My Crawfish Etouffee
My Crawfish Etouffee

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, my crawfish etouffee. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

My Crawfish Etouffee is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. My Crawfish Etouffee is something that I’ve loved my whole life. They are fine and they look wonderful.

I am from Louisiana and agree with other reviews.etouffee should not contain canned soups! Crawfish Etouffee - a classic Louisiana dish with a buttery, rich and flavorful sauce with heaps of Since the crawfish season just kicked in, I couldn't think of a better recipe than a spin off of my. Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China.

To get started with this particular recipe, we have to first prepare a few components. You can have my crawfish etouffee using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make My Crawfish Etouffee:
  1. Take 1 lb crawfish tails
  2. Take 2-4 C cooked rice
  3. Take 2 tbs flour
  4. Get 1/2 C ketchup
  5. Prepare 10.5 oz. cream of mushroom soup
  6. Make ready 2 C hot water
  7. Prepare 8 tbs butter, divided
  8. Get 2 cloves garlic, crushed
  9. Get 1 onion, diced
  10. Make ready 1 bell pepper, diced
  11. Make ready 1 stalk celery, diced
  12. Prepare 1/2 tsp smoked paprika
  13. Prepare TT salt
  14. Get TT black pepper
  15. Prepare TT cayenne pepper

This traditional New Orleans recipe was handed down by my mother. The smell of Crawfish Etouffee or Shrimp Etouffee (my recipe), makes me more nostalgic for Louisiana than any other dish I can think of, even above Gumbo and Red Beans. Here at Louisiana Crawfish Company we know good food. Like most families we have recipes that have been passed down from generation to generation.

Instructions to make My Crawfish Etouffee:
  1. Heat 4 tbs butter in cast iron skillet over medium heat. Add diced onion, celery, bell pepper, paprika, and salt and pepper TT. Saute for about 10 minutes stirring occasionally until completely translucent.
  2. Add garlic and saute until fragrant, stirring often careful not to burn garlic.
  3. Add remaining butter. After melted, whisk in flour. Continue to whisk for about 5 minutes to make a light roux.
  4. Slowly add water while vigorously whisking. Add ketchup, soup, salt and pepper TT.
  5. Bring to a slow boil and simmer for 10-15 minutes stirring occasionally.
  6. Add crawfish tails, including the juices, and simmer while occasionally stirring for another 15-20 minutes.
  7. Serve over rice.

Through the years we've received a number. Crawfish Étouffée is a classic dish in Louisiana. Learn how to make this delicious dish and get the instructional video to help you along Nothing like a traditional Louisiana Crawfish Étouffée recipe. Crawfish Étouffée is a Louisiana favorite in the Cajun-Creole tradition. Here, crawfish (also known as crayfish, crawdads, or mudbugs) are smothered in a spicy Cajun sauce before being served over.

So that’s going to wrap this up for this special food my crawfish etouffee recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!