Crayfish Etouffee Food

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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.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

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

2 tablespoons flour
2 tablespoons vegetable oil
3 (10 1/2 ounce) cans chicken broth
1 medium bell pepper, chopped
2 medium onions, chopped
3 celery ribs, chopped
1 (10 1/2 ounce) can cream of mushroom soup
1 (15 ounce) can tomato sauce
1 tablespoon parsley flakes
1 teaspoon Accent seasoning
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
2 lbs crayfish tails
1/2 cup chopped green onion
hot cooked rice

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.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

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

3 lbs peeled crawfish tails (do NOT rinse)
1 cup butter (NOT margarine!)
1 teaspoon minced garlic
2 stalks celery (Chopped)
1 large onion (Chopped)
1 bell pepper (Chopped)
1 teaspoon garlic powder
2 tablespoons emeril's steak seasoning (Rub)
1 tablespoon texjoy steak seasoning
10 1/2 ounces condensed golden mushroom soup
10 1/2 ounces condensed cream of shrimp soup
10 1/2 ounces condenses cream of celery soup
1/2 capful crab boil
1 capful Kitchen Bouquet
1 pinch salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon parsley flakes

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

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 10 plus servings

Number Of Ingredients 8

5 large onions, diced
3 cloves garlic, finely chopped
1 pound margarine (recommended: Parkay brand)
1 can cream of celery soup
1 can cream of shrimp soup (to replace crawfish "fat" which is no longer sold)
5 pounds Louisiana crawfish tails, peeled
Creole seasoning (recommended: Tony Chachere Original Creole Seasoning)
Cooked white rice

Steps:

  • In a magnalite pot or a pot with a thick bottom, saute onions and garlic in margarine over medium to medium low heat until onions are transparent. Add cream of celery and cream of shrimp soups and cook for 15 minutes over medium heat. Stir as needed to eliminate sticking.
  • Stir in crawfish tails and continue to cook over medium heat. Add Creole seasoning to taste. Stir often to mix ingredients and to keep from sticking to pan. Simmer for 20-30 minutes. Thin with a little water if etouffee is too thick.
  • Serve in a plate over white rice. Etouffee also freezes well.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 18

1 stick butter
3/4 cup all-purpose flour
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup diced celery
1 clove garlic, minced
2 cups diced yellow onion
1/2 cup chopped bacon
1/4 cup chopped parsley leaves
1 cup beer
4 cups clam juice
1 bay leaf
1 tablespoon Cajun seasoning
1/4 teaspoon white pepper
1 pinch cayenne
1 cup half-and-half
1 pound precooked crawfish
Cooked rice, for serving

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.

CREOLE CRAWFISH ETOUFFEE



Creole Crawfish Etouffee image

Provided by Virginia Willis

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 stalk celery, diced
1 onion, diced
1 small green bell pepper, diced
3 cloves garlic, minced
3/4 cup chicken stock or reduced-fat low-sodium chicken broth
1 tablespoon tomato paste
1 pound shelled crawfish tails
2 tablespoons chopped fresh parsley
1/4 teaspoon cayenne pepper, or to taste
Coarse salt and freshly ground black pepper
Cooked rice, for serving
2 scallions, white and pale green parts only, chopped

Steps:

  • Heat the butter in a large skillet over medium-high heat. Add the flour and cook, stirring often, until the roux is pale brown, about 10 minutes. Add the celery, onions and bell pepper. Cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
  • In small bowl, combine the stock and tomato paste. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Reduce the heat to medium and simmer until slightly thickened and the flavors have married, about 10 minutes.
  • Add the crawfish, parsley and cayenne pepper. Cook until heated through, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Spoon over hot rice. Garnish with scallions and serve immediately.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 19

6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper

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 ÉTOUFFéE



Crawfish Étouffée image

Celebrate Mardi Gras-or spice up any old Tuesday of the year!-with this classic Creole étouffée from chef Justin Devillier. The dish starts with a simple roux, which is the backbone for "smothering" the crawfish in a traditional New Orleans preparation. (Note: If crawfish isn't readily available where you are, chicken, shrimp, and crab also work well!)

