New Crawfish Etouffee 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.

LOUISIANA CRAWFISH ETOUFFEE

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.

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!

NEW CRAWFISH ETOUFFEE

Steps:

• To make the seasoning mix, combine the salt, paprika, onion powder, garlic powder, mustard, black pepper, white pepper and cayenne in a small bowl, and set aside. Preheat a 10-inch skillet, preferably nonstick, over high heat for about 4 minutes.
• Place the onions, peppers, celery and two teaspoons of the seasoning mix in the hot skillet. Stir and cook, scraping the bottom of the skillet, about 2 minutes. Stir in the apple juice, scraping bottom of skillet, and cook until the liquid evaporates and a glaze forms, about 7 or 8 minutes.
• Add the browned flour and remaining seasoning mix, and stir until a paste forms. If necessary, add small amounts of stock to moisten the flour. Spread the mixture across the bottom of the skillet and cook until the mixture sticks to the pan, 1 to 3 minutes.
• Stir in the stock and bring to a boil, stirring constantly. Cook for two minutes, add the crawfish tails, mix well, and return to a full boil, and remove immediately. Serve over rice.

CRAWFISH ETOUFFEE

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.

CRAWFISH ETOUFFéE

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 ÉTOUFFéE

Steps:

• Make the étouffée: In a large soup pot or Dutch oven, melt butter over medium heat. Add onions, poblano chile, celery and garlic and cook until softened and translucent, about 8 minutes or so.
• Lower the heat and add 1 teaspoon salt, the black pepper, the thyme and the cayenne pepper. Place the thawed crawfish meat in a bowl and set it aside in the refrigerator; use your fingers to squeeze any fat or liquid you can from their packages into the pot. Simmer, stirring occasionally, for 30 minutes.
• Add thawed crawfish tails and green onions to the pot and cook for 10 minutes, or until crawfish are tightly curled. Add parsley and cook 5 minutes more.
• While the vegetables simmer, prepare the rice: Place all ingredients in a saucepan with 3 1/2 cups water and bring to a boil. Stir, then turn the heat down to very low and cover. Simmer for 20 minutes, then take the pot off the heat. Let it rest, covered, for 5 minutes.
• Taste the étouffée and add salt as needed. Serve over the rice.