My Crawfish Etouffee
My Crawfish Etouffee

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, my crawfish etouffee. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

I am from Louisiana and agree with other reviews.etouffee should not contain canned soups! 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. 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 in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. My Crawfish Etouffee is something which I’ve loved my entire life. They’re fine and they look fantastic.

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

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. A classic Louisiana seafood dish filled with vegetables and crawfish simmering in a delicious tomato based sauce. 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 Étouffée is a Louisiana favorite in the Cajun-Creole tradition.

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.

Here at Louisiana Crawfish Company we know good food. Like most families we have recipes that have been passed down from generation to generation. Through the years we've received a number. Crawfish Étouffée is a classic dish in Louisiana. Learn how to make this delicious dish and get the instructional video to help you along Nothing like a traditional Louisiana Crawfish Étouffée recipe.

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