LA CAJUN CRAWFISH RECIPES
REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW
We *love* when people share our recipes. So much so that Maw-Maw will often call me to say “Did you see how many Pinterest pins we got?“ or “Our Facebook shares for the tarts are at 32 and it's only been two hours!“ If you do wish to share the recipes or photos found on our site on your webpage, Facebook Group or Message Board, we simply ask that you cite the source by providing a link back to our website. Or, if HTML tags are not allowed, then just say “This recipe/photo came from www.realcajunrecipes.com“. Note that if you share the recipe web address on Facebook and it makes that pretty box, this counts as linking back to our site. This counts! Since 2002, we have spent literally thousands of hours gathering and uploading recipes and photos, programming the site, and doing everything we can to let people around the world know what Cajun cooking is all about. The more people know about what we really eat, including some Noveau Cajun dishes, the better. So share away! Please just cite your source when doing so. There are many ways to link back to a website (sometimes it's a visual little link where you click, then fill out a form), but here's a basic example: <a href=http://www.realcajunrecipes.com>This recipe came from realcajunrecipes.com</a> or <a href=http://www.realcajunrecipes.com/recipe/seafood-cornbread-dressing/>I love seafood cornbread dressing!</a> Merci beaucoup, y'all,Chrissy (Brandon & Ruby, too!)
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.
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