Crawfish Etoufee With Cream Of Mushroom Recipes

GO-TO CRAWFISH ETOUFFEE

Steps:

• Melt the butter in a large, heavy skillet over medium heat, and stir in the onion, green bell pepper, green onions, and celery; cook the vegetables, stirring frequently, until the onion is translucent and the vegetables have begun to soften, about 10 minutes. Stir in the golden mushroom soup, parsley, Cajun seasoning, salt, and black pepper, and bring the sauce to a boil.
• Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.

CRAWFISH ETOUFFEE

Steps:

• In a large oval roasting pan or large pot, heat the vegetable oil on medium-high heat for 5 minutes.
• Meanwhile, in a separate saucepot, add the chopped crawfish, butter, paprika, 2 quarts of the seafood stock and 2 ounces of the Creole seasoning, bring to a boil and lower to a simmer.
• When the oil in the roasting pan is hot, stir in the flour and cook, stirring constantly, until the mixture is medium brown in color (a similar color to peanut butter). Turn off the heat and immediately add the onions, bell peppers and celery. Add the hot sauce, Worcestershire, black pepper, parsley flakes, granulated garlic, cayenne, basil, bay leaves and remaining 2 ounces Creole seasoning, stirring constantly. Add the tomato soup and remaining 8 quarts seafood stock and stir. Bring the mixture back to a boil over medium-high heat and simmer for 15 minutes, stirring. Add the crawfish and butter mixture and continue cooking for 30 minutes, stirring regularly. Stir in the cream of mushroom soup and simmer for another 30 minutes. Add the whole crawfish tails and remove from the heat.

CRAWFISH ETOUFFEE IV

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.

HEATHER'S CRAWFISH ETOUFFEE

Steps:

• Combine the rice and 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 margarine in a large skillet over medium heat. Add the onions and bell pepper, and cook and stir until tender, 10 to 15 minutes. Stir in the garlic, and cook for a minute.
• Mix in the cream of mushroom soup and water. Season to taste with salt, pepper and cayenne. Stir in the crawfish tails. Cover, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally. Water can be added to thin as needed. Serve over rice.

CRAWFISH ETOUFEE WITH CREAM OF MUSHROOM

Steps:

• In a heavy saucepan, melt butter or margarine over medium heat.. Add celery, bell pepper, and onion; saute for about 10 minutes, or until the vegetables are tender.
• Stir in condensed soups and canned tomatoes. Reduce heat, cover, and simmer for about 30 minutes. The mixture will look very thick and curdled at first, but will become smooth with cooking. Do not add water.
• Add the crawfish; cook for about five minutes more. Serve.

CRAWFISH ETOUFFEE

Steps:

• Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery; cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley; cook until crawfish are done. Serve over cooked rice.

CRAZY EASY CRAWFISH ETOUFFEE

Steps:

• 1. In 4qt pot (I prefer cast iron), melt butter. Add onion, bell pepper. Saute til crisp-tender.
• 2. Once veggies have cooked down, add soups and frozen crawfish. Season w/ salt, pepper, and garlic. Adding creole/cajun seasoning, if desired. Cover and simmer, stirring occasionally to prevent burning and to break apart crawfish. Add water anytime during cooking process if you feel it's needed.
• 3. Heat through and serve over rice.

CRAWFISH ETOUFFEE - THE EASY WAY RECIPE - (3.9/5)

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.

CRAWFISH ETOUFFEE

Steps:

• In 5-quart pot, melt butter (medium high heat).
• Add chopped onions, celery & bell peppers, & minced garlic. Sauté for 1-2 minutes.
• Add 3 lbs of Crawfish tails (with fat if available). Mix well.
• Add garlic powder, Emeril's & Texjoy's steak seasoning, a pinch of salt (optional), black & cayenne pepper. Mix thoroughly.
• Add ½ capful of Shrimp & Crab Boil. Stir.
• Add Soups (Golden Mushroom, Cream of Celery & Cream of Shrimp). Mix well.
• Stir often for 2-3 minutes, making sure the mixture is heating throughout.
• Add 1 capful of Kitchen Bouquet & a generous sprinkling of Parsley flakes. Mix thoroughly.
• COVER & SIMMER on Low heat for 20 minutes. Stir occasionally.
• After 20 minutes, uncover and sprinkle more Parsley flakes on top.
• SERVE over Rice. Serves 4-8, depending on appetites!
• NOTE:.
• If the etouffee mixture is still too thick after adding the soups, consider filling ONE of the soup cans with water and adding the water to the mixture. It thins out the etouffee a bit, but it doesn't affect the flavor much. Also, consider dropping a boiled egg or two in at step 8, and garnishing the final dish with green onions. Some like to eat the etouffee with cornbread. Experiment for yourself!

ACADIAN CRAWFISH ETOUFFEE

Steps:

• In a 4-quart heavy pot saute the onions, bell peppers, celery and garlic in margar ine.Stir until wilted.
• Add cream of shrimp soup and golden mushroom soup, Tabasco Sauce, tomato ketchup and seasonings.
• Reduce heat and stir to keep from sticking. Add water if needed, then add crawfish, green onions and parsley. Cook for about 15 minutes, uncovered.

CHEATER CRAWFISH ETOUFFEE

Steps:

• Melt butter.
• Add onions, bell pepper, and celery. Saute.
• Add soups. Mix thoroughly.
• Add crawfish tails, stir, and heat through.
• Serve over rice.