 3 minutes. Slowly whisk in the stock, then tomatoes. Bring to simmer and cook 20 minutes, skim to remove foam as needed. Season, to taste. Remove from heat, cover and hold for later.
  • In a heavy weight 4-quart saucepot, melt butter over medium heat. Add diced peppers, stir and cook 5 minutes. Stir in garlic, cayenne, white pepper, and thyme and cook 2 minutes. Add hot stock and bring to a boil. Stir in rice, reduce to simmer, cover, and cook 15 to 20 minutes, or until rice in just tender. Remove from heat, fluff rice with a fork, and adjust seasonings.
  • Keep in warm place until needed.

GLENDA'S CRAWFISH ETOUFFEE



Glenda's Crawfish Etouffee image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 9

1 stick margarine
1 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped bell peppers
1 teaspoon garlic, finely chopped
2 pounds Louisiana crawfish tails
1 teaspoon garlic powder
1 teaspoon cayenne pepper
Cooked rice, for serving

Steps:

  • Melt the margarine, and then saute the onions, celery, bell peppers and garlic until tender. Add the crawfish tails, garlic powder and cayenne and continue cooking for 20 minutes longer. Serve over 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

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 18

1 stick butter
3/4 cup all-purpose flour
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup diced celery
1 clove garlic, minced
2 cups diced yellow onion
1/2 cup chopped bacon
1/4 cup chopped parsley leaves
1 cup beer
4 cups clam juice
1 bay leaf
1 tablespoon Cajun seasoning
1/4 teaspoon white pepper
1 pinch cayenne
1 cup half-and-half
1 pound precooked crawfish
Cooked rice, for serving

Steps:

  • In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes. When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice.

NEW CRAWFISH ETOUFFEE



New Crawfish Etouffee image

Paul Prudhomme was 390 pounds in 1993 when Marian Burros caught up with him in New York to talk about his efforts to lose weight. He was, he said, trying to develop new versions of his old recipes, with less fat and just as much flavor. This etouffee was one of them. "Rich and full flavored," Ms. Burros declared. True indeed. And worth cooking.

Provided by The New York Times

Categories     main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 1/4 teaspoon salt
1 teaspoon sweet paprika
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/8 teaspoon cayenne
1 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
1/2 cup apple juice
5 tablespoons all-purpose flour, browned (see note)
2 cups fish stock
1 pound cooked crawfish tails (about 4 pounds whole crawfish, or buy the frozen tails already cleaned, cooked and shelled)
2 cups cooked long-grain white rice

Steps:

  • To make the seasoning mix, combine the salt, paprika, onion powder, garlic powder, mustard, black pepper, white pepper and cayenne in a small bowl, and set aside. Preheat a 10-inch skillet, preferably nonstick, over high heat for about 4 minutes.
  • Place the onions, peppers, celery and two teaspoons of the seasoning mix in the hot skillet. Stir and cook, scraping the bottom of the skillet, about 2 minutes. Stir in the apple juice, scraping bottom of skillet, and cook until the liquid evaporates and a glaze forms, about 7 or 8 minutes.
  • Add the browned flour and remaining seasoning mix, and stir until a paste forms. If necessary, add small amounts of stock to moisten the flour. Spread the mixture across the bottom of the skillet and cook until the mixture sticks to the pan, 1 to 3 minutes.
  • Stir in the stock and bring to a boil, stirring constantly. Cook for two minutes, add the crawfish tails, mix well, and return to a full boil, and remove immediately. Serve over rice.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 3 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 968 milligrams, Sugar 5 grams

CRAWFISH ETOUFFEE



Crawfish Etouffee image

The original version of this recipe was published in 'Sonde Off Magazine', Schlumberger Well Services' employee magazine, about 30 years ago.

Provided by Toby Jermain

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup butter or 1/2 cup margarine
1/2 tablespoon flour
1 large onion, chopped
1/2 green bell pepper, seeded and chopped
2 -3 cloves garlic, minced
1 lb crayfish tail, with fat if possible
1/4 cup chopped fresh parsley
1/4 cup chopped scallion top (green onion)
salt & freshly ground black pepper
cayenne pepper
hot cooked white rice, as accompaniment (Try Steamed Rice #68340, if desired)

Steps:

