Crawfish Étouffée Recipe by The Cajun Ninja
Updated Crawfish Étouffée recipe. Just in time for Crawfish Season!
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Music Credit: Horace Trahan
Song: H.D.T.V.
Crawfish Etouffee New Orleans Style Fast and Easy
Crawfish Etouffee Ingredients
1 Stick Butter
2 Tablespoon Flour
1 Cup Heavey Whipping Cream or
(Half and half)
1 Pk Seasonings Blend or
(Fresh cut Onions, Bell Peppers)
1 Tablespoon Creole Seasoning
1 T teaspoon Garlic Powder or
(Fresh Garlic)
1 teaspoon Onions powder
1 can Ro Tel tomatoes
1 12 Oz Crawfish Tales
1 can chicken Broth
Crawfish Etouffee Recipe
How to make crawfish etouffee. Crawfish recipe
Steve over at StokedOnSmoke (BBQ Bro's) sent a request a few weeks ago for me to make a video recipe of Crawfish Etouffee. I told Steve, I would be happy to, so here is the video, and I hope you all enjoy, and please give this one a try! Soooo good, and easy to make! Here is a link to Steve's YouTube channel, so please check his channel out, and let him know that Rus at Smoky Ribs sent ya :)
You can order Louisiana crawfish online at multiple websites, but here is a link to a site that has them available at the lowest cost that I've found, but please let me know if you can find a better deal online, and I will include that link as well.
Gaidos Crawfish Chili
Goodtaste.tv
There is something so cool about walking into a restaurant from your childhood and realizing that, at the core of it all, the good things you remember have remained the same. Recently, that happened to me when we took our cameras to Gaidos-- the century-old seafood restaurant in Galveston, Texas. Gaido's offerings are the definition of fresh, from their baked oysters to tantalizing BBQ shrimp. A new menu item caught my attention Crawfish Chili! It's incredible -- slightly spicy with a nice accompaniment of goat cheese. I was thrilled to get my hands on the the recipe for crawfish season not to mention cook with Chef Nicolas Gaido. Now you can have this one and more -- 100 years of history and recipes from Gaido's Cookbook on-sale now off their website!
Crawfish Etouffee at Home
This Cajun crawfish etouffee recipe is loaded with meaty crawfish tails smothered in a rich gravy with spices and fresh herbs, served over rice. It’s huge on flavor and easy to make. One of our very favorites! Here is how to make it.
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MORE GREAT RECIPES:
Seafood Gumbo:
Chicken and Sausage Gumbo:
How to Make a Roux:
Cajun Seasonings:
Let’s talk about how to make crawfish etouffee.
Chapters:
0:00 What is Crawfish Etouffee?
0:28 Prepare the Roux
3:14 The Cajun Holy Trinity
4:05 Garlic / Spices
5:12 Seafood Stock
6:10 Variations
6:46 Finishing The Base
7:18 Crawfish Time!
8:30 Taste Test
Crawfish Etouffee Recipe
Ingredients:
4 tablespoons butter, or use peanut oil
4 tablespoons all-purpose flour
1 medium onion, chopped
1 medium bell pepper chopped (I use jalapeno for spicier)
1 stalk celery, chopped
4 cloves garlic, chopped
2 teaspoons Cajun seasonings or to taste
1 teaspoon cayenne pepper optional, for a spicier dish
Salt and pepper, to taste
2 cups chicken stock, or use seafood stock
1 pound crawfish tail meat, par-cooked
1 tablespoon chopped parsley
FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot sauce
Cooked rice for serving, if desired
Cooking Directions:
Heat a large pan or pot to medium heat and melt the butter.
Add the flour and stir to make a roux. Stir continuously for 5 minutes, or until the roux turns a copper color. Do not let the roux burn.
Add the onion, peppers, celery, and garlic. Stir and cook for 5 minutes to soften.
Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally.
Add the crawfish tails and warm them through.
Remove from heat and stir in the parsley.
Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don't forget the hot sauce!
Get the printable recipe with further notes and discussion here, along with suggestions for how you can change it up and make it your own:
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I hope you like it! Leave comments below, my friends! I love crawfish etouffee. I'd love to hear how you enjoy it in the comments below. Please share!
#crawfishboil #crawfish #seafood #cookingrecipes #spicyfood
Easy Crawfish Cream Sauce
Easy Crawfish Cream Sauce
If you like Crawfish Cream Sauce then you are going to love this on French bread, pasta, or all by it's self!
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Crawfish Cream Sauce
Ingredients:
1 pound of Louisiana Crawfish Tails
1 bunch of diced green onions
1 teaspoon of Worcestershire sauce
1 teaspoon of Louisiana hot sauce
2 tablespoons of Chilau Boil Bomb
1 cup of heavy whipping cream
1 Tablespoon of butter or bacon grease
8 oz of pepper jack cheese
Cajun or Creole seasoning to taste
3/4 teaspoon of Xanthan Gum
Directions:
Prep the green onions by dicing them. In a bowl mix in the crawfish tails, Worcestershire sauce, Louisiana hot sauce, Chilau Boil Bomb, cajun or creole seasonings. Now use an immersion blender of regular blender to add Xanthan Gum into the cream. With the butter or the bacon grease hot and melted add in the green onions to saute for a few minutes. Add in the seasoned crawfish tails and heat through for a few minutes. Now add in the cream with Xanthan Gum into the mix and stir well until thicken to your preference. If your making Crawfish Bread you will want it think. Taste for seasoning and adjust to your taste. Enjoy!
Rus's Cajun Seasoning
Ingredients:
2.5 tablespoons paprika (I made it with red bell pepper)
2 tablespoons garlic powder
2 tablespoons salt
1.5 tablespoons white pepper powder
1 tablespoon cayenne pepper powder
1.5 teaspoons oregano powder
1 tablespoon onion powder
1 tablespoon dried thyme (crushed)
1.5 teaspoon dried parsley (crushed)
1/2 teaspoon lemon zest powder
Mix all ingredients well and store in airtight container.
Great on most anything!