CRAWFISH ETOUFFEE RECIPE RECIPES

Name: Crawfish Etouffee
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings.
Cuisine: North America, Cajun
Ingredients: 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

CRAWFISH ETOUFFEE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Crawfish Etouffee Recipe: How to Make It - Taste of Home 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

Ingredients

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.

CORN AND CRAWFISH CHOWDER SOUP | REALCAJUNRECIPES.COM: L…

Corn and Crawfish Chowder Soup | RealCajunRecipes.com: l… image

Cajuns love their seafood. This “soup for the Cajun soul” can be made with crab, shrimp, crawfish, all three or in combination with each other. Most everyone use the term Bisque and Chowder interchangeably. However bisque is smooth, chowder is thick and chunky. Traditionally it's pieces of vegetables and seafood. It also usually includes milk, half-half or cream, and gets some of its thickness from hearty vegetables, like potatoes.

Provided by Racheal LeMaire Tupper

Total Time 00:01:05

Prep Time 00:00:25

Cook Time 00:00:40

Yield 1

Number Of Ingredients 16

Ingredients

1 stick - 8 tbsp - butter or margarine
2 tbsp flour
1 onion, chopped
1 to 2 lbs peeled crawfish tails
1 quart milk or cream
2 cans cream corn
1 (15 oz) can whole kernel corn
1 (10 oz) can cream of potato soup
1 small bell pepper, chopped fine
1 stalk celery, chopped fine
2 cloves of garlic, chopped fine
1/2 cup chopped parsley
1/2 cup green onion
2 tsp Cajun seasoning
Pepper to taste
4 medium red potatoes parboiled (optional)

Steps:

In a medium saucepan over low heat blend together the margarine and flour. Add the onions, bell pepper, celery and garlic. Cook until veggies are tender approximately 15 minutes.
Add corn, milk, and potato soup and blend well. Add potatoes if using and add seasoning and pepper to taste. Cook for 30 minutes over medium to low heat, stirring to prevent scorching.
Add the crawfish, parsley and green onions and cook for 10 minutes more. Garnish with parsley and smoked paprika -serve and enjoy!
Shrimp and crab meat maybe added or substituted.

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CRAWFISH ETOUFFEE RECIPE: HOW TO MAKE IT - TASTE OF HOME

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
From tasteofhome.com
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Category Dinner
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Calories 250 calories per serving

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.

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CORN AND CRAWFISH CHOWDER SOUP | REALCAJUNRECIPES.COM: L…

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