Louisiana Crawfish Etouffee Recipe Recipe For Hand

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CRAWFISH ETOUFFEE



Crawfish Etouffee image

Learn how to make a true Louisiana style crawfish etouffee recipe.

Provided by Jen @PinkWhen

Categories     dinner

Time 1h

Number Of Ingredients 14

3/4 stick butter
2 large onions (1 red 1 white, chopped)
2 stalks celery (chopped)
1 medium bell pepper (chopped)
2 tsp garlic
1 tsp salt
2 tsp red pepper
1 tbsp black pepper
2 lbs crawfish
4 tbsp flour
2 cups water
4 chicken bouillon cubes
3/4 cup green onion tops
1 tbsp parsley

Steps:

  • Melt the butter in a large saucepan. Saute the onion, celery, and bell pepper for 10 minutes.
  • Add garlic, salt, red, and black pepper.
  • Add crawfish tails and saute for 1 minute.
  • Add flour and stir. Cook for 3 minutes.
  • Add water, bouillon, bay leaf, green onion, and parsley. Simmer for 30 minutes stirring occasionally.
  • Serve over rice and with a fresh loaf or french bread.

Nutrition Facts : Calories 59 kcal, Carbohydrate 9 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 797 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

LOUISIANA CRAWFISH ETOUFFEE



Louisiana Crawfish Etouffee image

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

3 cups long grain white rice
6 cups water
¾ cup butter
1 large onion, chopped
1 clove garlic, chopped
¼ cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 ½ tablespoons Cajun seasoning, or to taste

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

CREOLE CRAWFISH ETOUFFEE



Creole Crawfish Etouffee image

Provided by Virginia Willis

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 stalk celery, diced
1 onion, diced
1 small green bell pepper, diced
3 cloves garlic, minced
3/4 cup chicken stock or reduced-fat low-sodium chicken broth
1 tablespoon tomato paste
1 pound shelled crawfish tails
2 tablespoons chopped fresh parsley
1/4 teaspoon cayenne pepper, or to taste
Coarse salt and freshly ground black pepper
Cooked rice, for serving
2 scallions, white and pale green parts only, chopped

Steps:

  • Heat the butter in a large skillet over medium-high heat. Add the flour and cook, stirring often, until the roux is pale brown, about 10 minutes. Add the celery, onions and bell pepper. Cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
  • In small bowl, combine the stock and tomato paste. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Reduce the heat to medium and simmer until slightly thickened and the flavors have married, about 10 minutes.
  • Add the crawfish, parsley and cayenne pepper. Cook until heated through, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Spoon over hot rice. Garnish with scallions and serve immediately.

LOUISIANA CRAWFISH ETOUFFEE RECIPE - (4/5)



Louisiana Crawfish Etouffee Recipe - (4/5) image

Provided by á-71555

Number Of Ingredients 14

For Rice:
3 cups long grain white rice
6 cups water
For Etouffee:
3/4 cup butter (1-1/2 sticks butter)
1 large onion, chopped
1 clove garlic, chopped
1/4 cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 1/2 tablespoons Cajun seasoning, or to taste

Steps:

  • Combine the rice and 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 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. Note: Added about a 1/4 cup more of water and 2 more tablespoons of tomato sauce in etouffee.

CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE



Cajun Crawfish and Shrimp Étouffée image

An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.

Provided by RHONDA35

Categories     Etouffee

Time 1h10m

Yield 6

Number Of Ingredients 14

⅓ cup vegetable oil
¼ cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium fresh tomatoes, chopped
2 tablespoons Louisiana-style hot sauce
⅓ teaspoon ground cayenne pepper
2 tablespoons seafood seasoning
½ teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp, peeled and deveined

Steps:

  • Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
  • Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
  • Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g

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