Today, I wish you’re having an amazing day today. Now, I will show you a way to prepare a special dish, crawfish etouffe. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Reviews for: Photos of Louisiana Crawfish Etouffee. An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana.
Crawfish Etouffe is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Crawfish Etouffe is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook crawfish etouffe using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Crawfish Etouffe:
- Make ready 1 lb crawfish
- Make ready 1 salt & pepper to taste
- Get 1 small onion (diced small)
- Make ready 1/2 cup margarine
- Get 1 tsp all purpose flour
- Get 1 tsp salt
- Take 1/2 tsp cayenne pepper
- Prepare 1 tbsp tomato paste
- Prepare 2 clove garlic (minced)
- Make ready 2 lemon slices
- Make ready 1 tbsp green onions (diced small)
- Take 1 tbsp fresh parsley (roughly chopped)
- Prepare 3/4 cup water
Add the crawfish, garlic, and bay leaves and reduce the heat to medium. 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. Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as.
Instructions 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.
Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as. 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! What is Etouffee? Étouffée basically means "smothered," and it is a common Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own. A classic Louisiana seafood dish filled with vegetables and crawfish simmering in a delicious tomato based sauce.
So that is going to wrap it up for this special food crawfish etouffe recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
