How To make Crawfish Etouffee Ii
6 tb Butter
2 c Onions
chopped
2 md Cloves garlic :
chopped
Fine 2 tb Bell pepper chopped
2 tb Parsley :
minced OR
1 ts Parsley flakes (dried)
1/4 c Celery chopped
2 tb Green onion tops :
chopped
2 1/2 c Crawfish meat OR
1 lb Crawfish meat
1/4 c Crawfish fat (optional)
1 1/4 ts Salt
1/4 ts Black pepper
1/4 ts Red pepper
Melt butter in iron skillet or heavy pot. Saute onions, garlic, green pepper and celery until onions are clear. Add 1/8 c. water and simmer covered until vegs. are tender, abt. 15 min. Add crawfish fat and cook covered for 15 min. on very lo heat. Stir occasionally. Add tails and other seasonings. Cook 15 min. Add green onion tops and parsley and cook 5
minutes for seasoning to blend. Serve with hot steamed rice. Serves 4-5 Eugene Cottrell, Shreveport, LA.
How To make Crawfish Etouffee Ii's Videos
Crawfish Etouffee | Emeril Lagasse
Chef Wilfredo Avelar of Emeril's Delmonico restaurant tells you everything you need to know about Étouffée a dish typically served with shellfish over rice. The dish uses a cooking technique known as “smothering” which is common in the Cajun areas of southwest Louisiana.
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How to make New Orleans Crawfish Etouffee
New Orleans Native Charlie Andrews Gives a demonstration on how to make one of New Orleans most popular dishes Crawfish Etouffee. It serves 4 people. Etouffee is a dish found in both Cajun and creole cuisines down in Louisiana. It is typically served with shellfish over rice. It also employs a cooking technique known as smothering another popular method used in the Cajun and creole cuisines down in Louisiana. Crawfish Etouffee is most popular in New Orleans. This New Orleans classic is made with a peanut brown colored roux along with a crawfish stock made with freshly boiled Louisiana crawfish. We take onions, celery, bell pepper, garlic and we sauté that until it is a nice toasty brown color. Then we add the roux and crawfish stock along with my favorite New Orleans seasonings. We let that simmer for a few minutes then we add the crawfish tails and let that Smother in a covered pot for 10 to 15 minutes and there you have it ladies and gentlemen, a New Orleans classic. Hope you'll be able to give this recipe a try!
Crawfish etouffee recipe link
To purchase the Crawfish tails
Tony Chachere's creole seasoning
To buy Chef Paul Prudhomme's Seafood magic
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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 (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
LOUISIANA CRAWFISH ÉTOUFFÉE