My Crawfish Etouffee
My Crawfish Etouffee

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, my crawfish etouffee. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

My family adds celery, and the only reason we leave the bellpepper out is because I am allergic to it. Just in time for Crawfish Season! Cajun Crawfish Etoufee, Step by Step Cooking Recipe by Cajun Chef Brett Hebert.

My Crawfish Etouffee is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. My Crawfish Etouffee is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must first 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. Make ready 1 lb crawfish tails
  2. Make ready 2-4 C cooked rice
  3. Take 2 tbs flour
  4. Get 1/2 C ketchup
  5. Prepare 10.5 oz. cream of mushroom soup
  6. Prepare 2 C hot water
  7. Prepare 8 tbs butter, divided
  8. Prepare 2 cloves garlic, crushed
  9. Take 1 onion, diced
  10. Take 1 bell pepper, diced
  11. Take 1 stalk celery, diced
  12. Make ready 1/2 tsp smoked paprika
  13. Take TT salt
  14. Take TT black pepper
  15. Get TT cayenne pepper

Crawfish Étouffée satisfies all of my cravings. The flavor is intense and the combination of the succulent crawfish, or langostino, paired with the creamy tomato based sauce is heaven to my taste. 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. Crawfish Etouffee is a Cajun/Creole dish born out of Louisiana, a state known (and adored) for their abundance of crawfish.

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.

A New Orleans-style rendition boasts a smooth, buttery texture that lies. This crawfish etouffee recipe is filled with flavor and love. See what makes it so popular. This traditional New Orleans recipe was handed down by my mother. Crawfish really aren't fish at all, as you well know, but rather they are arthropods.

So that is going to wrap it up with this special food my crawfish etouffee recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!