Crawfish Etouffee Recipe Pappadeaux

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PAPPADEAUX SEAFOOD KITCHEN CRAWFISH ÉTOUFFéE RECIPE



Pappadeaux Seafood Kitchen Crawfish Étouffée Recipe image

Make our Pappadeaux Seafood Kitchen Crawfish Étouffée Recipe at home. With our Secret Restaurant Recipe your Crawfish Étouffée will taste just like Pappadeaux Seafood Kitchen's.

Provided by Mark

Categories     Lunch     Main Course

Time 1h10m

Number Of Ingredients 18

2 pounds Crawfish Tails (peeled)
Salt and freshly ground Black Pepper (to taste)
Cayenne Pepper (to taste)
1/4 pound Butter
1 cup minced Onion
1/2 cup minced Bell Pepper
1/2 cup minced Celery
2 tablespoons Crawfish Fat or Butter
2 cups cold Water
Creole Seasoning (of choice, to taste)
1 pinch dried Thyme
1 pinch dried Rosemary
1 pinch dried Oregano
1 Bay Leaf
1/4 cup Chachere's Creole Instant Roux Mix or 2 tablespoons Cornstarch
1/4 cup chopped Green Onion
1/4 cup chopped Parsley
Salt and freshly ground Black Pepper (to taste)

Steps:

  • Season crawfish tails with salt, black pepper and cayenne pepper.
  • Heat 1/4 pound butter in a sauté pan.
  • Add onion, bell pepper and celery. Sauté until the translucent, about 5 minutes.
  • Add crawfish fat or 2 tablespoons butter and 1 1/2 cups water.
  • Add Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
  • Dissolve roux mix or cornstarch in the remaining 1/2 cup water. Stir into the mixture until the consistency is to your liking.
  • Add green onions and parsley. Cook an additional 5 minutes.
  • Taste. Add salt and pepper, to taste.
  • Serve over hot long grain rice.

CRAWFISH (OR SHRIMP) ETOUFFEE PAPPADEAUX RECIPE



Crawfish (or Shrimp) Etouffee Pappadeaux Recipe image

Provided by Lisa English

Categories     Shellfish

Yield 1 gallon

Number Of Ingredients 29

*Makes 1 Gallon: freeze some for later
1 ½ lb unsalted butter *(1 lb would be sufficient)
1 ½ quarts yellow onions, chopped fine
½ c garlic, chopped
2 c celery, chopped fine
1 ½ c bell peppers, chopped fine
1 c Dark Roux (Gumbo Roux) (3 c oil, 3 c flour)
1 c Blond Roux (1/2 c butter, 1/2 c flour)
½ tbsp black pepper
½ tbsp cayenne pepper
½ tbsp red pepper
½ tbsp paprika
2 tbsp salt
6 c shrimp stock
1 ½ c canned tomatoes, Stanislaus 74/40s *I use 28 oz can diced or peeled whole tomatoes (cut up). San Marzano are good, I can't find Stanislaus
8 lb crawfish meat *I buy frozen from seafood market. Langostino tails or shrimp can be substituted.
Cooked white rice, or (better) see separate recipe for 'dirty rice'
Shrimp stock:
shells from 2 1/2 lb shrimp OR 1 lb unpeeled raw shrimp and/or 1 lb frozen mussels
2 1/2 quarts plus 1 cup cold water
1 onion roughly chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 tablespoon garlic, roughly chopped
1/2 cup mushroom trimmings
1 bay leaf, 1/4 teaspoon dried thyme, 1/4 teaspoon crushed black peppercorns and 4 parsley stems
Dark Roux
3 c oil
3 c flour

Steps:

