Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, crawfish etouffe. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look 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 - a classic Louisiana dish with a buttery, rich and flavorful sauce with heaps of fresh crawfish tails and herbs and spices.
Crawfish Etouffe is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Crawfish Etouffe is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook crawfish etouffe using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Crawfish Etouffe:
- Take 1 lb crawfish
- Get 1 salt & pepper to taste
- Prepare 1 small onion (diced small)
- Make ready 1/2 cup margarine
- Prepare 1 tsp all purpose flour
- Prepare 1 tsp salt
- Prepare 1/2 tsp cayenne pepper
- Make ready 1 tbsp tomato paste
- Make ready 2 clove garlic (minced)
- Get 2 lemon slices
- Prepare 1 tbsp green onions (diced small)
- Prepare 1 tbsp fresh parsley (roughly chopped)
- Make ready 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.
So that’s going to wrap it up for this exceptional food crawfish etouffe recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
