CRAWFISH ETOUFFEE
Provided by Food Network
Categories main-dish
Time 2h
Yield 10 plus servings
Number Of Ingredients 8
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.
CREOLE CRAWFISH ETOUFFEE
Provided by Virginia Willis
Time 45m
Yield 4 servings
Number Of Ingredients 14
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
Steps:
- In a large oval roasting pan or large pot, heat the vegetable oil on medium-high heat for 5 minutes.
- Meanwhile, in a separate saucepot, add the chopped crawfish, butter, paprika, 2 quarts of the seafood stock and 2 ounces of the Creole seasoning, bring to a boil and lower to a simmer.
- When the oil in the roasting pan is hot, stir in the flour and cook, stirring constantly, until the mixture is medium brown in color (a similar color to peanut butter). Turn off the heat and immediately add the onions, bell peppers and celery. Add the hot sauce, Worcestershire, black pepper, parsley flakes, granulated garlic, cayenne, basil, bay leaves and remaining 2 ounces Creole seasoning, stirring constantly. Add the tomato soup and remaining 8 quarts seafood stock and stir. Bring the mixture back to a boil over medium-high heat and simmer for 15 minutes, stirring. Add the crawfish and butter mixture and continue cooking for 30 minutes, stirring regularly. Stir in the cream of mushroom soup and simmer for another 30 minutes. Add the whole crawfish tails and remove from the heat.
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
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
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
Make and share this Crawfish Etouffee recipe from Food.com.
Provided by lacoonass1
Categories Crawfish
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a Dutch oven or other large heavy pot, add the onions and bell peppers.
- Sauté over medium high heat.
- Brown well (being sure to scrape the bottom of the pot frequently to loosen any stuck particles) (You want to caramelize the onions to bring out their sweetness) (This process will take about 45 minutes).
- Reduce the heat to medium low, add the salt, peppers, crawfish fat, and water.
- Stir well and let simmer 30 minutes more (you can prepare the dish in advance to this point; about 30 minutes before serving).
- Reheat the mixture over medium heat.
- Raise the heat to medium high, stir in the crawfish and cook for 10 minutes.
- Add the green onions and parsley and let cook for another 5 minutes.
- Place generous servings of hot cooked rice in the middle of large flat plates and spoon the crawfish all around.
Nutrition Facts : Calories 699.8, Fat 63.1, SaturatedFat 39.2, Cholesterol 324.6, Sodium 1314.7, Carbohydrate 11.4, Fiber 2.5, Sugar 4.7, Protein 24.7
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.
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