Mi Mis 1 2 3 Crawfish 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.
Provided by Bonnie Lang Turnage-Mortgage O
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 30m
Yield 6
Number Of Ingredients 12
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
MI-MI'S 1-2-3 CRAWFISH ETOUFFEE
This is one of our family favorites for when we have friends over. Cook some jasmine rice and serve it up hot!
Provided by Jean Goss
Categories Seafood
Time 50m
Number Of Ingredients 10
Steps:
- 1. Saute the vegetables in the butter until tender.
- 2. Add the cans and simmer over low heat for 20 minutes.
- 3. Add the crawfish and cream cheese, simmer on low for 30 minutes. If sauce needs to be thicken, use a little dry roux to thicken it. Season to taste and serve with garlic bread.
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