Joes Coonass Crawfish Etouffee Recipes

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CRAWFISH ETOUFFEE IV



Crawfish Etouffee IV image

This is a quick and very good Cajun dish that was given to me by my mother.

Provided by Jason Poche

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 2h

Yield 6

Number Of Ingredients 11

½ cup vegetable oil
½ cup margarine
1 cup diced onion
½ cup diced green bell pepper
1 tablespoon minced garlic
1 pound peeled crawfish
3 (10.75 ounce) cans condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 tablespoon dried parsley
salt to taste
ground black pepper to taste

Steps:

  • In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.
  • Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
  • Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.

Nutrition Facts : Calories 500.6 calories, Carbohydrate 16.3 g, Cholesterol 81 mg, Fat 43 g, Fiber 1.2 g, Protein 13.9 g, SaturatedFat 7.7 g, Sodium 1405.7 mg, Sugar 4.1 g

CRAWFISH ETOUFFEE LIKE MAW-MAW USED TO MAKE



Crawfish Etouffee Like Maw-Maw Used to Make image

This delicious crawfish entree is great for impressing guests (or even your spouse!) Serve with rice and crusty bread.

Provided by RITALEE76

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 45m

Yield 4

Number Of Ingredients 10

1 cup butter
2 tablespoons all-purpose flour
2 onions, minced
1 green bell pepper, diced
3 cloves garlic, diced
16 ounces cleaned crawfish tails
1 teaspoon ground cumin
⅛ teaspoon Worcestershire sauce
⅛ teaspoon hot sauce
salt and pepper to taste

Steps:

  • In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
  • Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. Reduce heat, and simmer for 10 minutes.

Nutrition Facts : Calories 534.9 calories, Carbohydrate 11.5 g, Cholesterol 241.8 mg, Fat 47.5 g, Fiber 1.5 g, Protein 17.5 g, SaturatedFat 29.4 g, Sodium 420.9 mg, Sugar 3.4 g

CRAWFISH ÉTOUFFéE



Crawfish Étouffée image

This recipe for étouffée, which is the French word for "smothered," comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La. This is "pretty close to a traditional Cajun crawfish étouffée," said Mr. Knott. "If you substitute a green bell pepper for the chile and omit the dried thyme, you would be cooking one exactly like my grandmother used to make. Some people like to stir in the juice from half of a lemon into the pan just prior to serving." Look for precooked Louisiana crawfish tails in 1-pound packages in your fishmonger's freezer section. Though according to Mr. Knott, who gets his crawfish from the family pond behind his brewery, the best tasting version is made with leftovers from a crawfish boil - that way you have lots of leftover crawfish fat.

Provided by The New York Times

Categories     dinner, seafood, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

2 sticks unsalted butter
1 diced onion
1 seeded and diced poblano chile pepper
3 celery stalks, diced
3 garlic cloves, minced
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
2 pounds frozen precooked crawfish tails, thawed in their packages
1/2 cup diced green onions
1/2 cup diced parsley leaves
2 cups medium-grain rice
2 tablespoons unsalted butter
1 teaspoon salt
2 to 3 bay leaves

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.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 11 grams, Carbohydrate 57 grams, Fat 36 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 22 grams, Sodium 750 milligrams, Sugar 2 grams, TransFat 1 gram

JOE'S COON/ASS CRAWFISH ETOUFFEE



Joe's Coon/Ass Crawfish Etouffee image

Special thanks to my Cajun step-dad for showing me the basic's to start off with. As with most etouffee's i have added my own touch. My family loves it and always wants me to make it.

Provided by Chef Teer

Categories     One Dish Meal

Time 1h10m

Yield 1 Pot, 6-8 serving(s)

Number Of Ingredients 14

2 lbs crawfish tails
1/4 lb butter
1 cup minced onion
1/2 cup minced bell pepper
1/2 cup minced garlic
2 tablespoons crawfish fat
2 cups cold water
1 tablespoon cornstarch
1/4 cup chopped green onion
1/4 cup chopped parsley
creole seasoning, blend to taste (careful not to much tony's is salty)
1 pinch dried thyme
1 pinch dried oregano
1 bay leaf

Steps:

  • Note: For a thick roux etouffee you can use Savoies roux in a 8 oz jar instead of corn starch for thickening.
  • Or make your own roux from flour and water.
  • Heat the butter in a saute pan and saute the onion, bell pepper and garlic until the translucent, about 5 minutes.
  • Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water.
  • Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
  • Bring to a boil, then reduce heat to low and simmer for 30 minutes.
  • Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture.
  • Add the green onions and parsley, and cook an additional 5 minutes.
  • Serve over your favorite hot long grain rice.