  • Make Dark Roux (below). Can make ahead. Freeze extra for future use.https://www.southernfoodways.org/interview/how-to-make-a-roux/Heat 3 c vegetable oil in a clean 12 inch deep sided pan over high heat until smoking. Add 3 c flour all at once, stirring with a wire whisk constantly without stop. Stir for about 8 minutes, reduce heat to medium and cook until done (about 2-4 mins more) The color will progress from offwhite to tan to peanut butter to brick red to mahogany. When it is the color of milk chocolate, turn off heat and let sit offheat, it will darken further.Make Light Roux:Melt 1/2 c butter. Add 1/2 c flour, stirring constantly with whisk for 2 minutes until thickened but still light in color.Make Shrimp Stock:- If using raw shrimp and/or mussels: Bring water to a boil, place seafood in and cook until done (about 8 minutes, mussels should open and shrimp will be pink). Remove seafood from pot with slotted spoon (or drain through strainer reserving liquid). Peel and set aside the meat for another use, and return shells to pot with cooking liquid and all remaining ingredients.- If using shrimp shells: Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. - Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour. When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.Make Etoufee: (can make ahead, chill, and heat with crawfish right before serving)1. Melt 1 1/2 lb butter over low heat until almost clarified (moisture has evaporated out), then add yellow onions and garlic, cook stirring frequently for 20-30 minutes until onions start to brown and caramelize. Stir.2. Add celery and bell pepper, cook until limber (about 10 minutes).3. Pre-heat roux in microwave. Add black pepper, cayenne pepper, red pepper, paprika, salt and blond and dark roux to butter and vegetables.4. Cook until roux dissolves (about 10 minutes).5. Heat shrimp stock.6. Add shrimp stock and bring to simmer; let cook for 15 minutes.7. Dice tomatoes into rough chunks, add and blend and cook for one minute.8. Remove from heat and place in plastic container. Cool.9. Add shrimp or crayfish to the etouffee and warm before serving.10. If desired, serve over white or 'dirty' rice. For a nice presentation, serve in a large shallow bowl with a scoop of rice in the middle

SHRIMP AND CRAWFISH ETOUFEE



Shrimp and Crawfish Etoufee image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 29

1 tablespoon butter
1/4 cup diced bell pepper
2 tablespoons diced yellow onion
1 celery stalk, diced
1 tablespoon minced garlic
1 tablespoon Roux, recipe follows
Rum
6 shrimp
8 ounces crawfish tail meat
1 ounce Mama's Green Creole Sauce, recipe follows
Pinch pepper
Pinch kosher salt
Pinch ground thyme
1/2 cup brown rice
1 cup long grain white rice
1/4 cup canola or vegetable oil
1 tablespoon fresh thyme leaves
Salt
1/4 cup lemon juice
2 tablespoons canola oil
1/4 teaspoon salt
10 cloves garlic
4 jalapeno peppers
2 green onions, cut in half
1 small yellow onion, cut into wedges
1 bell pepper, cut into wedges
1/2 bunch parsley, rinsed
1/4 cup oil
1/4 cup flour

Steps:

  • For the Etouffee: Heat a medium cast-iron skillet over medium heat and add the butter. Saute the trinity (peppers, onions and celery). Add the garlic, and saute until slightly tender. Add the Roux and deglaze with some rum to help break it down (it will flame up). Add 1 to 2 cups purified water to form a sauce. Add in the shrimp, crawfish, pepper, salt and thyme. Reduce the flame to a medium-low simmer. Add Mama's Green Creole Sauce. Stir constantly making sure the roux doesn't burn and is completely dissolved. Taste periodically to confirm desired taste. Simmer 10 to 20 minutes, until the etoufee reaches desired thickness.
  • For Mama's Creole Herb Rice: Preheat the oven to 400 degrees F. Cook the brown rice in 1 cup water, covered, for 30 to 40 minutes.
  • Cook the white rice in 1 cup water in a rice steamer.
  • After both are cooked, empty the pans onto a cookie sheet. Mix the rice and toss with the oil, thyme and salt to taste.
  • Drench the etoufee over the rice, and serve.
  • Place 2 cups water, the lemon juice, oil, salt, garlic, jalapenos, green onions, yellow onions, bell peppers and parsley in a blender and process until a sauce is formed. If the blender is not large enough, you can make it in two batches.
  • Heat the oil in a heavy skillet over low heat. Add the flour and stir until mixture is creamy and there are no lumps. Turn the heat down low and keep stirring until the mixture reaches the desired color (a medium or dark brown). Be careful and pay attention as not to burn the roux-- after it reaches a certain shade of brown it will begin to brown faster.

CRAWFISH ETOUFFEE (PAPPADEUX COPYCAT)



Crawfish Etouffee (Pappadeux Copycat) image

I love crawfish etouffe especially from one of my favorite restaurants, Pappadeux. This recipe came from my cousin who told me it was a copycat recipe from Pappadeux Seafood Kitchen. I personally think that the Tony Chachere's Instant Roux Mix gives it a special flavor that is lacking with just plain cornstarch but if you cannot find it in your area, regular cornstarch is fine. Enjoy!

