Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, my crawfish etouffee. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. 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. 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 Since the crawfish season just kicked in, I couldn't think of a better recipe than a spin off of my.
My Crawfish Etouffee is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. My Crawfish Etouffee is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have my crawfish etouffee using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make My Crawfish Etouffee:
- Get 1 lb crawfish tails
- Get 2-4 C cooked rice
- Make ready 2 tbs flour
- Get 1/2 C ketchup
- Prepare 10.5 oz. cream of mushroom soup
- Prepare 2 C hot water
- Get 8 tbs butter, divided
- Prepare 2 cloves garlic, crushed
- Make ready 1 onion, diced
- Get 1 bell pepper, diced
- Make ready 1 stalk celery, diced
- Prepare 1/2 tsp smoked paprika
- Prepare TT salt
- Make ready TT black pepper
- Take TT cayenne pepper
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. 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. For a seafood etouffée, crawfish is traditional, although shrimp can be substituted.
Instructions to make My Crawfish Etouffee:
- 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.
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. For a seafood etouffée, crawfish is traditional, although shrimp can be substituted. 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.
So that’s going to wrap it up for this special food my crawfish etouffee recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
