Easy Crawfish Etouffee Recipe Recipes Recipe For Lasagna

EASY CRAWFISH ETOUFFEE

Steps:

• Heat a medium-sized, heavy skillet over medium high heat. Add the bacon and cook until crisp. Transfer bacon to paper towels to drain. Add the butter to the bacon grease in the pan and stir in the onion, celery, bell pepper and jalapeño. Saute until vegetables are softened and slightly translucent. Stir in the garlic and cook until fragrant, about 1 minute.
• Sprinkle the flour and ground bay leaves over the vegetables and stir until vegetables are coated with the flour, cooking for about 1 minute. Stir in the clam juice or chicken stock (whichever you're using) and water and bring to a low boil, cooking for one minute until sauce has thickened.
• Stir in the worcestershire sauce, tomato paste and chopped tomato and simmer for about 5 minutes. Season to taste with salt, pepper and cayenne pepper Stir in the crawfish or shrimp and simmer an additional 5-6 minutes until the seafood is just cooked.

LOUISIANA CRAWFISH ETOUFFEE

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.

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 - 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.

CRAWFISH ETOUFFEE

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 LASAGNA BY THE CAJUN NINJA

Steps:

• In a large pan melt 1/2 stick of butter; saute onion, bell pepper, celery, garlic and mushrooms until tender.
• Add to the sautéed mixture: Cajun or creole seasoning, Rotel tomatoes and crawfish. Saute 20 minutes.
• Mix chopped parsley, dried basil, cream of mushroom soup, softened cream cheese and parmesan in bowl; set aside.
• In a separate bowl mix Harvarti Jalapeno (or pepper jack) and mozzarella; set aside.
• Spray bottom of 9x13 baking dish with olive oil or non-stick spray.
• Take some of the juice from the cooked crawfish mixture and cover the bottom of the baking dish, then multi-layer and divide equally over that juice in this order: noodles, mushroom soup mixture, two cheeses and crawfish mixture. Repeat this layering process, ending with a shredded cheese layer over the top. Note: with each layer slightly overlap lasagna noodles lengthwise.
• Bake in preheated 350 degrees for 30-40 minutes Let sit 5-10 minutes.

CRAWFISH ETOUFFéE

Steps:

• Heat the oil in a 12-inch cast iron skillet or large cast-iron skillet over medium-high heat until the oil begins to lightly smoke, about 5 minutes. Whisk in the flour and cook until it turns a peanut butter brown color. Turn off the heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Return the heat to medium to medium-low and stir in the garlic and bay leaves. While the trinity cooks, combine the cayenne, thyme, white pepper, 1 teaspoon salt and 1 teaspoon black pepper in a small bowl. Stir into the skillet, a little at a time, to build flavor (see Cook's Note).
• Whisk in the stock 1 cup at a time, making sure it is incorporated and smooth. Bring to a boil, then cook until slightly thickened, about 2 minutes. Season to taste with salt and black pepper. Add the crawfish and cook until they tighten in appearance, 2 to 3 minutes. Turn off the heat, then stir in half of the green onions. Serve immediately over fluffed rice with hot sauce and garnish with the remaining green onions.