Best 4 Crawfish Etoufee Recipes

**Crawfish Étouffée: A Louisiana Classic**

Crawfish étouffée is a classic Louisiana dish that is both flavorful and easy to make. This hearty stew is made with a rich, flavorful sauce that is simmered with crawfish, the holy trinity (onion, celery, and bell pepper), and a variety of seasonings. The result is a delicious and satisfying dish that is perfect for a special occasion or a casual weeknight meal.

This article provides two different recipes for crawfish étouffée: a traditional recipe and a simplified recipe. The traditional recipe uses a roux to thicken the sauce, while the simplified recipe uses a cornstarch slurry. Both recipes are easy to follow and produce delicious results.

In addition to the two main recipes, this article also includes a recipe for crawfish étouffée with shrimp. This recipe is a great way to use up leftover crawfish or shrimp, and it is sure to be a hit with your family and friends.

Whether you are a seasoned cook or a beginner, you are sure to find a crawfish étouffée recipe in this article that you will love. So grab your ingredients and get cooking!

Let's cook with our recipes!

CRAWFISH ETOUFEE WITH CREAM OF MUSHROOM

Crawfish Etoufee with Cream of Mushroom image

Creamy, tomato gravy with crawfish - a very easy, never fail version of a traditional Cajun treat. Serve over rice.

Provided by Angie

Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup butter
2 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed golden mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound crawfish tails

Steps:

In a heavy saucepan, melt butter or margarine over medium heat.. Add celery, bell pepper, and onion; saute for about 10 minutes, or until the vegetables are tender.
Stir in condensed soups and canned tomatoes. Reduce heat, cover, and simmer for about 30 minutes. The mixture will look very thick and curdled at first, but will become smooth with cooking. Do not add water.
Add the crawfish; cook for about five minutes more. Serve.

Nutrition Facts : Calories 424.8 calories, Carbohydrate 18.3 g, Cholesterol 185.3 mg, Fat 30.9 g, Fiber 2.6 g, Protein 19.4 g, SaturatedFat 16.5 g, Sodium 1580.1 mg, Sugar 3.9 g

QUICK & EASY CRAWFISH/SHRIMP ETOUFEE

Quick & Easy Crawfish/Shrimp Etoufee image

An absolute guaranteed hit with Family and Friends - Serve with a light salad and Crusty Bread - One of my most requested recipes

Provided by Trudy Glackin

Categories Seafood

Time 45m

Number Of Ingredients 13

Ingredients

1 stick butter
1 Tbsp flour
3 Tbsp bell pepper, chopped
1 large onion, chopped
2 clove garlic, minced
1 can(s) cream of celery soup
1 tsp salt
1 tsp black pepper
1/2 c green onion, chopped
1 tsp parsley
1 lb crawfish tails or cooked shrimp
dash(es) paprika
pinch of red pepper flakes to taste

Steps:

1. Melt butter; Add flour. Stir in onions, bell pepper and garlic. Cook until tender
2. Add soup. Cover and simmer for 20 minutes.
3. Add salt , pepper, green onion and parsley. Add crawfish tails or cooked shrimp. Cook over low heat till seafood is heated through.
4. Add paprika for some pink color to the dish and red pepper flakes to taste.
5. Serve over cooked rice.

CRAWFISH ETOUFEE

Crawfish Etoufee image

Provided by Molly O'Neill

Categories dinner, main course

Time 45m

Yield Four servings

Number Of Ingredients 15

Ingredients

3 teaspoons unsalted butter
3 cloves garlic, peeled and minced
1 medium onion, peeled and chopped
1 green, 1 yellow and 1 red bell pepper, stemmed, cored and diced
2 ribs celery, diced
1 teaspoon all-purpose flour
12 ounces beer
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 pound cooked crawfish tails
2 teaspoons cornstarch mixed with 2 teaspoons water

Steps:

Heat 1 teaspoon of the butter in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the onion, peppers and celery, lower the heat slightly and cook, stirring occasionally, until the vegetables are soft, about 15 minutes.
Meanwhile, melt the remaining butter in a small saucepan over medium heat. Stirring constantly and rapidly with a small spoon, add the flour. Continue stirring and cook the mixture until it turns a deep golden brown, about 3 minutes. Whisk in the beer and cook for 5 minutes longer.
Stir the thyme, oregano, bay leaf, cayenne, salt and pepper into the vegetable mixture and cook for 5 minutes. Stir in the beer mixture, bring to a simmer and cook for 5 minutes. Stir in the crawfish and cook for 1 minute. Stir in the cornstarch mixture and cook until thickened, about 2 minutes. Adjust the salt and pepper to taste and serve over white rice.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 559 milligrams, Sugar 3 grams, TransFat 0 grams

TAMMI'S CRAWFISH ETOUFEE

Tammi's Crawfish Etoufee image

I have used this recipe for years with my family at our gatherings and they all love it!

Provided by Tammi Roberts

Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

½ cup butter
¼ cup olive oil
1 tablespoon garlic powder
1 cup sliced fresh mushrooms
1 pound frozen raw crawfish
1 cup chopped green onion
½ cup grated Parmesan cheese
¼ cup minced fresh parsley
1 cup half-and-half
1 teaspoon crushed red pepper
1 teaspoon Creole-style seasoning
salt to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 5.7 g, Cholesterol 140.1 mg, Fat 31.8 g, Fiber 1.2 g, Protein 14.9 g, SaturatedFat 15.1 g, Sodium 401.1 mg, Sugar 1.2 g

Tips:

Use fresh crawfish if possible. Frozen crawfish can be used, but fresh crawfish will give your etouffee a much better flavor.
Don't overcook the crawfish. Crawfish only takes a few minutes to cook, so be careful not to overcook it or it will become tough and rubbery.
Use a good quality stock. The stock you use will make a big difference in the flavor of your etouffee, so be sure to use a good quality stock, such as chicken stock or seafood stock.
Sauté the vegetables until they are soft. This will help to bring out their flavor and make them more digestible.
Add the crawfish and cook until heated through. Be careful not to overcook the crawfish, or it will become tough and rubbery.
Season the etouffee to taste. Add salt, pepper, and cayenne pepper to taste, until the etouffee is flavorful but not too spicy.
Serve the etouffee over rice. Etouffee is traditionally served over rice, but it can also be served over pasta or potatoes.

Conclusion:

Crawfish etouffee is a delicious and easy-to-make Cajun dish that is perfect for any occasion. With its rich, flavorful sauce and tender crawfish, etouffee is sure to be a hit with everyone who tries it. So next time you're looking for a new dish to try, give crawfish etouffee a try. You won't be disappointed.