Crawfish Etouffee Recipes

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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 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 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 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 ÉTOUFFéE



Crawfish Étouffée image

Celebrate Mardi Gras-or spice up any old Tuesday of the year!-with this classic Creole étouffée from chef Justin Devillier. The dish starts with a simple roux, which is the backbone for "smothering" the crawfish in a traditional New Orleans preparation. (Note: If crawfish isn't readily available where you are, chicken, shrimp, and crab also work well!)

Provided by Justin Devillier

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

2 sticks unsalted butter
1 medium yellow onion
1 rib celery
3 cloves garlic
1 red bell pepper
1 jalapeño
1/2 cup all-purpose flour
4 cups shrimp or chicken stock, plus more to thin if necessary
2 pounds precooked crawfish tails, may substitute chicken, shrimp, or lump crab meat
2 bay leaves
kosher salt
1/4 cup sliced scallions
1/2 teaspoon cayenne pepper
1/4 cup chopped flat-leaf parsley
1 lemon
Cooked long-grain white rice, for serving

Steps:

  • Before preparing the vegetables, clarify the butter (not shown in video): Place 2 sticks unsalted butter (1 cup) in a small saucepan over low to medium heat. Milk solids will foam to the surface, then sink to the bottom of the pan. Cook until the simmering settles and the milk solids have separated from the butterfat, 10-15 minutes. Remove from heat and strain to remove milk solids. Measure out ½ cup of clarified butter for use in this recipe. (Cool the remaining butter and store in a lidded container in the refrigerator.) Prepare the vegetables: While the butter is clarifying, dice the onion and celery and mince the garlic. Remove stem ends from red bell pepper and jalapeño, then slice the peppers lengthwise into thin strips. Discard the seeds and white veins, then small-dice the strips.
  • In a large, heavy-bottomed pot, heat the clarified butter and flour over high heat; whisk to combine and get rid of the lumps. This will form a paste called a roux. As soon as the lumps are gone, reduce heat to medium, switch to a wooden spoon, and cook, scraping the bottom to keep it from burning. (If you see steam or smoke, turn the temperature down further.) Keep stirring to prevent the roux from burning, up to 30 minutes. As the roux cooks, it will darken in color.
  • When the roux is reddish and on its way to brown, add onion, red pepper, celery, jalapeño, and garlic; stir to combine with the roux. Allow vegetables to sweat and soften, about 2 minutes.
  • Turn heat to high and slowly add the stock into the roux mixture, whisking constantly. As the sauce comes to a boil, it will rapidly thicken enough to coat the back of a spoon. Once the sauce is the right consistency, add the crawfish and bay leaves; stir to combine. Season to taste with several pinches of salt. Stir in the chopped scallions and cayenne pepper. Reduce heat to low and simmer, 10-12 minutes.
  • Assembly: Taste étouffée and adjust seasoning. Stir in chopped parsley and juice of one lemon and stir to combine. Serve over hot steamed rice.

EASY CRAWFISH ETOUFFEE



Easy Crawfish Etouffee image

There are hundreds of recipes for Crawfish Etouffee. This is the old fashion way to cook Crawfish Etouffee. Very simple yet very flavorful.

Provided by Luby Luby Luby

Categories     Crawfish

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 (1 lb) bag peeled crayfish tail, not drained
1/2 cup butter
1 large yellow onion, minced
1 large bell pepper, minced
2 stalks celery, minced
2 stalks parsley, minced
some spring onion (as pleased)
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon ground cayenne pepper
1 can mushroom, cream sauce
cooked rice

Steps:

  • In dutch oven melt butter over medium heat.
  • Add onions, bell pepper, celery and garlic.
  • Saute vegetables until soft, about 30 to 45 minutes.
  • Add Crawfish tails and seasonings.
  • Cover and simmer for 10 minutes.
  • Add the mushroom sauce, let it simmer for 5 minutes.
  • Add to crawfish mixture, cover and simmer for 10 more minutes.
  • Serve on 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

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.

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.

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 foodnetwork.co.uk


PAPPADEAUX CRAWFISH ETOUFFEE RECIPE - CONSCIOUS EATING
Add crawfish to the pan and stir to combine. Once the crawfish and vegetables are thoroughly mixed, add the remaining stock to the pan and stir. Increase the heat to medium and bring to a simmer, but do not boil. Turn the heat back down, cover, and let …
From myconsciouseating.com


CRAWFISH ETOUFFEE RECIPE | MYRECIPES
Step 2. Heat oil in a large stockpot over medium-high. Add flour, and stir well to combine. Reduce heat to medium-low, and cook, stirring, until roux is the color of caramel sauce, about 20 minutes. Add poblano, celery, and onion. Cook, stirring, until vegetables are tender, about 10 minutes.
From myrecipes.com


CRAWFISH ETOUFFEE – LANDRY'S KITCHEN
How to prepare Etouffee. In a large sauce pan melt the Butter over medium heat, whisk in flour until light blonde, approximately 3 minutes. Stir in Onion, Celery, Bell Pepper and Garlic, stir occasionally until vegetables are tender, approximately 8 minutes. Add Creole Seasoning, bay leaf and thyme, stir for about 1 minute and add stock of your ...
From landryskitchen.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


CAJUN CRAWFISH ETOUFFéE - FIRST...YOU HAVE A BEER
2022-03-29 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 …
From sweetdaddy-d.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


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