Best 3 Emeril Lagasses Crawfish Etouffee Recipes
Embark on a culinary journey to the heart of Louisiana with Emeril Lagasse's Crawfish Etouffee, a delectable dish that captures the essence of Cajun cuisine. This flavorful stew, brimming with succulent crawfish, aromatic vegetables, and a rich, savory sauce, promises an explosion of flavors that will tantalize your taste buds. Immerse yourself in the vibrant culture of New Orleans as you recreate this classic recipe, bringing the vibrant spirit of the bayou into your own kitchen.
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EMERIL LAGASSE'S CRAWFISH ETOUFFEE
This is a great recipe based on one from Emeril Lagasse's book, Louisiana Real & Rustic. He says, "Believe it or not, this now-familiar crawfish dish was not known beyond Louisiana until the late 1940s or early 1950s when the oil boom brought an influx of outsiders to Acadiana, and in particular to Breaux Bridge, in St. Martin Parish, now home of the world-famous crawfish festival. It was in this small town on Bayou Teche, or so some food historians tell us, that crawfish etouffee originated. At the time it was unfashionable, except for Acadians, to eat mudbugs. Now just about the whole world flocks to Breaux Bridge for the rich, full flavors of etouffee. Serve it with steamed rice." Since crawfish can be difficult to find in our parts, I've occassionally substituted lobster, in which case, I cook the shells in water and use this water in place of the plain water called for in the recipe.
Provided by mersaydees
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes.
- Add in the crawfish and bay leaves.
- Reduce the heat to medium. Stirring occassionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
- Dissolve the flour in water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
- Add parsley and green onions and cook an additional 2 minutes.
- Remove the bay leaves and serve with rice.
CRAWFISH ETOUFFEE
Steps:
- In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
- Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
- Stir in the parsley and remove from the heat.
- Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.
CRAWFISH ETOUFFEE
This recipe for crawfish etouffee, courtesy of Emeril Lagasse, is sure to satisfy any seafood lover. Serve with his Asparagus Salad for a wonderful meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 20
Steps:
- In a large, heavy saucepan, melt 4 tablespoons of butter over medium heat. Add flour and whisk to combine. Continue to cook, stirring constantly, until flour mixture is the color of peanut butter.
- Add onions, celery, bell pepper, garlic, bay leaves, and thyme. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes. Add stock, tomatoes, salt, cayenne, Worcestershire sauce, and Tabasco; bring to a boil. Skim surface, reduce heat, and simmer, stirring occasionally, for 30 minutes.
- In a medium bowl, toss together crawfish tails (and any crawfish fat) and the Essence, and add to the simmering sauce along with the lemon juice, scallions, and parsley. Cook, stirring occasionally, for 15 minutes. Add remaining 2 tablespoons butter; stir to combine. Serve over rice.
Tips:
- Use fresh crawfish for the best flavor. If you can't find fresh crawfish, frozen crawfish can be used, but they won't have as much flavor.
- To clean the crawfish, remove the heads, tails, and intestines. You can also devein the crawfish, but this is not necessary.
- Season the crawfish with Cajun seasoning, garlic powder, onion powder, and paprika. You can also add other spices, such as cayenne pepper or black pepper, to taste.
- Cook the crawfish in a large pot with butter, onions, celery, and green bell pepper. Cook the crawfish until they are pink and tender.
- Add the cooked crawfish to a roux made with butter and flour. A roux is a thickening agent that will help to thicken the etouffee.
- Add chicken broth, tomatoes, and green onions to the etouffee. Bring the etouffee to a boil, then reduce heat and simmer for 30 minutes.
- Serve the etouffee over rice.
Conclusion:
Crawfish etouffee is a delicious and flavorful dish that is perfect for a special occasion. It is relatively easy to make, but it does take some time. If you are looking for a delicious and unique dish to try, crawfish etouffee is a great option.
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