Provided by Justin Devillier

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

2 sticks unsalted butter
1 medium yellow onion
1 rib celery
3 cloves garlic
1 red bell pepper
1 jalapeño
1/2 cup all-purpose flour
4 cups shrimp or chicken stock, plus more to thin if necessary
2 pounds precooked crawfish tails, may substitute chicken, shrimp, or lump crab meat
2 bay leaves
kosher salt
1/4 cup sliced scallions
1/2 teaspoon cayenne pepper
1/4 cup chopped flat-leaf parsley
1 lemon
Cooked long-grain white rice, for serving

Steps:

  • Before preparing the vegetables, clarify the butter (not shown in video): Place 2 sticks unsalted butter (1 cup) in a small saucepan over low to medium heat. Milk solids will foam to the surface, then sink to the bottom of the pan. Cook until the simmering settles and the milk solids have separated from the butterfat, 10-15 minutes. Remove from heat and strain to remove milk solids. Measure out ½ cup of clarified butter for use in this recipe. (Cool the remaining butter and store in a lidded container in the refrigerator.) Prepare the vegetables: While the butter is clarifying, dice the onion and celery and mince the garlic. Remove stem ends from red bell pepper and jalapeño, then slice the peppers lengthwise into thin strips. Discard the seeds and white veins, then small-dice the strips.
  • In a large, heavy-bottomed pot, heat the clarified butter and flour over high heat; whisk to combine and get rid of the lumps. This will form a paste called a roux. As soon as the lumps are gone, reduce heat to medium, switch to a wooden spoon, and cook, scraping the bottom to keep it from burning. (If you see steam or smoke, turn the temperature down further.) Keep stirring to prevent the roux from burning, up to 30 minutes. As the roux cooks, it will darken in color.
  • When the roux is reddish and on its way to brown, add onion, red pepper, celery, jalapeño, and garlic; stir to combine with the roux. Allow vegetables to sweat and soften, about 2 minutes.
  • Turn heat to high and slowly add the stock into the roux mixture, whisking constantly. As the sauce comes to a boil, it will rapidly thicken enough to coat the back of a spoon. Once the sauce is the right consistency, add the crawfish and bay leaves; stir to combine. Season to taste with several pinches of salt. Stir in the chopped scallions and cayenne pepper. Reduce heat to low and simmer, 10-12 minutes.
  • Assembly: Taste étouffée and adjust seasoning. Stir in chopped parsley and juice of one lemon and stir to combine. Serve over hot steamed rice.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

I loved cajun food before living in Baton Rouge, LA for a time. I really learned to love it while living there. Most of the etouffee I have eaten has a heavy roux. This is a lighter sauce. The recipe was downloaded from another site a few years ago.

Provided by PaulaG

Categories     Crawfish

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

2 lbs crayfish tails
1/2 cup butter
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cups cold water
1 tablespoon cornstarch
1/4 cup chopped green onion
1/4 cup chopped parsley
creole seasoning
salt, to taste
1 pinch thyme
1 pinch dried oregano
black pepper, freshly ground
cayenne pepper
1 bay leaf
cooked long-grain rice

Steps:

  • Season the crawfish tails with salt, black pepper and cayenne pepper.
  • Heat butter in saute pan until melted.
  • Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes.
  • Add 1-1/2 cups water, Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
  • Bring to a boil, reduce heat to low and simmer for 30 minutes.
  • Mix corn starch in the remaining 1/2 cup water.
  • Add to the crawfish mixture along with green onion and parsley, cook an additional 5 minutes.
  • Serve over hot cooked long grain rice.

Nutrition Facts : Calories 200.1, Fat 12.7, SaturatedFat 7.5, Cholesterol 151.9, Sodium 160.8, Carbohydrate 3.9, Fiber 0.7, Sugar 1.3, Protein 17.4

CRAWFISH ETOUFFEE



Crawfish Etouffee image

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

1 tablespoon butter
¾ cup sweet onion, diced
2 cloves garlic, chopped
½ cup green bell pepper, diced
¼ cup celery, diced
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup condensed cream of celery soup
1 cup water
1 teaspoon paprika
½ teaspoon ground mustard seed
½ teaspoon Worcestershire sauce
½ teaspoon cayenne pepper, or to taste
salt to taste
½ pound crawfish, peeled
3 tablespoons green onions, sliced
2 tablespoons fresh parsley, chopped
3 cups cooked rice

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

LOUISIANA'S BEST CRAWFISH ETOUFFEE RECIPE



Louisiana's Best Crawfish Etouffee Recipe image

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

1 stick butter
2 large onions, diced
2 stick celery, chopped small
2 Tbsp garlic, minced
1 1/2 bunch green onions, sliced (reserve some for garnish)
1/2 - 1 bell pepper, diced
5 Tbsp all purpose flour
2 c shrimp or chicken stock, or water
4 chicken bouillon cubes (only if using water instead of stock)
1 lb louisiana crawfish tails and fat (do not use chinese)
1/2 bunch parsley, chopped
1/2 tsp cayenne pepper
salt & black pepper to taste
tobasco or la hot sauce (optional)

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



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.

CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE



Cajun Crawfish and Shrimp Étouffée image

An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.

Provided by RHONDA35

Categories     Etouffee

Time 1h10m

Yield 6

Number Of Ingredients 14

⅓ cup vegetable oil
¼ cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium fresh tomatoes, chopped
2 tablespoons Louisiana-style hot sauce
⅓ teaspoon ground cayenne pepper
2 tablespoons seafood seasoning
½ teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp, peeled and deveined

Steps:

  • Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
  • Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
  • Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g

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

CRAWFISH ETOUFFEE IV



Crawfish Etouffee IV image

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

½ cup vegetable oil
½ cup margarine
1 cup diced onion
½ cup diced green bell pepper
1 tablespoon minced garlic
1 pound peeled crawfish
3 (10.75 ounce) cans condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 tablespoon dried parsley
salt to taste
ground black pepper to taste

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

THE REAL WAY TO CRAWFISH ETOUFFEE



THE REAL WAY TO CRAWFISH ETOUFFEE image

Categories     Soup/Stew     Shellfish     Sauté     Quick & Easy     Dinner

Yield 4 servings

Number Of Ingredients 16

1 lb. packaged Louisiana crawfish tails, soaking in 1.5 c. water
3-5 cloves of garlic, minced
1 lg. onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2-3 stalks celery*, diced
2 tbsp. oil (canola or veggie, tho I used olive once and it was pretty good)
2 tbsp. butter
4 tbsp. flour
cayenne
white pepper
salt
garlic powder
3-4 scallions, chopped
rice
French bread

Steps:

  • Ok, so first thing's first do NOT wash off the juices from the crawfish tails! Don't even worry about the tails just yet. Leave em in the fridge for now. In a cast iron skillet, add oil and get it hot over a medium-low heat, then add your butter. Once the butter's melted and mixed up into the oil, add your flour, constantly keep the flour-oil moving, to avoid burning. So, after a few minutes of moving the roux around, it should come to that nice light tan color. Toss in your veggies and saute in the roux until the onions are translucent. Now... as your veggies are cooking, get out your bag of thawed crawfish tails. Empty the bag into a bowl and add 1.5 cups of water to them. Stir them around so you get off all the juices. Strain the tails from the juice, and set them aside. Once you're veggies are cooked down a bit, add the juice to the pan. Bring this to a boil and add your salt, white pepper, garlic powder and cayenne. You pretty much have to eyeball it yourself, cuz I ain't got a clue how much I use. Add a bit, then taste test it til you got it where you want it. Bring it to a boil, lower to a simmer and let this cook for about 20 minutes. And, while that's cooking, make your rice. After 20 minutes, add your crawfish tails and your scallions, mix that up, and let cook another 5 minutes or so. (The tails are already cooked, so it's really just a heat up you need to do.) Heat up some bread in the oven, prep 1 part rice into a bowl for 2 parts etouffee, and get it!

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CRAYFISH ETOUFFEE RECIPE - FOOD.COM
In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft. Stir in salt, black and cayenne pepper, sugar and tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water; add wine to mixture. Cook for 20 minutes or until sauce thickens.
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Total Time 50 mins
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Calories 390 per serving


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LOUISIANA CRAWFISH ÉTOUFFéE RECIPE | LOUISIANA TRAVEL
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How to Make Crawfish Etouffee. 1: First, melt your butter in a heavy pan or dutch oven. Sauté the onion, celery, and bell pepper for 30 minutes. Stirring constantly. 2: Next add the garlic, salt, red, and black pepper. 3: Add Crawfish Tails and sauté for …
From pinkwhen.com


CRAWFISH ÉTOUFFéE RECIPE - ROUSES SUPERMARKETS
Add the crawfish, hot sauce and bay leaves. Reduce heat to medium. Stirring occasionally, cook until the crawfish begin to throw off a little liquid, about 10 to 12 minutes. Add the seafood stock to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook ...
From rouses.com


CRAWFISH ETOUFFEE : RECIPES - REDDIT
Cook on medium heat for about 3 minutes - until the vegetables are clear and soft. Add the flour and continue to cook a further 3 minutes. Add crawfish tails and cook 2 more minutes. Add all bayleaves, continuing to stir. Slowly add the stock, stirring and you'll see it start to thicken up. Add the salt and cayenne and cook for 5 minutes.
From reddit.com


