Best 4 Easy Crawfish Etouffee Recipes

**Crawfish Étouffée: A Spicy and Savory Louisiana Delight**

Crawfish étouffée is a classic Cajun dish that combines the bold flavors of crawfish, the "holy trinity" of Cajun cuisine (celery, bell pepper, and onion), and a rich, flavorful sauce. This hearty and satisfying dish is perfect for a special occasion or a casual weeknight meal. Our collection of crawfish étouffée recipes offers a variety of options to suit your taste and skill level, from traditional to modern, spicy to mild. Whether you're a seasoned cook or a beginner, you'll find the perfect recipe to whip up a delicious crawfish étouffée that will impress your family and friends. So grab your apron, gather your ingredients, and let's dive into the world of Cajun cooking!

Let's cook with our recipes!

EASY CRAWFISH ETOUFFEE

Easy Crawfish Etouffee image

There are hundreds of recipes for Crawfish Etouffee. This is the old fashion way to cook Crawfish Etouffee. Very simple yet very flavorful.

Provided by Luby Luby Luby

Categories Crawfish

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (1 lb) bag peeled crayfish tail, not drained
1/2 cup butter
1 large yellow onion, minced
1 large bell pepper, minced
2 stalks celery, minced
2 stalks parsley, minced
some spring onion (as pleased)
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon ground cayenne pepper
1 can mushroom, cream sauce
cooked rice

Steps:

In dutch oven melt butter over medium heat.
Add onions, bell pepper, celery and garlic.
Saute vegetables until soft, about 30 to 45 minutes.
Add Crawfish tails and seasonings.
Cover and simmer for 10 minutes.
Add the mushroom sauce, let it simmer for 5 minutes.
Add to crawfish mixture, cover and simmer for 10 more minutes.
Serve on hot rice.

EASY SHRIMP/CRAWFISH ETOUFFEE

Easy Shrimp/Crawfish Etouffee image

This is the easiest etouffee recipe I've ever seen. Buy the shrimp or crawfish already peeled and deheaded to make your time in the kitchen even shorter. Plus, it tastes great!! I usually double the recipe and you can put as much red pepper as you like. You can use shrimp or crawfish. Enjoy.

Provided by Ellenkjl

Categories Stew

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup chopped green onion
1 cup celery
2 tablespoons margarine
2 tablespoons ketchup
2 cups water
2 teaspoons salt
2 tablespoons cornstarch
1/2 teaspoon cayenne pepper
1 lb deheaded and peeled shrimp or 1 lb crawfish
2 cups cooked rice

Steps:

Melt margarine on low.
Add celery and onions.
Cook until tender.
Stir occasionally.
In a separate bowl, combine water, ketchup, salt, corn starch, and red pepper.
Stir until dissolved.
Add this mixture to celery and onions.
Stir, cover, and cook on low for at least 20 minutes.
Add shrimp and cook, covered for 15 minutes.
Serve over rice.

CRAWFISH ETOUFFEE - THE EASY WAY RECIPE - (3.9/5)

Crawfish Etouffee - The Easy Way Recipe - (3.9/5) image

Provided by Fleur de lis

Number Of Ingredients 11

Ingredients

2 pounds crawfish (rinse off fat)
1 large onion, chopped
1 large bell pepper, chopped
1/2 cup celery, chopped
2 cans cream of mushroom soup
2 cans golden mushroom soup
1 or 2 cans Rotel tomatoes (depends how hot you like it)
Several squirts of Worcestershire sauce
Chunk butter
1 tablespoon parsley flakes
Salt and pepper, to taste

Steps:

Saute onions and bell pepper in chunk of butter. Add Rotel, parsley, Worcestershire and crawfish and simmer for 10 minutes. Add cans of soup and let simmer for 15 or so minutes, stirring occasionally. Serve over rice.

QUICK AND EASY CRAWFISH ETOUFFEE RECIPE

Quick and Easy Crawfish Etouffee Recipe image

Provided by jdwooten

Number Of Ingredients 10

Ingredients

1 package Louisiana Crawfish tails
1/2 cup onions, finely chopped
1/2 cup bell peppers, finely chopped
3 Tbs. butter
1 can Rotel tomatoes
1 tsp. Black pepper (or to taste)
Salt
2 tsp. garlic powder
1 tsp. cayenne pepper (or to taste)
Cooked Rice

Steps:

In a large saucepan, melt butter. Saute onions and bell pepper. When onions are translucent, add crawfish tails and seasonings. Cover and let cook 10 minutes. Add Rotel tomatoes and let cook 5 minutes or until tomatoes are soft but not mushy. Add cream of mushroom soup and let simmer 15 minutes. Serve over rice.

Tips:

Use fresh, live crawfish: Fresh crawfish have a sweeter, more delicate flavor than frozen crawfish. If you can't find fresh crawfish, frozen crawfish will work, but be sure to thaw them completely before using.
Don't overcook the crawfish: Crawfish only need to be cooked for a few minutes, or they will become tough and rubbery. The best way to tell if the crawfish are done is to look for the shells to turn bright red.
Use a good quality roux: The roux is the base of the etouffee, so it's important to use a good quality roux. Be sure to cook the roux until it is a rich, dark brown color.
Add the holy trinity: The holy trinity is a mixture of celery, onions, and green bell peppers. It is an essential ingredient in many Cajun and Creole dishes, including etouffee.
Use a variety of spices: Etouffee is a flavorful dish, so don't be afraid to use a variety of spices. Some common spices used in etouffee include paprika, cayenne pepper, garlic powder, and onion powder.
Serve etouffee over rice: Etouffee is traditionally served over rice. The rice helps to soak up the delicious sauce.

Conclusion:

Crawfish etouffee is a delicious and flavorful Cajun dish that is perfect for a special occasion or a weeknight meal. With a few simple tips, you can make a delicious etouffee that your family and friends will love.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #very-low-carbs #main-dish #seafood #american #cajun #southern-united-states #dietary #low-calorie #low-carb #low-in-something #shellfish #crawfish #4-hours-or-less