Best 8 Mi Mis 1 2 3 Crawfish Etouffee Recipes

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.

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.

CRAWFISH ETOUFFEE

Steps:

• Melt butter in a large skillet over medium heat. Add onion and next 4 ingredients (onion, celery, bell pepper, and garlic), stirring constantly for 5 minutes. Stir in crawfish and next 7 ingredients (salt, black pepper,seasoning, thyme, onion powder, white pepper, hot sauce), cook 5 minutes. Stir in flour and cook stirring constantly for 2 minutes.
• Stir in fish or chicken stock gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked rice.
• Recommended Sides: Perfect with a warm crusty bread and a salad.

CRAWFISH ETOUFFEE

Steps:

• In a large non stick pan melt butter. Add celery, onions, peppers and sauté until soft. Add garlic and bay leaves; saute 1-2 minutes more.
• Dissolve flour and water pour into pan cook for 10 to 12 minutes more.
• Add crawfish and cayenne; stir cook for 5 minutes more. Add scallions and parsley; cook 3 to 4 minutes more. Serve over any type rice.

CRAWFISH ETOUFFEE III

Steps:

• In a large saucepan on medium heat, saute onion until clear. Add tomato soup, mushroom soup, and canned tomatoes. Simmer for 15 minutes.
• Place the crawfish into the pan and simmer for 25 minutes.

CRAWFISH ETOUFFEE

Steps:

• Heat oil and butter in a large skillet over medium high heat.
• Stir in onion, green onion, green pepper and celery; cook until transparent.
• Mix in crawfish and tomato paste; cook for 10 minutes.
• Pour chicken broth into skillet.
• In a small bowl, dissolve cornstarch in water.
• Stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes.
• Serve over rice.

CRAWFISH ETOUFFEE

Steps:

• In heavy saucepan, saute onion, bell pepper and celery in butter.
• Add crawfish tails and 1 1/2 C.
• water.
• If the crawfish tails still have fat on them, leave it- it makes the dish richer.
• Simmer, covered for 30 minutes.
• Mix cornstarch and cold water until smooth; add to crawfish mixture.
• Simmer for 10 minutes or until etouffee has thickened.
• Season to taste (I use salt, pepper, and Tony Chachere's Creole Seasoning).
• Top with green onions and serve over hot cooked rice.

CRAWFISH ETOUFFEE

Steps:

• Cook rice according to directions on packaging.
• Chop onion.
• Chop peppers, chilli, and celery. Keep or remove seeds as desired.
• Chop green onions.
• Chop meat.
• Make roux by putting vegetable oil in a large, heavy saucepan, then adding flour and whisking to mix. On low heat, stirring frequently, cook until roux thickens and becomes a rich mahogany color. Remove from heat and set aside.
• Meanwhile, bring stock to a boil in a separate saucepan.
• Once you are done with the roux, melt butter in a frying pan and add onions. Cook until they become translucent. Then add peppers, chilli, and celery. Cook about 5 minutes. Then Cajun spices, celery salt, and dried basil.
• While veggies are cooking, whisk boiling stock into roux, return to heat, and simmer about 5 minutes. Stir frequently.
• Add cooked veggies to roux and simmer another 15 minutes.
• Add meat and cook another few minutes. Serve over rice.
• Note: seafood tends to cook quickly. Pork or chicken will probably require pre-cooking. Use your judgment.