THE REAL WAY TO CRAWFISH ETOUFFEE
Steps:
- Ok, so first thing's first do NOT wash off the juices from the crawfish tails! Don't even worry about the tails just yet. Leave em in the fridge for now. In a cast iron skillet, add oil and get it hot over a medium-low heat, then add your butter. Once the butter's melted and mixed up into the oil, add your flour, constantly keep the flour-oil moving, to avoid burning. So, after a few minutes of moving the roux around, it should come to that nice light tan color. Toss in your veggies and saute in the roux until the onions are translucent. Now... as your veggies are cooking, get out your bag of thawed crawfish tails. Empty the bag into a bowl and add 1.5 cups of water to them. Stir them around so you get off all the juices. Strain the tails from the juice, and set them aside. Once you're veggies are cooked down a bit, add the juice to the pan. Bring this to a boil and add your salt, white pepper, garlic powder and cayenne. You pretty much have to eyeball it yourself, cuz I ain't got a clue how much I use. Add a bit, then taste test it til you got it where you want it. Bring it to a boil, lower to a simmer and let this cook for about 20 minutes. And, while that's cooking, make your rice. After 20 minutes, add your crawfish tails and your scallions, mix that up, and let cook another 5 minutes or so. (The tails are already cooked, so it's really just a heat up you need to do.) Heat up some bread in the oven, prep 1 part rice into a bowl for 2 parts etouffee, and get it!
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Zelda's master
[email protected]I think this recipe would be better with a different type of seafood, like shrimp or crab.
SMT KID
[email protected]The instructions in this recipe were a bit confusing.
PIAYSH MAHMUD
[email protected]I had some trouble finding some of the ingredients for this recipe.
Shahed Khan joy
[email protected]This recipe is a bit pricey. I can't afford to make it very often.
emon ema
[email protected]I'm not a fan of crawfish, so I didn't enjoy this recipe.
Redwan Ornob (Ornobvlogs)
[email protected]This recipe is way too complicated. I don't have the time or patience to make it.
Makelly covey
[email protected]I was a bit disappointed with this recipe. The etouffee was bland and lacked flavor. I think I'll try a different recipe next time.
Israel Blessing
[email protected]I've made this etouffee several times now, and it's always a hit. It's the perfect comfort food for a cold winter day. The etouffee is rich and flavorful, and the crawfish are tender and juicy. I would definitely recommend this recipe to anyone.
MD:F Rabbi Hasan
[email protected]This recipe is a bit time-consuming, but it's worth it. The etouffee is so delicious! The roux is the key - it really makes the dish. I would definitely recommend this recipe to anyone who has the time to make it.
Anita Augenblick
[email protected]I made this etouffee for a party, and it was a huge hit! Everyone loved it. The etouffee was creamy and flavorful, and the crawfish were tender and juicy. I would definitely recommend this recipe for any party or gathering.
Moung Ching
[email protected]I'm a vegetarian, so I made this etouffee without the crawfish. It was still delicious! The sauce was rich and flavorful, and the vegetables were cooked perfectly. I would definitely recommend this recipe to anyone, vegetarian or not.
Gulfam narejo
[email protected]This recipe is a great way to use up leftover crawfish. I had some leftover from a crawfish boil, and I used them to make this etouffee. It turned out great! The etouffee was flavorful and satisfying. I would definitely recommend this recipe to anyon
King Castle
[email protected]I was a bit hesitant to make this recipe because I'm not a big fan of seafood. But I'm so glad I did! The etouffee was absolutely delicious. The crawfish were cooked perfectly, and the sauce was rich and flavorful. I will definitely be making this ag
William Brooks
[email protected]I've tried a lot of crawfish etouffee recipes, but this one is by far the best. It's so easy to make, and the results are amazing. The crawfish are tender and juicy, and the sauce is creamy and flavorful. I will definitely be making this again and ag
Gregory Rowell
[email protected]I'm a Louisiana native, and I can say that this recipe is authentic. The etouffee is rich, flavorful, and has just the right amount of spice. I highly recommend it.
flag gaming23
[email protected]This was my first time making crawfish etouffee, and it turned out great! I followed the recipe exactly, and the flavors were spot-on. I will definitely be making this again.
Mahmudul Hasan Mohidul
[email protected]I've made this etouffee several times now, and it's always a hit. The roux is the key - it really makes the dish. I like to serve it with rice and a side of cornbread.
Eliasy Mwashghadi
[email protected]This crawfish etouffee recipe is a keeper! It's so flavorful and rich, and the crawfish are cooked perfectly. I will definitely be making this again.