PAPPADEAUX SEAFOOD KITCHEN CRAWFISH ÉTOUFFéE RECIPE
Make our Pappadeaux Seafood Kitchen Crawfish Étouffée Recipe at home. With our Secret Restaurant Recipe your Crawfish Étouffée will taste just like Pappadeaux Seafood Kitchen's.
Provided by Mark
Categories Lunch Main Course
Time 1h10m
Number Of Ingredients 18
Steps:
- Season crawfish tails with salt, black pepper and cayenne pepper.
- Heat 1/4 pound butter in a sauté pan.
- Add onion, bell pepper and celery. Sauté until the translucent, about 5 minutes.
- Add crawfish fat or 2 tablespoons butter and 1 1/2 cups water.
- Add Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
- Dissolve roux mix or cornstarch in the remaining 1/2 cup water. Stir into the mixture until the consistency is to your liking.
- Add green onions and parsley. Cook an additional 5 minutes.
- Taste. Add salt and pepper, to taste.
- Serve over hot long grain rice.
CRAWFISH ETOUFFEE
Provided by Emeril Lagasse
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
- Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
- Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
- Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.
CRAWFISH (OR SHRIMP) ETOUFFEE PAPPADEAUX RECIPE
Steps:
- Make Dark Roux (below). Can make ahead. Freeze extra for future use.https://www.southernfoodways.org/interview/how-to-make-a-roux/Heat 3 c vegetable oil in a clean 12 inch deep sided pan over high heat until smoking. Add 3 c flour all at once, stirring with a wire whisk constantly without stop. Stir for about 8 minutes, reduce heat to medium and cook until done (about 2-4 mins more) The color will progress from offwhite to tan to peanut butter to brick red to mahogany. When it is the color of milk chocolate, turn off heat and let sit offheat, it will darken further.Make Light Roux:Melt 1/2 c butter. Add 1/2 c flour, stirring constantly with whisk for 2 minutes until thickened but still light in color.Make Shrimp Stock:- If using raw shrimp and/or mussels: Bring water to a boil, place seafood in and cook until done (about 8 minutes, mussels should open and shrimp will be pink). Remove seafood from pot with slotted spoon (or drain through strainer reserving liquid). Peel and set aside the meat for another use, and return shells to pot with cooking liquid and all remaining ingredients.- If using shrimp shells: Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. - Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour. When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.Make Etoufee: (can make ahead, chill, and heat with crawfish right before serving)1. Melt 1 1/2 lb butter over low heat until almost clarified (moisture has evaporated out), then add yellow onions and garlic, cook stirring frequently for 20-30 minutes until onions start to brown and caramelize. Stir.2. Add celery and bell pepper, cook until limber (about 10 minutes).3. Pre-heat roux in microwave. Add black pepper, cayenne pepper, red pepper, paprika, salt and blond and dark roux to butter and vegetables.4. Cook until roux dissolves (about 10 minutes).5. Heat shrimp stock.6. Add shrimp stock and bring to simmer; let cook for 15 minutes.7. Dice tomatoes into rough chunks, add and blend and cook for one minute.8. Remove from heat and place in plastic container. Cool.9. Add shrimp or crayfish to the etouffee and warm before serving.10. If desired, serve over white or 'dirty' rice. For a nice presentation, serve in a large shallow bowl with a scoop of rice in the middle
CRAWFISH ETOUFFEE IV
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
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 (PAPPADEUX COPYCAT)
I love crawfish etouffe especially from one of my favorite restaurants, Pappadeux. This recipe came from my cousin who told me it was a copycat recipe from Pappadeux Seafood Kitchen. I personally think that the Tony Chachere's Instant Roux Mix gives it a special flavor that is lacking with just plain cornstarch but if you cannot find it in your area, regular cornstarch is fine. Enjoy!
Provided by Jaylyn
Categories Crawfish
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Season the crawfish tails with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute the onion, bell pepper and celery 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 Tony Chachere's Creole Instant Roux Mix (or cornstartch) in the remaining 1/2 cup water and stir into the mixture until the consitency is to your liking. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice.