  • Make roux of flour and butter in a heavy skillet, and stir until blended.
  • Cook over medium heat, stirring regularly, until dark blonde in color, about 10 minutes.
  • Add chopped onion, garlic and green pepper, and cook until vegetables are almost tender, about 5 minutes.
  • Add crawfish fat, and cook for about 10 minutes, stirring occasionally.
  • Optionally, a little water can be added to thin mixture at this point.
  • Add crawfish tails, cover, and simmer for 15-20 minutes, stirring occasionally.
  • Add salt, pepper and cayenne pepper to taste.
  • Add green onion tops and parsley, and simmer for about 15 minutes.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 313, Fat 24.2, SaturatedFat 14.8, Cholesterol 182.4, Sodium 238.7, Carbohydrate 6.4, Fiber 1.1, Sugar 2.2, Protein 18

CRAWFISH ETOUFFEE



Crawfish Etouffee image

This is a "quick" Crawfish Etouffee recipe originally from my cousin Lou Faulk Parra. It is similar to other recipes, but I change it up a bit. It tastes like a traditional crawfish etouffee dish, but it's a bit of a "cheat". Try it and see if you like it!

Provided by daadcock

Categories     Crawfish

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 18

3 lbs peeled crawfish tails (do NOT rinse)
1 cup butter (NOT margarine!)
1 teaspoon minced garlic
2 stalks celery (Chopped)
1 large onion (Chopped)
1 bell pepper (Chopped)
1 teaspoon garlic powder
2 tablespoons emeril's steak seasoning (Rub)
1 tablespoon texjoy steak seasoning
10 1/2 ounces condensed golden mushroom soup
10 1/2 ounces condensed cream of shrimp soup
10 1/2 ounces condenses cream of celery soup
1/2 capful crab boil
1 capful Kitchen Bouquet
1 pinch salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon parsley flakes

Steps:

  • In 5-quart pot, melt butter (medium high heat).
  • Add chopped onions, celery & bell peppers, & minced garlic. Sauté for 1-2 minutes.
  • Add 3 lbs of Crawfish tails (with fat if available). Mix well.
  • Add garlic powder, Emeril's & Texjoy's steak seasoning, a pinch of salt (optional), black & cayenne pepper. Mix thoroughly.
  • Add ½ capful of Shrimp & Crab Boil. Stir.
  • Add Soups (Golden Mushroom, Cream of Celery & Cream of Shrimp). Mix well.
  • Stir often for 2-3 minutes, making sure the mixture is heating throughout.
  • Add 1 capful of Kitchen Bouquet & a generous sprinkling of Parsley flakes. Mix thoroughly.
  • COVER & SIMMER on Low heat for 20 minutes. Stir occasionally.
  • After 20 minutes, uncover and sprinkle more Parsley flakes on top.
  • SERVE over Rice. Serves 4-8, depending on appetites!
  • NOTE:.
  • If the etouffee mixture is still too thick after adding the soups, consider filling ONE of the soup cans with water and adding the water to the mixture. It thins out the etouffee a bit, but it doesn't affect the flavor much. Also, consider dropping a boiled egg or two in at step 8, and garnishing the final dish with green onions. Some like to eat the etouffee with cornbread. Experiment for yourself!

Nutrition Facts : Calories 821, Fat 57.2, SaturatedFat 32.7, Cholesterol 504.3, Sodium 1980.7, Carbohydrate 20.8, Fiber 2.4, Sugar 5.6, Protein 56

CRAWFISH ETOUFFEE III



Crawfish Etouffee III image

This recipe you can use with either shrimp or crawfish. My mom gave this to me about two years ago. My husband loves it. We are both from Louisiana.

Provided by Stacy Taylor

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 50m

Yield 6

Number Of Ingredients 5

1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 ½ pounds crawfish, peeled

Steps:

  • In a large saucepan on medium heat, saute onion until clear. Add tomato soup, mushroom soup, and canned tomatoes. Simmer for 15 minutes.
  • Place the crawfish into the pan and simmer for 25 minutes.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 13.7 g, Cholesterol 117.9 mg, Fat 4.9 g, Fiber 0.9 g, Protein 17.1 g, SaturatedFat 1 g, Sodium 880.5 mg, Sugar 5.1 g

CRAWFISH ETOUFFEE



Crawfish Etouffee image

This recipe for crawfish etouffee, courtesy of Emeril Lagasse, is sure to satisfy any seafood lover. Serve with his Asparagus Salad for a wonderful meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 20

6 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups Shrimp Stock
1 cup peeled, seeded and diced tomatoes
1 teaspoon coarse salt
1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
Hot sauce, such as Tabasco, as desired
2 pounds crawfish tails, with the fat
2 teaspoons Emeril's Original Essence
Juice of 1/2 lemon
1 cup chopped scallions
1/4 cup chopped flat-leaf parsley
Hot cooked white rice, for serving

Steps:

