Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, crawfish etouffe. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Crawfish Etouffe is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Crawfish Etouffe is something that I have loved my whole life.
This crawfish etouffee is a fun and interesting dish to serve when entertaining. For some, it's an introduction to crawfish and Cajun food. Crawfish Etouffee - a classic Louisiana dish with a buttery, rich and flavorful sauce with heaps of fresh crawfish tails and herbs and spices.
To get started with this recipe, we must first prepare a few ingredients. You can have crawfish etouffe using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Crawfish Etouffe:
- Prepare 1 lb crawfish
- Make ready 1 salt & pepper to taste
- Make ready 1 small onion (diced small)
- Prepare 1/2 cup margarine
- Make ready 1 tsp all purpose flour
- Make ready 1 tsp salt
- Prepare 1/2 tsp cayenne pepper
- Get 1 tbsp tomato paste
- Get 2 clove garlic (minced)
- Get 2 lemon slices
- Prepare 1 tbsp green onions (diced small)
- Take 1 tbsp fresh parsley (roughly chopped)
- Get 3/4 cup water
In this luscious stew, crawfish tails are cooked with tomatoes, paprika, and cream. Crawfish Étouffée, full of tender seafood bites smothered in a spicy Cajun tomato based sauce and served over rice, is Southern comfort food at it's best! For a seafood etouffée, crawfish is traditional, although shrimp can be substituted. It is a totally different taste experience from crawfish, however, since the fat from the crawfish.
Steps to make Crawfish Etouffe:
- Season crawfish with salt and pepper and set aside.
- In a medium saucepan, melt butter over medium heat and saute onions until tender.
- Stir in flour and mix well.
- Add water, salt, cayenne, tomato paste, garlic, and lemon. Cook on medium-low for 20 minutes.
- Add a little more water if its too thick our starts to stick.
- Add crawfish and cover. Cook 8-10 minutes.
- Finally add green onions and parsley. Cook 2 minutes more.
- Serve over rice.
A longtime Lenten favorite, crawfish étouffée has inspired dozens of variations including Creole versions that add. Crawfish étouffée is a prime example of a perfect pairing of the two cultures. 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. This recipe for étouffée, which is the French word for "smothered," comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La. Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China.
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