Crawfish ÃtouffÃe Recipes

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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 II



Crawfish Etouffee II image

I'm from Louisiana so that means this is a true recipe for Crawfish Etouffe. My family loves it when I make this recipe! If you can find crawfish fat use it instead of the tomato paste. I hope you enjoy it as much as we do.

Provided by Lori Ferguson

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 1h

Yield 6

Number Of Ingredients 11

4 tablespoons vegetable oil
½ cup butter
2 bunches green onion, chopped
1 large onion, diced
¼ cup chopped green bell pepper
2 stalks celery, chopped
1 pound crawfish, peeled
1 teaspoon tomato paste
1 (14.5 ounce) can chicken broth
2 tablespoons cornstarch
1 tablespoon water

Steps:

  • Heat oil and butter in a large skillet over medium high heat. Stir in onion, green onion, green pepper and celery; cook until transparent. Mix in crawfish and tomato paste; cook for 10 minutes.
  • Pour chicken broth into skillet. In a small bowl, dissolve cornstarch in water. Stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 11.3 g, Cholesterol 123.1 mg, Fat 25.5 g, Fiber 2.7 g, Protein 13.5 g, SaturatedFat 11.3 g, Sodium 477.5 mg, Sugar 3.6 g

CRAWFISH ETOUFFéE IV (ETOUFéE)



Crawfish Etouffée IV (Etoufée) image

It only takes 20 minutes to prep and it's the BEST Dish I have cooked in a very long time!!!

Provided by Merry Pierce-Lowrey

Categories     Main Dishes

Yield 8

Number Of Ingredients 11

4 cups finely chopped onions
2 cups finely chopped bell pepper
1/2 cup finely chopped celery
2 minced garlic
2 sticks butter
2 lbs crawfish tails with fat
4 tbsp flour
1 cup water
2 tsp salt
2 tsp cajun or creole seasonings
1/2 cup finely chopped green onion tops (scallions)

Steps:

  • In a heavy pot, preferably cast iron, melt butter and then add the onions, bell pepper, celery and garlic. Cook on low heat for 30-40 minutes until vegetables are soft and translucent. Cooking for awhile on low heat is a must, otherwise your dish may taste too oniony.
  • Add flour and stir for one minute. Add crawfish tails and water and continue to cook for 15 minutes.
  • Add seasoning and onion tops and cook for 5 more minutes. More seasoning may be added depending how spicy you like it. Serve over fresh steaming rice with Corn Maque Choux and Fresh Tomato Salad.

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.

CRAWFISH ETOUFFEE GEORGIA STYLE



Crawfish Etouffee Georgia Style image

This is a recipe that is often asked for at the restaurant where I work. They never let us make it, but we get asked by guests a lot. We are a full-service French restaurant. This is a home favorite with my wife and kid. Almost as good as rabbit and pig! It's an etouffee to love: thick, rich, and full of taste. Serve on hot steamed rice with garlic bread and a green salad. Enjoy!

Provided by ChefScire

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 55m

Yield 4

Number Of Ingredients 16

½ cup unsalted butter
2 cups finely chopped sweet onions (such as Vidalia®)
1 cup celery root (celeriac), peeled and finely chopped
2 ½ tablespoons chopped green bell pepper
3 tablespoons chopped red bell pepper
2 ½ tablespoons chopped yellow bell pepper
1 pound peeled crawfish tails
2 teaspoons minced garlic
3 bay leaves
1 ½ tablespoons all-purpose flour
½ cup low-sodium chicken broth
½ cup water
1 teaspoon coarse smoked salt flakes
1 pinch cayenne pepper, or to taste
3 tablespoons finely chopped fresh parsley
3 tablespoons green onions, chopped

Steps:

  • Melt butter in a large cast iron skillet over medium heat. Stir in onion, celery root, and bell peppers; cook and stir until the onion has softened and turned translucent, 8 to 10 minutes.
  • Stir in crawfish, garlic, and bay leaves. Cook, stirring occasionally, for 10 to 12 minutes.
  • Whisk flour into chicken broth and water in a bowl until smooth; pour into crawfish mixture. Season with smoked salt and cayenne pepper.
  • Bring mixture to a boil. Reduce heat to medium; cook and stir until mixture thickens, about 4 minutes. Stir in parsley and green onions; cook 2 minutes more.

