CRAWFISH ETOUFFEE
Learn how to make a true Louisiana style crawfish etouffee recipe.
Provided by Jen @PinkWhen
Categories dinner
Time 1h
Number Of Ingredients 14
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
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
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
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
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
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
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
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
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
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
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
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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- Cook, stirring continuously until the roux reaches a peanut brown or caramel color. Switch off the heat, and continue whisking until it turns a shade darker. Set it aside.
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- Melt butter in a large saucepan over medium heat. Add flour and cook, stirring until the flour is brown and fragrant, about 1 minute.
- Add onion, celery, bell pepper, tomatoes and cayenne (if using); bring to a simmer. Cover and cook on medium-low, stirring occasionally, until the vegetables are very soft, about 15 minutes.
- Sprinkle catfish with salt and place in the saucepan on top of the vegetables. Reduce heat to maintain a low simmer, cover and cook until the catfish is just cooked through and opaque, 8 to 10 minutes more. Remove from the heat.
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15 CRAWFISH RECIPES THAT ARE HEAD-SUCKING GOOD
From wideopeneats.com
- Crawfish Gumbo. Gumbo is a classic when delving into the food of Louisiana. This crawfish gumbo recipe starts with a tasty Cajun roux, the base for any self-respecting gumbo.
- Crawfish Etouffee. Another classic, this Crawfish etouffee is a quick and easy way to enjoy crawfish season. Featuring crawfish tails, veggies, tomato sauce and Cajun seasoning, this is essentially a crawfish soup.
- Crawfish Bisque. This creamy, spicy bisque is amazingly delicious for how quickly it's prepared. Full of Louisiana crawfish, hot sauce, tomato paste, veggies and sherry, this creamy recipe is used often an appetizer.
- Crawfish Artichoke Dip. While spinach artichoke dip is always delectable, this crawfish artichoke dip brings it to a new level. Cream cheese and mayonnaise are the perfect base for crawfish tails and artichoke hearts, making a creamy and addicting appetizer to bring to parties and BBQs.
- Crawfish Boil. This crawfish boil recipe is ideal for a family get together, deliciously filling and flavorful. Similar to a crab boil, the crawfish boil is a Cajun tradition in which boiled crawfish is heaped onto a table, and then guests chow down on crawfish with their hands until too full to continue.
- Crawfish Boudin. This crawfish boudin is another Cajun delicacy, in which you sauté crawfish, add in rice and seasoning, and make into a sausage or ball.
- Crawfish Mac n Cheese. Mac n cheese is a go-to comfort food, made of melted cheese and deliciousness that fills your heart and your stomach. Add crawfish for an even more delectable meal.
- Crawfish Hand Pies. Hand pies are the yummy, bite-sized food that can be sweet or savory. Whichever you prefer, it's hard to beat pies filled with spicy crawfish and baked until golden brown.
- Fried Crawfish Po' Boy. The po' boy is a traditional Louisiana sandwich, involving roast beef or fried seafood. While shrimp, fish, oysters and crab are popular fillings, using crawfish is the way to go during crawfish season.
- Crawfish Pie. This savory pie features Creole seasoning, bay leaf, Worcestershire sauce and hot sauce for flavor. Add that to crawfish tail meat and buttery, flaky crust and you have a delicious crawfish pie.
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