Pappadeaux Seafood Kitchen Crawfish Étouffée Recipes
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 (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
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