Crawfish Etouffee Pronounced A Too Fay Recipes

CRAWFISH ETOUFFEE

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.

CRAWFISH ETOUFFEE (PRONOUNCED A-TOO-FAY)

Steps:

• 1. Saute the chopped onions and bell pepper in olive oil until slightly tender in a large pot. Do not use cast iron!
• 2. Add chopped garlic and crawfish tails. Saute all for a few minutes, stirring occasionally.
• 3. Add Rotel tomatoes and cream of mushroom soup. Stir until soup is well incorporated and not lumpy.
• 4. Taste for seasoning and add salt and cayenne if necessary.
• 5. Turn heat source to low and cover. Cook, stirring occasionally for 45 minutes to 1 hour.
• 6. Right before serving, stir in chopped green onion tops.
• 7. Serve over fluffy white rice. Also very good over some crusty French bread!

GO-TO CRAWFISH ETOUFFEE

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.