CRAWFISH ÉTOUFFéE - NEW ORLEANS
Makes 4 Servings. Melt the butter in a large skillet over medium-high heat. Add the onions, celery, and bell peppers and sauté until soft and golden, 10 to 12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, for about 10 to 12 minutes. Dissolve the flour in the water.
From neworleans.com


CRAWFISH ETOUFFEE RECIPE - CHILI PEPPER MADNESS
How to Make Crawfish Etouffee – the Recipe Method. Make the Roux. Heat a large pan or pot to medium heat and melt the butter. Add the flour and stir to make a roux. Stir constantly for 5 minutes, or until the roux turns a copper color. Do not let the roux burn. A Dutch oven is great for making etouffee.
From chilipeppermadness.com


CRAWFISH ETOUFFEE (PLUS VIDEO ... - IMMACULATE BITES
Serve your crawfish etouffee over hot cooked rice. Enjoy! (Photo 8) Crawfish Stock. The Flavor – Add a teaspoon or two butter or oil to a saucepan. Then throw in the crawfish shells, remaining scraps of onion, garlic, and celery with aromatics like bay leaf and thyme. Saute for about 5-7 minutes, constantly stirring to prevent burning.
From africanbites.com


CREAMY CRAWFISH ETOUFFEE - JENNIFER COOKS
The end result is a delicious, inexpensive one-pot-meal! Etouffee is more like a smothered meat dish served over hot cooked rice. Typically, shrimp, crab, crawfish, chicken or smoked sausage is simmered in a gravy made from a light or dark roux. Etouffee is a French word that means “smothered” or “suffocated”.
From jennifercooks.com


HOMEMADE CRAWFISH ÉTOUFFéE {RECIPE AND VIDEO} | SELF ...
Instructions. 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.
From selfproclaimedfoodie.com


HOW TO MAKE CRAWFISH ETOUFFEE AT HOME (A LOUISIANA CLASSIC)
Add the seasoned crawfish tails. Lower the heat, and cover. Season with salt and pepper, green onions and parsley, and cover, simmering for 5-10 minutes, or until the crawfish tails have curled. Serve over rice, sprinkle parsley and green onions on top of the each individual serving, and enjoy.
From thespeckledpalate.com


CRAWFISH ETOUFFEE - FOOD NETWORK
Easy. Preheat the oven to 180°C. Heat the oil in a large frying pan, add the bacon and onion and cook for 2-3 minutes until the onion is softened, but not browned, then add the mushrooms and cook for a further 3 minutes, stirring continuously, then ad. Prep Time. 25 mins.
From foodnetwork.co.uk


[HOMEMADE] CRAWFISH ÉTOUFFéE : FOOD
160 votes, 18 comments. 21.9m members in the food community. The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts . Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! 160 [Homemade] Crawfish Étouffée. OC. Close. 160. Posted by 3 days ago [Homemade] …
From reddit.com


CRAWFISH ETOUFFEE | CLASSIC NEW ORLEANS RECIPE - THE ...
Crawfish Etouffee is a Cajun/Creole dish born out of Louisiana, a state known (and adored) for their abundance of crawfish. A New Orleans-style rendition boasts a smooth, buttery texture that lies somewhere between a stew and a bisque. It comes brimming with crawfish tails and is always served with a heaping hill of fluffy white rice.
From theanthonykitchen.com


CRAWFISH ETOUFFEE - BAYOU WOMAN
Typically, we don’t buy live crawfish so we can cook them into delicious dishes like crawfish stew, etouffee, or crawfish pie. Rather, we boil them first in seasoned water, along with onions, potatoes, corn and just about any other thing you like to eat boiled in the spicy water. Some folks also add mushrooms, cauliflower, artichokes, and asparagus. But simple bayou …
From bayouwoman.com


30 CRAWFISH RECIPES FOR A TASTE OF LOUISIANA - INSANELY GOOD
Fried Crawfish Etouffee Balls. If you’re in the mood for etouffee but don’t have the time to sit down and eat a full meal at the table, make these fried crawfish etouffee balls instead. They feature all the robust flavor of crawfish etouffee but are much easier to eat on the go.
From insanelygoodrecipes.com


CRAWFISH ETOUFFéE - SAVEUR
Add butter, scallions, garlic, celery, onions, tomatoes, and peppers; cook until soft, 7 minutes. Stir in thyme, paprika, cayenne, bay, salt, and pepper; cook 1 minute. Stir in flour; cook 2 ...
From saveur.com


