Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, crawfish etouffee. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Reviews for: Photos of Louisiana Crawfish Etouffee. Crawfish Etouffee - a classic Louisiana dish with a buttery, rich and flavorful sauce with heaps of fresh crawfish tails and herbs and spices. Guaranteed to keep you wanting for seconds and even thirds! Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.
Crawfish Etouffee is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Crawfish Etouffee is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have crawfish etouffee using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Crawfish Etouffee:
- Get 1 lb crawfish tail
- Make ready 1 cup onion, chopped
- Make ready 1 cup celery, chopped
- Make ready 1 cup green bell pepper, chopped
- Get 4 garlic cloves, minced
- Prepare 1 bunch green onions, chopped
- Prepare 5 tbsp butter
- Get 5 tbsp flour
- Take 2 cups shrimp or chicken stock
- Prepare 1 tbsp Worcestershire sauce
- Prepare 1 cup crushed tomatoes
- Make ready 1 tbsp each of garlic powder, oldBay or Creole seasoning, pepper
- Make ready Pinch salt
- Make ready 1 tsp paprika
- Make ready 2 cups prepared white rice
If you're looking for an easy Louisiana. Watch the instructional cooking video to learn how to make Crawfish Étouffée. This crawfish etouffee recipe is filled with flavor and love. Crawfish Étouffée, full of tender seafood bites smothered in a spicy Cajun tomato based sauce and served over rice, is Southern comfort food at it's best!
Steps to make Crawfish Etouffee:
- In a heavy pot, add butter and flour on low heat. Whisk constantly until the roux turns a peanut butter color
- Add onions, bell pepper and celery. Stir about 5 min until they start to soften. Add garlic and tomatoes
- Slowly stir in stock, then add Worcestershire, seasonings and green onion (reserve a bit for garnish)
- Turn heat to medium high, once it starts to boil, cover and turn heat to low. Let cook 30 min.
- Add crawfish tails and let those cook about 5 min.
- To serve, ladle etouffee into a bowl, then a spoonful of rice and top with green onions. Enjoy!!
In a Dutch oven, add all ingredients except crawfish and green onions. In this luscious stew, crawfish tails are cooked with tomatoes, paprika, and cream. For a seafood etouffée, crawfish is traditional, although shrimp can be substituted. It is a totally Etouffée is also always best made with freshly boiled crawfish of course, but peak crawfish season. 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.
So that’s going to wrap this up for this special food crawfish etouffee recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