  • In a large, heavy saucepan, melt 4 tablespoons of butter over medium heat. Add flour and whisk to combine. Continue to cook, stirring constantly, until flour mixture is the color of peanut butter.
  • Add onions, celery, bell pepper, garlic, bay leaves, and thyme. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes. Add stock, tomatoes, salt, cayenne, Worcestershire sauce, and Tabasco; bring to a boil. Skim surface, reduce heat, and simmer, stirring occasionally, for 30 minutes.
  • In a medium bowl, toss together crawfish tails (and any crawfish fat) and the Essence, and add to the simmering sauce along with the lemon juice, scallions, and parsley. Cook, stirring occasionally, for 15 minutes. Add remaining 2 tablespoons butter; stir to combine. Serve over rice.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

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

Provided by ratherbeswimmin

Categories     Crawfish

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 20

2 tablespoons flour
2 tablespoons vegetable oil
3 (10 1/2 ounce) cans chicken broth
1 medium bell pepper, chopped
2 medium onions, chopped
3 celery ribs, chopped
1 (10 1/2 ounce) can cream of mushroom soup
1 (15 ounce) can tomato sauce
1 tablespoon parsley flakes
1 teaspoon Accent seasoning
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
2 lbs crayfish tails
1/2 cup chopped green onion
hot cooked rice

Steps:

  • Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel -- Do not let burn; set aside.
  • In a Dutch oven, add all ingredients except crawfish and green onions.
  • Bring to a boil, reduce heat and simmer 2 hours or until vegetables are tender.
  • Add roux, stirring occasionally and cook for 30 minutes.
  • Add crawfish and green onions and cook for 10 minutes longer.
  • Serve over a bed of rice.

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From thespruceeats.com


CRAWFISH ÉTOUFFéE COOKED THE OLD-FASHIONED WAY IS A …
crawfish-touffe-cooked-the-old-fashioned-way-is-a image
2019-04-26 Instructions. In a large skillet over medium heat, melt the butter and add the onions, bell pepper, and celery. Sauté until tender and add the garlic. Lower the heat to simmer and stir to combine. Season the mixture with …
From acadianatable.com


CRAWFISH ETOUFFEE (PLUS VIDEO) - IMMACULATE BITES
crawfish-etouffee-plus-video-immaculate-bites image
2022-02-17 Gradually pour in about 1 -2 cups of stock bring to a boil, and let it simmer. (adjust thickness with more stock as needed). Add the crawfish, simmer for 3-4 more minutes. Adjust thickness soup and flavor with more crawfish …
From africanbites.com


CRAWFISH ETOUFFEE | SARA MOULTON
2019-11-06 In a large dutch oven melt the butter over medium heat. Add the onions, pepper, celery and garlic and cook, stirring until softened. Add the crawfish and seasoning and cook, stirring occasionally, for 20 minutes. The liquid from the crawfish should come up the sides of the pan about 1 inch. If it does not, add water. Bring the liquid to a simmer.
From saramoulton.com


WHAT TO SERVE WITH CRAWFISH ETOUFFEE? 8 BEST SIDE DISHES
2022-03-20 1 – Jambalaya. There’s nothing quite like a big, hearty bowl of jambalaya. This Creole classic is made with rice, chicken, sausage, and shrimp. It’s filling, flavorful, and perfect for a winter meal. And it just so happens to be the perfect side dish for crawfish etouffee. The smoky sausage and shrimp perfectly complement the rich, creamy ...
From eatdelights.com


CRAWFISH ÉTOUFFéE - SOUTHERN BYTES
2020-08-12 Next, add tomatoes, parsley, thyme, kosher salt, and Worcestershire sauce. Return to a simmer, then stir in cream. Simmer uncovered over low heat for 10 minutes, stirring occasionally. Finally, add the crawfish tails. Mix to combine then return the étouffée to a simmer and remove from heat.
From southern-bytes.com


TONY’S CRAWFISH ÉTOUFFéE | TONY CHACHERE'S
Remove crawfish tails and set aside. Add onions, bell pepper and garlic to the pot. Sauté for 10 minutes. Return crawfish tails to pot; dissolve 1 teaspoon corn starch in 1 cup cold water and add. Stir and simmer slowly about 20 minutes. Adjust seasoning to taste. Serve over steamed rice and garnish with green onions.
From tonychachere.com


CRAWFISH ETOUFFEE RECIPE - ACADIA CRAWIFISH CO.
Add the onion, bell pepper and celery; cook until soft but not translucent (about 3-4 minutes). Then, add the garlic and cook until fragrant (about 1 minute). Slowly stir in the stock or broth until fully incorporated. Add salt, pepper and Cajun Bayou Blends seasoning. Bring mixture to a boil; reduce heat to a medium-low simmer, cover and ...
From acadiacrawfish.com


