Go To 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:

• 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:

• 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.

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:

• 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 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 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 1 teaspoon of the butter in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the onion, peppers and celery, lower the heat slightly and cook, stirring occasionally, until the vegetables are soft, about 15 minutes.
• Meanwhile, melt the remaining butter in a small saucepan over medium heat. Stirring constantly and rapidly with a small spoon, add the flour. Continue stirring and cook the mixture until it turns a deep golden brown, about 3 minutes. Whisk in the beer and cook for 5 minutes longer.
• Stir the thyme, oregano, bay leaf, cayenne, salt and pepper into the vegetable mixture and cook for 5 minutes. Stir in the beer mixture, bring to a simmer and cook for 5 minutes. Stir in the crawfish and cook for 1 minute. Stir in the cornstarch mixture and cook until thickened, about 2 minutes. Adjust the salt and pepper to taste and serve over white rice.