Quick Easy Crawfish Etouffe Recipes

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CRAWFISH ETOUFFEE



Crawfish Etouffee image

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

1/2 cup butter, cubed
1/2 cup plus 2 tablespoons all-purpose flour
1-1/4 cups chopped celery
1 cup chopped green pepper
1/2 cup chopped green onions
1 can (14-1/2 ounces) chicken broth
1 cup water
1/4 cup minced fresh parsley
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds frozen cooked crawfish tail meat, thawed
Hot cooked rice

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.

QUICK AND EASY CRAWFISH ETOUFFEE RECIPE



Quick and Easy Crawfish Etouffee Recipe image

Provided by jdwooten

Number Of Ingredients 10

1 package Louisiana Crawfish tails
1/2 cup onions, finely chopped
1/2 cup bell peppers, finely chopped
3 Tbs. butter
1 can Rotel tomatoes
1 tsp. Black pepper (or to taste)
Salt
2 tsp. garlic powder
1 tsp. cayenne pepper (or to taste)
Cooked Rice

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



Quick Crawfish Etouffee image

From Southern Living comes an easy to make recipe for Crawfish Etouffee. Not an authentically Cajun recipe, but the recipe is good for those days when you're short on time and need to put together a meal in a hurry. This is great served with garlic French bread. This may be frozen for up to one month. Thaw in the refrigerator.

Provided by Dreamgoddess

Categories     Lunch/Snacks

Time 41m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup long grain rice, uncooked
1/4 cup butter
1 large onion, chopped
1 bell pepper, shopped
4 celery ribs, chopped
4 garlic cloves, minced
10 3/4 ounces cream of mushroom soup
14 1/2 ounces chicken broth
1 tablespoon cajun seasoning, salt-free
1/8-1/4 teaspoon ground red pepper
1 lb frozen cooked and peeled crawfish tail, thawed and drained
1/4 cup green onion, chopped
3 tablespoons fresh parsley, chopped

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.

Nutrition Facts : Calories 312.9, Fat 12.2, SaturatedFat 5.9, Cholesterol 101.2, Sodium 686, Carbohydrate 33.7, Fiber 1.7, Sugar 3.2, Protein 16.6

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 stick (1/4 pound) butter
4 ounces all-purpose flour
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped bell peppers
1 pound peeled crawfish tails
2 bay leaves
1 to 2 cups chicken stock
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons chopped parsley leaves
3 tablespoons chopped green onions
Cooked white rice, for serving

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



Easy Crawfish Etouffee image

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

1 (1 lb) bag peeled crayfish tail, not drained
1/2 cup butter
1 large yellow onion, minced
1 large bell pepper, minced
2 stalks celery, minced
2 stalks parsley, minced
some spring onion (as pleased)
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon ground cayenne pepper
1 can mushroom, cream sauce
cooked rice

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.

EASY SHRIMP/CRAWFISH ETOUFFEE



Easy Shrimp/Crawfish Etouffee image

This is the easiest etouffee recipe I've ever seen. Buy the shrimp or crawfish already peeled and deheaded to make your time in the kitchen even shorter. Plus, it tastes great!! I usually double the recipe and you can put as much red pepper as you like. You can use shrimp or crawfish. Enjoy.

Provided by Ellenkjl

Categories     Stew

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup chopped green onion
1 cup celery
2 tablespoons margarine
2 tablespoons ketchup
2 cups water
2 teaspoons salt
2 tablespoons cornstarch
1/2 teaspoon cayenne pepper
1 lb deheaded and peeled shrimp or 1 lb crawfish
2 cups cooked rice

Steps:

  • Melt margarine on low.
  • Add celery and onions.
  • Cook until tender.
  • Stir occasionally.
  • In a separate bowl, combine water, ketchup, salt, corn starch, and red pepper.
  • Stir until dissolved.
  • Add this mixture to celery and onions.
  • Stir, cover, and cook on low for at least 20 minutes.
  • Add shrimp and cook, covered for 15 minutes.
  • Serve over rice.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Serve this crawfish etouffee over a bed of rice and you have a perfect meal for Mardi Gras. Simple to prepare, it packs a punch of Cajun flavor. The seasonings are perfectly balanced. The crawfish are tender and add unique flavor to the dish. We never used mushroom soup to thicken an etouffee (typically a roux does that) but it...

