Franks Place Crawfish Etouffee Food

CRAWFISH ETOUFFEE

Crawfish Etouffee image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 29

Ingredients

4 tablespoons unsalted butter
8 crawfish tails, thawed, rinsed and drained
1 teaspoon chopped garlic
3 cups Etouffee Sauce, recipe follows
Hot pepper sauce, as desired
Rice Pilaf, recipe follows
2 bunches sliced green onions, for garnish
1 2/3 cups vegetable oil (soybean or cotton seed)
1 2/3 cups all-purpose flour
1 1/2 cups medium dice onion, yellow or white
1 1/2 cups medium dice green pepper
1 cup medium dice celery, no leaves
1 tablespoon chopped garlic
1 3/4 teaspoons cayenne pepper
1 3/4 teaspoons ground white pepper
1 3/4 teaspoons whole thyme leaves
10 1/2 cups chicken stock or broth
1 2/3 cups diced tomatoes, with juice
Salt
1 tablespoon unsalted butter
1/2 cup small dice red pepper
1/2 cup small dice yellow pepper
2 teaspoons chopped garlic
1 3/4 teaspoons cayenne pepper
1 3/4 teaspoons ground white pepper
1 3/4 teaspoons whole thyme leaves
1 3/4 teaspoons salt*
5 1/4 cups chicken stock or broth, heated
2 2/3 cups parboiled rice

Steps:

In a large saute pan, melt butter over high heat. When butter just begins to brown, add crawfish and garlic, saute for 2 minutes. Add sauce, reduce heat and simmer 3 minutes Add hot pepper sauce, to taste. Serve over Rice Pilaf and garnish with green onions.
In a heavy-bottomed 8-quart saucepot on high, heat oil until just smoking. Whisk in flour, reduce heat, and stir constantly until a peanut butter colored roux develops. Add onion, green pepper, and celery; stir in and cook while stirring occasionally for 5 minutes. Stir in garlic, cayenne, white pepper, and thyme. Cook 3 minutes. Slowly whisk in the stock, then tomatoes. Bring to simmer and cook 20 minutes, skim to remove foam as needed. Season, to taste. Remove from heat, cover and hold for later.
In a heavy weight 4-quart saucepot, melt butter over medium heat. Add diced peppers, stir and cook 5 minutes. Stir in garlic, cayenne, white pepper, and thyme and cook 2 minutes. Add hot stock and bring to a boil. Stir in rice, reduce to simmer, cover, and cook 15 to 20 minutes, or until rice in just tender. Remove from heat, fluff rice with a fork, and adjust seasonings.
Keep in warm place until needed.

FRANKS PLACE (CRAWFISH ETOUFFEE)

Franks Place (Crawfish Etouffee) image

Make and share this Franks Place (Crawfish Etouffee) recipe from Food.com.

Provided by Susie in Texas

Categories Crawfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup butter or 1/4 cup margarine
1 cup tomatoes, chopped
3 tablespoons flour, all-purpose
2 cups crawfish tail meat
1 1/2 cups onions, minced
1/4 cup parsley, chopped
1/2 cup green onion
1 teaspoon salt
1/2 cup celery, chopped
1/2 teaspoon black pepper
2 cloves garlic, minced
1/2 teaspoon pepper, cayenne
1 teaspoon tomato paste
2 cups rice, hot cooked
2 cups fish stock (from heads and tails of fish or crawfish)

Steps:

Melt Butter in alrge saucepan over low heat; remove from heat and stir in flur until smooth.
Return to heat and cook, stirring, for 10 minutes, until roux is dark brown.
Stir in chopped white and Green Onions, Celery and Garlic; cook about 10 minutes.
Add Tomato paste to fish stock; stir into Onion mixture.
Add Tomatoes, Crayfish, Parsley and seasonings; cover and simmer 20 minutes.
Serve over hot rice.

Nutrition Facts : Calories 538.1, Fat 13.3, SaturatedFat 7.8, Cholesterol 31.7, Sodium 895.3, Carbohydrate 91.8, Fiber 4, Sugar 4.5, Protein 11.5

CRAWFISH ETOUFFEE

Crawfish Etouffee image

Provided by Emeril Lagasse

Categories main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 19

Ingredients

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.

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