My Crawfish Etouffee. I am from Louisiana and agree with other reviews.etouffee should not contain canned soups! This crawfish etouffee is a fun and interesting dish to serve when entertaining. For some, it's an introduction to crawfish and Cajun food.
Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as. Here at Louisiana Crawfish Company we know good food. You can cook My Crawfish Etouffee using 15 easy ingredients and 7 simple steps. Here is how you cook it.
Ingredients of My Crawfish Etouffee
- It’s of crawfish tails.
- You need of cooked rice.
- It’s of flour.
- Prepare of ketchup.
- It’s of cream of mushroom soup.
- You need of hot water.
- It’s of butter, divided.
- It’s of garlic, crushed.
- Prepare of onion, diced.
- It’s of bell pepper, diced.
- It’s of celery, diced.
- It’s of smoked paprika.
- It’s of TT salt.
- You need of TT black pepper.
- It’s of TT cayenne pepper.
Like most families we have recipes that have been passed down from generation to generation. Through the years we've received a number. This crawfish etouffee recipe is filled with flavor and love. See what makes it so popular.
My Crawfish Etouffee step by step
- 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..
- Add garlic and saute until fragrant, stirring often careful not to burn garlic..
- Add remaining butter. After melted, whisk in flour. Continue to whisk for about 5 minutes to make a light roux..
- Slowly add water while vigorously whisking. Add ketchup, soup, salt and pepper TT..
- Bring to a slow boil and simmer for 10-15 minutes stirring occasionally..
- Add crawfish tails, including the juices, and simmer while occasionally stirring for another 15-20 minutes..
- Serve over rice..
This traditional New Orleans recipe was handed down by my mother. Chef Wilfredo Avelar of Emeril's Delmonico restaurant tells you everything you need to know about Étouffée a dish typically served with shellfish over rice. In a Dutch oven, add all ingredients except crawfish and green onions. 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 recipe for étouffée, which is the French word for "smothered," comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La.