Prejeans Crawfish Etouffee Recipes

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CRAWFISH ETOUFFEE

Provided by Emeril Lagasse

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 19



Crawfish Etouffee image

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.

6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper

SHRIMP ETOUFFEE

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield about 10 servings

Number Of Ingredients 33



Shrimp Etouffee image

Steps:

  • Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
  • Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
  • Serve immediately over steamed white rice and garnish with sliced green onion tops.
  • Combine all ingredients thoroughly.
  • Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
  • Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
  • Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.

6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1 (14.5-ounce) can diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Essence, recipe follows
1 quart shrimp stock, recipe follows
3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
1/4 cup chopped parsley leaves
Steamed white rice, for serving
1/2 cup thinly sliced green onion tops, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound (about 1 quart) shrimp shells and heads
1 cup coarsely chopped yellow onions
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrots
3 smashed garlic cloves
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon dried thyme
2 teaspoons salt

EMERIL LAGASSE'S CRAWFISH ETOUFFEE

This is a great recipe based on one from Emeril Lagasse's book, Louisiana Real & Rustic. He says, "Believe it or not, this now-familiar crawfish dish was not known beyond Louisiana until the late 1940s or early 1950s when the oil boom brought an influx of outsiders to Acadiana, and in particular to Breaux Bridge, in St. Martin Parish, now home of the world-famous crawfish festival. It was in this small town on Bayou Teche, or so some food historians tell us, that crawfish etouffee originated. At the time it was unfashionable, except for Acadians, to eat mudbugs. Now just about the whole world flocks to Breaux Bridge for the rich, full flavors of etouffee. Serve it with steamed rice." Since crawfish can be difficult to find in our parts, I've occassionally substituted lobster, in which case, I cook the shells in water and use this water in place of the plain water called for in the recipe.

Provided by mersaydees

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12



Emeril Lagasse's Crawfish Etouffee image

Steps:

  • In large skillet over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes.
  • Add in the crawfish and bay leaves.
  • Reduce the heat to medium. Stirring occassionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
  • Dissolve the flour in water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
  • Add parsley and green onions and cook an additional 2 minutes.
  • Remove the bay leaves and serve with rice.

1/2 cup butter
2 cups onions, chopped
1 cup celery, chopped
1/2 cup bell pepper, chopped
1 lb crawfish tail, peeled
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons parsley, chopped
3 tablespoons green onions, chopped

PREJEANS CRAWFISH ETOUFFEE

Make and share this Prejeans Crawfish Etouffee recipe from Food.com.

Provided by petlover

Categories     Crawfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15



Prejeans Crawfish Etouffee image

Steps:

  • Combine 1/2 cup butter and 1/2 cup flour in a small saucepan. Stir while cooking for 3 minutes over medium-high heat; keep warm--this is the Roux.
  • In a 4-quart saucepan, add 1/2 cup butter, onion, bell pepper, celery, and green onion bottoms; cook over medium heat while stirring for 8 minutes.
  • Add paprika, peppers, garlic, and chicken bouillon. Cook 2 more minutes while stirring.
  • Add 1 quart water, and bring to a boil for 5 minutes.
  • Add reserved roux, stirring well with wire whip. Reduce heat to medium, and boil for 3 minutes.
  • Add crawfish, onion tops, and parsley; then stir in last 1/2 cup butter. Turn heat to low until ready to serve.

Nutrition Facts : Calories 883.1, Fat 72.7, SaturatedFat 44.4, Cholesterol 426.1, Sodium 1854, Carbohydrate 21.6, Fiber 3.6, Sugar 4, Protein 38.5

1 1/2 cups butter, divided
1/2 cup flour
2 small onions, finely diced
1/2 cup finely diced bell pepper
3/4 cup finely diced celery
1/4 cup chopped green onion, bottoms
2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
3/4 teaspoon garlic
3 tablespoons chicken bouillon powder
1 quart water
2 lbs crawfish tails
1/2 cup chopped green onion top
2 tablespoons chopped fresh parsley

CRAWFISH ETOUFFEE

Make and share this Crawfish Etouffee recipe from Food.com.