Nutrition Facts : Calories 352 calories, Carbohydrate 15.6 g, Cholesterol 182.8 mg, Fat 24.5 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 14.9 g, Sodium 724.8 mg, Sugar 4.9 g

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.

CRAWFISH ETOUFFEE IV



Crawfish Etouffee IV image

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

½ cup vegetable oil
½ cup margarine
1 cup diced onion
½ cup diced green bell pepper
1 tablespoon minced garlic
1 pound peeled crawfish
3 (10.75 ounce) cans condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 tablespoon dried parsley
salt to taste
ground black pepper to taste

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

LOUISIANA'S BEST CRAWFISH ETOUFFEE RECIPE



Louisiana's Best Crawfish Etouffee Recipe image

This traditional New Orleans recipe was handed down by my mother. Made from scratch, the simplicity is what makes it delicious and a favorite in homes and restaurants. Just remember to always used Louisiana crawfish tails, NEVER Chinese crawfish! Many people think that New Orleans food is spicy hot, but that's not true. Many...

Provided by Donna Graffagnino

Categories     Other Main Dishes

Number Of Ingredients 14

1 stick butter
2 large onions, diced
2 stick celery, chopped small
2 Tbsp garlic, minced
1 1/2 bunch green onions, sliced (reserve some for garnish)
1/2 - 1 bell pepper, diced
5 Tbsp all purpose flour
2 c shrimp or chicken stock, or water
4 chicken bouillon cubes (only if using water instead of stock)
1 lb louisiana crawfish tails and fat (do not use chinese)
1/2 bunch parsley, chopped
1/2 tsp cayenne pepper
salt & black pepper to taste
tobasco or la hot sauce (optional)

Steps:

  • 1. Melt the butter in a heavy large skillet. Don't use cast iron. Saute chopped vegetables for 30 minutes on low heat, but don't brown.
  • 2. Add flour to vegetables to make a paste; saute 5 minutes, but don't brown.
  • 3. If you have shrimp or chicken stock use it, or you can make your own chicken broth by dissolving bouillon cubes in water. If all else fails use water and add to vegetable mixture, whisking to prevent lumps. Simmer on medium low for 45-50 minutes, stirring occasionally. Taste for flavor and add seasonings as needed. No matter how you like it; mild, medium or hot, just remember that you can always ADD more heat, but you can't take it out. The longer you simmer, the better it will get. If it begins to thicken add more stock/broth/water.
  • 4. When ready to serve add crawfish tails to sauce and bring to a low boil. Simmer for 5-10 minutes. Add parsley, heat through and serve over white rice, garnish with sliced green onions if desired, and Leidenheimer's French bread. Ahhh, C'est ci bon!
  • 5. *Cooks Notes ~ In New Orleans kitchens the Holy Trinity is a practically required group of seasonings; onions, celery, and bell pepper. When garlic is added it becomes the Holy Trinity wit' da Pope. Recipe can be doubled I always make my Etouffee as written, though some like it with some tomato in it (Creole style), so in that case these optional ingredients can be added. 1 can diced tomatoes 1 lg can tomato sauce 1 Tbsp sweet basil

DARWELL'S - CRAWFISH ETOUFFEE



Darwell's - Crawfish Etouffee image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

1 bunch celery, medium diced
1/4 pound unsalted butter
1/2 large onion, medium diced
2 bell peppers, medium diced
2 tablespoons Creole seasoning (recommended: Tony Chachere)
1 tablespoon seafood seasoning (recommended: Old Bay)
1 tablespoon minced garlic
1/2 cup all-purpose flour
4 cups crawfish stock
1 cup heavy cream
2 pounds freshly picked, steamed crawfish tail meat
Steamed rice and/or French bread, for serving
1 tablespoon freshly chopped parsley leaves

Steps:

  • Saute the celery in butter on low to medium heat until the celery becomes tender. Add the onion, bell pepper, spices, and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables. Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and heavy cream a little at a time until all of the stock and the cream are added. Finish by adding the crawfish tail meat. Simmer on low heat for approximately 15 minutes.
  • Serve over rice and/or French bread and garnish with parsley.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

This spicy dish was designed after one of my favorite meals from New Orleans.

