Flavorful Crawfish Etouffee Recipes

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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

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



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

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

NEW ORLEANS CRAWFISH ÉTOUFFéE



New Orleans Crawfish Étouffée image

This Crawfish Etouffee is a New Orleans favorite. It has a flavorful tomato-based sauce that is delicious served over rice.

Provided by Blanca

Time 40m

Number Of Ingredients 18

3/4 cup extra-virgin olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, minced
1 cup diced tomatoes, canned or fresh
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb crawfish tails, defrosted (if frozen), rinsed & drained
1 Tablespoon paprika
1 teaspoon thyme
2 bay leaves
3 Tablespoons all purpose flour
2 cups chicken stock
3/4 cup chopped green onions
1/8 teaspoon cayenne pepper (optional)
1 Tablespoon Worcestershire sauce
1 Tablespoon fresh parsley, chopped
2 Tablespoons butter

Steps:

  • In a large saucepan or dutch oven, heat oil over medium heat until warm
  • Add onion and celery and saute until softened, about 3 minutes
  • Add garlic and cook for another minute
  • Stir in tomatoes, salt, black pepper, crawfish, paprika, thyme, and bay leaves. Cook over medium heat for 2 minutes
  • Add the flour mixed with a few tablespoons of chicken stock to make a runny paste
  • Add remaining chicken stock and stir
  • Add green onions, cayenne (if using), and Worcestershire sauce. Stir and cook over medium heat for 15 minutes or until sauce thickens slightly
  • Remove bay leaves and add parsley along with 2 Tablespoons butter. Add additional salt, if needed.
  • Serve with white rice

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.

FLAVORFUL CRAWFISH ETOUFFEE



Flavorful Crawfish Etouffee image

This dish is a pleasure to serve because it's attractive as well as tasty.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 14

1/3 cup all-purpose flour
1/2 cup canola oil
1 large green pepper, chopped
1 large onion, chopped
1 cup chopped celery
1 can (15 ounces) tomato sauce
1 cup water
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon lemon juice
3/4 teaspoon Creole seasoning
2 pounds frozen cooked crawfish tails, thawed
Hot cooked rice

Steps:

  • In a Dutch oven, whisk flour and oil until smooth. Cook over medium-high heat for 5 minutes, whisking constantly. Reduce heat to medium; cook and stir 10 minutes longer or until mixture is reddish-brown. , Add the green pepper, onion and celery; cook and stir for 5 minutes. Add the tomato sauce, water, Worcestershire sauce, garlic powder, paprika, lemon juice and Creole seasoning. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Stir in crawfish and heat through. Serve with rice.

Nutrition Facts : Calories 269 calories, Fat 15g fat (2g saturated fat), Cholesterol 155mg cholesterol, Sodium 451mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

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