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.
GO-TO CRAWFISH ETOUFFEE
This recipe was (after much prodding) given to me by a friend. The soup seems an odd addition, but replaces the traditional roux -- and the end result is nothing short of wonderful. Serve over rice or linguine.
Provided by Staci
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Melt the butter in a large, heavy skillet over medium heat, and stir in the onion, green bell pepper, green onions, and celery; cook the vegetables, stirring frequently, until the onion is translucent and the vegetables have begun to soften, about 10 minutes. Stir in the golden mushroom soup, parsley, Cajun seasoning, salt, and black pepper, and bring the sauce to a boil.
- Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 9.2 g, Cholesterol 153.5 mg, Fat 13.9 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 498.7 mg, Sugar 2.7 g
CRAWFISH & SHRIMP ETOUFFEE
A very rich hearty meal, I cook it occasionally for our supper club. Everyone really likes it. A lot of ingredients but really pretty easy to make. The roux either makes or breaks it.
Provided by Chef RHT IV
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot or dutch oven with the butter & flour over medium heat make a medium brown roux.
- Add the onions, celery, bell pepper, bay leaves, salt, and cayenne & white peppers. Cook, stirring over medium high heat until onions, bell peppers & celery are soft, about 7 to 8 minutes.
- Add the garlic & thyme and stir well for about a minute or so.
- Add about 3/4 of the water and sherry & stir well.
- When the mixture comes to a boil add the rest of the water if needed. You want mixture to nearly coat a spoon.
- Add rotel, parsley, green onions & creole seasoning, simmer about 6 minutes until mixture thickens. Add shrimp & crawfish and simmer until seafood is done, until Shrimp curl & turn pink.
- Discard bay leaves & serve over steamed rice, garnish with parsley and 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.
SHRIMP AND CRAWFISH ETOUFEE
Steps:
- For the Etouffee: Heat a medium cast-iron skillet over medium heat and add the butter. Saute the trinity (peppers, onions and celery). Add the garlic, and saute until slightly tender. Add the Roux and deglaze with some rum to help break it down (it will flame up). Add 1 to 2 cups purified water to form a sauce. Add in the shrimp, crawfish, pepper, salt and thyme. Reduce the flame to a medium-low simmer. Add Mama's Green Creole Sauce. Stir constantly making sure the roux doesn't burn and is completely dissolved. Taste periodically to confirm desired taste. Simmer 10 to 20 minutes, until the etoufee reaches desired thickness.
- For Mama's Creole Herb Rice: Preheat the oven to 400 degrees F. Cook the brown rice in 1 cup water, covered, for 30 to 40 minutes.
- Cook the white rice in 1 cup water in a rice steamer.
- After both are cooked, empty the pans onto a cookie sheet. Mix the rice and toss with the oil, thyme and salt to taste.
- Drench the etoufee over the rice, and serve.
- Place 2 cups water, the lemon juice, oil, salt, garlic, jalapenos, green onions, yellow onions, bell peppers and parsley in a blender and process until a sauce is formed. If the blender is not large enough, you can make it in two batches.
- Heat the oil in a heavy skillet over low heat. Add the flour and stir until mixture is creamy and there are no lumps. Turn the heat down low and keep stirring until the mixture reaches the desired color (a medium or dark brown). Be careful and pay attention as not to burn the roux-- after it reaches a certain shade of brown it will begin to brown faster.
CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE
An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.
Provided by RHONDA35
Categories Etouffee
Time 1h10m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g
CRAWFISH ETOUFFEE
Steps:
- In a large oval roasting pan or large pot, heat the vegetable oil on medium-high heat for 5 minutes.
- Meanwhile, in a separate saucepot, add the chopped crawfish, butter, paprika, 2 quarts of the seafood stock and 2 ounces of the Creole seasoning, bring to a boil and lower to a simmer.
- When the oil in the roasting pan is hot, stir in the flour and cook, stirring constantly, until the mixture is medium brown in color (a similar color to peanut butter). Turn off the heat and immediately add the onions, bell peppers and celery. Add the hot sauce, Worcestershire, black pepper, parsley flakes, granulated garlic, cayenne, basil, bay leaves and remaining 2 ounces Creole seasoning, stirring constantly. Add the tomato soup and remaining 8 quarts seafood stock and stir. Bring the mixture back to a boil over medium-high heat and simmer for 15 minutes, stirring. Add the crawfish and butter mixture and continue cooking for 30 minutes, stirring regularly. Stir in the cream of mushroom soup and simmer for another 30 minutes. Add the whole crawfish tails and remove from the heat.