Provided by lacoonass1

Categories     Crawfish

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13



Crawfish Etouffee image

Steps:

  • Melt butter in a Dutch oven or other large heavy pot, add the onions and bell peppers.
  • Sauté over medium high heat.
  • Brown well (being sure to scrape the bottom of the pot frequently to loosen any stuck particles) (You want to caramelize the onions to bring out their sweetness) (This process will take about 45 minutes).
  • Reduce the heat to medium low, add the salt, peppers, crawfish fat, and water.
  • Stir well and let simmer 30 minutes more (you can prepare the dish in advance to this point; about 30 minutes before serving).
  • Reheat the mixture over medium heat.
  • Raise the heat to medium high, stir in the crawfish and cook for 10 minutes.
  • Add the green onions and parsley and let cook for another 5 minutes.
  • Place generous servings of hot cooked rice in the middle of large flat plates and spoon the crawfish all around.

Nutrition Facts : Calories 699.8, Fat 63.1, SaturatedFat 39.2, Cholesterol 324.6, Sodium 1314.7, Carbohydrate 11.4, Fiber 2.5, Sugar 4.7, Protein 24.7

2 lbs fresh crayfish tails
2 ounces crawfish fat (or as much as you can get your hands on - fresh or frozen)
3 large onions (chopped fine)
2 bell peppers (chopped fine)
1 cup green onion (chopped fine)
1/2 cup parsley (chopped fine)
1 lb butter
1 cup water
cooked rice
2 teaspoons salt
3/4 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1/2 teaspoon white pepper

TAMMI'S CRAWFISH ETOUFEE

I have used this recipe for years with my family at our gatherings and they all love it!

Provided by Tammi Roberts

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 30m

Yield 6

Number Of Ingredients 13



Tammi's Crawfish Etoufee image

Steps:

  • In a large skillet over medium heat, heat butter and olive oil together. Saute garlic powder and mushrooms until mushrooms are tender; about 3 to 5 minutes.
  • Add crawfish and onions. Reduce heat to low and cook for 5 minutes.
  • Stir in Parmesan cheese, parsley, and half and half. Simmer for 5 minutes and stir in crushed red pepper and Creole seasoning. Salt and pepper to taste.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 5.7 g, Cholesterol 140.1 mg, Fat 31.8 g, Fiber 1.2 g, Protein 14.9 g, SaturatedFat 15.1 g, Sodium 401.1 mg, Sugar 1.2 g

½ cup butter
¼ cup olive oil
1 tablespoon garlic powder
1 cup sliced fresh mushrooms
1 pound frozen raw crawfish
1 cup chopped green onion
½ cup grated Parmesan cheese
¼ cup minced fresh parsley
1 cup half-and-half
1 teaspoon crushed red pepper
1 teaspoon Creole-style seasoning
salt to taste
ground black pepper to taste

CRAWFISH ETOUFFEE

Make and share this Crawfish Etouffee recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crawfish

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 20



Crawfish Etouffee image

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.

2 tablespoons flour
2 tablespoons vegetable oil
3 (10 1/2 ounce) cans chicken broth
1 medium bell pepper, chopped
2 medium onions, chopped
3 celery ribs, chopped
1 (10 1/2 ounce) can cream of mushroom soup
1 (15 ounce) can tomato sauce
1 tablespoon parsley flakes
1 teaspoon Accent seasoning
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
2 lbs crayfish tails
1/2 cup chopped green onion
hot cooked rice

PREJEAN'S FAMOUS CRAWFISH ENCHILADAS RECIPE - (3.8/5)

Provided by bsctbb

Number Of Ingredients 15



Prejean's Famous Crawfish Enchiladas Recipe - (3.8/5) image

Steps:

  • In a skillet over high heat melt butter. Add onion and pepper and sauté until transparent. Add Rotel tomatoes and simmer 2 minutes. Add cayenne, black pepper, salt, garlic, and chili powder and stir well. • Add crawfish and simmer 3 minutes. Add cream and roux. Stir continuously while bringing to a boil. Remove from heat and add Velveeta cheese. Allow to cool completely. • Preheat oven to 400 degrees • Fill crawfish mixture into tortillas and roll. Place in greased baking pan and top with cheddar cheese. • Bake 7 minutes or until golden brown. Top with remaining mixture as desired. This recipe makes 12 enchiladas - Top with Prejean's Enchilada Sauce to complete this dish.

1/2 cup butter
1 cup diced onion
1/2 cup diced bell pepper
1 1/4 cups canned Rotel tomatoes
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons granulated garlic
1 teaspoon chili powder
1 pound crawfish tails
3 cups heavy cream
4 tablespoons Blonde Roux
8 ounces Velveeta Cheese, shredded
12 (6-inch) flour tortillas
8 ounces Cheddar cheese, shredded

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