CRAWFISH ETOUFFEE - KENNETH TEMPLE
Instructions. Heat a cast iron skillet or heavy bottom skillet over medium heat, melt butter and whisk in flour. Whisk until a peanut butter brown color is achieved; then stir in onion, bell pepper, and celery and cook for 2 minutes. Stir in garlic, bay leaf, savory seasoning, cayenne and thyme.
From kennethtemple.com


CRAWFISH ETOUFFEE | EMERILS.COM
Melt the butter in a large skillet over medium-high heat. Add the onions, celery, and bell peppers and sauté until soft and golden, 10 to 12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes. Dissolve the flour in the water.
From emerils.com


CRAWFISH ETOUFFEE (LIGHTENED UP) - CAROLINE'S COOKING
2017-01-27 Finely dice the garlic. Warm the oil and butter in a pan over a medium heat and add all of the chopped vegetables and garlic. Cook for a few minutes until they are all softening and the onions are translucent. Stir through the thyme, paprika and cayenne and cook a …
From carolinescooking.com


CRAWFISH ETOUFFEE RECIPE - CHILI PEPPER MADNESS
2022-02-04 Add the onion, peppers, celery and garlic. Stir and cook for 5 minutes to soften. Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally. Add the crawfish tails and warm them through.
From chilipeppermadness.com


CRAWFISH ETOUFFEE’
2 t. Kitchen Bouquet. In a large, heavy pot, melt butter and saute’ onions, celery, bell pepper and garlic until soft. Stir in salt, black and cayenne peppers, sugar and tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water and add with wine to mixture. Cook for 20 minutes or until mixture thickens.
From crawfish.org


CRAWFISH ETOUFFEE - MELISSASSOUTHERNSTYLEKITCHEN.COM
2022-06-01 Whisk in flour. Cook stirring or whisking over low heat until mixture is a caramel-colored paste similar to peanut butter. About 20 minutes. To the pot add the onion, celery, pepper and onions; stir until coated. Cook over medium heat until the vegetables begin to …
From melissassouthernstylekitchen.com


CRAWFISH ETOUFFEE (EASY, HEARTY CLASSIC CAJUN RECIPE!)
2022-06-08 In a large heavy skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is shimmering hot, add ½ cup onion, ½ cup green bell pepper, ½ cup celery, and saute for 2-3 minutes. Add 3 tablespoons of butter and let it melt, then continue to cook the veggies until softened (about 5 minutes).
From bakeitwithlove.com


CREAMY CRAWFISH ETOUFFEE - JENNIFER COOKS
2011-03-08 Once the vegetables are tender, add the spice and garlic and saute for about 30 seconds. Add the broth a little at a time, stirring to bring all the ingredients together to form a thickened gravy. Stir in the crawfish tail meat, and then the cream and lemon juice. Simmer on low heat for about 20 minutes.
From jennifercooks.com


CRAWFISH ETOUFFEE RECIPE (GLUTEN FREE) - BIRTH EAT LOVE
2022-04-23 Instructions. Start by chopping all of the vegetables and heating a large cast iron skillet on medium. Add 1 tbsp of butter plus 1 tbsp of olive oil to the skillet. Next add all the vegetables and rosemary, bay leaf, and hot pepper. Season with just salt and pepper to …
From birtheatlove.com


CRAWFISH ETOUFFEE | LOUISIANA CRAWFISH COMPANY
1 Pound(s) crawfish tails w/ fat; 1 Tablespoon(s) flour; 3 Pod(s) garlic, chopped fine; 2 Teaspoon(s) salt; Method. Melt butter in skillet ; Add flour and salt until blended ; Add onion, bell pepper, and garlic ; Cook until tender; Add crawfish, beef broth and cover; Cook 15 - 20 minutes on low heat; Add salt, pepper, and creole seasoning to taste
From lacrawfish.com


30 MINUTE CRAWFISH ETOUFFEE • AIMEE'S PRETTY PALATE
2021-10-12 Melt the butter in a large skillet over medium heat and stir in the flour; cook and stir CONSTANTLY for about 4-5 minutes or until the roux turns a caramel color. Add the onion and bell pepper, saute until tender and translucent; about 5 minutes. Stir in the garlic and cook for another minute or so.
From aimeebroussard.com


YOU NEED TO MAKE THE RAPPING CHEF'S RECIPE FOR CRAWFISH …
2022-02-02 Seafood stock goes in, then salt. (“I season until my ancestors tell me stop,” Mr. Pyrex sings, and I am definitely not going to argue with that wisdom.) Tomato paste and a 45-minute simmer will get you to the final step: crawfish. After a quick simmer, you can serve the étouffée with rice and garlic bread.
From thekitchn.com


