DARWELL'S - CRAWFISH ETOUFFEE
Provided by Food Network
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Saute the celery in butter on low to medium heat until the celery becomes tender. Add the onion, bell pepper, spices, and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables. Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and heavy cream a little at a time until all of the stock and the cream are added. Finish by adding the crawfish tail meat. Simmer on low heat for approximately 15 minutes.
- Serve over rice and/or French bread and garnish with parsley.
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.
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.
CRAWFISH ETOUFFEE IV
This is a quick and very good Cajun dish that was given to me by my mother.
Provided by Jason Poche
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.
- Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
- Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.
Nutrition Facts : Calories 500.6 calories, Carbohydrate 16.3 g, Cholesterol 81 mg, Fat 43 g, Fiber 1.2 g, Protein 13.9 g, SaturatedFat 7.7 g, Sodium 1405.7 mg, Sugar 4.1 g
CRAWFISH ETOUFFEE
Make and share this Crawfish Etouffee recipe from Food.com.
Provided by ratherbeswimmin
Categories Crawfish
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel -- Do not let burn; set aside.
- In a Dutch oven, add all ingredients except crawfish and green onions.
- Bring to a boil, reduce heat and simmer 2 hours or until vegetables are tender.
- Add roux, stirring occasionally and cook for 30 minutes.
- Add crawfish and green onions and cook for 10 minutes longer.
- Serve over a bed of rice.
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
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.
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
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
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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.
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- In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
- Cook on medium heat, stirring continuously, for about 10-12 minutes, until you have achieved desired color. Don’t walk away from the stove during this process. It might burn.
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- Finely dice the onion, pepper and celery and finely slice the scallion/spring onion. Finely dice the garlic.
- Warm the oil and butter in a pan over a medium heat and add all of the chopped vegetables and garlic. Cook for a few minutes until they are all softening and the onions are translucent.
- Stir through the thyme, paprika and cayenne and cook a minute then add the flour. Stir through and cook, stirring now and then, for a couple minutes. You should notice a slight nutty smell and it darkening slightly. You may need to reduce the heat a little so it doesn't burn.
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- 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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- 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.
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