My Crawfish Etouffee
My Crawfish Etouffee

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, my crawfish etouffee. It is one of my favorites food recipes. For mine, I am going to make it a 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 foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. My Crawfish Etouffee is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook my crawfish etouffee using 15 ingredients and 7 steps. Here is how you can achieve it.

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

So that’s going to wrap this up with this exceptional food my crawfish etouffee recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!