Nutrition Facts : Calories 282.5, Fat 16.9, SaturatedFat 10, Cholesterol 202.4, Sodium 209.6, Carbohydrate 8.8, Fiber 1.1, Sugar 1.7, Protein 23.8

GLENDA'S CRAWFISH ETOUFFEE



Glenda's Crawfish Etouffee image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 9

1 stick margarine
1 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped bell peppers
1 teaspoon garlic, finely chopped
2 pounds Louisiana crawfish tails
1 teaspoon garlic powder
1 teaspoon cayenne pepper
Cooked rice, for serving

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



Crawfish Etouffee image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 18

1 stick butter
3/4 cup all-purpose flour
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup diced celery
1 clove garlic, minced
2 cups diced yellow onion
1/2 cup chopped bacon
1/4 cup chopped parsley leaves
1 cup beer
4 cups clam juice
1 bay leaf
1 tablespoon Cajun seasoning
1/4 teaspoon white pepper
1 pinch cayenne
1 cup half-and-half
1 pound precooked crawfish
Cooked rice, for serving

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.

TRE'S CAJUN CRAWFISH ETOUFFEE



Tre's Cajun Crawfish Etouffee image

This is a wonderful recipe that has been tried and true. It is a wonderful addition to any menu of an Acadian served meal. I hope all my family and friends enjoy this recipe.

Provided by Chief Teer

Categories     Cajun

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 lb cleaned crawfish tail
1/2 cup butter
1 large onion, chopped fine
2 celery ribs, chopped fine
1 medium bell pepper, chopped fine
1 recipe of golden roux
2 teaspoons salt
1/4 teaspoon red cayenne pepper
1 teaspoon paprika
1/2 cup water
1/4 cup butter
4 tablespoons flour

Steps:

  • Saute, onions celery and bell pepper in butter add salt and the paprika. Add golden roux. Stir until well blended. Add crawfish tails cook ten minutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add more water if too thick. Serve hot over rice. To make golden roux melt butter in a cast iron skillet over low temperature. Blend in flour until golden color, stirring occasionally. Takes about 15 minutes.

Nutrition Facts : Calories 441.6, Fat 35.9, SaturatedFat 22.1, Cholesterol 212.8, Sodium 1497.2, Carbohydrate 12.1, Fiber 1.8, Sugar 2.8, Protein 18.8

PREJEANS CRAWFISH ETOUFFEE



Prejeans Crawfish Etouffee image

Make and share this Prejeans Crawfish Etouffee recipe from Food.com.

Provided by petlover

Categories     Crawfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 cups butter, divided
1/2 cup flour
2 small onions, finely diced
1/2 cup finely diced bell pepper
3/4 cup finely diced celery
1/4 cup chopped green onion, bottoms
2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
3/4 teaspoon garlic
3 tablespoons chicken bouillon powder
1 quart water
2 lbs crawfish tails
1/2 cup chopped green onion top
2 tablespoons chopped fresh parsley

Steps:

  • Combine 1/2 cup butter and 1/2 cup flour in a small saucepan. Stir while cooking for 3 minutes over medium-high heat; keep warm--this is the Roux.
  • In a 4-quart saucepan, add 1/2 cup butter, onion, bell pepper, celery, and green onion bottoms; cook over medium heat while stirring for 8 minutes.
  • Add paprika, peppers, garlic, and chicken bouillon. Cook 2 more minutes while stirring.
  • Add 1 quart water, and bring to a boil for 5 minutes.
  • Add reserved roux, stirring well with wire whip. Reduce heat to medium, and boil for 3 minutes.
  • Add crawfish, onion tops, and parsley; then stir in last 1/2 cup butter. Turn heat to low until ready to serve.

