Best 4 Louisianas Best Crawfish Etouffee Recipes

Louisianas Best Crawfish Etouffee is a classic Cajun dish that is sure to tantalize your taste buds. With its rich, savory flavors and tender crawfish, this etouffee is a must-try for any seafood lover. The combination of the "holy trinity" of onions, celery, and bell peppers, along with the aromatic spices and herbs, creates a flavorful base for the succulent crawfish. Whether you serve it over rice, pasta, or simply enjoy it as a hearty soup, this etouffee is sure to satisfy your cravings.

Let's cook with our recipes!

CRAWFISH ETOUFFEE

Crawfish Etouffee image

Learn how to make a true Louisiana style crawfish etouffee recipe.

Provided by Jen @PinkWhen

Categories dinner

Time 1h

Number Of Ingredients 14

Ingredients

3/4 stick butter
2 large onions (1 red 1 white, chopped)
2 stalks celery (chopped)
1 medium bell pepper (chopped)
2 tsp garlic
1 tsp salt
2 tsp red pepper
1 tbsp black pepper
2 lbs crawfish
4 tbsp flour
2 cups water
4 chicken bouillon cubes
3/4 cup green onion tops
1 tbsp parsley

Steps:

Melt the butter in a large saucepan. Saute the onion, celery, and bell pepper for 10 minutes.
Add garlic, salt, red, and black pepper.
Add crawfish tails and saute for 1 minute.
Add flour and stir. Cook for 3 minutes.
Add water, bouillon, bay leaf, green onion, and parsley. Simmer for 30 minutes stirring occasionally.
Serve over rice and with a fresh loaf or french bread.

Nutrition Facts : Calories 59 kcal, Carbohydrate 9 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 797 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

LOUISIANA CRAWFISH ETOUFFEE

Louisiana Crawfish Etouffee image

Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.

Provided by Bonnie Lang Turnage-Mortgage O

Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

3 cups long grain white rice
6 cups water
¾ cup butter
1 large onion, chopped
1 clove garlic, chopped
¼ cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 ½ tablespoons Cajun seasoning, or to taste

Steps:

Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

Nutrition Facts : Calories 636.1 calories, Carbohydrate 82.7 g, Cholesterol 142 mg, Fat 24.6 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 14.9 g, Sodium 635.2 mg, Sugar 1.8 g

CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE

Cajun Crawfish and Shrimp Étouffée image

An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.

Provided by RHONDA35

Categories Etouffee

Time 1h10m

Yield 6

Number Of Ingredients 14

Ingredients

⅓ cup vegetable oil
¼ cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium fresh tomatoes, chopped
2 tablespoons Louisiana-style hot sauce
⅓ teaspoon ground cayenne pepper
2 tablespoons seafood seasoning
½ teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp, peeled and deveined

Steps:

Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g

LOUISIANA CRAWFISH ETOUFFEE RECIPE - (4/5)

Louisiana Crawfish Etouffee Recipe - (4/5) image

Provided by á-71555

Number Of Ingredients 14

Ingredients

For Rice:
3 cups long grain white rice
6 cups water
For Etouffee:
3/4 cup butter (1-1/2 sticks butter)
1 large onion, chopped
1 clove garlic, chopped
1/4 cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 1/2 tablespoons Cajun seasoning, or to taste

Steps:

Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed. While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice. Note: Added about a 1/4 cup more of water and 2 more tablespoons of tomato sauce in etouffee.

Tips:

Use fresh crawfish. Fresh crawfish has a sweeter, more delicate flavor than frozen crawfish. If you can't find fresh crawfish, frozen crawfish is a good substitute.
Clean the crawfish thoroughly. Before cooking the crawfish, be sure to clean them thoroughly. This means removing the heads, tails, and intestines. You can also remove the black vein that runs down the back of the crawfish, but this is optional.
Season the crawfish well. Crawfish is a mild-flavored seafood, so it's important to season it well. Use a combination of salt, pepper, garlic, onion, and cayenne pepper to taste.
Cook the crawfish slowly. Crawfish should be cooked slowly over low heat. This will help to prevent the crawfish from becoming tough.
Serve the crawfish immediately. Crawfish is best served immediately after it is cooked. You can serve it with rice, potatoes, or corn on the cob.

Conclusion:

Crawfish etouffee is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover crawfish, and it's also a perfect dish for a party or potluck. Whether you're a seasoned chef or a beginner, you're sure to love this recipe for Louisiana's best crawfish etouffee.