EMERIL LAGASSE'S CRAWFISH ETOUFFEE
This is a great recipe based on one from Emeril Lagasse's book, Louisiana Real & Rustic. He says, "Believe it or not, this now-familiar crawfish dish was not known beyond Louisiana until the late 1940s or early 1950s when the oil boom brought an influx of outsiders to Acadiana, and in particular to Breaux Bridge, in St. Martin Parish, now home of the world-famous crawfish festival. It was in this small town on Bayou Teche, or so some food historians tell us, that crawfish etouffee originated. At the time it was unfashionable, except for Acadians, to eat mudbugs. Now just about the whole world flocks to Breaux Bridge for the rich, full flavors of etouffee. Serve it with steamed rice." Since crawfish can be difficult to find in our parts, I've occassionally substituted lobster, in which case, I cook the shells in water and use this water in place of the plain water called for in the recipe.
Provided by mersaydees
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes.
- Add in the crawfish and bay leaves.
- Reduce the heat to medium. Stirring occassionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
- Dissolve the flour in water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
- Add parsley and green onions and cook an additional 2 minutes.
- Remove the bay leaves and serve with rice.
CRAWFISH ETOUFFEE
Steps:
- In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
- Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
- Stir in the parsley and remove from the heat.
- Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.
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
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.
TAMMI'S CRAWFISH ETOUFEE
I have used this recipe for years with my family at our gatherings and they all love it!
Provided by Tammi Roberts
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, heat butter and olive oil together. Saute garlic powder and mushrooms until mushrooms are tender; about 3 to 5 minutes.
- Add crawfish and onions. Reduce heat to low and cook for 5 minutes.
- Stir in Parmesan cheese, parsley, and half and half. Simmer for 5 minutes and stir in crushed red pepper and Creole seasoning. Salt and pepper to taste.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 5.7 g, Cholesterol 140.1 mg, Fat 31.8 g, Fiber 1.2 g, Protein 14.9 g, SaturatedFat 15.1 g, Sodium 401.1 mg, Sugar 1.2 g
CRAWFISH ETOUFFEE
This recipe is from Hank Groover, Paula Deen's brother-in-law. I have not tried it yet, just putting here for safe keeping.
Provided by mightyro_cooking4u
Categories Crawfish
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a heavy pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes.
- When the roux is done, stir in vegetables, bacon and parsley.
- Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes.
- Nearing the end of cooking, add in precooked crawfish and serve over rice.
Nutrition Facts : Calories 655.4, Fat 32.4, SaturatedFat 19.2, Cholesterol 238.7, Sodium 1201.3, Carbohydrate 60.3, Fiber 4, Sugar 13.3, Protein 27.4
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
CATFISH ETOUFFEE
This will settle that Cajun craving. My husband asks for this repeatedly. He never gets tired of it!!
Provided by Melissa
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, or until done.
- In a large saucepan, warm roux over medium heat. Stir in onion, green bell pepper, and garlic; cook for about 5 minutes, or until soft. Stir in broth and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme, and salt. Reduce heat to low, cover, and simmer for 30 minutes.
- Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.
- Stir in 2 cups cooked white rice, and season with red pepper flakes. Serve.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 31 g, Cholesterol 55 mg, Fat 10.1 g, Fiber 1.7 g, Protein 21.8 g, SaturatedFat 2.7 g, Sodium 889.9 mg, Sugar 3 g
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