Recipe of My Crawfish Etouffee

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, my crawfish etouffee. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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 enjoyed by millions daily. They’re fine and they look wonderful. My Crawfish Etouffee is something which I have loved my entire life.

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.

Recipe of My Crawfish Etouffee

To get started with this recipe, we have to first prepare a few ingredients. You can have my crawfish etouffee using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients

The ingredients needed to make My Crawfish Etouffee:

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

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 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.

Instructions

Steps 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.

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. For a seafood etouffée, crawfish is traditional, although shrimp can be substituted. Crawfish Étouffée is a classic dish in Louisiana.

As simple as that Recipe of My Crawfish Etouffee

So that is going to wrap it up for this special food my crawfish etouffee recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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