Provided by Dwana Townsend

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 13

2 stick butter
2 lb frozen crawfish tail meat
1 c chopped onion
1/2 c green bell pepper, chopped
1/4 c celery, chopped
1 Tbsp parsley flakes
2 Tbsp green onions chopped
1/2 tsp liquid crab boil (optional)
1 1/2 tsp salt
1 1/2 Tbsp cayenne pepper (or to taste)
3 c cooked rice
1 can(s) cream of mushroom soup (optional, 10.5 oz)
1/2 can(s) water, as needed

Steps:

  • 1. Thaw frozen crawfish tails in a cool bath of water while melting butter.
  • 2. Melt butter on medium heat in a saucepan.
  • 3. Once butter is melted, add chopped onions, bell pepper, and celery. Cook until tender.
  • 4. Add thawed crawfish tails, cayenne pepper, salt, and crab boil. Crawfish meat is already cooked so don't overcook them. Cook on medium heat until everything looks like it has come together.
  • 5. Add parsley flakes and green onions. Simmer for approximately 5 min.
  • 6. Add a can of cream of mushroom soup and 1/2 can of water to the mixture. Simmer on low to medium until soup is a creamy consistency. Simmer and additional 5 minutes. Serve hot over rice or your favorite pasta.

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



Mi-Mi's 1-2-3 Crawfish Etouffee image

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

1 stick butter, melted
1 large onion, chopped
1 can(s) rotel tomatoes, small
1 can(s) cream of mushroom soup
1 pkg cream cheese 8 oz.
2 pkg crawfish tails
3 clove garlic, minced
season to taste
dry roux
cooked jasmine rice

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 & EASY CRAWFISH ETOUFFE



Quick & Easy Crawfish Etouffe image

I derived this recipe from an old co-worker and have altered to my taste. It is super easy and quick and great for a large gathering. Every time I make this for a gathering I get awesome reviews. Hope you like it as much as our family and friends do!

Provided by Crystal Smith @cdjrsmith

Categories     Fish

Number Of Ingredients 12

2 stick(s) butter or margarine
2 tablespoon(s) chopped garlic
1 package(s) frozen season mix (chopped onions, green & red bell peppers)
3 tablespoon(s) flour
1 can(s) cream of celery soup
1 can(s) cream of chicken soup
2 cup(s) cheddar cheese, shredded
12 ounce(s) sour cream
3 or 4 package(s) frozen crawfish tails
2 to 4 tablespoon(s) tony chacheres creole seasoning
- ­ minute white rice or fettuccini noodles, cooked
- french bread loaf, sliced

Steps:

  • Sautee season mix in butter and garlic until vegetables are tender.
  • Add flour to thicken.
  • Add remaining ingredients (except rice / noodles and bread), mix and cook on med-high until warm, stirring occasionally. (Decrease or increase creole seasoning to your toleration level.)
  • Serve over bed of white rice or fettuccini noodles and with sliced French bread.

CRAWFISH ETOUFFéE



Crawfish Etouffée image

Crawfish étouffée is one of the best dishes to introduce someone to Cajun cooking. The beautiful peanut butter-colored roux, the trinity-onions, bell pepper and celery-and the protein of your choice create fantastic flavor together. The classic proteins are shrimp and crawfish, but I've made it with chicken, mushrooms and even lobster. Think of this as an upgrade to your traditional gravy and rice.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 16

1/2 cup canola oil
1/2 cup all-purpose flour
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
2 to 4 cloves garlic, finely chopped
2 bay leaves
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon white pepper
Kosher salt and freshly ground black pepper
3 to 3 1/2 cups low-sodium chicken stock
2 pounds peeled crawfish tails
1 bunch green onions (3 to 4 bulbs), sliced (about 3/4 cup)
4 cups cooked rice, for serving
Hot sauce, for serving

Steps:

  • Heat the oil in a 12-inch cast iron skillet or large cast-iron skillet over medium-high heat until the oil begins to lightly smoke, about 5 minutes. Whisk in the flour and cook until it turns a peanut butter brown color. Turn off the heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Return the heat to medium to medium-low and stir in the garlic and bay leaves. While the trinity cooks, combine the cayenne, thyme, white pepper, 1 teaspoon salt and 1 teaspoon black pepper in a small bowl. Stir into the skillet, a little at a time, to build flavor (see Cook's Note).
  • Whisk in the stock 1 cup at a time, making sure it is incorporated and smooth. Bring to a boil, then cook until slightly thickened, about 2 minutes. Season to taste with salt and black pepper. Add the crawfish and cook until they tighten in appearance, 2 to 3 minutes. Turn off the heat, then stir in half of the green onions. Serve immediately over fluffed rice with hot sauce and garnish with the remaining green onions.

LOUISIANA CRAWFISH ETOUFFEE



Louisiana Crawfish Etouffee image

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

3 cups long grain white rice
6 cups water
¾ cup butter
1 large onion, chopped
1 clove garlic, chopped
¼ cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 ½ tablespoons Cajun seasoning, or to taste

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

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