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
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a heavy bottom 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 time, add in precooked crawfish and serve over rice.
DARWELL'S - CRAWFISH ETOUFFEE
Provided by Food Network
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Saute the celery in butter on low to medium heat until the celery becomes tender. Add the onion, bell pepper, spices, and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables. Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and heavy cream a little at a time until all of the stock and the cream are added. Finish by adding the crawfish tail meat. Simmer on low heat for approximately 15 minutes.
- Serve over rice and/or French bread and garnish with parsley.
PAT'S CRAWFISH ETOUFFEE
Steps:
- Heat butter over a medium heat in a medium saucepot. Add onions and garlic and saute until onions begin to turn clear. Add thyme and flour and cook for 1 minute, being careful not to brown flour. Add chicken broth, Cajun seasoning, paprika, and hot sauce. Cook for an additional 2 to 3 minutes. Stir in crawfish tails. Rinse out the bag that the crawfish tails were in with 1 tablespoon of water, and add water to pot. Cover and simmer for 10 minutes, stirring occasionally. Stir in green onions and parsley. Serve with steamed rice.
CRAWFISH ETOUFFEE
Steps:
- In a large oval roasting pan or large pot, heat the vegetable oil on medium-high heat for 5 minutes.
- Meanwhile, in a separate saucepot, add the chopped crawfish, butter, paprika, 2 quarts of the seafood stock and 2 ounces of the Creole seasoning, bring to a boil and lower to a simmer.
- When the oil in the roasting pan is hot, stir in the flour and cook, stirring constantly, until the mixture is medium brown in color (a similar color to peanut butter). Turn off the heat and immediately add the onions, bell peppers and celery. Add the hot sauce, Worcestershire, black pepper, parsley flakes, granulated garlic, cayenne, basil, bay leaves and remaining 2 ounces Creole seasoning, stirring constantly. Add the tomato soup and remaining 8 quarts seafood stock and stir. Bring the mixture back to a boil over medium-high heat and simmer for 15 minutes, stirring. Add the crawfish and butter mixture and continue cooking for 30 minutes, stirring regularly. Stir in the cream of mushroom soup and simmer for another 30 minutes. Add the whole crawfish tails and remove from the heat.
CRAWFISH ETOUFFEE
Steps:
- Melt the butter in a large skillet over medium-high heat. Add the flour and cook until the roux is a peanut butter color, about 5 minutes. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
- Add the chicken stock to the crawfish mixture and season with salt and cayenne pepper. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes.
- Remove the bay leaves and serve over cooked white rice.
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.
Nutrition Facts : Calories 460.7, Fat 26.4, SaturatedFat 15.2, Cholesterol 304.4, Sodium 890.7, Carbohydrate 17.3, Fiber 3.9, Sugar 5.2, Protein 39.1
VERMILION BAYOU CRAWFISH ETOUFFEE
This is a old fire house favorite from Lafayette Regional Airport Fire Department in Louisiana. I worked there for three years and we cooked all the time. Here's to all the good times and the great food the guys taught me to cook. So here is one of my favorite recipes, I'd like to share.
Provided by Chief Teer
Categories Crawfish
Time 45m
Yield 1 cup, 20 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter and saute next 4 ingredients until tender.
- Add tomatoe paste and tiger sauce.
- Simmer for 1 to 2 minutes, stirring.
- Add crawfish, cream of mushroom soup and 1/2 cup water.
- Use 1/2 cup of chicken broth instead of water.
- Simmer until tender and serve over a bed of rice.
Nutrition Facts : Calories 140.1, Fat 10.8, SaturatedFat 6.2, Cholesterol 86.5, Sodium 243, Carbohydrate 2.3, Fiber 0.2, Sugar 0.8, Protein 8.6
CRAWFISH ETOUFFEE
The original version of this recipe was published in 'Sonde Off Magazine', Schlumberger Well Services' employee magazine, about 30 years ago.
Provided by Toby Jermain
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make roux of flour and butter in a heavy skillet, and stir until blended.
- Cook over medium heat, stirring regularly, until dark blonde in color, about 10 minutes.
- Add chopped onion, garlic and green pepper, and cook until vegetables are almost tender, about 5 minutes.
- Add crawfish fat, and cook for about 10 minutes, stirring occasionally.
- Optionally, a little water can be added to thin mixture at this point.
- Add crawfish tails, cover, and simmer for 15-20 minutes, stirring occasionally.
- Add salt, pepper and cayenne pepper to taste.
- Add green onion tops and parsley, and simmer for about 15 minutes.
- Serve over hot cooked rice.
