CRAWFISH ETOUFFEE
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
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.
EASY CRAWFISH ETOUFFEE
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
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.
PAPPADEAUX SEAFOOD KITCHEN CRAWFISH ÉTOUFFéE RECIPE
Make our Pappadeaux Seafood Kitchen Crawfish Étouffée Recipe at home. With our Secret Restaurant Recipe your Crawfish Étouffée will taste just like Pappadeaux Seafood Kitchen's.
Provided by Mark
Categories Lunch Main Course
Time 1h10m
Number Of Ingredients 18
Steps:
- Season crawfish tails with salt, black pepper and cayenne pepper.
- Heat 1/4 pound butter in a sauté pan.
- Add onion, bell pepper and celery. Sauté until the translucent, about 5 minutes.
- Add crawfish fat or 2 tablespoons butter and 1 1/2 cups water.
- Add Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
- Dissolve roux mix or cornstarch in the remaining 1/2 cup water. Stir into the mixture until the consistency is to your liking.
- Add green onions and parsley. Cook an additional 5 minutes.
- Taste. Add salt and pepper, to taste.
- Serve over hot long grain rice.
CRAWFISH ETOUFFEE
Learn how to make a true Louisiana style crawfish etouffee recipe.
Provided by Jen @PinkWhen
Categories dinner
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 59 kcal, Carbohydrate 9 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 797 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CLASSIC CAJUN CRAWFISH ÉTOUFFéE
Steps:
- Gather the ingredients.
- In a Dutch oven over medium-low heat, melt 1/2 cup of the butter. Add the flour and reduce the heat to low.
- Cook, stirring constantly until the mixture is a deep brown. Keep the heat low and stir constantly to prevent scorching, creating a Louisiana roux .
- Add the chopped vegetables and seasonings; cook until vegetables are softened.
- Gradually stir in the fish stock and let simmer for 15 minutes or until thickened.
- Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer for 4 to 5 minutes.
- Cover the pan, remove from heat, and let stand for 15 minutes.
- Serve the crawfish étouffée hot around a mound of rice. Sprinkle with a little parsley before serving.
Nutrition Facts : Calories 690 kcal, Carbohydrate 19 g, Cholesterol 382 mg, Fiber 2 g, Protein 42 g, SaturatedFat 29 g, Sodium 657 mg, Sugar 3 g, Fat 50 g, ServingSize 4 Servings, UnsaturatedFat 0 g
CRAWFISH ETOUFFEE
This spicy dish was designed after one of my favorite meals from New Orleans.
Provided by MIKI
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 35m
Yield 6
Number Of Ingredients 17
Steps:
- Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery; cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley; cook until crawfish are done. Serve over cooked rice.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 35.2 g, Cholesterol 47.9 mg, Fat 6.6 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 2.3 g, Sodium 532.6 mg, Sugar 3 g
CRAWFISH ETOUFFEE
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes. When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice.
LOUISIANA'S BEST CRAWFISH ETOUFFEE RECIPE
This traditional New Orleans recipe was handed down by my mother. Made from scratch, the simplicity is what makes it delicious and a favorite in homes and restaurants. Just remember to always used Louisiana crawfish tails, NEVER Chinese crawfish! Many people think that New Orleans food is spicy hot, but that's not true. Many...
Provided by Donna Graffagnino
Categories Other Main Dishes
Number Of Ingredients 14
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
CRAWFISH ETOUFFEE
This is a "quick" Crawfish Etouffee recipe originally from my cousin Lou Faulk Parra. It is similar to other recipes, but I change it up a bit. It tastes like a traditional crawfish etouffee dish, but it's a bit of a "cheat". Try it and see if you like it!
Provided by daadcock
Categories Crawfish
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- In 5-quart pot, melt butter (medium high heat).
- Add chopped onions, celery & bell peppers, & minced garlic. Sauté for 1-2 minutes.
- Add 3 lbs of Crawfish tails (with fat if available). Mix well.
- Add garlic powder, Emeril's & Texjoy's steak seasoning, a pinch of salt (optional), black & cayenne pepper. Mix thoroughly.
- Add ½ capful of Shrimp & Crab Boil. Stir.
- Add Soups (Golden Mushroom, Cream of Celery & Cream of Shrimp). Mix well.
- Stir often for 2-3 minutes, making sure the mixture is heating throughout.
- Add 1 capful of Kitchen Bouquet & a generous sprinkling of Parsley flakes. Mix thoroughly.
