CRAWFISH ETOUFFEE
I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. -Tamra Duncan, Lincoln, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 579mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
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
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
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.
THE REAL WAY TO CRAWFISH ETOUFFEE
Steps:
- Ok, so first thing's first do NOT wash off the juices from the crawfish tails! Don't even worry about the tails just yet. Leave em in the fridge for now. In a cast iron skillet, add oil and get it hot over a medium-low heat, then add your butter. Once the butter's melted and mixed up into the oil, add your flour, constantly keep the flour-oil moving, to avoid burning. So, after a few minutes of moving the roux around, it should come to that nice light tan color. Toss in your veggies and saute in the roux until the onions are translucent. Now... as your veggies are cooking, get out your bag of thawed crawfish tails. Empty the bag into a bowl and add 1.5 cups of water to them. Stir them around so you get off all the juices. Strain the tails from the juice, and set them aside. Once you're veggies are cooked down a bit, add the juice to the pan. Bring this to a boil and add your salt, white pepper, garlic powder and cayenne. You pretty much have to eyeball it yourself, cuz I ain't got a clue how much I use. Add a bit, then taste test it til you got it where you want it. Bring it to a boil, lower to a simmer and let this cook for about 20 minutes. And, while that's cooking, make your rice. After 20 minutes, add your crawfish tails and your scallions, mix that up, and let cook another 5 minutes or so. (The tails are already cooked, so it's really just a heat up you need to do.) Heat up some bread in the oven, prep 1 part rice into a bowl for 2 parts etouffee, and get it!
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.
CRAWFISH ÉTOUFFéE
This recipe for étouffée, which is the French word for "smothered," comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La. This is "pretty close to a traditional Cajun crawfish étouffée," said Mr. Knott. "If you substitute a green bell pepper for the chile and omit the dried thyme, you would be cooking one exactly like my grandmother used to make. Some people like to stir in the juice from half of a lemon into the pan just prior to serving." Look for precooked Louisiana crawfish tails in 1-pound packages in your fishmonger's freezer section. Though according to Mr. Knott, who gets his crawfish from the family pond behind his brewery, the best tasting version is made with leftovers from a crawfish boil - that way you have lots of leftover crawfish fat.
Provided by The New York Times
Categories dinner, seafood, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the étouffée: In a large soup pot or Dutch oven, melt butter over medium heat. Add onions, poblano chile, celery and garlic and cook until softened and translucent, about 8 minutes or so.
- Lower the heat and add 1 teaspoon salt, the black pepper, the thyme and the cayenne pepper. Place the thawed crawfish meat in a bowl and set it aside in the refrigerator; use your fingers to squeeze any fat or liquid you can from their packages into the pot. Simmer, stirring occasionally, for 30 minutes.
- Add thawed crawfish tails and green onions to the pot and cook for 10 minutes, or until crawfish are tightly curled. Add parsley and cook 5 minutes more.
- While the vegetables simmer, prepare the rice: Place all ingredients in a saucepan with 3 1/2 cups water and bring to a boil. Stir, then turn the heat down to very low and cover. Simmer for 20 minutes, then take the pot off the heat. Let it rest, covered, for 5 minutes.
- Taste the étouffée and add salt as needed. Serve over the rice.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 11 grams, Carbohydrate 57 grams, Fat 36 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 22 grams, Sodium 750 milligrams, Sugar 2 grams, TransFat 1 gram
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