Nutrition Facts : Calories 196.3, Fat 12.7, SaturatedFat 7.5, Cholesterol 151.8, Sodium 180.1, Carbohydrate 3, Fiber 0.7, Sugar 1.3, Protein 17.4
LOUISIANA CRAWFISH ETOUFFEE
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
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
More about "pappadeaux crawfish etouffee recipes"
CRAWFISH ETOUFFEE | PAULA DEEN
From pauladeen.com
RECIPE: PAPPADEAUX SHRIMP OR CRAWFISH ETOUFFEE
From recipelink.com
CRAWFISH ETOUFFEE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
LOUISIANA CRAWFISH ÉTOUFFéE RECIPE | LOUISIANA TRAVEL
From louisianatravel.com
PAPPADEAUX CRAWFISH ETOUFFEE - BIGOVEN.COM
From bigoven.com
5/5 (2)Category Main DishCuisine Not SetTotal Time 1 hr
PAPPADEAUX SEAFOOD KITCHEN CRAWFISH ÉTOUFFéE RECIPE
From pinterest.com
PAPPADEAUX CRAWFISH ETOUFFEE RECIPE RECIPES ALL YOU NEED …
From stevehacks.com
PAPPADEAUX SEAFOOD KITCHEN CRAWFISH ÉTOUFFéE RECIPE - SECRET …
From secretcopycatrestaurantrecipes.com
CRAWFISH ETOUFFEE PAPPADEAUX - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEST 25 PAPPADEAUX CRAWFISH BISQUE RECIPE - BEST RECIPES IDEAS …
From eatandcooking.com
CALORIES IN PAPPADEAUX CRAWFISH ETOUFFEE AND NUTRITION FACTS
From whichrecipe.luna.cechire.com
PAPPADEAUX CRAWFISH ETOUFFEE RECIPE ROUX | BRYONT BLOG
From bryont.net
PAPPADEAUX CRAWFISH BISQUE - COPYKAT RECIPES
From copykat.com
CRAWFISH (OR SHRIMP) ETOUFFEE PAPPADEAUX RECIPE - FROM THE FOOD …
From pinterest.ca
PAPPADEAUX CRAWFISH ETOUFFEE - MASTERCOOK
From mastercook.com
10 BEST PAPPADEAUX RECIPES | YUMMLY
From yummly.com
PAPPADEAUX SEAFOOD KITCHEN CRAWFISH ÉTOUFFéE RECIPE
From pinterest.com
CLASSIC CAJUN CRAWFISH ÉTOUFFéE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PAPPADEAUX CRAWFISH ETOUFFEE ARCHIVES - BEST RECIPES IDEAS AND …
From eatandcooking.com
PAPPADEAUX CRAWFISH FONDUE RECIPE - THERESCIPES.INFO
From therecipes.info
PAPPADEAUX CRAWFISH ETOUFFEE RECIPE ROUX | DANDK ORGANIZER
From dandkmotorsports.com
CRAWFISH TOUFE RECIPES
From recipes.servegame.org
CRAWFISH ÉTOUFFéE - SOUTHERN BYTES
From southern-bytes.com
PAPPADEAUX SHRIMP ETOUFFEE BEST RECIPES
From recipesforweb.com
CRAWFISH ETOUFFEE | EMERILS.COM
From emerils.com
PAPPADEAUX RECIPE FOR CRAWFISH ETOUFFEE RECIPES
From stevehacks.com
PAPPADEAUX CRAWFISH ETOUFFEE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRAWFISH ÉTOUFFéE COOKED THE OLD-FASHIONED WAY IS A CLASSIC CAJUN …
From acadianatable.com
COPYCAT PAPPADEAUX CRAWFISH ETOUFFEE RECIPE : OPTIMAL …
From recipeschoice.com
CRAWFISH ETOUFFEE | CLASSIC NEW ORLEANS RECIPE - THE ANTHONY …
From theanthonykitchen.com
CRAWFISH ETOUFFEE RECIPES
From recipes.servegame.org
CRAWFISH ETOUFFEE PAPPADEAUX : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PAPPADEAUX ETOUFFEE RECIPE - THERESCIPES.INFO
From therecipes.info
CRAWFISH ÉTOUFFéE | NEW ORLEANS
From neworleans.com
CRAWFISH ETOUFFEE RECIPE PAUL PRUDHOMME BEST RECIPES
From findrecipes.info
PAPPADEAUX CRAWFISH BISQUE - BIGOVEN.COM
From bigoven.com
CRAWFISH ETOUFFEE – BAYOU WOMAN
From bayouwoman.com
PAPPADEAUX CRAWFISH ETOUFFEE RECIPE ROUX | BESTO BLOG
From bestonlinecollegesdegrees.com
PAPPADEAUX CRAWFISH ETOUFFEE RECIPE - CONSCIOUS EATING
From myconsciouseating.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love