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.
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Badhon Sharma
[email protected]This etouffee is the best I've ever had! The sauce is rich and flavorful, the crawfish are cooked perfectly, and the rice is cooked to perfection. I highly recommend this recipe.
Thatiso Seshea
[email protected]The etouffee was a complete disaster! It was bland, watery, and the crawfish were overcooked. I will never make this recipe again.
Shahzaib Rajpoot
[email protected]The etouffee was good, but it wasn't anything special. I've had better.
Aizaz Ahmed
[email protected]The etouffee was a bit too thick for my taste. I think I would have preferred it to be a bit thinner.
Lal Ankhkali
[email protected]The etouffee was good, but it wasn't as flavorful as I was hoping for. I think I'll try a different recipe next time.
Linus Ochiche
[email protected]I found the etouffee to be a bit bland. I think it could have used more salt and pepper.
Raheel Adnan
[email protected]This etouffee was a bit too spicy for my taste, but it was still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Ayt Jani
[email protected]I've made this etouffee several times, and it's always turned out great. It's a delicious and easy-to-make dish that is perfect for a special occasion.
Farhankhalil 2624649
[email protected]This is my go-to etouffee recipe. It's always a crowd-pleaser.
Aaditya Dhakal
[email protected]I made this etouffee for a party last weekend, and it was a huge success! Everyone loved it.
Dumisani1234 Dlamini
[email protected]This etouffee is amazing! The sauce is rich and flavorful, and the crawfish are cooked to perfection. I highly recommend this recipe.
Mckenzie Kain
[email protected]I love this etouffee! It's so easy to make and always comes out delicious. I like to add a little extra cayenne pepper to give it a bit of a kick.
Wetstone Paving
[email protected]This was my first time making etouffee, and it turned out great! The recipe was easy to follow, and the dish was full of flavor. I especially liked the addition of the okra, which gave the sauce a nice thick consistency.
Tumusiime Innocent
[email protected]I've made this etouffee several times now, and it's always a crowd-pleaser. The holy trinity of onions, celery, and bell peppers gives the dish a great foundation of flavor, and the crawfish add a delicious seafood flavor.
Mian Mian
[email protected]This etouffee was a hit with my family! The sauce was rich and flavorful, and the crawfish were cooked perfectly. I will definitely be making this again.