CRAWFISH BOIL TIME RECIPES

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CRAWFISH ETOUFFEE RECIPE: HOW TO MAKE IT



Crawfish Etouffee Recipe: How to Make It image

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

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 15

1/2 cup butter, cubed
1/2 cup plus 2 tablespoons all-purpose flour
1-1/4 cups chopped celery
1 cup chopped green pepper
1/2 cup chopped green onions
1 can (14-1/2 ounces) chicken broth
1 cup water
1/4 cup minced fresh parsley
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds frozen cooked crawfish tail meat, thawed
Hot cooked rice

Steps:

  • In a large cast-iron or other 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, 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.

Nutrition Facts : Calories 250 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 187mg cholesterol, SodiumContent 579mg sodium, CarbohydrateContent 10g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 22g protein.

ZATARAIN’S® SHRIMP BOIL RECIPE | ZATARAIN'S



Zatarain’s® Shrimp Boil Recipe | Zatarain's image

Take a trip to Louisiana with this incredibly delicious shrimp boil. Smoked sausage, potatoes, celery, yellow onions, and corn on the cob with Zatarain's Complete Crawfish, Shrimp and Crab Boil make the ultimate New Orleans flavored feast.

Provided by Zatarain's

Prep Time 20 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 10

5 quarts water
1 to 2 packages (4 ounces each) ZATARAIN'S® Crawfish, Shrimp and Crab Boil - Complete
1 package (14 oz) Cajun Style Smoked Sausage cut into 1- to 2-inch pieces
8 to 12 new potatoes
6 ribs celery cut into 2- to 3-inch pieces
3 medium yellow onions peeled and halved
2 heads garlic halved crosswise
4 to 6 lemons halved
2 pounds large (21 to 30 count) shrimp with shells
6 ears frozen mini corn-on-the-cob

Steps:

  • Mix water and Crab Boil in large (10 to 12 quart) stockpot. Bring to boil on high heat. Stir in sausage, potatoes, celery, onions and garlic. Return to boil; cover. Boil 15 minutes.
  • Squeeze juice from lemons into the water and add lemons into the pot. Stir in shrimp. Return to boil; cover. Boil 1 minute.
  • Turn off heat. Stir in corn. Let stand 5 minutes. Drain well and serve.

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