My Crawfish Etouffee
My Crawfish Etouffee

Hello everybody, 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. For mine, I will make it a bit unique. This will be really delicious.

My Crawfish Etouffee is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. My Crawfish Etouffee is something which I’ve loved my whole life. They are fine and they look wonderful.

I am from Louisiana, born and raised, and as Cajun as it gets. This is how we make crawfish etouffee. Everybody's recipe is a little different.

To get started with this particular recipe, we have to 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. Get 1 lb crawfish tails
  2. Prepare 2-4 C cooked rice
  3. Take 2 tbs flour
  4. Take 1/2 C ketchup
  5. Get 10.5 oz. cream of mushroom soup
  6. Make ready 2 C hot water
  7. Make ready 8 tbs butter, divided
  8. Make ready 2 cloves garlic, crushed
  9. Make ready 1 onion, diced
  10. Prepare 1 bell pepper, diced
  11. Prepare 1 stalk celery, diced
  12. Take 1/2 tsp smoked paprika
  13. Take TT salt
  14. Take TT black pepper
  15. Get TT cayenne pepper

Most didn't serve it, or only had it on a certain day of the week, and the couple I found were not up to par, so I decided to learn to make it myself. 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?

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.

Yes, you can eat the yellow stuff! It comes from an organ of the crawfish and is quite flavorful. Stir, then turn the heat down to very low and cover. Crawfish Étouffée satisfies all of my cravings. The flavor is intense and the combination of the succulent crawfish, or langostino, paired with the creamy tomato based sauce is heaven to my taste buds.

So that is going to wrap this up for this special food my crawfish etouffee recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at 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!