SIMPLE CRAWFISH RECIPES - THERESCIPES.INFO
To reheat, place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes. Crawfish Pie 29 Heather's Crawfish Etouffee 19 Crawfish and Corn Soup 42 Crawfish Etouffee 25 Go-To Crawfish Etouffee 28 See more result ›› See also : Champy's Crawfish , Loco Crawfish Pot 92. Visit site . 10 Best Crawfish Meat Recipes | Yummly trend www.yummly.com. Crawfish Chili …
From therecipes.info


RECIPE: FRANK'S PERFECT CRAWFISH ETOUFFEE - MEALSTEPS
Peel the meat out of the crawfish tails, scoop the fat out of the heads, and devein the tails. Then divide the tails into two equal portions. Leave one portion whole, and grind up the other portion until the meat is finely ground. In your heavy 12-inch stainless steel or aluminum (_not_ black iron) skillet, melt the butter over medium heat and ...
From mealsteps.com


CRAWFISH ETOUFFEE RECIPE - CHILI PEPPER MADNESS
2022-02-04 This Cajun crawfish etouffee recipe is loaded with meaty crawfish tails smothered in a rich gravy with spices and fresh herbs, served over rice. All Recipes; Cookbooks; Chili Pepper Types; Growing Chili Peppers; Preserving Chili Peppers; The Scoville Scale; Cooking Tips; Frequently Asked Questions; Resources; Chili Pepper Health Benefits; Shop ; Travel - …
From recipebox.twilightparadox.com


CRAWFISH ETOUFFEE RECIPE [VIDEO] | THE CAGLE DIARIES
2020-04-30 If you’ve tried this real Crawfish Etouffee Recipe recipe or any other great recipe on my site, let me know in the comment section ... Yield: 8. Prep Time: 15 minutes. Cook Time: 20 minutes. Additional Time: 1 hour. Total Time: 1 hour 35 minutes. Crawfish Etouffee is a classic Louisiana dish full of robust flavor. This dish is famous for its Cajun influence and surprisingly …
From thecaglediaries.com


HOW TO MAKE CRAWFISH ETOUFFEE AT HOME (A LOUISIANA CLASSIC)
2022-06-15 Add the seasoned crawfish tails. Lower the heat, and cover. Season with salt and pepper, green onions and parsley, and cover, simmering for 5-10 minutes, or until the crawfish tails have curled. Serve over rice, sprinkle parsley and green onions on top of the each individual serving, and enjoy.
From thespeckledpalate.com


CRAWFISH ETOUFFEE RECIPE WITH CREAM OF MUSHROOM
2022-03-26 Ketchup and black pepper extend the flavors more and give a reddish color to the crawfish etouffee. Add Crawfish tails/ shrimp: Stir the mixture till it gets a creamy texture. Make sure diced tomatoes and all veggies are semi-mushed. Then add the crawfish tails or shrimps into the soupy mix. Cook it in low heat: Cook it for around 10-15 minutes ...
From deliciouscooks.info


CAJUN NINJA CRAWFISH ETOUFFEE RECIPE - DELICIOUSCOOKS.INFO
2022-04-19 Heat the water and add them with vegetables: Take 2 cups of water in a measurement cup and heat them in the microwave. After 30 minutes of cooking, add hot water inside the pan. Then Blend the vegetable with the water. Add Crawfish: After mixing the water with vegetables, add 2 pounds of Louisiana Crawfish.
From deliciouscooks.info


CRAWFISH ETOUFFEE – LANDRY'S KITCHEN
Difficulty Level: Yield: 6 - 8 Servings. Ingredients: 3 Lbs. Crawfish Tail meat ½ Cup Unsalted Butter ½ Cup All Purpose Flour ¾ Cup Yellow Onion, ¼” Diced 1 Cup Celery, ¼” Diced 1 ¼ Cup Green Bell Pepper, ¼” Diced 1/3 Cup Garlic, Minced 1 Tbs. Creole Seasoning 1 Each Dried Bay Leaf 4 Each Fresh Thyme Sprigs 4 Cups Chicken, Shrimp Or Seafood Stock
From landryskitchen.com


RANDY THIBODEAUX’S CRAWFISH ETOUFFEE - SARA MOULTON
2016-04-20 Directions. In a large dutch oven melt the butter over medium heat. Add the onions, pepper, celery and garlic and cook, stirring until softened. Add the crawfish and seasoning and cook, stirring occasionally, for 20 minutes. The liquid from the crawfish should come up the sides of the pan about 1 inch. If it does not, add water.
From saramoulton.com


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