My Crawfish Etouffee
My Crawfish Etouffee

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, my crawfish etouffee. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

My family adds celery, and the only reason we leave the bellpepper out is because I am allergic to it. Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as.

My Crawfish Etouffee is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. My Crawfish Etouffee is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook my crawfish etouffee using 15 ingredients and 7 steps. Here is how you can achieve that.

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

A classic Louisiana seafood dish filled with vegetables and crawfish simmering in a delicious tomato based sauce. 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. This crawfish etouffee recipe is filled with flavor and love. See what makes it so popular.

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.

This traditional New Orleans recipe was handed down by my mother. Crawfish Étouffée is a classic dish in Louisiana. Learn how to make this delicious dish and get the instructional video to help you along the way. Crawfish really aren't fish at all, as you well know, but rather they are arthropods. In Louisiana, crawfish season signals the arrival of spring.

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