CRAWFISH ETOUFFEE
Transport the rich and buttery flavors of Crawfish Etouffee from New Orleans to your dinner table tonight with this easy, no-fuss Crawfish Etouffee recipe!
Provided by Kelly Anthony
Categories Main Course
Time 40m
Number Of Ingredients 16
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!
Nutrition Facts : Calories 195 kcal, Carbohydrate 15 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 39 mg, Sodium 331 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
EASY CRAWFISH ETOUFFEE
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
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
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
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
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
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
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.
CRAWFISH ETOUFFEE IV
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
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
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
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
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.
CRAYFISH ETOUFFEE
Make and share this Crayfish Etouffee recipe from Food.com.
Provided by Mysterygirl
Categories Crawfish
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft.
- Stir in salt, black and cayenne pepper, sugar and tomato paste.
- Simmer, stirring occasionally, for 20 minutes.
- Dissolve cornstarch in water; add wine to mixture.
- Cook for 20 minutes or until sauce thickens.
- Add crayfish, green onion and Kitchen Bouquet.
- Refrigerate overnight.
- Reheat and serve over rice.
- Don't overcook.
- Boiling crayfish: Discard any dead crayfish in the sack.
- Wash crayfish in clean, cool water just before cooking.
- They do not need to be purged with salt during washing.
- Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water.
- Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watter returns to a buil after adding crayfish.
- It's usual to add potatoes and corn on the cob to the boil.
- Crayfish are easiest to peel when still warm.
Nutrition Facts : Calories 390, Fat 24.7, SaturatedFat 14.9, Cholesterol 222.7, Sodium 1121.5, Carbohydrate 13.3, Fiber 2.2, Sugar 5.4, Protein 24.2
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