CRAWFISH ETOUFFEE
I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. -Tamra Duncan, Lincoln, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil., Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 579mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
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Terius Verastegui
[email protected]This etouffee was easy to make and so delicious. I used shrimp instead of crawfish, and it turned out great.
penny
[email protected]I'm a big fan of etouffee, and this recipe is one of the best I've ever tried. The roux was perfect, and the overall flavor was just incredible.
PATHUM SALINDA
[email protected]This etouffee was so good, I ate two bowls of it! The flavors were incredible, and the crawfish were cooked to perfection.
Alice Kemunto
[email protected]I've been making this etouffee for years, and it's always a favorite. It's the perfect comfort food for a cold winter night.
Lonah Ngomane
[email protected]This was my first time making etouffee, and I'm so glad I tried this recipe. It was easy to follow and the results were amazing. I'll definitely be making this again!
Krishna Regmi
[email protected]I made this etouffee for a potluck, and it was a huge hit. Everyone loved it, and I even had several people ask me for the recipe.
Forced Hard
[email protected]This etouffee was amazing! The flavors were so well-balanced, and the crawfish were cooked perfectly. I will definitely be making this again.
Selina Baylis
[email protected]I've been making this etouffee for years, and it's always a favorite. It's the perfect comfort food for a cold winter night.
alvi roza
[email protected]This etouffee was easy to make and so delicious. I used shrimp instead of crawfish, and it turned out great.
Hunzala Kasi
[email protected]I'm a big fan of etouffee, and this recipe is one of the best I've ever tried. The roux was perfect, and the overall flavor was just incredible.
MD Atikul islam Dipu
[email protected]This etouffee was so good, I ate two bowls of it! The flavors were incredible, and the crawfish were cooked to perfection.
George Atta Kofi snr
[email protected]I made this etouffee for a party last weekend, and it was a huge success. Everyone loved it, and I even had several people ask me for the recipe.
Hasnain Blouch
[email protected]This was my first time making etouffee, and I'm so glad I tried this recipe. It was easy to follow and the results were amazing. I'll definitely be making this again!
Sornno Islam
[email protected]I've made this etouffee several times now, and it's always a hit. My friends and family love it, and it's always a crowd-pleaser.
Carolina Lopez
[email protected]This etouffee was absolutely delicious! The flavors were rich and complex, and the crawfish were cooked perfectly. I will definitely be making this again.