CRAWFISH ETOUFFEE
Provided by Emeril Lagasse
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 19
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 ETOUFFéE
Provided by Marcelle Bienvenu
Categories Onion Shellfish Sauté Quick & Easy Mardi Gras Dinner Bell Pepper Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.
- Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.
- Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.
CRAWFISH ETOUFFEE
Make and share this Crawfish Etouffee recipe from Food.com.
Provided by Thea
Categories Crawfish
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter in a large skillet over medium heat. Add onion and next 4 ingredients (onion, celery, bell pepper, and garlic), stirring constantly for 5 minutes. Stir in crawfish and next 7 ingredients (salt, black pepper,seasoning, thyme, onion powder, white pepper, hot sauce), cook 5 minutes. Stir in flour and cook stirring constantly for 2 minutes.
- Stir in fish or chicken stock gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked rice.
- Recommended Sides: Perfect with a warm crusty bread and a salad.
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
I loved cajun food before living in Baton Rouge, LA for a time. I really learned to love it while living there. Most of the etouffee I have eaten has a heavy roux. This is a lighter sauce. The recipe was downloaded from another site a few years ago.
Provided by PaulaG
Categories Crawfish
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Season the crawfish tails with salt, black pepper and cayenne pepper.
- Heat butter in saute pan until melted.
- Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes.
- Add 1-1/2 cups water, Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
- Bring to a boil, reduce heat to low and simmer for 30 minutes.
- Mix corn starch in the remaining 1/2 cup water.
- Add to the crawfish mixture along with green onion and parsley, cook an additional 5 minutes.
- Serve over hot cooked long grain rice.
Nutrition Facts : Calories 200.1, Fat 12.7, SaturatedFat 7.5, Cholesterol 151.9, Sodium 160.8, Carbohydrate 3.9, Fiber 0.7, Sugar 1.3, Protein 17.4
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
CRAWFISH ETOUFFEE
This spicy dish was designed after one of my favorite meals from New Orleans.
Provided by MIKI
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 35m
Yield 6
Number Of Ingredients 17
Steps:
- Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery; cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley; cook until crawfish are done. Serve over cooked rice.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 35.2 g, Cholesterol 47.9 mg, Fat 6.6 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 2.3 g, Sodium 532.6 mg, Sugar 3 g
CRAWFISH ETOUFFEE
Make and share this Crawfish Etouffee recipe from Food.com.
Provided by tsnam213
Categories Creole
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter, saute vegetables for 30 minutes.
- Add seasonings add crawfish and fat. Saute for a minute then stir in flour. Cook 3 minutes.
- Add water, bouillon and green onions and parsley. Simmer 10 to 15 minutes.
Nutrition Facts : Calories 383.6, Fat 25.3, SaturatedFat 15, Cholesterol 216.8, Sodium 1038.7, Carbohydrate 16.8, Fiber 2.1, Sugar 5, Protein 22.8
CRAWFISH ETOUFFEE GEORGIA STYLE
This is a recipe that is often asked for at the restaurant where I work. They never let us make it, but we get asked by guests a lot. We are a full-service French restaurant. This is a home favorite with my wife and kid. Almost as good as rabbit and pig! It's an etouffee to love: thick, rich, and full of taste. Serve on hot steamed rice with garlic bread and a green salad. Enjoy!
Provided by ChefScire
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Melt butter in a large cast iron skillet over medium heat. Stir in onion, celery root, and bell peppers; cook and stir until the onion has softened and turned translucent, 8 to 10 minutes.
- Stir in crawfish, garlic, and bay leaves. Cook, stirring occasionally, for 10 to 12 minutes.
- Whisk flour into chicken broth and water in a bowl until smooth; pour into crawfish mixture. Season with smoked salt and cayenne pepper.
- Bring mixture to a boil. Reduce heat to medium; cook and stir until mixture thickens, about 4 minutes. Stir in parsley and green onions; cook 2 minutes more.
Nutrition Facts : Calories 352 calories, Carbohydrate 15.6 g, Cholesterol 182.8 mg, Fat 24.5 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 14.9 g, Sodium 724.8 mg, Sugar 4.9 g
QUICK CRAWFISH ETOUFFEE
From Southern Living comes an easy to make recipe for Crawfish Etouffee. Not an authentically Cajun recipe, but the recipe is good for those days when you're short on time and need to put together a meal in a hurry. This is great served with garlic French bread. This may be frozen for up to one month. Thaw in the refrigerator.
Provided by Dreamgoddess
Categories Lunch/Snacks
Time 41m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the rice according to the package directions.
- Melt the butter in a Dutch oven over medium heat.
- Add the onion, bell pepper, celery and garlic.
- Cook, stirring constantly, for 8 minutes.
- Combine the soup and chicken broth; add to the vegetable mixture.
- Add in the Cajun seasoning and red pepper.
- Cook for 10 minutes on medium low heat; stir occasionally.
- Add in the crawfish tails, green onion and parsley.
- Cook just until heated through, about 3 minutes, and serve over the cooked rice.
Nutrition Facts : Calories 312.9, Fat 12.2, SaturatedFat 5.9, Cholesterol 101.2, Sodium 686, Carbohydrate 33.7, Fiber 1.7, Sugar 3.2, Protein 16.6
CRAWFISH ETOUFFEE III
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
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
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'S BEST CRAWFISH ETOUFFEE RECIPE
This traditional New Orleans recipe was handed down by my mother. Made from scratch, the simplicity is what makes it delicious and a favorite in homes and restaurants. Just remember to always used Louisiana crawfish tails, NEVER Chinese crawfish! Many people think that New Orleans food is spicy hot, but that's not true. Many...
