Best 2 Crawfish Etouffee Georgia Style Recipes

**Crawfish Etouffee: A Taste of Louisiana in Georgia**

Crawfish etouffee is a classic Cajun dish that has found a home in the heart of Georgia. This flavorful stew is made with succulent crawfish, aromatic vegetables, and a rich, roux-based sauce. The result is a dish that is both hearty and elegant, perfect for a special occasion or a casual weeknight meal. In this article, we'll explore the history of crawfish etouffee, its unique flavor profile, and three delicious recipes that showcase the best of this Southern delicacy. Whether you're a seasoned chef or a beginner in the kitchen, you'll find something to love in these recipes. So grab your apron and let's get cooking!

**Recipes Featured in this Article:**

* **Classic Crawfish Etouffee**: This timeless recipe is a true representation of traditional Cajun cuisine. With its rich roux, aromatic vegetables, and tender crawfish, this etouffee is sure to satisfy even the most discerning palate.

* **Georgia-Style Crawfish Etouffee**: This recipe adds a touch of Georgia flair to the classic etouffee. With the addition of okra and corn, this dish becomes a true Southern feast.

* **Seafood Etouffee**: For those who love the flavor of seafood, this recipe combines crawfish with shrimp, crab, and scallops. The result is a seafood extravaganza that will leave you craving more.

Let's cook with our recipes!

LOUISIANA CRAWFISH ETOUFFEE

Louisiana Crawfish Etouffee image

Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.

Provided by Bonnie Lang Turnage-Mortgage O

Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

3 cups long grain white rice
6 cups water
¾ cup butter
1 large onion, chopped
1 clove garlic, chopped
¼ cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 ½ tablespoons Cajun seasoning, or to taste

Steps:

Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

Nutrition Facts : Calories 636.1 calories, Carbohydrate 82.7 g, Cholesterol 142 mg, Fat 24.6 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 14.9 g, Sodium 635.2 mg, Sugar 1.8 g

CRAWFISH ÉTOUFFéE

Crawfish Étouffée image

This recipe for étouffée, which is the French word for "smothered," comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La. This is "pretty close to a traditional Cajun crawfish étouffée," said Mr. Knott. "If you substitute a green bell pepper for the chile and omit the dried thyme, you would be cooking one exactly like my grandmother used to make. Some people like to stir in the juice from half of a lemon into the pan just prior to serving." Look for precooked Louisiana crawfish tails in 1-pound packages in your fishmonger's freezer section. Though according to Mr. Knott, who gets his crawfish from the family pond behind his brewery, the best tasting version is made with leftovers from a crawfish boil - that way you have lots of leftover crawfish fat.

Provided by The New York Times

Categories dinner, seafood, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 sticks unsalted butter
1 diced onion
1 seeded and diced poblano chile pepper
3 celery stalks, diced
3 garlic cloves, minced
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
2 pounds frozen precooked crawfish tails, thawed in their packages
1/2 cup diced green onions
1/2 cup diced parsley leaves
2 cups medium-grain rice
2 tablespoons unsalted butter
1 teaspoon salt
2 to 3 bay leaves

Steps:

Make the étouffée: In a large soup pot or Dutch oven, melt butter over medium heat. Add onions, poblano chile, celery and garlic and cook until softened and translucent, about 8 minutes or so.
Lower the heat and add 1 teaspoon salt, the black pepper, the thyme and the cayenne pepper. Place the thawed crawfish meat in a bowl and set it aside in the refrigerator; use your fingers to squeeze any fat or liquid you can from their packages into the pot. Simmer, stirring occasionally, for 30 minutes.
Add thawed crawfish tails and green onions to the pot and cook for 10 minutes, or until crawfish are tightly curled. Add parsley and cook 5 minutes more.
While the vegetables simmer, prepare the rice: Place all ingredients in a saucepan with 3 1/2 cups water and bring to a boil. Stir, then turn the heat down to very low and cover. Simmer for 20 minutes, then take the pot off the heat. Let it rest, covered, for 5 minutes.
Taste the étouffée and add salt as needed. Serve over the rice.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 11 grams, Carbohydrate 57 grams, Fat 36 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 22 grams, Sodium 750 milligrams, Sugar 2 grams, TransFat 1 gram

Tips:

Use fresh crawfish when possible. Fresh crawfish will give your etouffee a more intense flavor than frozen or canned crawfish.
Don't overcook the crawfish. Overcooked crawfish will be tough and chewy. Cook them just until they are pink and opaque, about 2-3 minutes.
Use a good quality stock. The stock is the base of your etouffee, so it's important to use a good one. Use a homemade stock if you have time, or use a good quality store-bought stock.
Don't skimp on the roux. The roux is what thickens the etouffee, so don't be afraid to use a lot of it. A good rule of thumb is to use equal parts butter and flour.
Add the vegetables in stages. Add the vegetables to the etouffee in stages, starting with the onions and celery. This will help prevent the vegetables from becoming overcooked.
Season the etouffee to taste. Add salt, pepper, and cayenne pepper to taste. You can also add other seasonings, such as paprika, garlic powder, or onion powder.

Conclusion:

Crawfish etouffee is a delicious and flavorful dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste. So next time you're looking for a new dish to try, give crawfish etouffee a try. You won't be disappointed.