Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, crawfish etouffee. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Crawfish Etouffee is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Crawfish Etouffee is something that I have loved my entire life.
Get Crawfish Etouffee Recipe from Food Network. This is how we make crawfish etouffee. Everybody's recipe is a little different.
To begin with this particular recipe, we must first prepare a few components. You can cook crawfish etouffee using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Crawfish Etouffee:
- Prepare 1 lb crawfish tail
- Take 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
- Take 5 tbsp flour
- Make ready 2 cups shrimp or chicken stock
- Prepare 1 tbsp Worcestershire sauce
- Prepare 1 cup crushed tomatoes
- Get 1 tbsp each of garlic powder, oldBay or Creole seasoning, pepper
- Take Pinch salt
- Take 1 tsp paprika
- Take 2 cups prepared white rice
Yes, you can eat the yellow stuff! It comes from an organ of the crawfish and is quite flavorful. Heat butter in a large skillet over medium heat. Stir in cream of mushroom soup, cream of celery soup, and water.
Instructions 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!!
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. In Louisiana, crawfish season signals the arrival of spring. This classic Cajun étouffée starts with a simply seasoned roux. Charles Hebert at the eponymous Breaux Bridge Hebert Hotel.
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