Etouffee | Crawfish Etouffee | Cajun
Etouffee | Crawfish Etouffee | Cajun - Now this is the 2nd of to Cajun / Creole recipes so far. I'm creating a playlist that will have nothing but cajun and creole recipes in it. In this video I asked if anyone has any names for this playlist please let me know. We can take several suggestion and vote for the best name. So enjoy this easy to follow video recipe, Crawfis Etouffee.
Etouffee is defined as a Cajun Stew that smothers rice.
Ingredients:
3/4 - 1 lbs Cooked Crawfish or Shrimp
1 Tbsp Cajun Seasoning
Medium or Long Grain Rice
1/4 cup Green Onions, Garnish
3 Tbsp Butter
1 Tbsp Worcestershire Sauce
1 cup Diced Onions
1/2 cup Green or Red Bell Peppers
1/2 cup Chopped Celery
1/2 cup Diced Tomatoes
2 cups Chicken Stock
2 - 3 Dashes of Hot Sauce
2 Tbsp Flour
Prep Time - 20 minutes
Cook Time - 15 minutes
Total Time - 35 minutes
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New Orleans Crawfish Etouffee {Made EXTRA Easy!!!}
Every state has one of those iconic dishes that can feel extremely intimidating to replicate, and Louisiana most definitely has etouffee on lock.
New Orleans is one of our favorite travel destinations, and a few years back we went to a bar just outside the square to eat crawfish, but I left there dreaming for more of their delicious etouffee! I literally thought about this etouffee for YEARS! It was the perfect consistency and thickness, so smooth and creamy, and the flavor — there was like this little pop of acidity to it — I hadn’t ever experienced that with etouffee before and it really made a HUGE DIFFERENCE.
No matter how accomplished of a chef you may be, some dishes will always prove to be somewhat intimidating to replicate. For me, this was crawfish etouffee. I love it so much, the thought of messing it up hurts! But, in true Anthony Kitchen form, around here, we believe if you take the time to make something special from scratch, you can get phenomenal, amazing results!
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You can print out the recipe here:
So let's do it!
Here's What You'll Need:
6 tablespoons unsalted butter
1 yellow onion, finely diced
1 green bell pepper, seeded and finely diced
3 stalks of celery, finely diced
3 cloves of garlic
1/2 cup all-purpose flour
1 tablespoon tomato paste
4 cups unsalted chicken broth or unsalted seafood broth
2 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon Kosher salt
Generous pinch black pepper
1 bay leaf
1 large tomato (seeds and pulp removed), diced
12 ounces fresh or frozen cooked crawfish tails, thawed
How To Make It:
Add the butter to a large sauté pan or Dutch oven over medium-high heat. Do not allow the butter to burn. Add the onion, bell pepper, and celery as soon as the butter has melted and sauté until softened, 6-8 minutes. Add the garlic and sauté 1 minute more.
Sprinkle the flour over the mixture, and stir for about 1 - 2 minutes.
Stir in the tomato paste, and begin adding the first 2 cups of chicken broth one big splash at a time, stirring well after each addition. Add the remaining chicken broth and stir to combine.
Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato.
Reduce the heat to maintain a simmer, and simmer for 6-8 minutes, until the mixture is slightly thickened. Stir occasionally. Add the crawfish tails and simmer an additional 5 minutes, stirring occasionally. Serve with a heaping serving of fluffy white rice, and enjoy!
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Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
You can find all TAK recipes here!
HOW TO MAKE EASY AND DELICIOUS CRAWFISH ETOUFFEE | BEGINNER FRIENDLY RECIPE TUTORIAL
This easy recipe is definitely one to add to your rotation if you are a seafood lover and cajun food lover! Give this recipe a try and let me know in the comments whatcha think!
#crawfish #seafood #easyrecipes
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FULL LIST OF INGREDIENTS:
Serves: 4 Prep Time: 30 Mins Cook Time: 20 Mins
STOCK
- Olive Oil
- 1/2 Yellow Onion, Chopped
- 2 Carrots, Chopped
- 2 to 3 Stalks of Celery, Chopped
- Shrimp Shells and Heads from 1Lb
- 1 Tsp Tomato Paste
- 2 Sprigs of Thyme
- Salt to Taste
ETOUFFEE
- 1 1/4 Sticks of Salted Butter
- 1/2 Yellow Onion, Diced
- 2 Stalks of Celery, Diced
- 1/2 Bell Pepper, Diced (Red or Green)
- 1 Tsp Minced Garlic
- 1/4 Cup All Purpose Flour
- 4 to 5 Cups Seafood Stock (Homemade or Storebought)
- Two 1/2 Tsps of Cajun Seasoning, Divided
- 1 Bay Leaf
- Hot Sauce to Taste
- Rice
How to make Cajun Shrimp and Crawfish Etouffee | Louisiana Etouffee | Easy Etouffee Recipe
Greetings and Salutations good people! We are back with another home grown classic! Heading back down to Louisiana for Shrimp & Crawfish Etouffee! Come with me as we hook up this classic Cajun Dish with ease.
#ShrimpandCrawfish #Etouffee #Cajun #Lousiana
What you will need:
1 Pound shrimp (peeled and deveined)
1 pound crawfish tails (I used frozen pre cooked)
2 Cups Shrimp stock (subbed chicken broth)
1 & 1/2 pack of seasoning blend (bell pepper, onion, celery- or chop your own)
1 cup chopped fresh tomato
2 & 1/2 table spoons all purpose flour
3 table spoons butter
3 table spoons olive oil
2 table spoons Worcestershire Sauce
1 teaspoon dried thyme and oregano
2 & 1/2 table spoons Paprika
2 table spoons minced garlic
1/2 cup fresh parsley
1/2 cup fresh green onions
1 Bay Leaf
Seasonings: Salt, Pepper, Garlic Powder, Cayenne, Cajun seasoning of your choice, Dash of Hot Sauce
White rice for serving
Notes: If you have the patience, making your own shrimp stock and using fresh crawfish tails will elevate the dish. See my Shrimp Scampi vid for shrimp stock recipe ( Also using fresh peppers, celery and onion would boost it up a bit more. But even with the short cuts, this SMACKED!!
Louisiana Crawfish Étouffée
Ingredients & Method Below????????
Ingredients:
* 32oz Beef broth
* 1 1⁄2 Stick(s) butter
* 1 Pound(s) crawfish tails w/ fat
* 3/4 cup of flour
* 3 Pod(s) garlic, chopped fine
* Creole seasoning to taste
* 1 onion chopped
* 1 green bell pepper chopped
* hot sauce to taste
* white pepper to taste
* green onion whites
Method:
* Melt butter in a skillet.
* Add flour and creole seasoning to make a roux. Stir until blended and the color of peanut butter.
* Add onion, bell pepper, green onion whites, and garlic. Cook until tender.
* Add beef broth and bring to a boil. Then reduce heat, add crawfish tails, and cover.
* Cook for 15-20 minutes on low heat.
* Add white pepper and creole seasoning to taste.
* Simmer until the seasoning blends.
* Serve over rice and garnish with green onions or parsley.
Check out our story to learn more about this dish!
#CrawfishEtouffee #south #recipe #crawfish #Louisiana #cooking