CRAWFISH ETOUFFEE
Learn how to make a true Louisiana style crawfish etouffee recipe.
Provided by Jen @PinkWhen
Categories dinner
Time 1h
Number Of Ingredients 14
Steps:
- Melt the butter in a large saucepan. Saute the onion, celery, and bell pepper for 10 minutes.
- Add garlic, salt, red, and black pepper.
- Add crawfish tails and saute for 1 minute.
- Add flour and stir. Cook for 3 minutes.
- Add water, bouillon, bay leaf, green onion, and parsley. Simmer for 30 minutes stirring occasionally.
- Serve over rice and with a fresh loaf or french bread.
Nutrition Facts : Calories 59 kcal, Carbohydrate 9 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 797 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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.
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.
EMERIL LAGASSE'S CRAWFISH ETOUFFEE
This is a great recipe based on one from Emeril Lagasse's book, Louisiana Real & Rustic. He says, "Believe it or not, this now-familiar crawfish dish was not known beyond Louisiana until the late 1940s or early 1950s when the oil boom brought an influx of outsiders to Acadiana, and in particular to Breaux Bridge, in St. Martin Parish, now home of the world-famous crawfish festival. It was in this small town on Bayou Teche, or so some food historians tell us, that crawfish etouffee originated. At the time it was unfashionable, except for Acadians, to eat mudbugs. Now just about the whole world flocks to Breaux Bridge for the rich, full flavors of etouffee. Serve it with steamed rice." Since crawfish can be difficult to find in our parts, I've occassionally substituted lobster, in which case, I cook the shells in water and use this water in place of the plain water called for in the recipe.
Provided by mersaydees
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes.
- Add in the crawfish and bay leaves.
- Reduce the heat to medium. Stirring occassionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
- Dissolve the flour in water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
- Add parsley and green onions and cook an additional 2 minutes.
- Remove the bay leaves and serve with 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
LOUISIANA CRAWFISH ETOUFFEE RECIPE - (4/5)
Provided by á-71555
Number Of Ingredients 14
Steps:
- Combine the rice and 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 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. Note: Added about a 1/4 cup more of water and 2 more tablespoons of tomato sauce in etouffee.
More about "louisianas best crawfish etouffee food"
HOW TO MAKE LOUISIANA-STYLE CRAWFISH STEW - SPOON …
From spoonuniversity.com
LOUISIANA CRAWFISH ÉTOUFFéE RECIPE | LOUISIANA TRAVEL
From louisianatravel.com
CRAWFISH ÉTOUFFéE RECIPE | LOUISIANA SEAFOOD
From louisianaseafood.com
LOUISIANA CRAWFISH ETOUFFEE - FOODSERVICE DIRECTOR
From foodservicedirector.com
THE BEST CRAWFISH DISHES IN LOUISIANA - LOUISIANA COOKIN
From louisianacookin.com
ÉTOUFFéE - TRADITIONAL RECIPE FROM LOUISIANA | 196 FLAVORS
From 196flavors.com
LOUISIANA CRAWFISH ETOUFFEE - FOOD CHANNEL
From foodchannel.com
9 BEST CRAWFISH DISHES IN LOUISIANA - TRIPS TO DISCOVER
30 CRAWFISH RECIPES FOR A TASTE OF LOUISIANA - INSANELY GOOD
From insanelygoodrecipes.com
LOUISIANA'S BEST CRAWFISH ETOUFFEE - MSN
CRAWFISH ÉTOUFFéE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
BEST LOUISIANA CRAWFISH ÉTOUFFéE RECIPE | LISA'S LIFE TIPS
From lisaslifetips.com
CRAWFISH ÉTOUFFéE | NEW ORLEANS
From neworleans.com
LOUISIANA'S BEST CRAWFISH ETOUFFEE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CREAMY LOUISIANA CRAWFISH ETOUFFE RECIPE - A TASTY MESS
From atastymess.com
LAFAYETTE KNOWS CRAWFISH ETOUFFEE - LOUISIANA COOKIN
From louisianacookin.com
CRAWFISH ÉTOUFFéE - ACADIANA TABLE
From acadianatable.com
WHY CRAWFISH ARE LOUISIANA’S CULINARY GIFT TO THE NATION
From smithsonianmag.com
THE 10 BEST PLACES TO GET CRAWFISH IN LOUISIANA - MONEY INC
From moneyinc.com
EVERYONES FAVORITE LOUISIANA CRAWFISH RECIPES - THE CAGLE DIARIES
From thecaglediaries.com
LOUISIANA CRAWFISH ETOUFFEE RECIPE BEST | DEPORECIPE.CO
From deporecipe.co
THIS RICH AND FILLING LOUISIANA CRAWFISH éTOUFFéE RECIPE IS CNN …
From edition.cnn.com
CRAWFISH ETOUFFEE RECIPE | LOUISIANA TRAVEL
From louisianatravel.com
THE 10 BEST PLACES TO GET CRAWFISH IN LOUISIANA
From laconsume.com
CRAWFISH AND SHRIMP ETOUFFEE - LOUISIANA HOT SAUCE
From louisianahotsauce.com
BEST CRAWFISH ETOUFFEE IN THE FRENCH QUARTER - TRIPADVISOR
From tripadvisor.ca
LOUISIANA CRAWFISH ÉTOUFFéE RECIPE | MYRECIPES
From myrecipes.com
CRAWFISH ETOUFFEE - LOUISIANA'S BEST | RECIPE | CRAWFISH RECIPES ...
From pinterest.com
LOUISIANA'S BEST CRAWFISH ETOUFFEE RECIPE | RECIPE | CRAWFISH …
From pinterest.ca
BEST LOUISIANA CRAWFISH ETOUFFEE RECIPE | BESTO BLOG
From bestonlinecollegesdegrees.com
LOUISIANA FOODS | LOUISIANA CRAWFISH COMPANY
From shop.lacrawfish.com
CRAWFISH ETOUFFEE - FOOD CHANNEL
From foodchannel.com
HOW TO MAKE CRAWFISH ETOUFFEE AT HOME (A LOUISIANA CLASSIC)
From thespeckledpalate.com
LOUISIANA CRAWFISH ETOUFFEE - LIFE IS JUST DUCKY
From lifeisjustducky.com
CLASSIC CAJUN CRAWFISH ÉTOUFFéE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRAWFISH ETOUFFEE - LOUISIANA'S BEST
From pinterest.com
BUY LIVE CRAWFISH ONLINE | LOUISIANA CRAWFISH COMPANY
From lacrawfish.com
LOUISIANA CRAWFISH ETOUFFEE - JESSICA HITS THE ROAD
From jessicahitstheroad.com
HERE ARE THE 12 BEST RESTAURANTS IN LOUISIANA TO GET BOILED …
From onlyinyourstate.com
LOUISIANA CRAWFISH ÉTOUFFéE - KUDU GRILLS
From kudugrills.com
CRAWFISH ETOUFFéE - MY BEST FRIEND IS FOOD
From mybestfriendisfood.com
BEST CRAWFISH ETOUFEE IN FRENCH QUARTER? - NEW ORLEANS FORUM
From tripadvisor.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love