- COVER & SIMMER on Low heat for 20 minutes. Stir occasionally.
- After 20 minutes, uncover and sprinkle more Parsley flakes on top.
- SERVE over Rice. Serves 4-8, depending on appetites!
- NOTE:.
- If the etouffee mixture is still too thick after adding the soups, consider filling ONE of the soup cans with water and adding the water to the mixture. It thins out the etouffee a bit, but it doesn't affect the flavor much. Also, consider dropping a boiled egg or two in at step 8, and garnishing the final dish with green onions. Some like to eat the etouffee with cornbread. Experiment for yourself!
Nutrition Facts : Calories 821, Fat 57.2, SaturatedFat 32.7, Cholesterol 504.3, Sodium 1980.7, Carbohydrate 20.8, Fiber 2.4, Sugar 5.6, Protein 56
CAJUN CRAWFISH ETOUFFéE
Steps:
- Place the crawfish tails in a bowl and sprinkle with some creole seasoning and set aside. Chop the yellow onions, peppers, celery and set aside in a bowl for later. Chop the green onions and set aside. Chop the garlic and set aside. Mix the Herb and Spice Blend in a small bowl. Set the butter aside to soften and the flour for the roux.
- Place about 3 cups of the seafood stock in a stockpot to warm (reserve the remainder if needed to thin the etouffée at the end).
- Place a cast-iron pan over medium-high heat. Add 8 tablespoons of butter until bubbly, then add the flour and whisk continuously to make a medium roux, the color of peanut butter, about 5 to 8 minutes. (See Recipe Notes)
- Add the onions, celery, and bell peppers (the Trinity) to the roux. Remove the Dutch oven from the heat and stir the vegetables until all coated with the roux.
- Once the Dutch oven has cooled somewhat, return to a medium heat and continue to stir occationally for atotal of 15 minutes.
- Add the garlic and about half the green onions; continue to sauté until aromatic-about 1 to 2 minutes; add about 1/2 of the Herb and Spice mix and both bay leaves and mix well to combine; continue to sauté about 5 more minutes.
- While the veggie/roux mixture is finishing up, turn the heat to high under the stock pot and bring the stock to a rolling boil.
- When the veggie/roux mixture is ready, mix it into the boiling stock. Usung a slotted spoon, mix in one spoonful at a time, stirring until the whole spoonful is fully dissolved. Continue this until all the veggie/roux mixture is incorporated into the stock, making sure to return the stock to a full rolling boil in between spoons. Set the cast iron pot aside, do not clean it.
- Allow the gravy to medium boil for about 5 minutes, then reduce the heat to a simmer. Cover the stockpot and simmer for 10 minutes, stirring occasionally.
- Turn the heat to medium high under the cast iron Dutch oven used for the roux and add 2 tablespoons of butter. As the butter melts scrape up any fond that's stuck to the bottom of the pan.
- When the butter is foaming, add about 1/2 to 2/3 of the reserved green onions (saving some to sprinkle on top of the etouffée when serving) and sauté a minute or two, then add the crawfish tails and about half of the remaining Herb and Spice Blend. Mix well until all the crawfish are coated with butter.
- Sauté about 2 to 3 minutes stirring constantly; you'll see some liquid developing from the butter and rendering the crawfish. (See Recipe Notes).
- Add the gravy mixture to the crawfish tails and mix well. The liquid from sautéing the tails in the butter will thin out the gravy.
- Mix well, taste for spice, and add more if needed. When this comes to a heavy simmer lower the heat to a slight simmer for about 20 minutes.
- If the gravy is getting too thick, place the cover on the pan while it simmers. Add some of the reserved stock if you need to thin the gravy.
- When you have the consistency you want, add the remaining 2 tablespoons of butter and shake the pan back and forth, don't stir, until the butter is melted into the etouffée-then give it one final gentle stir.
- Remove the bay leaves and serve over white rice.
Nutrition Facts : Calories 234 kcal, Carbohydrate 12 g, Protein 7 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 64 mg, Sodium 835 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
CRAWFISH ETOUFFEE
Transport the rich and buttery flavors of Crawfish Etouffee from New Orleans to your dinner table tonight with this easy, no-fuss Crawfish Etouffee recipe!
Provided by Kelly Anthony
Categories Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Add the butter to a large sauté pan or Dutch oven over medium-high heat. Do not allow the butter to burn. Add the onion, bell pepper, and celery as soon as the butter has melted and sauté until softened, 6-8 minutes. Add the garlic and sauté 1 minute more.