Nutrition Facts : Calories 313, Fat 24.2, SaturatedFat 14.8, Cholesterol 182.4, Sodium 238.7, Carbohydrate 6.4, Fiber 1.1, Sugar 2.2, Protein 18
CRAWFISH ETOUFFEE
What else can be said about this classic Cajun dish but...yummy! For those of you who are short on time www.BigEasySeafood.com not only sells the crawfish tails for this dish, it also has preprepared Etouffee.
Provided by Sarah Close
Categories Crawfish
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and butter in a large skillet over medium high heat.
- Stir in onion, green onion, green pepper and celery; cook until transparent.
- Mix in crawfish and tomato paste; cook for 10 minutes.
- Pour chicken broth into skillet.
- In a small bowl, dissolve cornstarch in water.
- Stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes.
- Serve over rice.
Nutrition Facts : Calories 316.1, Fat 25.6, SaturatedFat 11.1, Cholesterol 121.6, Sodium 374.8, Carbohydrate 8.8, Fiber 1.8, Sugar 2.7, Protein 13.7
CRAWFISH ETOUFFEE
Make and share this Crawfish Etouffee recipe from Food.com.
Provided by lacoonass1
Categories Crawfish
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a Dutch oven or other large heavy pot, add the onions and bell peppers.
- Sauté over medium high heat.
- Brown well (being sure to scrape the bottom of the pot frequently to loosen any stuck particles) (You want to caramelize the onions to bring out their sweetness) (This process will take about 45 minutes).
- Reduce the heat to medium low, add the salt, peppers, crawfish fat, and water.
- Stir well and let simmer 30 minutes more (you can prepare the dish in advance to this point; about 30 minutes before serving).
- Reheat the mixture over medium heat.
- Raise the heat to medium high, stir in the crawfish and cook for 10 minutes.
- Add the green onions and parsley and let cook for another 5 minutes.
- Place generous servings of hot cooked rice in the middle of large flat plates and spoon the crawfish all around.
Nutrition Facts : Calories 699.8, Fat 63.1, SaturatedFat 39.2, Cholesterol 324.6, Sodium 1314.7, Carbohydrate 11.4, Fiber 2.5, Sugar 4.7, Protein 24.7
CRAWFISH ETOUFFEE
Make and share this Crawfish Etouffee recipe from Food.com.
Provided by Chef Jay 67
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large non stick pan melt butter. Add celery, onions, peppers and sauté until soft. Add garlic and bay leaves; saute 1-2 minutes more.
- Dissolve flour and water pour into pan cook for 10 to 12 minutes more.
- Add crawfish and cayenne; stir cook for 5 minutes more. Add scallions and parsley; cook 3 to 4 minutes more. Serve over any type rice.
Nutrition Facts : Calories 431.9, Fat 25.6, SaturatedFat 15, Cholesterol 303.5, Sodium 770.8, Carbohydrate 14.9, Fiber 2.9, Sugar 5.2, Protein 36
CRAWFISH ETOUFFEE
This recipe comes from an honest-to-goodness Cajun, a friend of our family back home in Louisiana - no Cajun wannabe here!
Provided by bunkie68
Categories Crawfish
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In heavy saucepan, saute onion, bell pepper and celery in butter.
- Add crawfish tails and 1 1/2 C.
- water.
- If the crawfish tails still have fat on them, leave it- it makes the dish richer.
- Simmer, covered for 30 minutes.
- Mix cornstarch and cold water until smooth; add to crawfish mixture.
- Simmer for 10 minutes or until etouffee has thickened.
- Season to taste (I use salt, pepper, and Tony Chachere's Creole Seasoning).
- Top with green onions and serve over hot cooked rice.
Nutrition Facts : Calories 403.8, Fat 25.3, SaturatedFat 15, Cholesterol 303.9, Sodium 332.3, Carbohydrate 8.7, Fiber 1.4, Sugar 2.5, Protein 34.7
FRANKS PLACE (CRAWFISH ETOUFFEE)
Make and share this Franks Place (Crawfish Etouffee) recipe from Food.com.
Provided by Susie in Texas
Categories Crawfish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt Butter in alrge saucepan over low heat; remove from heat and stir in flur until smooth.
- Return to heat and cook, stirring, for 10 minutes, until roux is dark brown.
- Stir in chopped white and Green Onions, Celery and Garlic; cook about 10 minutes.
- Add Tomato paste to fish stock; stir into Onion mixture.
- Add Tomatoes, Crayfish, Parsley and seasonings; cover and simmer 20 minutes.
- Serve over hot rice.
Nutrition Facts : Calories 538.1, Fat 13.3, SaturatedFat 7.8, Cholesterol 31.7, Sodium 895.3, Carbohydrate 91.8, Fiber 4, Sugar 4.5, Protein 11.5
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