Nutrition Facts : Calories 883.1, Fat 72.7, SaturatedFat 44.4, Cholesterol 426.1, Sodium 1854, Carbohydrate 21.6, Fiber 3.6, Sugar 4, Protein 38.5

CRAWFISH ETOUFFEE



Crawfish Etouffee image

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

1/2 cup butter or 1/2 cup margarine
1/2 tablespoon flour
1 large onion, chopped
1/2 green bell pepper, seeded and chopped
2 -3 cloves garlic, minced
1 lb crayfish tail, with fat if possible
1/4 cup chopped fresh parsley
1/4 cup chopped scallion top (green onion)
salt & freshly ground black pepper
cayenne pepper
hot cooked white rice, as accompaniment (Try Steamed Rice #68340, if desired)

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 ETOUFFéE



Crawfish Etouffée image

Crawfish étouffée is one of the best dishes to introduce someone to Cajun cooking. The beautiful peanut butter-colored roux, the trinity-onions, bell pepper and celery-and the protein of your choice create fantastic flavor together. The classic proteins are shrimp and crawfish, but I've made it with chicken, mushrooms and even lobster. Think of this as an upgrade to your traditional gravy and rice.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 16

1/2 cup canola oil
1/2 cup all-purpose flour
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
2 to 4 cloves garlic, finely chopped
2 bay leaves
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon white pepper
Kosher salt and freshly ground black pepper
3 to 3 1/2 cups low-sodium chicken stock
2 pounds peeled crawfish tails
1 bunch green onions (3 to 4 bulbs), sliced (about 3/4 cup)
4 cups cooked rice, for serving
Hot sauce, for serving

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.

TAMMI'S CRAWFISH ETOUFEE



Tammi's Crawfish Etoufee image

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

½ cup butter
¼ cup olive oil
1 tablespoon garlic powder
1 cup sliced fresh mushrooms
1 pound frozen raw crawfish
1 cup chopped green onion
½ cup grated Parmesan cheese
¼ cup minced fresh parsley
1 cup half-and-half
1 teaspoon crushed red pepper
1 teaspoon Creole-style seasoning
salt to taste
ground black pepper to taste

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

JOE'S CRAB SHACK ETOUFFEE



Joe's Crab Shack Etouffee image

Make and share this Joe's Crab Shack Etouffee recipe from Food.com.

Provided by bcherrycherry

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

1 teaspoon chopped garlic
3/4 cup diced onion
1/2 cup diced green pepper
1/4 cup diced celery
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
12 ounces condensed cream of mushroom soup
1/2 cup condensed cream of celery soup
1 cup water
1/2 lb cubed chicken, peeled shrimp or 1/2 lb raw peeled shrimp
3 tablespoons sliced green onions
1 tablespoon chopped fresh parsley
3 cups cooked rice

Steps:

  • Saute garlic, onion, celery and green pepper in butter until soft.
  • Stir in spices, soups, water and meat of your choice.
  • Bring to simmer and continue cooking until meat is cooked through.
  • Stir in green onion and parsley.
  • Scoop 1/2 cup rice into bowl.
  • Pour etouffee over rice.

Nutrition Facts : Calories 218.7, Fat 4.5, SaturatedFat 1, Cholesterol 41.6, Sodium 680.5, Carbohydrate 34.4, Fiber 1.2, Sugar 2.4, Protein 9.4

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From creolecajunchef.com


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From specialrecipetoday.com


TONY’S CRAWFISH ÉTOUFFéE - TONY CHACHERE
Season crawfish with tails generously with Tony’s Original Creole Seasoning and sauté for 3 minutes. Remove crawfish tails and set aside. Add onions, bell pepper and garlic to the pot. Sauté for 10 minutes. Return crawfish tails to pot; dissolve 1 teaspoon corn starch in 1 cup cold water and add. Stir and simmer slowly about 20 minutes.
From tonychachere.com


MRS. JESSICA’S CRAWFISH ÉTOUFFéE — CAST IRON AND LACE - A CAJUN …
2021-04-09 Finally, add in 2 lb crawfish at a medium/high heat. Once sauce starts to almost boil, reduce heat to a simmer for about 10 minutes then serve over rice. Once sauce starts to almost boil, reduce heat to a simmer for about 10 minutes then serve over rice.
From castironandlace.com


CRAWFISH ETOUFFEE: COMPLETE RECIPE AND COOK. - YOUTUBE
This is our version of Crawfish Etouffee. Trust me, this is good. If you don't have crawfish from a crawfish boil. You can add store bought crawfish or shri...
From youtube.com


CAJUN NINJA CRAWFISH ETOUFFEE RECIPE - DELICIOUSCOOKS.INFO
2022-04-19 how to make Cajun Ninja Crawfish Etouffee. Chopped the vegetables: On a chopping board chopped all the vegetables like green bell pepper, red bell pepper, sticks of celery, and a bunch of green onions. Place the cooking pan on the stove and add butter: Place a large pan on the stove. Then, turn on the stove and heat the pan.
From deliciouscooks.info


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