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
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.
ORIGINAL CRAWFISH MONICA - JUST A PINCH RECIPES
Unlike Crawfish Etoufee, this rich creamy dish is so simple, with only a handful of ingredients, yet very flavorful. Some recipes get too complicated and the original Crawfish Monica recipe just didn't have all that stuff in it. Try this for yourself and see what I mean. Use ONLY Louisiana Crawfish - Not Chinese. If those aren't available then substitute the crawfish with small shrimp 60-70 count.
Provided by Donna Graffagnino @StillWild
Categories Pasta
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta in salt water according to the directions on the package. Drain, then rinse under cool water to stop the cooking. Drain again, thoroughly.
- Melt the butter in a large skillet and saute onions and garlic for 3 minutes.
- *If using raw shrimp, add them with the onions and garlic at the beginning.
- Add the crawfish and half-and-half, sauté until bubbly.
- Add Creole seasoning - 1 big pinch then taste. Add more as needed but tasting before adding the next pinch until you think it's right. Add salt if needed. If you've boiled your own crawfish add the crawfish fat to the mixture as well.
- Cook for 5 - 10 minutes over medium heat until the sauce thickens.
- Add the pasta to the pot and toss well. You may not need to use all of the pasta. (I double the recipe when using the whole pound of pasta.) Let it sit for about 10 minutes over very low heat, stirring often.
- Serve immediately, with lots of French bread and a nice white wine. Buon Appetito!
- *COOKS NOTE: Most of the time I use half Heavy Cream and half - Half and Half, or in other words 1 1/3 cups heavy cream and 2/3 cups milk. I generally buy Heavy Cream because it can be cut with milk to make Half and Half. The sauce seems to thicken better than straight Half and Half but using all Heavy Cream is too thick.
- *Tip: The sauce is excellent over Redfish on da Half Shell or grilled filets - I call it Redfish Monica.
- *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).
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