Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, my crawfish etouffee. It is one of my favorites food recipes. This time, I am going to 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. 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 current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice 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 prepare a few ingredients. You can cook my crawfish etouffee using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make My Crawfish Etouffee:
- Make ready 1 lb crawfish tails
- Prepare 2-4 C cooked rice
- Prepare 2 tbs flour
- Make ready 1/2 C ketchup
- Get 10.5 oz. cream of mushroom soup
- Make ready 2 C hot water
- Take 8 tbs butter, divided
- Take 2 cloves garlic, crushed
- Make ready 1 onion, diced
- Prepare 1 bell pepper, diced
- Make ready 1 stalk celery, diced
- Get 1/2 tsp smoked paprika
- Prepare TT salt
- Prepare TT black pepper
- Get TT cayenne pepper
There is a most disturbing trend in South Louisiana cooking these days that. 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 The real key to this recipe as with my Shrimp Etouffee, is the stock.
Steps 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 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 The real key to this recipe as with my Shrimp Etouffee, is the stock. Seafood stocks are simple and require a. 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.
So that is going to wrap this up with this exceptional food my crawfish etouffee recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
