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 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
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.
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
Steps:
- In a large saute pan, melt butter over high heat. When butter just begins to brown, add crawfish and garlic, saute for 2 minutes. Add sauce, reduce heat and simmer 3 minutes Add hot pepper sauce, to taste. Serve over Rice Pilaf and garnish with green onions.
- In a heavy-bottomed 8-quart saucepot on high, heat oil until just smoking. Whisk in flour, reduce heat, and stir constantly until a peanut butter colored roux develops. Add onion, green pepper, and celery; stir in and cook while stirring occasionally for 5 minutes. Stir in garlic, cayenne, white pepper, and thyme. Cook 3 minutes. Slowly whisk in the stock, then tomatoes. Bring to simmer and cook 20 minutes, skim to remove foam as needed. Season, to taste. Remove from heat, cover and hold for later.
- In a heavy weight 4-quart saucepot, melt butter over medium heat. Add diced peppers, stir and cook 5 minutes. Stir in garlic, cayenne, white pepper, and thyme and cook 2 minutes. Add hot stock and bring to a boil. Stir in rice, reduce to simmer, cover, and cook 15 to 20 minutes, or until rice in just tender. Remove from heat, fluff rice with a fork, and adjust seasonings.
- Keep in warm place until needed.
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
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.
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