Louisiana Crawfish Etouffee Recipes

CRAWFISH ETOUFFEE

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.

LOUISIANA'S BEST CRAWFISH ETOUFFEE RECIPE

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

LOUISIANA CRAWFISH ETOUFFEE RECIPE - (4/5)

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 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 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. Note: Added about a 1/4 cup more of water and 2 more tablespoons of tomato sauce in etouffee.