Quick Crawfish Etouffee Recipes

CRAWFISH ETOUFFEE

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the flour and cook until the roux is a peanut butter color, about 5 minutes. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
• Add the chicken stock to the crawfish mixture and season with salt and cayenne pepper. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes.
• Remove the bay leaves and serve over cooked white rice.

EASY CRAWFISH ETOUFFEE

Steps:

• Heat a medium-sized, heavy skillet over medium high heat. Add the bacon and cook until crisp. Transfer bacon to paper towels to drain. Add the butter to the bacon grease in the pan and stir in the onion, celery, bell pepper and jalapeño. Saute until vegetables are softened and slightly translucent. Stir in the garlic and cook until fragrant, about 1 minute.
• Sprinkle the flour and ground bay leaves over the vegetables and stir until vegetables are coated with the flour, cooking for about 1 minute. Stir in the clam juice or chicken stock (whichever you're using) and water and bring to a low boil, cooking for one minute until sauce has thickened.
• Stir in the worcestershire sauce, tomato paste and chopped tomato and simmer for about 5 minutes. Season to taste with salt, pepper and cayenne pepper Stir in the crawfish or shrimp and simmer an additional 5-6 minutes until the seafood is just cooked.

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.

CRAWFISH ETOUFFEE

Steps:

• In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
• Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
• Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
• Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

LOUISIANA CRAWFISH ETOUFFEE

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.

EASY CRAWFISH ETOUFFEE

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.

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.

QUICK & EASY CRAWFISH/SHRIMP ETOUFEE

Steps:

• 1. Melt butter; Add flour. Stir in onions, bell pepper and garlic. Cook until tender
• 2. Add soup. Cover and simmer for 20 minutes.
• 3. Add salt , pepper, green onion and parsley. Add crawfish tails or cooked shrimp. Cook over low heat till seafood is heated through.
• 4. Add paprika for some pink color to the dish and red pepper flakes to taste.
• 5. Serve over cooked rice.

MI-MI'S 1-2-3 CRAWFISH ETOUFFEE

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.

QUICK AND EASY CRAWFISH ETOUFFEE RECIPE

Steps:

• In a large saucepan, melt butter. Saute onions and bell pepper. When onions are translucent, add crawfish tails and seasonings. Cover and let cook 10 minutes. Add Rotel tomatoes and let cook 5 minutes or until tomatoes are soft but not mushy. Add cream of mushroom soup and let simmer 15 minutes. Serve over rice.

QUICK CRAWFISH ETOUFFEE

Steps:

• Cook the rice according to the package directions.
• Melt the butter in a Dutch oven over medium heat.
• Add the onion, bell pepper, celery and garlic.
• Cook, stirring constantly, for 8 minutes.
• Combine the soup and chicken broth; add to the vegetable mixture.
• Add in the Cajun seasoning and red pepper.
• Cook for 10 minutes on medium low heat; stir occasionally.
• Add in the crawfish tails, green onion and parsley.
• Cook just until heated through, about 3 minutes, and serve over the cooked rice.