Recipe: Appetizing Crawfish Etouffee

Crawfish Etouffee. Just in time for Crawfish Season! Cajun Crawfish Etoufee, Step by Step Cooking Recipe by Cajun Chef Brett Hebert. Crawfish Etouffee - a classic Louisiana dish with a buttery, rich and flavorful sauce with heaps of fresh crawfish tails and herbs and spices.

Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as. Étouffée means "smothered" and we can't think of a more traditional or tasty Louisiana recipe than Crawfish Étouffée! Watch the instructional cooking video to learn how to make Crawfish Étouffée. You can have Crawfish Etouffee using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Crawfish Etouffee

1. It's 1 lb of crawfish tail.
2. It's 1 cup of onion, chopped.
3. It's 1 cup of celery, chopped.
4. You need 1 cup of green bell pepper, chopped.
5. Prepare 4 of garlic cloves, minced.
6. You need 1 bunch of green onions, chopped.
7. It's 5 tbsp of butter.
8. It's 5 tbsp of flour.
9. It's 2 cups of shrimp or chicken stock.
10. Prepare 1 tbsp of Worcestershire sauce.
11. Prepare 1 cup of crushed tomatoes.
12. It's 1 tbsp of each of garlic powder, oldBay or Creole seasoning, pepper.
13. Prepare Pinch of salt.
14. Prepare 1 tsp of paprika.
15. You need 2 cups of prepared white rice.

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. Crawfish Étouffée Recipe. this link is to an external site that may or may not meet accessibility guidelines. There are hundreds of recipes for Crawfish Etouffee.

Crawfish Etouffee step by step

1. In a heavy pot, add butter and flour on low heat. Whisk constantly until the roux turns a peanut butter color.
2. Add onions, bell pepper and celery. Stir about 5 min until they start to soften. Add garlic and tomatoes.
3. Slowly stir in stock, then add Worcestershire, seasonings and green onion (reserve a bit for garnish).
4. Turn heat to medium high, once it starts to boil, cover and turn heat to low. Let cook 30 min..
5. Add crawfish tails and let those cook about 5 min..
6. To serve, ladle etouffee into a bowl, then a spoonful of rice and top with green onions. Enjoy!!.

This is the old fashion way to cook Crawfish Etouffee. 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. 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 a.