Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, crawfish etouffe. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Everybody's recipe is a little different. Most Cajuns put the "Trinity" in their etouffee. The Trinity is a compliment of seasonings that go together very well- bellpepper, celery, and onion.
Crawfish Etouffe is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Crawfish Etouffe is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook crawfish etouffe using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Crawfish Etouffe:
- Get 1 lb crawfish
- Get 1 salt & pepper to taste
- Take 1 small onion (diced small)
- Take 1/2 cup margarine
- Prepare 1 tsp all purpose flour
- Take 1 tsp salt
- Make ready 1/2 tsp cayenne pepper
- Take 1 tbsp tomato paste
- Make ready 2 clove garlic (minced)
- Prepare 2 lemon slices
- Prepare 1 tbsp green onions (diced small)
- Make ready 1 tbsp fresh parsley (roughly chopped)
- Take 3/4 cup water
It comes from an organ of the crawfish and is quite flavorful. Add the crawfish and bay leaves. Dissolve the flour in the water. Add to the crawfish mixture and season with salt and cayenne.
Instructions to make Crawfish Etouffe:
- Season crawfish with salt and pepper and set aside.
- In a medium saucepan, melt butter over medium heat and saute onions until tender.
- Stir in flour and mix well.
- Add water, salt, cayenne, tomato paste, garlic, and lemon. Cook on medium-low for 20 minutes.
- Add a little more water if its too thick our starts to stick.
- Add crawfish and cover. Cook 8-10 minutes.
- Finally add green onions and parsley. Cook 2 minutes more.
- Serve over rice.
Crawfish Etouffee is my favorite Cajun dish. The last time I was in New Orleans, I searched for it in several restaurants. Most didn't serve it, or only had it on a certain day of the week, and the couple I found were not up to par, so I decided to learn to make it myself. Crawfish Etouffee is a Cajun/Creole dish born out of Louisiana, a state known (and adored) for their abundance of crawfish. A New Orleans-style rendition boasts a smooth, buttery texture that lies somewhere between a stew and a bisque.
So that’s going to wrap it up for this special food crawfish etouffe recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
