My Crawfish Etouffee
My Crawfish Etouffee

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, my crawfish etouffee. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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 Recipe photo by Taste of Home.

My Crawfish Etouffee is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. My Crawfish Etouffee is something which I have loved my entire life. They’re nice and they look fantastic.

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

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

Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as. This crawfish etouffee recipe is filled with flavor and love. See what makes it so popular.

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.

This traditional New Orleans recipe was handed down by my mother. Étouffée means smothered and we can't think of a more traditional or tasty Louisiana recipe than Crawfish Étouffée! Watch the instructional cooking video to learn how to make Crawfish Étouffée. 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 satisfies all of my cravings. In a Dutch oven, add all ingredients except crawfish and green onions.

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