Quick Crawfish Etouffee Recipes

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CRAWFISH ETOUFFEE



Crawfish Etouffee image

I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. -Tamra Duncan, Lincoln, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup butter, cubed
1/2 cup plus 2 tablespoons all-purpose flour
1-1/4 cups chopped celery
1 cup chopped green pepper
1/2 cup chopped green onions
1 can (14-1/2 ounces) chicken broth
1 cup water
1/4 cup minced fresh parsley
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds frozen cooked crawfish tail meat, thawed
Hot cooked rice

Steps:

  • In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil., Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 579mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.

EASY CRAWFISH ETOUFFEE



Easy Crawfish Etouffee image

There are hundreds of recipes for Crawfish Etouffee. This is the old fashion way to cook Crawfish Etouffee. Very simple yet very flavorful.

Provided by Luby Luby Luby

Categories     Crawfish

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 (1 lb) bag peeled crayfish tail, not drained
1/2 cup butter
1 large yellow onion, minced
1 large bell pepper, minced
2 stalks celery, minced
2 stalks parsley, minced
some spring onion (as pleased)
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon ground cayenne pepper
1 can mushroom, cream sauce
cooked rice

Steps:

  • In dutch oven melt butter over medium heat.
  • Add onions, bell pepper, celery and garlic.
  • Saute vegetables until soft, about 30 to 45 minutes.
  • Add Crawfish tails and seasonings.
  • Cover and simmer for 10 minutes.
  • Add the mushroom sauce, let it simmer for 5 minutes.
  • Add to crawfish mixture, cover and simmer for 10 more minutes.
  • Serve on hot rice.

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

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 19

6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper

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.

QUICK CRAWFISH ETOUFFEE



Quick Crawfish Etouffee image

From Southern Living comes an easy to make recipe for Crawfish Etouffee. Not an authentically Cajun recipe, but the recipe is good for those days when you're short on time and need to put together a meal in a hurry. This is great served with garlic French bread. This may be frozen for up to one month. Thaw in the refrigerator.

Provided by Dreamgoddess

Categories     Lunch/Snacks

Time 41m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup long grain rice, uncooked
1/4 cup butter
1 large onion, chopped
1 bell pepper, shopped
4 celery ribs, chopped
4 garlic cloves, minced
10 3/4 ounces cream of mushroom soup
14 1/2 ounces chicken broth
1 tablespoon cajun seasoning, salt-free
1/8-1/4 teaspoon ground red pepper
1 lb frozen cooked and peeled crawfish tail, thawed and drained
1/4 cup green onion, chopped
3 tablespoons fresh parsley, chopped

Steps:

  • Cook the rice according to the package directions.
  • Melt the butter in a Dutch oven over medium heat.
  • Add the onion, bell pepper, celery and garlic.
  • Cook, stirring constantly, for 8 minutes.
  • Combine the soup and chicken broth; add to the vegetable mixture.
  • Add in the Cajun seasoning and red pepper.
  • Cook for 10 minutes on medium low heat; stir occasionally.
  • Add in the crawfish tails, green onion and parsley.
  • Cook just until heated through, about 3 minutes, and serve over the cooked rice.

Nutrition Facts : Calories 312.9, Fat 12.2, SaturatedFat 5.9, Cholesterol 101.2, Sodium 686, Carbohydrate 33.7, Fiber 1.7, Sugar 3.2, Protein 16.6

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Emeril Lagasse

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/4 cup chopped green onions
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons dry sherry
1 1/2 cups shrimp stock or water
1 pound crawfish tails
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh parsley leaves, plus more for garnish
Cooked long grain white rice, accompaniment

Steps:

  • In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
  • Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
  • Stir in the parsley and remove from the heat.
  • Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

This recipe for crawfish etouffee, courtesy of Emeril Lagasse, is sure to satisfy any seafood lover. Serve with his Asparagus Salad for a wonderful meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 20

6 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups Shrimp Stock
1 cup peeled, seeded and diced tomatoes
1 teaspoon coarse salt
1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
Hot sauce, such as Tabasco, as desired
2 pounds crawfish tails, with the fat
2 teaspoons Emeril's Original Essence
Juice of 1/2 lemon
1 cup chopped scallions
1/4 cup chopped flat-leaf parsley
Hot cooked white rice, for serving