Provided by MIKI

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 35m

Yield 6

Number Of Ingredients 17

1 tablespoon butter
¾ cup sweet onion, diced
2 cloves garlic, chopped
½ cup green bell pepper, diced
¼ cup celery, diced
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup condensed cream of celery soup
1 cup water
1 teaspoon paprika
½ teaspoon ground mustard seed
½ teaspoon Worcestershire sauce
½ teaspoon cayenne pepper, or to taste
salt to taste
½ pound crawfish, peeled
3 tablespoons green onions, sliced
2 tablespoons fresh parsley, chopped
3 cups cooked rice

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.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 35.2 g, Cholesterol 47.9 mg, Fat 6.6 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 2.3 g, Sodium 532.6 mg, Sugar 3 g

CAJUN CRAWFISH ETOUFFéE



Cajun Crawfish Etouffée image

Crawfish Etouffée is a simple yet tasty and homey plate of crawfish tails smothered in a rich gravy, served over rice. It's an iconic dish in South Louisiana in both Cajun and Creole cuisines.

Provided by Sweet Daddy D

Categories     Main Dish     Sauce

Time 1h30m

Number Of Ingredients 18

2 pounds Louisiana crawfish tails (See Recipe Notes)
12 tablespoons Butter (divided)
1/2 cup all purpose flour
1 cup Yellow Onions (diced)
1/2 cup Bell Peppers (diced)
1/2 cup Celery (chopped)
5 - 6 cloves garlic (chopped )
2 bunches green onions (chopped-in all)
4 cups crawfish stock (In all-see Recipe Notes for substitutions)
1 teaspoon Oregano
1 teaspoon Basil
1/2 teaspoon Thyme
1/2 teaspoon White Pepper
1 teaspoon fresh ground black pepper
2 teaspoon Creole seasoning (plus some for the crawfish tails)
1 teaspoon kosher salt
1 teaspoon cayenne pepper (optional)
2 bay leaves

Steps:

  • Place the crawfish tails in a bowl and sprinkle with some creole seasoning and set aside. Chop the yellow onions, peppers, celery and set aside in a bowl for later. Chop the green onions and set aside. Chop the garlic and set aside. Mix the Herb and Spice Blend in a small bowl. Set the butter aside to soften and the flour for the roux.
  • Place about 3 cups of the seafood stock in a stockpot to warm (reserve the remainder if needed to thin the etouffée at the end).
  • Place a cast-iron pan over medium-high heat. Add 8 tablespoons of butter until bubbly, then add the flour and whisk continuously to make a medium roux, the color of peanut butter, about 5 to 8 minutes. (See Recipe Notes)
  • Add the onions, celery, and bell peppers (the Trinity) to the roux. Remove the Dutch oven from the heat and stir the vegetables until all coated with the roux.
  • Once the Dutch oven has cooled somewhat, return to a medium heat and continue to stir occationally for atotal of 15 minutes.
  • Add the garlic and about half the green onions; continue to sauté until aromatic-about 1 to 2 minutes; add about 1/2 of the Herb and Spice mix and both bay leaves and mix well to combine; continue to sauté about 5 more minutes.
  • While the veggie/roux mixture is finishing up, turn the heat to high under the stock pot and bring the stock to a rolling boil.
  • When the veggie/roux mixture is ready, mix it into the boiling stock. Usung a slotted spoon, mix in one spoonful at a time, stirring until the whole spoonful is fully dissolved. Continue this until all the veggie/roux mixture is incorporated into the stock, making sure to return the stock to a full rolling boil in between spoons. Set the cast iron pot aside, do not clean it.
  • Allow the gravy to medium boil for about 5 minutes, then reduce the heat to a simmer. Cover the stockpot and simmer for 10 minutes, stirring occasionally.
  • Turn the heat to medium high under the cast iron Dutch oven used for the roux and add 2 tablespoons of butter. As the butter melts scrape up any fond that's stuck to the bottom of the pan.
  • When the butter is foaming, add about 1/2 to 2/3 of the reserved green onions (saving some to sprinkle on top of the etouffée when serving) and sauté a minute or two, then add the crawfish tails and about half of the remaining Herb and Spice Blend. Mix well until all the crawfish are coated with butter.
  • Sauté about 2 to 3 minutes stirring constantly; you'll see some liquid developing from the butter and rendering the crawfish. (See Recipe Notes).
  • Add the gravy mixture to the crawfish tails and mix well. The liquid from sautéing the tails in the butter will thin out the gravy.
  • Mix well, taste for spice, and add more if needed. When this comes to a heavy simmer lower the heat to a slight simmer for about 20 minutes.
  • If the gravy is getting too thick, place the cover on the pan while it simmers. Add some of the reserved stock if you need to thin the gravy.
  • When you have the consistency you want, add the remaining 2 tablespoons of butter and shake the pan back and forth, don't stir, until the butter is melted into the etouffée-then give it one final gentle stir.
  • Remove the bay leaves and serve over white rice.

