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
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
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
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.
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