CRAWFISH ETOUFFEE
Take a trip to the Big Easy with just one bite of this lovely dish! I recently made this in my cooking class that I host and everyone loved it! You can buy crawfish tails frozen in most seafood freezer sections. I actually bought mine at Walmart. Enjoy!
Provided by Leah Stacey
Categories Fish
Number Of Ingredients 18
Steps:
- 1. Make a roux by combining the butter, flour, and oil in a heavy pan and cooking over low heat until a dark caramel color, about 15-18 minutes.
- 2. Add all the vegetables except the green onions and cook until soft, 5 to 7 minutes.
- 3. Add the bay leaves, thyme, Worcestershire sauce, and cayenne pepper. Slowly pour in the stock, whisking to incorporate it into the roux.
- 4. Add the reserved crawfish juice and cook over low heat for about 1 hour,or until no flour taste remains.
- 5. Add the crawfish tails and the cream. Mix well. Season to taste with the salt and pepper and dashes of tobasco cook for 5 minutes more and serve over steamed white rice. ( I like the Calrose rice the best)
- 6. Garnish with chopped green onions.
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Asim Shehzad
[email protected]This recipe is a great starting point for making crawfish etouffee. Feel free to adjust the ingredients and seasonings to your liking.
Jeon Monisha
[email protected]I'm not a big fan of spicy food, but this etouffee was mild enough for me to enjoy.
ali haidari
[email protected]This etouffee is a bit time-consuming to make, but it's worth the effort. The flavor is incredible!
Rasha Abbas
[email protected]I added some chopped green bell pepper to this recipe and it gave it a nice crunch.
Rick Arceo
[email protected]This etouffee is a great way to use up leftover crawfish. I always have some on hand in my freezer.
Kyle Hoffman
[email protected]I'm allergic to shellfish, so I substituted chicken in this recipe. It turned out great!
Anglina Jolie
[email protected]This etouffee was so good, I ate two helpings! I highly recommend it.
Ab sak Tube
[email protected]I was disappointed with this recipe. The etouffee was bland and lacked flavor.
Feneti Getachew
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Maijo Maijo
[email protected]The flavor of this etouffee was amazing! I especially liked the combination of shrimp and crawfish.
Les Hernandez
[email protected]This etouffee was a bit too spicy for my taste, but I still enjoyed it. Next time I'll use less cayenne pepper.
Mr Hitler
[email protected]I'm a beginner cook and this recipe was easy enough for me to follow. The etouffee turned out great - my family loved it!
Fartun Ismail
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the addition of okra - it gave the dish a nice slimy texture.
Anuj Gurung
[email protected]I've made this etouffee twice now and it's always a crowd-pleaser. The roux is the key - it really makes the dish. I like to serve it over rice with a side of cornbread.
Hamidah Nahan
[email protected]This crawfish etouffee was a hit at my last dinner party! The flavors were rich and complex, and the crawfish were cooked perfectly. I will definitely be making this dish again.