Nutrition Facts : Calories 234 kcal, Carbohydrate 12 g, Protein 7 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 64 mg, Sodium 835 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

CRAWFISH ÉTOUFFéE



Crawfish Étouffée image

Celebrate Mardi Gras-or spice up any old Tuesday of the year!-with this classic Creole étouffée from chef Justin Devillier. The dish starts with a simple roux, which is the backbone for "smothering" the crawfish in a traditional New Orleans preparation. (Note: If crawfish isn't readily available where you are, chicken, shrimp, and crab also work well!)

Provided by Justin Devillier

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

2 sticks unsalted butter
1 medium yellow onion
1 rib celery
3 cloves garlic
1 red bell pepper
1 jalapeño
1/2 cup all-purpose flour
4 cups shrimp or chicken stock, plus more to thin if necessary
2 pounds precooked crawfish tails, may substitute chicken, shrimp, or lump crab meat
2 bay leaves
kosher salt
1/4 cup sliced scallions
1/2 teaspoon cayenne pepper
1/4 cup chopped flat-leaf parsley
1 lemon
Cooked long-grain white rice, for serving

Steps:

  • Before preparing the vegetables, clarify the butter (not shown in video): Place 2 sticks unsalted butter (1 cup) in a small saucepan over low to medium heat. Milk solids will foam to the surface, then sink to the bottom of the pan. Cook until the simmering settles and the milk solids have separated from the butterfat, 10-15 minutes. Remove from heat and strain to remove milk solids. Measure out ½ cup of clarified butter for use in this recipe. (Cool the remaining butter and store in a lidded container in the refrigerator.) Prepare the vegetables: While the butter is clarifying, dice the onion and celery and mince the garlic. Remove stem ends from red bell pepper and jalapeño, then slice the peppers lengthwise into thin strips. Discard the seeds and white veins, then small-dice the strips.
  • In a large, heavy-bottomed pot, heat the clarified butter and flour over high heat; whisk to combine and get rid of the lumps. This will form a paste called a roux. As soon as the lumps are gone, reduce heat to medium, switch to a wooden spoon, and cook, scraping the bottom to keep it from burning. (If you see steam or smoke, turn the temperature down further.) Keep stirring to prevent the roux from burning, up to 30 minutes. As the roux cooks, it will darken in color.
  • When the roux is reddish and on its way to brown, add onion, red pepper, celery, jalapeño, and garlic; stir to combine with the roux. Allow vegetables to sweat and soften, about 2 minutes.
  • Turn heat to high and slowly add the stock into the roux mixture, whisking constantly. As the sauce comes to a boil, it will rapidly thicken enough to coat the back of a spoon. Once the sauce is the right consistency, add the crawfish and bay leaves; stir to combine. Season to taste with several pinches of salt. Stir in the chopped scallions and cayenne pepper. Reduce heat to low and simmer, 10-12 minutes.
  • Assembly: Taste étouffée and adjust seasoning. Stir in chopped parsley and juice of one lemon and stir to combine. Serve over hot steamed rice.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Transport the rich and buttery flavors of Crawfish Etouffee from New Orleans to your dinner table tonight with this easy, no-fuss Crawfish Etouffee recipe!

Provided by Kelly Anthony

Categories     Main Course

Time 40m

Number Of Ingredients 16

6 tablespoons unsalted butter
1 yellow onion, finely diced
1 green bell pepper, seeded and finely diced
3 stalks of celery, finely diced
3 cloves of garlic
1/2 cup all-purpose flour
1 tablespoon tomato paste
4 cups unsalted chicken broth or unsalted seafood broth
2 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon Kosher salt
Generous pinch black pepper
1 bay leaf
1 large tomato (seeds and pulp removed), diced
12 ounces fresh or frozen cooked crawfish tails, thawed

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!

