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.
CRAWFISH ETOUFFEE
Steps:
- Melt the butter in a large skillet over medium-high heat. Add the flour and cook until the roux is a peanut butter color, about 5 minutes. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
- Add the chicken stock to the crawfish mixture and season with salt and cayenne pepper. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes.
- Remove the bay leaves and serve over cooked white rice.
MUDBUG(CRAYFISH) ETOUFFE(E)
Mudbugs, or crayfish were plentiful in Louisiana. They are fixed in a multitude of ways, but etouffe(e) and boiled with potatoes and corn on the cob were the best!
Provided by Taylor in Belgium
Categories Crawfish
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in skillet and saute onion garlic and peppers.
- Simmer for 15 minutes then add puree and cook for 5 more minutes.
- Add green onion, parsley, celery and crayfish.
- Cook 15-20 minutes longer, stirring to keep from sticking.
- Let stand 30 minutes to blend seasonings, and serve over hot rice.
Nutrition Facts : Calories 230.9, Fat 17.7, SaturatedFat 11, Cholesterol 45.8, Sodium 217.7, Carbohydrate 18.3, Fiber 4, Sugar 8.4, Protein 3
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