Franks Place Crawfish Etouffee Recipes

CRAWFISH ÉTOUFFéE

Steps:

• Make the étouffée: In a large soup pot or Dutch oven, melt butter over medium heat. Add onions, poblano chile, celery and garlic and cook until softened and translucent, about 8 minutes or so.
• Lower the heat and add 1 teaspoon salt, the black pepper, the thyme and the cayenne pepper. Place the thawed crawfish meat in a bowl and set it aside in the refrigerator; use your fingers to squeeze any fat or liquid you can from their packages into the pot. Simmer, stirring occasionally, for 30 minutes.
• Add thawed crawfish tails and green onions to the pot and cook for 10 minutes, or until crawfish are tightly curled. Add parsley and cook 5 minutes more.
• While the vegetables simmer, prepare the rice: Place all ingredients in a saucepan with 3 1/2 cups water and bring to a boil. Stir, then turn the heat down to very low and cover. Simmer for 20 minutes, then take the pot off the heat. Let it rest, covered, for 5 minutes.
• Taste the étouffée and add salt as needed. Serve over the rice.

FRANKS PLACE (CRAWFISH ETOUFFEE)

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.

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.

GLENDA'S CRAWFISH ETOUFFEE

Steps:

• Melt the margarine, and then saute the onions, celery, bell peppers and garlic until tender. Add the crawfish tails, garlic powder and cayenne and continue cooking for 20 minutes longer. Serve over rice.

CRAWFISH ETOUFFEE

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.