Mudbugcrayfish Etouffee Recipes

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MUDBUG(CRAYFISH) ETOUFFE(E)



Mudbug(crayfish) Etouffe(e) image

Mudbugs, or crayfish were plentiful in Louisiana. They are fixed in a multitude of ways, but etouffe(e) and boiled with potatoes and corn on the cob were the best!

Provided by Taylor in Belgium

Categories     Crawfish

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 tablespoons butter
2 cups chopped celery
2 cups chopped onions
2 cloves garlic, minced
1/2 chopped green pepper
1/2 cup chopped green onion
1 cup tomato puree
1/2 cup chopped parsley
3 cups crayfish (rivier kreeftjes)
2 teaspoons Worcestershire sauce
hot pepper sauce (tabasco, salt, pepper to taste)

Steps:

  • Melt butter in skillet and saute onion garlic and peppers.
  • Simmer for 15 minutes then add puree and cook for 5 more minutes.
  • Add green onion, parsley, celery and crayfish.
  • Cook 15-20 minutes longer, stirring to keep from sticking.
  • Let stand 30 minutes to blend seasonings, and serve over hot rice.

Nutrition Facts : Calories 230.9, Fat 17.7, SaturatedFat 11, Cholesterol 45.8, Sodium 217.7, Carbohydrate 18.3, Fiber 4, Sugar 8.4, Protein 3

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

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