Authentic Crawfish Etouffee Recipes

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.

Steps:

• In heavy saucepan, melt butter.
• Add onions, green pepper, and celery.
• Saute until onions are transparent.
• Add crawfish, minced garlic, salt and pepper.
• Dissolve cornstarch in cold water.
• Add to crawfish mixture.
• Heat, stirring well, until thickened (which doesn't take long).
• Serve over hot, cooked rice, and sprinkle with fresh chopped parsley.
• *Note*: Crawfish tails are already cooked in the package. All you're really doing is heating them up. Don't over-cook them, or they'll be tough.
• Bon Appetite! :).

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.

Steps:

• In a large saute pan, melt butter over high heat. When butter just begins to brown, add crawfish and garlic, saute for 2 minutes. Add sauce, reduce heat and simmer 3 minutes Add hot pepper sauce, to taste. Serve over Rice Pilaf and garnish with green onions.
• In a heavy-bottomed 8-quart saucepot on high, heat oil until just smoking. Whisk in flour, reduce heat, and stir constantly until a peanut butter colored roux develops. Add onion, green pepper, and celery; stir in and cook while stirring occasionally for 5 minutes. Stir in garlic, cayenne, white pepper, and thyme. Cook 3 minutes. Slowly whisk in the stock, then tomatoes. Bring to simmer and cook 20 minutes, skim to remove foam as needed. Season, to taste. Remove from heat, cover and hold for later.
• In a heavy weight 4-quart saucepot, melt butter over medium heat. Add diced peppers, stir and cook 5 minutes. Stir in garlic, cayenne, white pepper, and thyme and cook 2 minutes. Add hot stock and bring to a boil. Stir in rice, reduce to simmer, cover, and cook 15 to 20 minutes, or until rice in just tender. Remove from heat, fluff rice with a fork, and adjust seasonings.
• Keep in warm place until needed.

Steps:

• In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes. When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice.

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.
• Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.
• Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.

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.

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!

Steps:

• Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
• Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
• Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.