Provided by Jaylyn

Categories     Crawfish

Time 50m

Yield 8 serving(s)

Number Of Ingredients 16

2 lbs crawfish tails
1/4 lb butter
1 cup minced onion
1/2 cup minced bell pepper
1/2 cup minced celery
2 tablespoons crawfish fat (optional)
2 cups cold water
1/4 cup instant roux mix (or 2 tbs cornstartch)
1/4 cup chopped green onion
1/4 cup chopped parsley
creole seasoning, blend to taste
1 pinch salt
1 pinch dried thyme
1 pinch dried rosemary
1 pinch dried oregano
1 bay leaf

Steps:

  • Season the crawfish tails with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute the onion, bell pepper and celery until the translucent, about 5 minutes. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the Tony Chachere's Creole Instant Roux Mix (or cornstartch) in the remaining 1/2 cup water and stir into the mixture until the consitency is to your liking. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice.

Nutrition Facts : Calories 196.3, Fat 12.7, SaturatedFat 7.5, Cholesterol 151.8, Sodium 180.1, Carbohydrate 3, Fiber 0.7, Sugar 1.3, Protein 17.4

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.

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

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.

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

SHRIMP OR CRAWFISH ETOUFFE - PAUL PRUDHOMME



Shrimp or Crawfish Etouffe - Paul Prudhomme image

Categories     Shellfish     Soup/Stew

Number Of Ingredients 11

1/4 cup Onion, finely chopped
1/4 cup Celery, finely chopped
1/4 cup Green Bell Peppers, finely chopped
7 tablespoons Vegetable Oil
3/4 cup Flour
2 tablespoon Seafood Magic
3 cup Fish Stock
1/2 pound Butter, unsalted
2 pounds Shrime or Crawfish, raw
1 cup Green Onions, finely diced
4 cup Rice, cooked

Steps:

  • Peel the shrimp or crawfish and use the shells to make a stock.
  • Combine onions, celery and bell peppers and set aside.
  • Heat the oil in a cast iron skillet over high heat until it begins to smoke, about 4 minutes. Gradually whisk in flour, stirring until smooth. Continue cooking, whisking constantly until the roux is dark red-brown, about 3 to 5 minutes, being careful not to let it scorch or splash on your skin. Remove from heat and immediately stir in the vegetables and 1 tablespoon of the Seafood Magic with a wooden spoon. Continue stirring until cool, about 5 minutes.
  • Bring 2 cups of stock to boil in 2 quart saucepan over high heat. Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition. Reduce heat to low and cook, whisking constantly, until the flour taste is gone, about 2 minutes. If any of the mixture scorches, don't continue to scrape that part of the pan bottom. Remove from heat and set aside.

PAPPADEAUX CRAWFISH BISQUE



Pappadeaux Crawfish Bisque image

Make and share this Pappadeaux Crawfish Bisque recipe from Food.com.

Provided by HELEN PEAGRAM

Categories     Crawfish

Yield 8 , 6 serving(s)

Number Of Ingredients 11

3 lbs crawfish
2 ounces olive oil
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 quarts water
1/2 cup onion, chopped
1/2 cup green bell pepper
1 tablespoon tomato paste
3 cups whipping cream
1/2 cup tomatoes, Chopped
2 ounces brandy, 4 Tbsp

Steps:

  • Boil crawfish in a large pot of water.
  • Drain and cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat.
  • Heat oil in large sauce pan or Dutch oven.
  • Add crawfish shells, paprika and cayenne. Saute 5 minutes.
  • Add water and bring to boil. Reduce heat and simmer 30 minutes.
  • Strain liquid into another pan.
  • Crush shells to remove remaining liquid and add that liquid. Discard shells.
  • Return to heat and add onion, bell pepper, tomato paste, cream and tomato.
  • Simmer 1 hour, stirring frequently.
  • Add brandy and crawfish tail meat. Simmer 10 minutes.
  • Serve hot.

Nutrition Facts : Calories 733.1, Fat 56.6, SaturatedFat 29.2, Cholesterol 473.6, Sodium 297.9, Carbohydrate 6.5, Fiber 0.9, Sugar 1.8, Protein 42.7

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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Copycat Pappadeaux Crawfish Etouffee Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
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PAPPADEAUX CRAWFISH ETOUFFEE RECIPE RECIPES ALL YOU NEED …
Costco Connection Magazine 2021 Recipes. Add the mayonnaise, sour cream, Dijon and yellow mustards, lemon juice, pepper and salt. Mix well. Add the chopped egg halves, 2 1/2 tablespoons …
From stevehacks.com


CRAWFISH ETOUFFEE (PLUS VIDEO) - IMMACULATE BITES
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 broth or water, hot sauce, and salt. Stir in the green onions and chopped parsley.
From africanbites.com


CRAWFISH ETOUFFEE RECIPE PAPPADEAUX : OPTIMAL RESOLUTION LIST
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