Joes Coonass Crawfish Etouffee Recipes

CRAWFISH ETOUFFEE

Steps:

• Add the butter to a large sauté pan or Dutch oven over medium-high heat. Do not allow the butter to burn. Add the onion, bell pepper, and celery as soon as the butter has melted and sauté until softened, 6-8 minutes. Add the garlic and sauté 1 minute more.
• Sprinkle the flour over the mixture, and stir for about 1 - 2 minutes.
• Stir in the tomato paste, and begin adding the first 2 cups of chicken broth one big splash at a time, stirring well after each addition. Add the remaining chicken broth and stir to combine.
• Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato.
• Reduce the heat to maintain a simmer, and simmer for 6-8 minutes, until the mixture is slightly thickened. Stir occasionally. Add the crawfish tails and simmer an additional 5 minutes, stirring occasionally. Serve with a heaping serving of fluffy white rice, and enjoy!

CRAWFISH ETOUFFEE

Steps:

• In a large oval roasting pan or large pot, heat the vegetable oil on medium-high heat for 5 minutes.
• Meanwhile, in a separate saucepot, add the chopped crawfish, butter, paprika, 2 quarts of the seafood stock and 2 ounces of the Creole seasoning, bring to a boil and lower to a simmer.
• When the oil in the roasting pan is hot, stir in the flour and cook, stirring constantly, until the mixture is medium brown in color (a similar color to peanut butter). Turn off the heat and immediately add the onions, bell peppers and celery. Add the hot sauce, Worcestershire, black pepper, parsley flakes, granulated garlic, cayenne, basil, bay leaves and remaining 2 ounces Creole seasoning, stirring constantly. Add the tomato soup and remaining 8 quarts seafood stock and stir. Bring the mixture back to a boil over medium-high heat and simmer for 15 minutes, stirring. Add the crawfish and butter mixture and continue cooking for 30 minutes, stirring regularly. Stir in the cream of mushroom soup and simmer for another 30 minutes. Add the whole crawfish tails and remove from the heat.

JOE'S COON/ASS CRAWFISH ETOUFFEE

Steps:

• Note: For a thick roux etouffee you can use Savoies roux in a 8 oz jar instead of corn starch for thickening.
• Or make your own roux from flour and water.
• Heat the butter in a saute pan and saute the onion, bell pepper and garlic until the translucent, about 5 minutes.
• Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water.
• Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
• Bring to a boil, then reduce heat to low and simmer for 30 minutes.
• Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture.
• Add the green onions and parsley, and cook an additional 5 minutes.
• Serve over your favorite hot long grain rice.