CRAWFISH ETOUFFEE LIKE MAW-MAW USED TO MAKE
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
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
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
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
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 III
This recipe you can use with either shrimp or crawfish. My mom gave this to me about two years ago. My husband loves it. We are both from Louisiana.
Provided by Stacy Taylor
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- In a large saucepan on medium heat, saute onion until clear. Add tomato soup, mushroom soup, and canned tomatoes. Simmer for 15 minutes.
- Place the crawfish into the pan and simmer for 25 minutes.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 13.7 g, Cholesterol 117.9 mg, Fat 4.9 g, Fiber 0.9 g, Protein 17.1 g, SaturatedFat 1 g, Sodium 880.5 mg, Sugar 5.1 g
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
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
CRAWFISH ETOUFFEE
Taken from "The Essential Rice Cookbook." Easy to prepare and very tasty. Can also be adapted to use shrimp, scallops, squid, alligator, catfish, tilapia, chicken, pork, rattlesnake... any mild-flavored meat.
Provided by Da Huz
Categories White Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook rice according to directions on packaging.
- Chop onion.
- Chop peppers, chilli, and celery. Keep or remove seeds as desired.
- Chop green onions.
- Chop meat.
- Make roux by putting vegetable oil in a large, heavy saucepan, then adding flour and whisking to mix. On low heat, stirring frequently, cook until roux thickens and becomes a rich mahogany color. Remove from heat and set aside.
- Meanwhile, bring stock to a boil in a separate saucepan.
- Once you are done with the roux, melt butter in a frying pan and add onions. Cook until they become translucent. Then add peppers, chilli, and celery. Cook about 5 minutes. Then Cajun spices, celery salt, and dried basil.
- While veggies are cooking, whisk boiling stock into roux, return to heat, and simmer about 5 minutes. Stir frequently.
- Add cooked veggies to roux and simmer another 15 minutes.
- Add meat and cook another few minutes. Serve over rice.
- Note: seafood tends to cook quickly. Pork or chicken will probably require pre-cooking. Use your judgment.
Nutrition Facts : Calories 767.3, Fat 38.7, SaturatedFat 9.6, Cholesterol 145.3, Sodium 331.6, Carbohydrate 76.8, Fiber 4.5, Sugar 4.2, Protein 27.2
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