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
The original version of this recipe was published in 'Sonde Off Magazine', Schlumberger Well Services' employee magazine, about 30 years ago.
Provided by Toby Jermain
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make roux of flour and butter in a heavy skillet, and stir until blended.
- Cook over medium heat, stirring regularly, until dark blonde in color, about 10 minutes.
- Add chopped onion, garlic and green pepper, and cook until vegetables are almost tender, about 5 minutes.
- Add crawfish fat, and cook for about 10 minutes, stirring occasionally.
- Optionally, a little water can be added to thin mixture at this point.
- Add crawfish tails, cover, and simmer for 15-20 minutes, stirring occasionally.
- Add salt, pepper and cayenne pepper to taste.
- Add green onion tops and parsley, and simmer for about 15 minutes.
- Serve over hot cooked rice.
Nutrition Facts : Calories 313, Fat 24.2, SaturatedFat 14.8, Cholesterol 182.4, Sodium 238.7, Carbohydrate 6.4, Fiber 1.1, Sugar 2.2, Protein 18
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.
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 recipe for crawfish etouffee, courtesy of Emeril Lagasse, is sure to satisfy any seafood lover. Serve with his Asparagus Salad for a wonderful meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 20
Steps:
- In a large, heavy saucepan, melt 4 tablespoons of butter over medium heat. Add flour and whisk to combine. Continue to cook, stirring constantly, until flour mixture is the color of peanut butter.
- Add onions, celery, bell pepper, garlic, bay leaves, and thyme. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes. Add stock, tomatoes, salt, cayenne, Worcestershire sauce, and Tabasco; bring to a boil. Skim surface, reduce heat, and simmer, stirring occasionally, for 30 minutes.
- In a medium bowl, toss together crawfish tails (and any crawfish fat) and the Essence, and add to the simmering sauce along with the lemon juice, scallions, and parsley. Cook, stirring occasionally, for 15 minutes. Add remaining 2 tablespoons butter; stir to combine. Serve over 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
Make and share this Crawfish Etouffee recipe from Food.com.
Provided by Thea
Categories Crawfish
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter in a large skillet over medium heat. Add onion and next 4 ingredients (onion, celery, bell pepper, and garlic), stirring constantly for 5 minutes. Stir in crawfish and next 7 ingredients (salt, black pepper,seasoning, thyme, onion powder, white pepper, hot sauce), cook 5 minutes. Stir in flour and cook stirring constantly for 2 minutes.
- Stir in fish or chicken stock gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked rice.
- Recommended Sides: Perfect with a warm crusty bread and a salad.
Nutrition Facts : Calories 460.7, Fat 26.4, SaturatedFat 15.2, Cholesterol 304.4, Sodium 890.7, Carbohydrate 17.3, Fiber 3.9, Sugar 5.2, Protein 39.1
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