Crawfish Etouffee The Easy Way Recipe 395

CRAWFISH ETOUFFEE

Steps:

• Add the butter to a large sauté pan or Dutch oven over medium-high heat. Do not allow the butter to burn. Add the onion, bell pepper, and celery as soon as the butter has melted and sauté until softened, 6-8 minutes. Add the garlic and sauté 1 minute more.
• Sprinkle the flour over the mixture, and stir for about 1 - 2 minutes.
• Stir in the tomato paste, and begin adding the first 2 cups of chicken broth one big splash at a time, stirring well after each addition. Add the remaining chicken broth and stir to combine.
• Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato.
• Reduce the heat to maintain a simmer, and simmer for 6-8 minutes, until the mixture is slightly thickened. Stir occasionally. Add the crawfish tails and simmer an additional 5 minutes, stirring occasionally. Serve with a heaping serving of fluffy white rice, and enjoy!

EASY CRAWFISH ETOUFFEE

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.

CRAWFISH ETOUFFEE LIKE MAW-MAW USED TO MAKE

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.

CRAWFISH ETOUFFEE - THE EASY WAY RECIPE - (3.9/5)

Steps:

• Saute onions and bell pepper in chunk of butter. Add Rotel, parsley, Worcestershire and crawfish and simmer for 10 minutes. Add cans of soup and let simmer for 15 or so minutes, stirring occasionally. Serve over rice.