CLASSIC CAJUN CRAWFISH ÉTOUFFéE
Steps:
- Gather the ingredients.
- In a Dutch oven over medium-low heat, melt 1/2 cup of the butter. Add the flour and reduce the heat to low.
- Cook, stirring constantly until the mixture is a deep brown. Keep the heat low and stir constantly to prevent scorching, creating a Louisiana roux .
- Add the chopped vegetables and seasonings; cook until vegetables are softened.
- Gradually stir in the fish stock and let simmer for 15 minutes or until thickened.
- Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer for 4 to 5 minutes.
- Cover the pan, remove from heat, and let stand for 15 minutes.
- Serve the crawfish étouffée hot around a mound of rice. Sprinkle with a little parsley before serving.
Nutrition Facts : Calories 690 kcal, Carbohydrate 19 g, Cholesterol 382 mg, Fiber 2 g, Protein 42 g, SaturatedFat 29 g, Sodium 657 mg, Sugar 3 g, Fat 50 g, ServingSize 4 Servings, UnsaturatedFat 0 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
ACADIAN CRAWFISH ETOUFFEE
Make and share this Acadian Crawfish Etouffee recipe from Food.com.
Provided by AZPARZYCH
Categories Gumbo
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a 4-quart heavy pot saute the onions, bell peppers, celery and garlic in margar ine.Stir until wilted.
- Add cream of shrimp soup and golden mushroom soup, Tabasco Sauce, tomato ketchup and seasonings.
- Reduce heat and stir to keep from sticking. Add water if needed, then add crawfish, green onions and parsley. Cook for about 15 minutes, uncovered.
Nutrition Facts : Calories 349.5, Fat 20.2, SaturatedFat 4.9, Cholesterol 214.1, Sodium 1024.4, Carbohydrate 11.8, Fiber 1.2, Sugar 4.2, Protein 29.5
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