Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, crawfish etouffee. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Add the green onions and season with salt, pepper, and Cajun seasoning. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil. Crawfish Étouffée should always be a centerpiece dish to showcase the unique flavor and texture of Louisiana crawfish. Treated lightly, this buttery mixture envelopes the tail meat with a rich, flavor-filled coating of golden goodness.
Crawfish Etouffee is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Crawfish Etouffee is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook crawfish etouffee using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Crawfish Etouffee:
- Prepare crawfish tail
- Prepare onion, chopped
- Get celery, chopped
- Get green bell pepper, chopped
- Make ready garlic cloves, minced
- Prepare green onions, chopped
- Make ready butter
- Take flour
- Make ready shrimp or chicken stock
- Make ready Worcestershire sauce
- Take crushed tomatoes
- Take each of garlic powder, oldBay or Creole seasoning, pepper
- Make ready salt
- Get paprika
- Take prepared white rice
Once the sauce is the right consistency, add the crawfish and bay leaves; stir to combine. Season to taste with several pinches of salt. Stir in the chopped scallions and cayenne pepper. In dutch oven melt butter over medium heat.
Instructions to make Crawfish Etouffee:
- In a heavy pot, add butter and flour on low heat. Whisk constantly until the roux turns a peanut butter color
- Add onions, bell pepper and celery. Stir about 5 min until they start to soften. Add garlic and tomatoes
- Slowly stir in stock, then add Worcestershire, seasonings and green onion (reserve a bit for garnish)
- Turn heat to medium high, once it starts to boil, cover and turn heat to low. Let cook 30 min.
- Add crawfish tails and let those cook about 5 min.
- To serve, ladle etouffee into a bowl, then a spoonful of rice and top with green onions. Enjoy!!
Stir in the chopped scallions and cayenne pepper. In dutch oven melt butter over medium heat. Add onions, bell pepper, celery and garlic. Crawfish Etouffee is a Cajun/Creole dish born out of Louisiana, a state known (and adored) for their abundance of crawfish. A New Orleans-style rendition boasts a smooth, buttery texture that lies somewhere between a stew and a bisque.
So that’s going to wrap it up for this exceptional food crawfish etouffee recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!