Food Network Crawfish Etouffee Recipes

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.

Steps:

• Saute the celery in butter on low to medium heat until the celery becomes tender. Add the onion, bell pepper, spices, and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables. Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and heavy cream a little at a time until all of the stock and the cream are added. Finish by adding the crawfish tail meat. Simmer on low heat for approximately 15 minutes.
• Serve over rice and/or French bread and garnish with parsley.

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the flour and cook, stirring often, until the roux is pale brown, about 10 minutes. Add the celery, onions and bell pepper. Cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
• In small bowl, combine the stock and tomato paste. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Reduce the heat to medium and simmer until slightly thickened and the flavors have married, about 10 minutes.
• Add the crawfish, parsley and cayenne pepper. Cook until heated through, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Spoon over hot rice. Garnish with scallions and serve immediately.

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.

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:

• 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.

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.

Steps:

• Heat oil and butter in a large skillet over medium high heat.
• Stir in onion, green onion, green pepper and celery; cook until transparent.
• Mix in crawfish and tomato paste; cook for 10 minutes.
• Pour chicken broth into skillet.
• In a small bowl, dissolve cornstarch in water.
• Stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes.
• Serve over rice.

Steps:

• In heavy saucepan, saute onion, bell pepper and celery in butter.
• Add crawfish tails and 1 1/2 C.
• water.
• If the crawfish tails still have fat on them, leave it- it makes the dish richer.
• Simmer, covered for 30 minutes.
• Mix cornstarch and cold water until smooth; add to crawfish mixture.
• Simmer for 10 minutes or until etouffee has thickened.
• Season to taste (I use salt, pepper, and Tony Chachere's Creole Seasoning).
• Top with green onions and serve over hot cooked rice.

Steps:

• Melt butter in a large skillet over medium heat. Add onion and next 4 ingredients (onion, celery, bell pepper, and garlic), stirring constantly for 5 minutes. Stir in crawfish and next 7 ingredients (salt, black pepper,seasoning, thyme, onion powder, white pepper, hot sauce), cook 5 minutes. Stir in flour and cook stirring constantly for 2 minutes.
• Stir in fish or chicken stock gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked rice.
• Recommended Sides: Perfect with a warm crusty bread and a salad.

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.

Steps:

• Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel -- Do not let burn; set aside.
• In a Dutch oven, add all ingredients except crawfish and green onions.
• Bring to a boil, reduce heat and simmer 2 hours or until vegetables are tender.
• Add roux, stirring occasionally and cook for 30 minutes.
• Add crawfish and green onions and cook for 10 minutes longer.
• Serve over a bed of rice.