- Sprinkle the flour over the mixture, and stir for about 1 - 2 minutes.
- Stir in the tomato paste, and begin adding the first 2 cups of chicken broth one big splash at a time, stirring well after each addition. Add the remaining chicken broth and stir to combine.
- Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato.
- Reduce the heat to maintain a simmer, and simmer for 6-8 minutes, until the mixture is slightly thickened. Stir occasionally. Add the crawfish tails and simmer an additional 5 minutes, stirring occasionally. Serve with a heaping serving of fluffy white rice, and enjoy!
Nutrition Facts : Calories 195 kcal, Carbohydrate 15 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 39 mg, Sodium 331 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CRAWFISH ETOUFFEE
Provided by Emeril Lagasse
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 19
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
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
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- Stir together the oil and flour in a 4-quart Dutch oven. Cook over medium, stirring constantly, 10 to 15 minutes or until the roux is the color of a penny.
- Stir in the celery and next 3 ingredients; cook, stirring often, 8 minutes or until vegetables are tender. Add the crawfish and 1/2 cup water; cook over low, stirring occasionally, 15 minutes.
- Stir in the salt, black pepper, and the remaining 1/2 teaspoon ground red pepper; simmer 5 minutes. Stir in the parsley and cream. Serve over the rice.
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- Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Add cajun seasoning and stir to combine.
- Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk chicken broth into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce.
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- Heat butter in a heavy-bottomed skillet, dutch oven, or cast-iron skillet over medium heat. Once the butter melts, add all-purpose flour, and mix with a whisk or wooden spatula until smooth.
- Cook, stirring continuously until the roux reaches a peanut brown or caramel color. Switch off the heat, and continue whisking until it turns a shade darker. Set it aside.
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5/5 (2)Total Time 1 hrCategory EntreesCalories 223 per serving
- Drain the liquid (fat) from the crawfish packaging into a separate small container. Set aside. (Do not get rid of this! It's important for the flavor!)
- Remove the crawfish tails from their packaging and place into a medium-sized bowl. Season with the Salt-Free Creole Seasoning, and toss before setting aside.
- In a large-bottomed saucepan or a Dutch oven, melt the butter and drizzle in the olive oil over medium-high heat.
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Reviews 3Servings 6
- In a heavy bottomed sauce pan (like an iron skillet), melt the butter over medium-high heat. Next, whisk in the flour to form a roux. Continue whisking and cooking until the roux begins to change color.
- When the roux has turned a light golden brown, add the trinity: celery, bell pepper, and onion and saute until the vegetables become tender.
- Add the broth a little at a time, stirring to bring all the ingredients together to form a thickened gravy.
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- Reduce the heat to medium and continue whisking until the roux turns a deep brown color, about 15 minutes.
WHAT TO SERVE WITH CRAWFISH ETOUFFEE? 8 BEST SIDE DISHES ...
From eatdelights.com
5/5 Published 2021-12-20Total Time 30 mins
- Jambalaya. There’s nothing quite like a big, hearty bowl of jambalaya. This Creole classic is made with rice, chicken, sausage, and shrimp. It’s filling, flavorful, and perfect for a winter meal.
- Crispy Roasted Brussels Sprouts. If you’re looking for a healthy side dish that still tastes amazing, look no further than roasted Brussels sprouts.
- Creamy Coleslaw. Coleslaw is a must-have side dish for any Southern meal. It’s simple, but it’s also delicious, and it goes with just about everything.
- Potato Salad. Potato salad is a classic side dish, and it’s one that never goes out of style. It’s great on its own or as a base for adding more things to it, like eggs, pickles, and other veggies.
- Italian Bread. If you’re looking for a light side dish, Italian bread is the way to go. Take it out of the oven, rub it with garlic, and drizzle it with olive oil.
- Cajun Corn Maque Choux. Maque choux is a classic Cajun dish made with corn, peppers, and onions. It’s simple but delicious, and it goes great with crawfish etouffee.
- Cracker Barrel Fried Okra. Okra is a Southern classic, and it’s a must-have side dish for crawfish etouffee. There’s nothing quite like a big plate of fried okra, and it goes great with just about everything.
- Cajun Dirty Rice. Dirty rice is another Cajun dish that’s rich and flavorful. It’s made with sausage, onions, and bell peppers for a unique texture and flavor combo.
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