Mudbugcrayfish Etouffee Recipes

GO-TO CRAWFISH ETOUFFEE

Steps:

• Melt the butter in a large, heavy skillet over medium heat, and stir in the onion, green bell pepper, green onions, and celery; cook the vegetables, stirring frequently, until the onion is translucent and the vegetables have begun to soften, about 10 minutes. Stir in the golden mushroom soup, parsley, Cajun seasoning, salt, and black pepper, and bring the sauce to a boil.
• Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.

CRAWFISH ETOUFFEE

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.

MUDBUG(CRAYFISH) ETOUFFE(E)

Steps:

• Melt butter in skillet and saute onion garlic and peppers.
• Simmer for 15 minutes then add puree and cook for 5 more minutes.
• Add green onion, parsley, celery and crayfish.
• Cook 15-20 minutes longer, stirring to keep from sticking.
• Let stand 30 minutes to blend seasonings, and serve over hot rice.