New Orleans Crawfish Étouffée Food

CRAWFISH ETOUFFEE

Steps:

• Add the butter to a large sauté pan or Dutch oven over medium-high heat. Do not allow the butter to burn. Add the onion, bell pepper, and celery as soon as the butter has melted and sauté until softened, 6-8 minutes. Add the garlic and sauté 1 minute more.
• Sprinkle the flour over the mixture, and stir for about 1 - 2 minutes.
• Stir in the tomato paste, and begin adding the first 2 cups of chicken broth one big splash at a time, stirring well after each addition. Add the remaining chicken broth and stir to combine.
• Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato.
• Reduce the heat to maintain a simmer, and simmer for 6-8 minutes, until the mixture is slightly thickened. Stir occasionally. Add the crawfish tails and simmer an additional 5 minutes, stirring occasionally. Serve with a heaping serving of fluffy white rice, and enjoy!

NEW ORLEANS CRAWFISH ÉTOUFFéE

Steps:

• In a large saucepan or dutch oven, heat oil over medium heat until warm
• Add onion and celery and saute until softened, about 3 minutes
• Add garlic and cook for another minute
• Stir in tomatoes, salt, black pepper, crawfish, paprika, thyme, and bay leaves. Cook over medium heat for 2 minutes
• Add the flour mixed with a few tablespoons of chicken stock to make a runny paste
• Add remaining chicken stock and stir
• Add green onions, cayenne (if using), and Worcestershire sauce. Stir and cook over medium heat for 15 minutes or until sauce thickens slightly
• Remove bay leaves and add parsley along with 2 Tablespoons butter. Add additional salt, if needed.
• Serve with white rice

EASY CRAWFISH ETOUFFEE

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.