Steps:

  • In a large, heavy saucepan, melt 4 tablespoons of butter over medium heat. Add flour and whisk to combine. Continue to cook, stirring constantly, until flour mixture is the color of peanut butter.
  • Add onions, celery, bell pepper, garlic, bay leaves, and thyme. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes. Add stock, tomatoes, salt, cayenne, Worcestershire sauce, and Tabasco; bring to a boil. Skim surface, reduce heat, and simmer, stirring occasionally, for 30 minutes.
  • In a medium bowl, toss together crawfish tails (and any crawfish fat) and the Essence, and add to the simmering sauce along with the lemon juice, scallions, and parsley. Cook, stirring occasionally, for 15 minutes. Add remaining 2 tablespoons butter; stir to combine. Serve over rice.

CRAWFISH ETOUFFEE III



Crawfish Etouffee III image

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

1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 ½ pounds crawfish, peeled

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 - THE EASY WAY RECIPE - (3.9/5)



Crawfish Etouffee - The Easy Way Recipe - (3.9/5) image

Provided by Fleur de lis

Number Of Ingredients 11

2 pounds crawfish (rinse off fat)
1 large onion, chopped
1 large bell pepper, chopped
1/2 cup celery, chopped
2 cans cream of mushroom soup
2 cans golden mushroom soup
1 or 2 cans Rotel tomatoes (depends how hot you like it)
Several squirts of Worcestershire sauce
Chunk butter
1 tablespoon parsley flakes
Salt and pepper, to taste

Steps:

  • Saute onions and bell pepper in chunk of butter. Add Rotel, parsley, Worcestershire and crawfish and simmer for 10 minutes. Add cans of soup and let simmer for 15 or so minutes, stirring occasionally. Serve over rice.

QUICK AND EASY CRAWFISH ETOUFFEE RECIPE



Quick and Easy Crawfish Etouffee Recipe image

Provided by jdwooten

Number Of Ingredients 10

1 package Louisiana Crawfish tails
1/2 cup onions, finely chopped
1/2 cup bell peppers, finely chopped
3 Tbs. butter
1 can Rotel tomatoes
1 tsp. Black pepper (or to taste)
Salt
2 tsp. garlic powder
1 tsp. cayenne pepper (or to taste)
Cooked Rice

Steps:

  • In a large saucepan, melt butter. Saute onions and bell pepper. When onions are translucent, add crawfish tails and seasonings. Cover and let cook 10 minutes. Add Rotel tomatoes and let cook 5 minutes or until tomatoes are soft but not mushy. Add cream of mushroom soup and let simmer 15 minutes. Serve over rice.

CRAWFISH ÉTOUFFéE



Crawfish Étouffée image

This recipe for étouffée, which is the French word for "smothered," comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La. This is "pretty close to a traditional Cajun crawfish étouffée," said Mr. Knott. "If you substitute a green bell pepper for the chile and omit the dried thyme, you would be cooking one exactly like my grandmother used to make. Some people like to stir in the juice from half of a lemon into the pan just prior to serving." Look for precooked Louisiana crawfish tails in 1-pound packages in your fishmonger's freezer section. Though according to Mr. Knott, who gets his crawfish from the family pond behind his brewery, the best tasting version is made with leftovers from a crawfish boil - that way you have lots of leftover crawfish fat.

Provided by The New York Times

Categories     dinner, seafood, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

2 sticks unsalted butter
1 diced onion
1 seeded and diced poblano chile pepper
3 celery stalks, diced
3 garlic cloves, minced
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
2 pounds frozen precooked crawfish tails, thawed in their packages
1/2 cup diced green onions
1/2 cup diced parsley leaves
2 cups medium-grain rice
2 tablespoons unsalted butter
1 teaspoon salt
2 to 3 bay leaves

Steps:

  • Make the étouffée: In a large soup pot or Dutch oven, melt butter over medium heat. Add onions, poblano chile, celery and garlic and cook until softened and translucent, about 8 minutes or so.
  • Lower the heat and add 1 teaspoon salt, the black pepper, the thyme and the cayenne pepper. Place the thawed crawfish meat in a bowl and set it aside in the refrigerator; use your fingers to squeeze any fat or liquid you can from their packages into the pot. Simmer, stirring occasionally, for 30 minutes.
  • Add thawed crawfish tails and green onions to the pot and cook for 10 minutes, or until crawfish are tightly curled. Add parsley and cook 5 minutes more.
  • While the vegetables simmer, prepare the rice: Place all ingredients in a saucepan with 3 1/2 cups water and bring to a boil. Stir, then turn the heat down to very low and cover. Simmer for 20 minutes, then take the pot off the heat. Let it rest, covered, for 5 minutes.
  • Taste the étouffée and add salt as needed. Serve over the rice.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 11 grams, Carbohydrate 57 grams, Fat 36 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 22 grams, Sodium 750 milligrams, Sugar 2 grams, TransFat 1 gram

CRAWFISH ETOUFEE



Crawfish Etoufee image

Provided by Molly O'Neill

Categories     dinner, main course

Time 45m

Yield Four servings

Number Of Ingredients 15

3 teaspoons unsalted butter
3 cloves garlic, peeled and minced
1 medium onion, peeled and chopped
1 green, 1 yellow and 1 red bell pepper, stemmed, cored and diced
2 ribs celery, diced
1 teaspoon all-purpose flour
12 ounces beer
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 pound cooked crawfish tails
2 teaspoons cornstarch mixed with 2 teaspoons water

Steps:

  • Heat 1 teaspoon of the butter in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the onion, peppers and celery, lower the heat slightly and cook, stirring occasionally, until the vegetables are soft, about 15 minutes.
  • Meanwhile, melt the remaining butter in a small saucepan over medium heat. Stirring constantly and rapidly with a small spoon, add the flour. Continue stirring and cook the mixture until it turns a deep golden brown, about 3 minutes. Whisk in the beer and cook for 5 minutes longer.
  • Stir the thyme, oregano, bay leaf, cayenne, salt and pepper into the vegetable mixture and cook for 5 minutes. Stir in the beer mixture, bring to a simmer and cook for 5 minutes. Stir in the crawfish and cook for 1 minute. Stir in the cornstarch mixture and cook until thickened, about 2 minutes. Adjust the salt and pepper to taste and serve over white rice.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 559 milligrams, Sugar 3 grams, TransFat 0 grams

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From cookingwithjacque.com


SHRIMP AND CRAWFISH ETOUFFEE (EASY) — SALT AND SEASON
2021-01-18 Sprinkle the flour over the veggies and stir. Whisk in the shrimp stock and add in the tomatoes, salt, Worcestershire, bay leaves, and red pepper flakes. Bring the pot to a boil. Reduce the heat and let it simmer for about 15 minutes. Remove the bay leaves. Add in the shrimp, crawfish, lemon juice, parsley and green onions.
From saltandseason.com


CRAWFISH ETOUFFEE - KARY'S ROUX
2021-06-01 Corporate Office 214 S.E. Railroad Ville Platte, Louisiana 70586. Phone and Fax Ph.: (337) 363-6100 Fax: (337) 363-6100
From karysroux.com


CRAWFISH ETOUFFEE RECIPE | EATINGWELL
Step 1. Heat oil in a large saucepan over medium heat; add onions and garlic and cook, stirring frequently, until the onions start to become translucent, 8 to 10 minutes. Add thyme and flour and cook, stirring, for 1 minute. Stir in broth, Cajun seasoning, paprika and hot sauce. Cook until the mixture thickens slightly, 2 to 3 minutes.
From eatingwell.com


HOW TO MAKE CRAWFISH ETOUFFEE AT HOME (A LOUISIANA CLASSIC)
2022-04-22 Add the seasoned crawfish tails. Lower the heat, and cover. Season with salt and pepper, green onions and parsley, and cover, simmering for 5-10 minutes, or until the crawfish tails have curled. Serve over rice, sprinkle parsley and green onions on top of the each individual serving, and enjoy.
From thespeckledpalate.com


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