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.
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 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.
CRAWFISH ETOUFFéE
Crawfish étouffée is one of the best dishes to introduce someone to Cajun cooking. The beautiful peanut butter-colored roux, the trinity-onions, bell pepper and celery-and the protein of your choice create fantastic flavor together. The classic proteins are shrimp and crawfish, but I've made it with chicken, mushrooms and even lobster. Think of this as an upgrade to your traditional gravy and rice.
Provided by Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 16
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.
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.
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 LIKE MAW-MAW USED TO MAKE
This delicious crawfish entree is great for impressing guests (or even your spouse!) Serve with rice and crusty bread.
Provided by RITALEE76
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
- Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. Reduce heat, and simmer for 10 minutes.
Nutrition Facts : Calories 534.9 calories, Carbohydrate 11.5 g, Cholesterol 241.8 mg, Fat 47.5 g, Fiber 1.5 g, Protein 17.5 g, SaturatedFat 29.4 g, Sodium 420.9 mg, Sugar 3.4 g
NEW CRAWFISH ETOUFFEE
Paul Prudhomme was 390 pounds in 1993 when Marian Burros caught up with him in New York to talk about his efforts to lose weight. He was, he said, trying to develop new versions of his old recipes, with less fat and just as much flavor. This etouffee was one of them. "Rich and full flavored," Ms. Burros declared. True indeed. And worth cooking.
Provided by The New York Times
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the seasoning mix, combine the salt, paprika, onion powder, garlic powder, mustard, black pepper, white pepper and cayenne in a small bowl, and set aside. Preheat a 10-inch skillet, preferably nonstick, over high heat for about 4 minutes.
- Place the onions, peppers, celery and two teaspoons of the seasoning mix in the hot skillet. Stir and cook, scraping the bottom of the skillet, about 2 minutes. Stir in the apple juice, scraping bottom of skillet, and cook until the liquid evaporates and a glaze forms, about 7 or 8 minutes.
- Add the browned flour and remaining seasoning mix, and stir until a paste forms. If necessary, add small amounts of stock to moisten the flour. Spread the mixture across the bottom of the skillet and cook until the mixture sticks to the pan, 1 to 3 minutes.
- Stir in the stock and bring to a boil, stirring constantly. Cook for two minutes, add the crawfish tails, mix well, and return to a full boil, and remove immediately. Serve over rice.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 3 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 968 milligrams, Sugar 5 grams
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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