**Dive into the vibrant flavors of Louisiana with our collection of Creole Crawfish Étouffée recipes. These delectable dishes combine the essence of Cajun cuisine with a rich roux, aromatic spices, and an abundance of succulent crawfish. Indulge in a symphony of flavors as you savor the tender crawfish nestled in a savory sauce, accompanied by fluffy rice. Our curated recipes offer a range of options, from classic to contemporary takes on this Louisiana favorite. Whether you're a seasoned cook or a culinary novice, our detailed instructions and helpful tips will guide you through the process of creating an unforgettable Creole Crawfish Étouffée that will tantalize your taste buds and leave you craving more.**
**The recipes featured in this article include:**
* **Classic Creole Crawfish Étouffée:** This timeless recipe embodies the traditional flavors of Louisiana. With a velvety roux, aromatic trinity of diced vegetables, and an abundance of plump crawfish, this dish is a celebration of Cajun heritage.
* **Spicy Creole Crawfish Étouffée:** For those who love a kick of heat, this recipe amps up the spice level with the addition of cayenne pepper and chili powder. The result is a bold and flavorful étouffée that will leave your taste buds dancing.
* **Seafood Creole Crawfish Étouffée:** This variation incorporates a medley of seafood treasures, including shrimp, crab, and mussels, along with the crawfish. The combination of seafood flavors creates a rich and complex étouffée that is sure to impress.
* **Vegetarian Creole Crawfish Étouffée:** For those who prefer a plant-based diet, this recipe offers a satisfying alternative. Mushrooms, bell peppers, and zucchini take center stage, providing a hearty and flavorful dish that is both delicious and nutritious.
* **Easy Creole Crawfish Étouffée:** This simplified recipe is perfect for busy weeknights or for those who are new to cooking. With a few shortcuts and time-saving tips, you can still enjoy a delicious and authentic Creole Crawfish Étouffée without spending hours in the kitchen.
CRAWFISH ETOUFFEE
Transport the rich and buttery flavors of Crawfish Etouffee from New Orleans to your dinner table tonight with this easy, no-fuss Crawfish Etouffee recipe!
Provided by Kelly Anthony
Categories Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Add the butter to a large sauté pan or Dutch oven over medium-high heat. Do not allow the butter to burn. Add the onion, bell pepper, and celery as soon as the butter has melted and sauté until softened, 6-8 minutes. Add the garlic and sauté 1 minute more.
- Sprinkle the flour over the mixture, and stir for about 1 - 2 minutes.
- Stir in the tomato paste, and begin adding the first 2 cups of chicken broth one big splash at a time, stirring well after each addition. Add the remaining chicken broth and stir to combine.
- Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato.
- Reduce the heat to maintain a simmer, and simmer for 6-8 minutes, until the mixture is slightly thickened. Stir occasionally. Add the crawfish tails and simmer an additional 5 minutes, stirring occasionally. Serve with a heaping serving of fluffy white rice, and enjoy!
Nutrition Facts : Calories 195 kcal, Carbohydrate 15 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 39 mg, Sodium 331 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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.
LOUISIANA CRAWFISH ETOUFFEE
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
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
Tips:
- Use fresh crawfish: Fresh crawfish will give your etouffee the best flavor. If you can't find fresh crawfish, you can use frozen crawfish, but be sure to thaw them before using.
- Clean the crawfish properly: Be sure to remove the heads, tails, and shells from the crawfish before cooking. You can also devein the crawfish, but this is not necessary.
- Use a good quality roux: The roux is the base of the etouffee, so it's important to use a good quality roux. A good roux should be dark brown and smooth.
- Cook the etouffee low and slow: Etouffee is a dish that should be cooked low and slow. This will allow the flavors to develop and deepen.
- Serve the etouffee with rice: Etouffee is traditionally served with rice. You can use white rice, brown rice, or even dirty rice.
Conclusion:
Creole 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 Creole crawfish etouffee a try. You won't be disappointed!
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