Cajun Crawfish Etoufee, Step by Step Cooking Recipe by Cajun Chef Brett Hebert
How to Cook and Prepare Real Crawfish Etoufee from Scratch. Simple and Easy Instructions Including all Prep Work. Prepared by Cajun Chef Brett Hebert. Presented by Cajun Cousins Cooking
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Crawfish Etouffee - Classic Etouffee with Mirepoix and Cajun Spices - PoorMansGourmet
This is the #1 Crawfish Etouffee recipe on YouTube because it is amazing. I start with a Roux and Mirepoix, Creole and Cajun Spices, Crawfish, Worcestershire, Hot Sauce and an extra addition, Cream. Read more and get the exact ingredients on my website:
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Crawfish Etouffee (Cajun Recipe)
The best crawfish etouffee recipe on the internet hands down. See the recipe below.
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Ingredients
1 1/2 sticks butter (divided)
1 cup chopped onion
1 cup chopped bellpepper
1 cup chopped celery
3/4 cup mushrooms chopped
2 cloves garlic minced
salt and pepper to taste
1/4 cup flour
2 pounds crawfish tails
Recipe
Melt 1 stick (1/2 cup) butter in a heavy bottom pot.
Cook onion, bell pepper, celery, garlic, and mushrooms over medium high heat until soft (about 15 minutes) stirring
Add about 1 to 2 tbsp of seasoning (Nunus Cajun Seasoning or salt and pepper)
Add 1/2 stick (1/4 cup) butter until melted and add 1/4 cup of flour to make roux, stirring continuously for about 2 or 3 minutes
Add about 2 cups of water and crawfish tails. Stir to combine.
Cook for another 15 - 20 minutes
Season to taste. Serve over Rice
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
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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