Best 12 Joes Coonass Crawfish Etouffee Recipes

CRAWFISH ETOUFFEE IV

Steps:

• In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.
• Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
• Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.

CRAWFISH ETOUFFEE LIKE MAW-MAW USED TO MAKE

Steps:

• In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
• Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. Reduce heat, and simmer for 10 minutes.

CRAWFISH ÉTOUFFéE

Steps:

• Make the étouffée: In a large soup pot or Dutch oven, melt butter over medium heat. Add onions, poblano chile, celery and garlic and cook until softened and translucent, about 8 minutes or so.
• Lower the heat and add 1 teaspoon salt, the black pepper, the thyme and the cayenne pepper. Place the thawed crawfish meat in a bowl and set it aside in the refrigerator; use your fingers to squeeze any fat or liquid you can from their packages into the pot. Simmer, stirring occasionally, for 30 minutes.
• Add thawed crawfish tails and green onions to the pot and cook for 10 minutes, or until crawfish are tightly curled. Add parsley and cook 5 minutes more.
• While the vegetables simmer, prepare the rice: Place all ingredients in a saucepan with 3 1/2 cups water and bring to a boil. Stir, then turn the heat down to very low and cover. Simmer for 20 minutes, then take the pot off the heat. Let it rest, covered, for 5 minutes.
• Taste the étouffée and add salt as needed. Serve over the rice.

JOE'S COON/ASS CRAWFISH ETOUFFEE

Steps:

• Note: For a thick roux etouffee you can use Savoies roux in a 8 oz jar instead of corn starch for thickening.
• Or make your own roux from flour and water.
• Heat the butter in a saute pan and saute the onion, bell pepper and garlic until the translucent, about 5 minutes.
• Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water.
• Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
• Bring to a boil, then reduce heat to low and simmer for 30 minutes.
• Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture.
• Add the green onions and parsley, and cook an additional 5 minutes.
• Serve over your favorite hot long grain rice.

GLENDA'S CRAWFISH ETOUFFEE

Steps:

• Melt the margarine, and then saute the onions, celery, bell peppers and garlic until tender. Add the crawfish tails, garlic powder and cayenne and continue cooking for 20 minutes longer. Serve over rice.

CRAWFISH ETOUFFEE

Steps:

• In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes. When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice.

TRE'S CAJUN CRAWFISH ETOUFFEE

Steps:

• Saute, onions celery and bell pepper in butter add salt and the paprika. Add golden roux. Stir until well blended. Add crawfish tails cook ten minutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add more water if too thick. Serve hot over rice. To make golden roux melt butter in a cast iron skillet over low temperature. Blend in flour until golden color, stirring occasionally. Takes about 15 minutes.

PREJEANS CRAWFISH ETOUFFEE

Steps:

• Combine 1/2 cup butter and 1/2 cup flour in a small saucepan. Stir while cooking for 3 minutes over medium-high heat; keep warm--this is the Roux.
• In a 4-quart saucepan, add 1/2 cup butter, onion, bell pepper, celery, and green onion bottoms; cook over medium heat while stirring for 8 minutes.
• Add paprika, peppers, garlic, and chicken bouillon. Cook 2 more minutes while stirring.
• Add 1 quart water, and bring to a boil for 5 minutes.
• Add reserved roux, stirring well with wire whip. Reduce heat to medium, and boil for 3 minutes.
• Add crawfish, onion tops, and parsley; then stir in last 1/2 cup butter. Turn heat to low until ready to serve.

CRAWFISH ETOUFFEE

Steps:

• Make roux of flour and butter in a heavy skillet, and stir until blended.
• Cook over medium heat, stirring regularly, until dark blonde in color, about 10 minutes.
• Add chopped onion, garlic and green pepper, and cook until vegetables are almost tender, about 5 minutes.
• Add crawfish fat, and cook for about 10 minutes, stirring occasionally.
• Optionally, a little water can be added to thin mixture at this point.
• Add crawfish tails, cover, and simmer for 15-20 minutes, stirring occasionally.
• Add salt, pepper and cayenne pepper to taste.
• Add green onion tops and parsley, and simmer for about 15 minutes.
• Serve over hot cooked rice.

CRAWFISH ETOUFFéE

Steps:

• Heat the oil in a 12-inch cast iron skillet or large cast-iron skillet over medium-high heat until the oil begins to lightly smoke, about 5 minutes. Whisk in the flour and cook until it turns a peanut butter brown color. Turn off the heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Return the heat to medium to medium-low and stir in the garlic and bay leaves. While the trinity cooks, combine the cayenne, thyme, white pepper, 1 teaspoon salt and 1 teaspoon black pepper in a small bowl. Stir into the skillet, a little at a time, to build flavor (see Cook's Note).
• Whisk in the stock 1 cup at a time, making sure it is incorporated and smooth. Bring to a boil, then cook until slightly thickened, about 2 minutes. Season to taste with salt and black pepper. Add the crawfish and cook until they tighten in appearance, 2 to 3 minutes. Turn off the heat, then stir in half of the green onions. Serve immediately over fluffed rice with hot sauce and garnish with the remaining green onions.

TAMMI'S CRAWFISH ETOUFEE

Steps:

• In a large skillet over medium heat, heat butter and olive oil together. Saute garlic powder and mushrooms until mushrooms are tender; about 3 to 5 minutes.
• Add crawfish and onions. Reduce heat to low and cook for 5 minutes.
• Stir in Parmesan cheese, parsley, and half and half. Simmer for 5 minutes and stir in crushed red pepper and Creole seasoning. Salt and pepper to taste.

JOE'S CRAB SHACK ETOUFFEE

Steps:

• Saute garlic, onion, celery and green pepper in butter until soft.
• Stir in spices, soups, water and meat of your choice.
• Bring to simmer and continue cooking until meat is cooked through.
• Stir in green onion and parsley.
• Scoop 1/2 cup rice into bowl.
• Pour etouffee over rice.