Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, my crawfish etouffee. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as intense. Stir in the garlic, and cook for a minute.
My Crawfish Etouffee is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. My Crawfish Etouffee is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have my crawfish etouffee using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make My Crawfish Etouffee:
- Make ready 1 lb crawfish tails
- Get 2-4 C cooked rice
- Take 2 tbs flour
- Prepare 1/2 C ketchup
- Take 10.5 oz. cream of mushroom soup
- Prepare 2 C hot water
- Take 8 tbs butter, divided
- Take 2 cloves garlic, crushed
- Get 1 onion, diced
- Prepare 1 bell pepper, diced
- Make ready 1 stalk celery, diced
- Take 1/2 tsp smoked paprika
- Prepare TT salt
- Take TT black pepper
- Prepare TT cayenne pepper
Crawfish etouffee is a mild, thick stew typically served over rice and packed with Creole flavors. It's a unique dish you have to try! Can you eat the yellow stuff in crawfish? Yes, you can eat the yellow stuff!
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.
It comes from an organ of the crawfish and is quite flavorful. Crawfish Etouffee, one of the most popular ways to enjoy crawfish, has it's origin deep in the heart of Cajun country. The word Etouffee' refers to the manner in which the crawfish tails are cooked, meaning smothered in a rich gravy made by adding sautéed vegetables and seasonings to a roux and then drowning it all in a flavorful stock. I'm excited to show you my simple and delicious. Crawfish Etouffee is a Cajun/Creole dish born out of Louisiana, a state known (and adored) for their abundance of crawfish.
So that’s going to wrap this up with this exceptional food my crawfish etouffee recipe. Thanks so much for reading. I am confident 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 family, colleague and friends. Thank you for reading. Go on get cooking!