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:
- In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
- Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
- Stir in the parsley and remove from the heat.
- Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.
CREAMY SHRIMP ÉTOUFFéE
Cajun or Creole, what's the difference? Well they're both cuisines in Louisiana, but the difference can be found by the addition of tomato. This étouffée is best served with warm crusty bread to sop up the sauce. I do use tomato powder, but feel free to use tomato paste if your spice cabinet doesn't include this incredible staple. Serve over hot cooked rice.
Provided by thedailygourmet
Categories Seafood Shellfish Shrimp
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a large, heavy skillet. Stir in flour; cook and stir over low heat until the color of caramel, about 20 minutes. Add celery, green pepper, and onion; stir until coated. Add stock, water, tomato powder, Cajun seasoning, black pepper, cayenne, and bay leaf. Bring to a boil.
- Reduce heat; cover and simmer sauce, stirring occasionally, for 30 minutes. Discard bay leaf. Add shrimp and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 9.6 g, Cholesterol 203.8 mg, Fat 13.1 g, Fiber 1.3 g, Protein 21.3 g, SaturatedFat 7.7 g, Sodium 729.5 mg, Sugar 1.3 g
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
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 IV
This is a quick and very good Cajun dish that was given to me by my mother.
Provided by Jason Poche
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.
- Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
- Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.
Nutrition Facts : Calories 500.6 calories, Carbohydrate 16.3 g, Cholesterol 81 mg, Fat 43 g, Fiber 1.2 g, Protein 13.9 g, SaturatedFat 7.7 g, Sodium 1405.7 mg, Sugar 4.1 g
CRAWFISH ÉTOUFFéE
Celebrate Mardi Gras-or spice up any old Tuesday of the year!-with this classic Creole étouffée from chef Justin Devillier. The dish starts with a simple roux, which is the backbone for "smothering" the crawfish in a traditional New Orleans preparation. (Note: If crawfish isn't readily available where you are, chicken, shrimp, and crab also work well!)
Provided by Justin Devillier
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Before preparing the vegetables, clarify the butter (not shown in video): Place 2 sticks unsalted butter (1 cup) in a small saucepan over low to medium heat. Milk solids will foam to the surface, then sink to the bottom of the pan. Cook until the simmering settles and the milk solids have separated from the butterfat, 10-15 minutes. Remove from heat and strain to remove milk solids. Measure out ½ cup of clarified butter for use in this recipe. (Cool the remaining butter and store in a lidded container in the refrigerator.) Prepare the vegetables: While the butter is clarifying, dice the onion and celery and mince the garlic. Remove stem ends from red bell pepper and jalapeño, then slice the peppers lengthwise into thin strips. Discard the seeds and white veins, then small-dice the strips.
- In a large, heavy-bottomed pot, heat the clarified butter and flour over high heat; whisk to combine and get rid of the lumps. This will form a paste called a roux. As soon as the lumps are gone, reduce heat to medium, switch to a wooden spoon, and cook, scraping the bottom to keep it from burning. (If you see steam or smoke, turn the temperature down further.) Keep stirring to prevent the roux from burning, up to 30 minutes. As the roux cooks, it will darken in color.
- When the roux is reddish and on its way to brown, add onion, red pepper, celery, jalapeño, and garlic; stir to combine with the roux. Allow vegetables to sweat and soften, about 2 minutes.
- Turn heat to high and slowly add the stock into the roux mixture, whisking constantly. As the sauce comes to a boil, it will rapidly thicken enough to coat the back of a spoon. Once the sauce is the right consistency, add the crawfish and bay leaves; stir to combine. Season to taste with several pinches of salt. Stir in the chopped scallions and cayenne pepper. Reduce heat to low and simmer, 10-12 minutes.
- Assembly: Taste étouffée and adjust seasoning. Stir in chopped parsley and juice of one lemon and stir to combine. Serve over hot steamed 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
CRAWFISH ETOUFFEE RECIPE - (4.5/5)
Provided by CindyMac
Number Of Ingredients 14
Steps:
- In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper, celery and garlic until onions are translucent. Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking. Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.
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