Provided by Donna Graffagnino
Categories Other Main Dishes
Number Of Ingredients 14
Steps:
- 1. Melt the butter in a heavy large skillet. Don't use cast iron. Saute chopped vegetables for 30 minutes on low heat, but don't brown.
- 2. Add flour to vegetables to make a paste; saute 5 minutes, but don't brown.
- 3. If you have shrimp or chicken stock use it, or you can make your own chicken broth by dissolving bouillon cubes in water. If all else fails use water and add to vegetable mixture, whisking to prevent lumps. Simmer on medium low for 45-50 minutes, stirring occasionally. Taste for flavor and add seasonings as needed. No matter how you like it; mild, medium or hot, just remember that you can always ADD more heat, but you can't take it out. The longer you simmer, the better it will get. If it begins to thicken add more stock/broth/water.
- 4. When ready to serve add crawfish tails to sauce and bring to a low boil. Simmer for 5-10 minutes. Add parsley, heat through and serve over white rice, garnish with sliced green onions if desired, and Leidenheimer's French bread. Ahhh, C'est ci bon!
- 5. *Cooks Notes ~ In New Orleans kitchens the Holy Trinity is a practically required group of seasonings; onions, celery, and bell pepper. When garlic is added it becomes the Holy Trinity wit' da Pope. Recipe can be doubled I always make my Etouffee as written, though some like it with some tomato in it (Creole style), so in that case these optional ingredients can be added. 1 can diced tomatoes 1 lg can tomato sauce 1 Tbsp sweet basil
NOLA CRAWFISH-STUFFED DEVILED EGGS RECIPE
Provided by angelahon
Number Of Ingredients 14
Steps:
- Place eggs in a saucepan and cover them with cold water, not too deep. Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes. When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes. When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. Once the eggs are cool, peel and cut them in half lengthwise, separating the yolks from the whites. Set both aside. In a large skillet, melt the butter over low heat and add the onions, celery, jalapenos, poblanos, and spices. Season with salt & pepper. Cook for 4 minutes to sweat the vegetables. Add the crawfish and cook for another 5 minutes. Let the mixture cool. Put the cooked egg yolks in a mixing bowl and mash them with a fork or potato masher. Add the lemon juice, mayonnaise and mustard and mix to combine. Fold in the cooled crawfish mixture. Spoon the crawfish mixture into the cooked whites. Transfer to a serving platter and sprinkle with chives and top each with a crawfish tail.
QUICK AND EASY CRAWFISH ETOUFFEE RECIPE
Provided by jdwooten
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter. Saute onions and bell pepper. When onions are translucent, add crawfish tails and seasonings. Cover and let cook 10 minutes. Add Rotel tomatoes and let cook 5 minutes or until tomatoes are soft but not mushy. Add cream of mushroom soup and let simmer 15 minutes. Serve over rice.
More about "crayfish etouffee recipes recipe for deviled"
LOUISIANA CRAWFISH ETOUFFEE - ETOUFFEE RECIPES
From worldrecipes.org
CRAWFISH ETOUFFEE - THE CAGLE DIARIES
From thecaglediaries.com
CRAWFISH ÉTOUFFéE - SOUTHERN BYTES
From southern-bytes.com
EASY CRAWFISH ETOUFFEE RECIPE PAULA DEEN RECIPES RECIPE ...
From tfrecipes.com
QUICK CRAWFISH ÉTOUFFéE RECIPE | MYRECIPES
From myrecipes.com
PICADILLY CRAWFISH ETOUFFEE RECIPE RECIPES RECIPE FOR DEVILED
From tfrecipes.com
CRAYFISH ETOUFFEE RECIPES RECIPE FOR DEVILED RECIPE FOR ...
From tfrecipes.com
CRAWFISH ETOUFFEE - RECIPE | COOKS.COM
From cooks.com
MUSHROOM AND STEAK ETOUFFEE RECIPES
From tfrecipes.com
CRAWFISH ÉTOUFFéE - ANYTIME RECIPE
From anytimerecipe.com
EASY CRAWFISH ETOUFFEE RECIPE RECIPE FOR DEVILED
From tfrecipes.com
CRAYFISH ETOUFFEE RECIPES RECIPE FOR MEATLOAF RECIPE FOR ...
From tfrecipes.com
CRAWFISH ÉTOUFFéE - CREOLE FOR THE SOUL, LLC
From creoleforthesoul.com
ETOUFFEE RECIPES | ALLRECIPES
From allrecipes.com
CRAWFISH DEVILED EGGS RECIPE - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
CRAWFISH ETOUFFEE RECIPE - EMERIL LAGASSE - RECIPE FLOW
From recipeflow.com
PAPPADEAUX SEAFOOD KITCHEN CRAWFISH ÉTOUFFéE RECIPE
From secretcopycatrestaurantrecipes.com
CRAWFISH ÉTOUFFéE RECIPE | MYRECIPES
From myrecipes.com
CRAWFISH ETOUFFEE RECIPE - ACADIA CRAWIFISH CO.
From acadiacrawfish.com
CRAWFISH ETOUFFEE - RECIPE | COOKS.COM
From cooks.com
KETO CRAWFISH ETOUFFEE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CRAWFISH ETOUFFEE RECIPE - COOKING CHANNEL
From cookingchanneltv.com
EASY CRAWFISH ETOUFFEE RECIPE RECIPE FOR DEVILED
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love