CRAWFISH ETOUFFEE RECIPE: HOW TO MAKE IT
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
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.
CRAWFISH ÉTOUFFéE RECIPE | JUSTIN DEVILLIER | FOOD NETWORK
Celebrate Mardi Gras—or spice up any old Tuesday of the year!—with this classic Creole étouffée from chef Justin Devillier. The dish starts with a simple roux, which is the backbone for “smothering” the crawfish in a traditional New Orleans preparation. (Note: If crawfish isn't readily available where you are, chicken, shrimp, and crab also work well!)
Provided by Justin Devillier
Categories main-dish
Total Time 1 hours 30 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 16
Steps:
- Before preparing the vegetables, clarify the butter (not shown in video): Place 2 sticks unsalted butter (1 cup) in a small saucepan over low to medium heat. Milk solids will foam to the surface, then sink to the bottom of the pan. Cook until the simmering settles and the milk solids have separated from the butterfat, 10–15 minutes. Remove from heat and strain to remove milk solids. Measure out ½ cup of clarified butter for use in this recipe. (Cool the remaining butter and store in a lidded container in the refrigerator.) Prepare the vegetables: While the butter is clarifying, dice the onion and celery and mince the garlic. Remove stem ends from red bell pepper and jalapeño, then slice the peppers lengthwise into thin strips. Discard the seeds and white veins, then small-dice the strips.
- In a large, heavy-bottomed pot, heat the clarified butter and flour over high heat; whisk to combine and get rid of the lumps. This will form a paste called a roux. As soon as the lumps are gone, reduce heat to medium, switch to a wooden spoon, and cook, scraping the bottom to keep it from burning. (If you see steam or smoke, turn the temperature down further.) Keep stirring to prevent the roux from burning, up to 30 minutes. As the roux cooks, it will darken in color.
- When the roux is reddish and on its way to brown, add onion, red pepper, celery, jalapeño, and garlic; stir to combine with the roux. Allow vegetables to sweat and soften, about 2 minutes.
- Turn heat to high and slowly add the stock into the roux mixture, whisking constantly. As the sauce comes to a boil, it will rapidly thicken enough to coat the back of a spoon. Once the sauce is the right consistency, add the crawfish and bay leaves; stir to combine. Season to taste with several pinches of salt. Stir in the chopped scallions and cayenne pepper. Reduce heat to low and simmer, 10–12 minutes.
- Assembly: Taste étouffée and adjust seasoning. Stir in chopped parsley and juice of one lemon and stir to combine. Serve over hot steamed rice.
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CRAWFISH ETOUFFEE RECIPE - FOOD.COM
I loved cajun food before living in Baton Rouge, LA for a time. I really learned to love it while living there. Most of the etouffee I have eaten has a heavy roux. This is a lighter sauce. The recipe was downloaded from another site a few years ago.
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Reviews 5.0
Total Time 1 hours
Calories 200.1 per serving
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Reviews 5.0
Total Time 1 hours
Calories 200.1 per serving
- Serve over hot cooked long grain rice.
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LOUISIANA'S BEST CRAWFISH ETOUFFEE | JUST A PINCH RECIPES
Crawfish etouffee is one of Louisiana's staple dishes. Crawfish add a sweet and subtle flavor to the dish. Seafood stock adds to the richness of the etouffee. This recipe is filled with traditional Louisiana veggies and spices that round out the dish. Serve with white rice and French bread. We bet you won't be able to eat just one bowl.
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Reviews 4
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- *Cooks Notes ~ In New Orleans kitchens the Holy Trinity is a practically required group of seasonings; onions, celery, and bell pepper. When garlic is added it becomes the Holy Trinity wit' da Pope. The recipe can be doubled. I always make my Etouffee as written, though some like it with some tomato in it (Creole style), so in that case, these optional ingredients can be added. 1 can diced tomatoes 1 lg can tomato sauce 1 Tbsp sweet basil
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CRAWFISH ETOUFFEE RECIPE - FOOD.COM
This is a "quick" Crawfish Etouffee recipe originally from my cousin Lou Faulk Parra. It is similar to other recipes, but I change it up a bit. It tastes like a traditional crawfish etouffee dish, but it's a bit of a "cheat". Try it and see if you like it!
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Total Time 1 hours
Calories 821 per serving
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- If the etouffee mixture is still too thick after adding the soups, consider filling ONE of the soup cans with water and adding the water to the mixture. It thins out the etouffee a bit, but it doesn’t affect the flavor much. Also, consider dropping a boiled egg or two in at step 8, and garnishing the final dish with green onions. Some like to eat the etouffee with cornbread. Experiment for yourself!
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CRAWFISH ETOUFFEE RECIPE - FOOD.COM
I loved cajun food before living in Baton Rouge, LA for a time. I really learned to love it while living there. Most of the etouffee I have eaten has a heavy roux. This is a lighter sauce. The recipe was downloaded from another site a few years ago.
From food.com
Reviews 5.0
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Reviews 5.0
Total Time 1 hours
Calories 200.1 per serving
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CRAWFISH ETOUFFEE RECIPE - FOOD.COM
This is a "quick" Crawfish Etouffee recipe originally from my cousin Lou Faulk Parra. It is similar to other recipes, but I change it up a bit. It tastes like a traditional crawfish etouffee dish, but it's a bit of a "cheat". Try it and see if you like it!
From food.com
Total Time 1 hours
Calories 821 per serving
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Total Time 1 hours
Calories 821 per serving
- If the etouffee mixture is still too thick after adding the soups, consider filling ONE of the soup cans with water and adding the water to the mixture. It thins out the etouffee a bit, but it doesn’t affect the flavor much. Also, consider dropping a boiled egg or two in at step 8, and garnishing the final dish with green onions. Some like to eat the etouffee with cornbread. Experiment for yourself!
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DAVID'S LOUISIANA SHRIMP/CRAWFISH ETOUFFEE | JU…
Etouffee is probably my favorite Cajun/Creole dish. I love both shrimp or crawfish they do have a different flavor when finished.
If you buy crawfish make sure you get them with fat included, makes a world of difference.
It doesn't matter if your etouffee comes out lighter than what I've posted, it's all good!
Experiment and enjoy eating your disasters. None are horrible. If you don't like a lot of spice go easy on the cayenne and only put one teaspoon in your Emeril's Creole seasoning mix and add more to your taste. Can always add but never take it away.
Bon Appetite!
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