Best 2 Emeril Lagasses Crawfish Etouffee Recipes

Crawfish Etouffee, a Louisiana specialty, is a delightful dish that combines the flavors of succulent crawfish, aromatic vegetables, and a rich, flavorful sauce. This classic Cajun dish is a staple in many Southern kitchens and is often served with rice as a hearty and comforting meal. Variations of this recipe may include the addition of okra, tomatoes, or bell peppers, adding depth and complexity to the dish. Emeril Lagasse's Crawfish Etouffee recipe is a widely recognized and celebrated version, known for its bold flavors and use of fresh ingredients. This recipe offers a step-by-step guide to creating a mouthwatering Crawfish Etouffee that showcases the essence of Louisiana cuisine. Get ready to embark on a culinary journey as we delve into the secrets of this beloved dish, exploring the ingredients, techniques, and unique flavors that make Crawfish Etouffee a culinary treasure.

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EMERIL LAGASSE'S CRAWFISH ETOUFFEE

Emeril Lagasse's Crawfish Etouffee image

This is a great recipe based on one from Emeril Lagasse's book, Louisiana Real & Rustic. He says, "Believe it or not, this now-familiar crawfish dish was not known beyond Louisiana until the late 1940s or early 1950s when the oil boom brought an influx of outsiders to Acadiana, and in particular to Breaux Bridge, in St. Martin Parish, now home of the world-famous crawfish festival. It was in this small town on Bayou Teche, or so some food historians tell us, that crawfish etouffee originated. At the time it was unfashionable, except for Acadians, to eat mudbugs. Now just about the whole world flocks to Breaux Bridge for the rich, full flavors of etouffee. Serve it with steamed rice." Since crawfish can be difficult to find in our parts, I've occassionally substituted lobster, in which case, I cook the shells in water and use this water in place of the plain water called for in the recipe.

Provided by mersaydees

Categories Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter
2 cups onions, chopped
1 cup celery, chopped
1/2 cup bell pepper, chopped
1 lb crawfish tail, peeled
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons parsley, chopped
3 tablespoons green onions, chopped

Steps:

In large skillet over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes.
Add in the crawfish and bay leaves.
Reduce the heat to medium. Stirring occassionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
Dissolve the flour in water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
Add parsley and green onions and cook an additional 2 minutes.
Remove the bay leaves and serve with rice.

CRAWFISH ETOUFFEE

Crawfish Etouffee image

Provided by Emeril Lagasse

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/4 cup chopped green onions
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons dry sherry
1 1/2 cups shrimp stock or water
1 pound crawfish tails
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh parsley leaves, plus more for garnish
Cooked long grain white rice, accompaniment

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.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your etouffee.
Don't overcrowd the pot. If you add too much crawfish or vegetables, the etouffee will be watery and bland. Add them in batches if necessary.
Cook the roux until it is a deep, dark brown. This will give the etouffee its characteristic rich flavor.
Season the etouffee to taste. Add salt, pepper, and cayenne pepper to taste. You can also add other spices, such as garlic powder, onion powder, or paprika.
Serve the etouffee over rice. This is the traditional way to serve etouffee, and it's a delicious way to enjoy this classic Cajun dish.

Conclusion:

Emeril Lagasse's 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 preferences. So next time you're looking for a delicious and satisfying meal, give this recipe a try!