Nutrition Facts : Calories 195 kcal, Carbohydrate 15 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 39 mg, Sodium 331 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Learn how to make a true Louisiana style crawfish etouffee recipe.

Provided by Jen @PinkWhen

Categories     dinner

Time 1h

Number Of Ingredients 14

3/4 stick butter
2 large onions (1 red 1 white, chopped)
2 stalks celery (chopped)
1 medium bell pepper (chopped)
2 tsp garlic
1 tsp salt
2 tsp red pepper
1 tbsp black pepper
2 lbs crawfish
4 tbsp flour
2 cups water
4 chicken bouillon cubes
3/4 cup green onion tops
1 tbsp parsley

Steps:

  • Melt the butter in a large saucepan. Saute the onion, celery, and bell pepper for 10 minutes.
  • Add garlic, salt, red, and black pepper.
  • Add crawfish tails and saute for 1 minute.
  • Add flour and stir. Cook for 3 minutes.
  • Add water, bouillon, bay leaf, green onion, and parsley. Simmer for 30 minutes stirring occasionally.
  • Serve over rice and with a fresh loaf or french bread.

Nutrition Facts : Calories 59 kcal, Carbohydrate 9 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 797 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CLASSIC CAJUN CRAWFISH ÉTOUFFéE



Classic Cajun Crawfish Étouffée image

This Cajun crawfish étouffée is made with crawfish tails, sherry, fish stock, seasonings, and a dark roux. The étouffée may also be made with shrimp.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h5m

Yield 4

Number Of Ingredients 15

1 cup unsalted butter, divided
1/2 cup flour
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
2 cloves garlic, minced
1 teaspoon kosher salt, or to taste
1/2 to 1 teaspoon cayenne pepper, to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried leaf thyme
2 cups fish stock
2 pounds crawfish tails, peeled
1 cup chopped green onions with tops
2 to 3 tablespoons dry sherry, optional
Fresh parsley, chopped, for garnish

Steps:

  • Gather the ingredients.
  • In a Dutch oven over medium-low heat, melt 1/2 cup of the butter. Add the flour and reduce the heat to low.
  • Cook, stirring constantly until the mixture is a deep brown. Keep the heat low and stir constantly to prevent scorching, creating a Louisiana roux .
  • Add the chopped vegetables and seasonings; cook until vegetables are softened.
  • Gradually stir in the fish stock and let simmer for 15 minutes or until thickened.
  • Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer for 4 to 5 minutes.
  • Cover the pan, remove from heat, and let stand for 15 minutes.
  • Serve the crawfish étouffée hot around a mound of rice. Sprinkle with a little parsley before serving.

Nutrition Facts : Calories 690 kcal, Carbohydrate 19 g, Cholesterol 382 mg, Fiber 2 g, Protein 42 g, SaturatedFat 29 g, Sodium 657 mg, Sugar 3 g, Fat 50 g, ServingSize 4 Servings, UnsaturatedFat 0 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.

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CRAWFISH ETOUFFEE RECIPE - ACADIA CRAWIFISH CO.
crawfish-etouffee-recipe-acadia-crawifish-co image
Add the onion, bell pepper and celery; cook until soft but not translucent (about 3-4 minutes). Then, add the garlic and cook until fragrant (about 1 minute). …
From acadiacrawfish.com
Estimated Reading Time 2 mins


CRAWFISH ÉTOUFFéE RECIPE - SOUTHERN LIVING
2018-04-13 Step 3. Stir in the celery and next 3 ingredients; cook, stirring often, 8 minutes or until vegetables are tender. Add the crawfish and 1/2 cup water; cook over low, stirring …
From southernliving.com
Category Dinner
Total Time 50 mins
  • Stir together the oil and flour in a 4-quart Dutch oven. Cook over medium, stirring constantly, 10 to 15 minutes or until the roux is the color of a penny.
  • Stir in the celery and next 3 ingredients; cook, stirring often, 8 minutes or until vegetables are tender. Add the crawfish and 1/2 cup water; cook over low, stirring occasionally, 15 minutes.
  • Stir in the salt, black pepper, and the remaining 1/2 teaspoon ground red pepper; simmer 5 minutes. Stir in the parsley and cream. Serve over the rice.