CRAWFISH ETOUFFEE | EMERIL LAGASSE - YOUTUBE
Chef Wilfredo Avelar of Emeril's Delmonico restaurant tells you everything you need to know about Étouffée a dish typically served with shellfish over rice. ...
From youtube.com


ETOUFFEE RECIPES | ALLRECIPES
Learn to make a shrimp or crawfish etouffee and bring that incomparable New Orleans flavor home. Staff Picks. Crawfish Etouffee IV. Crawfish Etouffee IV . Rating: 4.53 stars 49 . This is a quick and very good Cajun dish that was given to me by my mother. By Jason Poche. Crawfish and shrimp stew over rice in a turquoise bowl . Cajun Crawfish and Shrimp Étouffée . Rating: …
From allrecipes.com


TOP SUGGESTIONS FOR ETOUFFEE
Louisiana's Best Crawfish Etouffee | Just A Pinch Recipes great www.justapinch.com. If it begins to thicken add more stock/broth/water. 5. When ready to serve, add crawfish tails to the sauce and bring to a low boil. Simmer for 5-10 minutes. 6. Add parsley. Heat through and serve over white rice, garnish with sliced green onions if desired, and Leidenheimer's French bread. …
From therecipes.info


HOW TO MAKE CAJUN CRAWFISH ETOUFFEE' | FIRST...YOU HAVE A BEER
Crawfish Etouffee, one of the most popular ways to enjoy crawfish, has it's origin deep in the heart of Cajun country. The word Etouffee’ refers to the manner in which the crawfish tails are cooked, meaning smothered in a rich gravy made by adding sautéed vegetables and seasonings to a roux and then drowning it all in a flavorful stock. I'm excited to …
From sweetdaddy-d.com


ÉTOUFFéE - TRADITIONAL RECIPE FROM LOUISIANA - 196 FLAVORS
What is étouffée? Étouffée is a crayfish (crawfish) or shrimp stew typical of the city of New Orleans, Louisiana. The étouffée name comes from the French, it is a culinary term indicating slow cooking in a pot or Dutch oven with a lid. In New Orleans, the name can be written with or without accent (etouffee). This crawfish etouffee or shrimp etouffee is directly …
From 196flavors.com


CRAWFISH ÉTOUFFéE - SAVEUR
Recipes SHARE According to Acadian cooks, etouffee—which was invented in Breaux Bridge, Louisiana, in the late 1920s—is the most celebrated crawfish creation of all time.
From saveur.com


ÉTOUFFéE - WIKIPEDIA
Étouffée or etouffee (French: , English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the …
From en.wikipedia.org


CRAWFISH ETOUFFEE RECIPE - ACADIA CRAWIFISH CO.
Add the onion, bell pepper and celery; cook until soft but not translucent (about 3-4 minutes). Then, add the garlic and cook until fragrant (about 1 minute). Slowly stir in the stock or broth until fully incorporated. Add salt, pepper and Cajun Bayou Blends seasoning. Bring mixture to a boil; reduce heat to a medium-low simmer, cover and ...
From acadiacrawfish.com


CRAWFISH ETOUFFEE - SEAFOOD RECIPES - LGCM
Crawfish etouffee is a Cajun and Creole classic. There are plenty of great dishes like Jambalaya and Gumbo, but etouffee is a comfort food staple that you definitely need to make. This dish is extremely straightforward to make. While it involves a number of steps, they are all easy to do, so cooks of any skill can make this recipe. We promise ...
From lakegenevacountrymeats.com


CLASSIC CAJUN CRAWFISH ÉTOUFFéE RECIPE - THE SPRUCE EATS
The Spruce / Diana Chistruga. Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer for 4 to 5 minutes. The Spruce / Diana Chistruga. Cover the pan, remove from heat, and let stand for 15 minutes. The Spruce / Diana Chistruga. Serve the crawfish étouffée hot around a mound of rice.
From thespruceeats.com


CRAWFISH ETOUFFEE RECIPE: HOW TO MAKE IT
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, 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.
From preprod.tasteofhome.com


CRAWFISH ETOUFFéE IV (ETOUFéE) | REALCAJUNRECIPES.COM: LA ...
Step 1. In a heavy pot, preferably cast iron, melt butter and then add the onions, bell pepper, celery and garlic. Cook on low heat for …
From realcajunrecipes.com


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