New Orleans Style Crawfish Étouffée Recipe 385

CRAWFISH ETOUFFEE

Steps:

• Add the butter to a large sauté pan or Dutch oven over medium-high heat. Do not allow the butter to burn. Add the onion, bell pepper, and celery as soon as the butter has melted and sauté until softened, 6-8 minutes. Add the garlic and sauté 1 minute more.
• Sprinkle the flour over the mixture, and stir for about 1 - 2 minutes.
• Stir in the tomato paste, and begin adding the first 2 cups of chicken broth one big splash at a time, stirring well after each addition. Add the remaining chicken broth and stir to combine.
• Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato.
• Reduce the heat to maintain a simmer, and simmer for 6-8 minutes, until the mixture is slightly thickened. Stir occasionally. Add the crawfish tails and simmer an additional 5 minutes, stirring occasionally. Serve with a heaping serving of fluffy white rice, and enjoy!

LOUISIANA CRAWFISH ETOUFFEE

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.

NEW ORLEANS-STYLE CRAWFISH ÉTOUFFéE RECIPE - (3.7/5)

Steps:

• Assemble the chopped onion, bell pepper, celery, parsley and garlic for the étouffée; set aside. In a black cast iron pot, heat the oil over medium high heat. Make a roux by gradually adding the flour to the oil, stirring constantly with a wire whisk. Reduce the heat to medium and cook until a medium brown roux is formed. Add the onion, bell pepper, celery, parsley and garlic and sauté until translucent, about 5 minutes. Add the crawfish tails, salt, black pepper, white pepper, red pepper, thyme, oregano, bay leaf, green onion tops and parsley. Mix well. Add chicken broth and bring to a boil, then lower the heat and simmer until the crawfish tails are tender. About 12 minutes. Continue to gently stir. Shortly before serving, heat the étouffée slowly over low heat and gradually add 1 to 2 cups hot water to provide the gravy. Serve over boiled rice and top with sliced green shallot tops. BOILED RICE: Fill a 6-quart pot with 14 cups of water. Yes, really. Bring the water to a boil and add 2 teaspoons of salt. When the water is boiling rapidly, pour in rice (you can adjust the amount of rice based on how many servings you need, but don't exceed 4 cups of rice). When the water comes back to a boil, reduce the heat but keep the water actively bubbling. As the rice cooks, you should continue to stir the rice every 2 or 3 minutes to distribute the heat also you need not cover the pot while the rice is boiling. It should take no more than 15 minutes for the rice to be completely, perfectly cooked. As it begins to look fully cooked, taste a few grains of the rice to be sure there are no hard centers. When the rice tastes cooked to you, immediately take it off the heat, pour it into a colander and rinse well with hot water.