CRAWFISH ETOUFFEE
I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. -Tamra Duncan, Lincoln, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil., Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 579mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
QUICK AND EASY CRAWFISH ETOUFFEE RECIPE
Provided by jdwooten
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter. Saute onions and bell pepper. When onions are translucent, add crawfish tails and seasonings. Cover and let cook 10 minutes. Add Rotel tomatoes and let cook 5 minutes or until tomatoes are soft but not mushy. Add cream of mushroom soup and let simmer 15 minutes. Serve over rice.
QUICK & EASY CRAWFISH/SHRIMP ETOUFEE
An absolute guaranteed hit with Family and Friends - Serve with a light salad and Crusty Bread - One of my most requested recipes
Provided by Trudy Glackin
Categories Seafood
Time 45m
Number Of Ingredients 13
Steps:
- 1. Melt butter; Add flour. Stir in onions, bell pepper and garlic. Cook until tender
- 2. Add soup. Cover and simmer for 20 minutes.
- 3. Add salt , pepper, green onion and parsley. Add crawfish tails or cooked shrimp. Cook over low heat till seafood is heated through.
- 4. Add paprika for some pink color to the dish and red pepper flakes to taste.
- 5. Serve over cooked rice.
EASY CRAWFISH ETOUFFEE
There are hundreds of recipes for Crawfish Etouffee. This is the old fashion way to cook Crawfish Etouffee. Very simple yet very flavorful.
Provided by Luby Luby Luby
Categories Crawfish
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
QUICK CRAWFISH ETOUFFEE
From Southern Living comes an easy to make recipe for Crawfish Etouffee. Not an authentically Cajun recipe, but the recipe is good for those days when you're short on time and need to put together a meal in a hurry. This is great served with garlic French bread. This may be frozen for up to one month. Thaw in the refrigerator.
Provided by Dreamgoddess
Categories Lunch/Snacks
Time 41m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the rice according to the package directions.
- Melt the butter in a Dutch oven over medium heat.
- Add the onion, bell pepper, celery and garlic.
- Cook, stirring constantly, for 8 minutes.
- Combine the soup and chicken broth; add to the vegetable mixture.
- Add in the Cajun seasoning and red pepper.
- Cook for 10 minutes on medium low heat; stir occasionally.
- Add in the crawfish tails, green onion and parsley.
- Cook just until heated through, about 3 minutes, and serve over the cooked rice.
Nutrition Facts : Calories 312.9, Fat 12.2, SaturatedFat 5.9, Cholesterol 101.2, Sodium 686, Carbohydrate 33.7, Fiber 1.7, Sugar 3.2, Protein 16.6
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.
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
MI-MI'S 1-2-3 CRAWFISH ETOUFFEE
This is one of our family favorites for when we have friends over. Cook some jasmine rice and serve it up hot!
Provided by Jean Goss
Categories Seafood
Time 50m
Number Of Ingredients 10
Steps:
- 1. Saute the vegetables in the butter until tender.
- 2. Add the cans and simmer over low heat for 20 minutes.
- 3. Add the crawfish and cream cheese, simmer on low for 30 minutes. If sauce needs to be thicken, use a little dry roux to thicken it. Season to taste and serve with garlic bread.
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 ETOUFFéE
Crawfish étouffée is one of the best dishes to introduce someone to Cajun cooking. The beautiful peanut butter-colored roux, the trinity-onions, bell pepper and celery-and the protein of your choice create fantastic flavor together. The classic proteins are shrimp and crawfish, but I've made it with chicken, mushrooms and even lobster. Think of this as an upgrade to your traditional gravy and rice.
Provided by Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a 12-inch cast iron skillet or large cast-iron skillet over medium-high heat until the oil begins to lightly smoke, about 5 minutes. Whisk in the flour and cook until it turns a peanut butter brown color. Turn off the heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Return the heat to medium to medium-low and stir in the garlic and bay leaves. While the trinity cooks, combine the cayenne, thyme, white pepper, 1 teaspoon salt and 1 teaspoon black pepper in a small bowl. Stir into the skillet, a little at a time, to build flavor (see Cook's Note).
- Whisk in the stock 1 cup at a time, making sure it is incorporated and smooth. Bring to a boil, then cook until slightly thickened, about 2 minutes. Season to taste with salt and black pepper. Add the crawfish and cook until they tighten in appearance, 2 to 3 minutes. Turn off the heat, then stir in half of the green onions. Serve immediately over fluffed rice with hot sauce and garnish with the remaining green onions.
EASY SHRIMP/CRAWFISH ETOUFFEE
This is the easiest etouffee recipe I've ever seen. Buy the shrimp or crawfish already peeled and deheaded to make your time in the kitchen even shorter. Plus, it tastes great!! I usually double the recipe and you can put as much red pepper as you like. You can use shrimp or crawfish. Enjoy.
Provided by Ellenkjl
Categories Stew
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt margarine on low.
- Add celery and onions.
- Cook until tender.
- Stir occasionally.
- In a separate bowl, combine water, ketchup, salt, corn starch, and red pepper.
- Stir until dissolved.
- Add this mixture to celery and onions.
- Stir, cover, and cook on low for at least 20 minutes.
- Add shrimp and cook, covered for 15 minutes.
- Serve over rice.
CRAWFISH ETOUFFEE
This is a "quick" Crawfish Etouffee recipe originally from my cousin Lou Faulk Parra. It is similar to other recipes, but I change it up a bit. It tastes like a traditional crawfish etouffee dish, but it's a bit of a "cheat". Try it and see if you like it!
Provided by daadcock
Categories Crawfish
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- In 5-quart pot, melt butter (medium high heat).
- Add chopped onions, celery & bell peppers, & minced garlic. Sauté for 1-2 minutes.
- Add 3 lbs of Crawfish tails (with fat if available). Mix well.
- Add garlic powder, Emeril's & Texjoy's steak seasoning, a pinch of salt (optional), black & cayenne pepper. Mix thoroughly.
- Add ½ capful of Shrimp & Crab Boil. Stir.
- Add Soups (Golden Mushroom, Cream of Celery & Cream of Shrimp). Mix well.
- Stir often for 2-3 minutes, making sure the mixture is heating throughout.
- Add 1 capful of Kitchen Bouquet & a generous sprinkling of Parsley flakes. Mix thoroughly.
- COVER & SIMMER on Low heat for 20 minutes. Stir occasionally.
- After 20 minutes, uncover and sprinkle more Parsley flakes on top.
- SERVE over Rice. Serves 4-8, depending on appetites!
- NOTE:.
- If the etouffee mixture is still too thick after adding the soups, consider filling ONE of the soup cans with water and adding the water to the mixture. It thins out the etouffee a bit, but it doesn't affect the flavor much. Also, consider dropping a boiled egg or two in at step 8, and garnishing the final dish with green onions. Some like to eat the etouffee with cornbread. Experiment for yourself!
Nutrition Facts : Calories 821, Fat 57.2, SaturatedFat 32.7, Cholesterol 504.3, Sodium 1980.7, Carbohydrate 20.8, Fiber 2.4, Sugar 5.6, Protein 56
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