Best 4 Darwells Crawfish Etouffee Recipes
Crawfish étouffée, a classic Cajun dish, is a delectable stew made with tender crawfish simmered in a rich, flavorful sauce. This exceptional dish, originating from the vibrant state of Louisiana, combines the essence of Cajun cuisine with its bold flavors and the unique taste of crawfish. The étouffée sauce, a harmonious blend of Cajun spices, aromatic vegetables, and a velvety roux, envelops the succulent crawfish, creating a symphony of flavors. This article presents a collection of meticulously crafted recipes that will guide you in preparing this Louisiana delicacy, ensuring a culinary experience that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
DARWELL'S - CRAWFISH ETOUFFEE
Provided by Food Network
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Saute the celery in butter on low to medium heat until the celery becomes tender. Add the onion, bell pepper, spices, and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables. Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and heavy cream a little at a time until all of the stock and the cream are added. Finish by adding the crawfish tail meat. Simmer on low heat for approximately 15 minutes.
- Serve over rice and/or French bread and garnish with parsley.
CRAWFISH ETOUFFEE
Steps:
- In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
- Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
- Stir in the parsley and remove from the heat.
- Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.
DARWELL'S CRAWFISH ETOUFFEE
Provided by Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Saute the celery in the butter on low to medium heat until the celery becomes tender. Add the onions, bell peppers, spices and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables. Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and heavy cream a little at a time until all the stock and cream are added. Finish by adding the crawfish meat. Simmer on low heat for approximately 15 minutes.
- Serve over rice and/or French bread and garnish with parsley.
CRAWFISH ETOUFFEE
Steps:
- In a large oval roasting pan or large pot, heat the vegetable oil on medium-high heat for 5 minutes.
- Meanwhile, in a separate saucepot, add the chopped crawfish, butter, paprika, 2 quarts of the seafood stock and 2 ounces of the Creole seasoning, bring to a boil and lower to a simmer.
- When the oil in the roasting pan is hot, stir in the flour and cook, stirring constantly, until the mixture is medium brown in color (a similar color to peanut butter). Turn off the heat and immediately add the onions, bell peppers and celery. Add the hot sauce, Worcestershire, black pepper, parsley flakes, granulated garlic, cayenne, basil, bay leaves and remaining 2 ounces Creole seasoning, stirring constantly. Add the tomato soup and remaining 8 quarts seafood stock and stir. Bring the mixture back to a boil over medium-high heat and simmer for 15 minutes, stirring. Add the crawfish and butter mixture and continue cooking for 30 minutes, stirring regularly. Stir in the cream of mushroom soup and simmer for another 30 minutes. Add the whole crawfish tails and remove from the heat.
Tips:
- For a richer flavor, use a combination of chicken and vegetable broth.
- If you don't have Cajun or Creole seasoning, you can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, black pepper, and thyme.
- To make the sauce thicker, add a cornstarch slurry (equal parts cornstarch and water) to the pot.
- If you don't have a seafood boil, you can use a combination of salt, lemon pepper, and garlic powder.
- Be sure to cook the crawfish until they are bright red and opaque.
- Serve the etouffee over rice with a side of cornbread or French bread.
Conclusion:
Darwell's Crawfish Etouffee is a delicious and flavorful dish that is perfect for a special occasion or a casual weeknight meal. The combination of crawfish, shrimp, and crab creates a rich and complex flavor that is sure to please everyone at the table. With its easy-to-follow instructions and helpful tips, this recipe is a great choice for cooks of all levels. So next time you're looking for a new seafood dish to try, give Darwell's Crawfish Etouffee a try. You won't be disappointed!
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