PAT'S CRAWFISH ETOUFFEE
Steps:
- Heat butter over a medium heat in a medium saucepot. Add onions and garlic and saute until onions begin to turn clear. Add thyme and flour and cook for 1 minute, being careful not to brown flour. Add chicken broth, Cajun seasoning, paprika, and hot sauce. Cook for an additional 2 to 3 minutes. Stir in crawfish tails. Rinse out the bag that the crawfish tails were in with 1 tablespoon of water, and add water to pot. Cover and simmer for 10 minutes, stirring occasionally. Stir in green onions and parsley. Serve with steamed rice.
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 ÉTOUFFéE
This recipe for étouffée, which is the French word for "smothered," comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La. This is "pretty close to a traditional Cajun crawfish étouffée," said Mr. Knott. "If you substitute a green bell pepper for the chile and omit the dried thyme, you would be cooking one exactly like my grandmother used to make. Some people like to stir in the juice from half of a lemon into the pan just prior to serving." Look for precooked Louisiana crawfish tails in 1-pound packages in your fishmonger's freezer section. Though according to Mr. Knott, who gets his crawfish from the family pond behind his brewery, the best tasting version is made with leftovers from a crawfish boil - that way you have lots of leftover crawfish fat.
Provided by The New York Times
Categories dinner, seafood, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 11 grams, Carbohydrate 57 grams, Fat 36 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 22 grams, Sodium 750 milligrams, Sugar 2 grams, TransFat 1 gram
CRAWFISH ETOUFFEE
I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. -Tamra Duncan, Lincoln, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 579mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
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