CRAWFISH ETOUFFEE - BAYOU WOMAN
2015-03-18 Crawfish really aren’t fish at all, as you well know, but rather they are arthropods. Yep, you read that right. From the same family as spiders and probably the reason some folks …
From bayouwoman.com
5/5 (1)
Category Main Course
Servings 6
Total Time 1 hr 10 mins
  • Over medium heat, sauté the onion, bell peppers, and celery in butter until the onions are translucent—approximately 15 minutes.


QUICK CRAWFISH ÉTOUFFéE RECIPE | MYRECIPES
2010-11-07 Stir in Cajun seasoning and ground red pepper. Step 4. Cook over medium-low heat 10 minutes, stirring occasionally. Stir in crawfish, green onions, and parsley; cook 3 minutes …
From myrecipes.com
5/5 (1)
Total Time 41 mins
Servings 6
  • Melt butter in a large cast-iron skillet or Dutch oven over medium heat. Add onion and next 3 ingredients; cook, stirring constantly, 8 minutes.
  • Stir together soup and chicken broth. Add to vegetable mixture. Stir in Cajun seasoning and ground red pepper.
  • Cook over medium-low heat 10 minutes, stirring occasionally. Stir in crawfish, green onions, and parsley; cook 3 minutes or until hot. Serve over rice.


CRAWFISH ETOUFFEE - IMMACULATE BITES
2021-05-12 In this recipe, crawfish tails are smothered in a rich, deep and flavorful roux-based sauce, heightened by the Southern holy trinity (onion, celery and bell pepper) with a dash of …
From africanbites.com
5/5 (19)
Total Time 1 hr 8 mins
Category Main
Calories 217 per serving
  • In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
  • Cook on medium heat, stirring continuously, for about 10-12 minutes, until you have achieved desired color. Don’t walk away from the stove during this process. It might burn.


CRAWFISH ETOUFFEE RECIPE | LOUISIANA TRAVEL
Add salt, pepper and Cajun seasoning. Bring mixture to a boil; reduce heat to a medium low simmer, cover and simmer for 15 minutes, stirring occasionally. Add the crawfish tails, cook and stir until crawfish is heated through; stir in the parsley and green onion, reserving a bit for garnish. Serve immediately over hot, cooked rice.
From louisianatravel.com
Cuisine Cajun
Category Entree
Servings 1
Total Time 23 mins


CRAWFISH ETOUFFEE RECIPE - YOUTUBE
How to make crawfish etouffee. Crawfish recipeSteve over at StokedOnSmoke (BBQ Bro's) sent a request a few weeks ago for me to make a video recipe of "Craw...
From youtube.com


NEW ORLEANS CRAWFISH ETOUFFEE | RECIPES | CHEF-MENUS.COM
Crawfish Etouffee Recipe. Serves 4-6 Thaw frozen crawfish overnight in the refrigerator and u se crawfish fat if available. This dish freezes well and can also be made up to 3 days ahead without adding the crawfish and about 1 day ahead when the tails are added. Makes a perfect make ahead dinner party meal. Serve over hot cooked rice. You guessed it, raw, peeled and …
From chef-menus.com


LOUISIANA CRAWFISH ETOUFFEE - ETOUFFEE RECIPES
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. 636 calories; protein 19.4g; carbohydrates 82.7g; fat 24.6g; …
From worldrecipes.org


CRAWFISH ÉTOUFFéE - NEW ORLEANS
The best way to describe this dish is a very thick stew, seasoned to perfection and chock full of delicious, plump crawfish (or shrimp) served over rice. In some ways, its similar to gumbo – same types of Creole seasonings, served over rice, and made with a roux, but unlike gumbo, étouffée is often made with a“blonde”roux, giving it a lighter color and a very different almost sweet ...
From neworleans.com


RECIPE OF AWARD-WINNING CRAWFISH ETOUFFEE
2020-10-08 Crawfish Etouffee. crawfish etouffee, {Cold water fish are great for eating if you are wanting to beat back depression. Salmon, herring, tuna, mackerel, trout, and so on, they’re all loaded with omega-3 and DHA. These are two things that actually help the grey matter in your brain run a lot better. It’s true: consuming a tuna fish sandwich ...
From banana-breads.com


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