Best 6 Gluten Free Crawfish Etouffee Recipes

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**Gluten-Free Crawfish Etouffee: A Symphony of Flavors from the Bayou**

Embark on a culinary journey to the heart of Cajun country with our collection of gluten-free crawfish etouffee recipes. These delectable dishes capture the essence of Louisiana's vibrant cuisine, blending succulent crawfish, aromatic spices, and a rich, flavorful sauce. Immerse yourself in the tradition of this classic dish, now accessible to those with gluten sensitivities or preferences. Our recipes cater to a range of dietary needs, offering options for traditional, vegan, and paleo etouffee variations. Get ready to tantalize your taste buds and experience the authentic flavors of the bayou, all while indulging in a gluten-free feast.

Let's cook with our recipes!

CRAWFISH ETOUFFEE



Crawfish Etouffee image

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

6 tablespoons unsalted butter
1 yellow onion, finely diced
1 green bell pepper, seeded and finely diced
3 stalks of celery, finely diced
3 cloves of garlic
1/2 cup all-purpose flour
1 tablespoon tomato paste
4 cups unsalted chicken broth or unsalted seafood broth
2 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon Kosher salt
Generous pinch black pepper
1 bay leaf
1 large tomato (seeds and pulp removed), diced
12 ounces fresh or frozen cooked crawfish tails, thawed

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



Crawfish Etouffee image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 19

6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper

Steps:

  • In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
  • Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
  • Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
  • Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

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

1/2 cup butter, cubed
1/2 cup plus 2 tablespoons all-purpose flour
1-1/4 cups chopped celery
1 cup chopped green pepper
1/2 cup chopped green onions
1 can (14-1/2 ounces) chicken broth
1 cup water
1/4 cup minced fresh parsley
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds frozen cooked crawfish tail meat, thawed
Hot cooked rice

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



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

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

GLUTEN FREE CRAWFISH ETOUFFEE



Gluten Free Crawfish Etouffee image

Adapted from Emeril Lagasse's recipe which is not gluten free. The gluten free flour won't darken as much as wheat flour. I added a dash of Kitchen Bouquet to get the right color. The Creole seasoning blend containing chopped onions, celery and bell peppers (Holy Trinity) can be bought already prepared in some regional...

Provided by Lois Russell

Categories     Seafood

Time 1h10m

Number Of Ingredients 10

1 stick butter
1/4 c gluten free flour blend
1 qt holy trinity
1 lb peeeled crawfish tails
2 bay leaves
1 tsp fresh thyme leaves
1 to 2 c chicken stock (to desired consistency)
1/4 tsp cayenne pepper
2 Tbsp choped parsley
3 Tbsp chopped green onions

Steps:

  • 1. Melt the butter in a large skillet over medium-high heat. Add the flour and cook until the roux is a peanut butter color, about 5 minutes. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes. Add the crawfish, bay leaves and thyme. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes. Add the chicken stock to the crawfish mixture and season with salt and cayenne pepper. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes. Remove the bay leaves and serve over cooked white rice. Adapted from a recipe courtesy of Emeril Lagasse, adapted from Louisiana Real and Rustic, by Emeril Lagasse, William Morrow Publishers, New York, 1996 Read more at: http://www.foodnetwork.com/recipes/crawfish-etouffee-recipe0.html?oc=linkback

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 29

4 tablespoons unsalted butter
8 crawfish tails, thawed, rinsed and drained
1 teaspoon chopped garlic
3 cups Etouffee Sauce, recipe follows
Hot pepper sauce, as desired
Rice Pilaf, recipe follows
2 bunches sliced green onions, for garnish
1 2/3 cups vegetable oil (soybean or cotton seed)
1 2/3 cups all-purpose flour
1 1/2 cups medium dice onion, yellow or white
1 1/2 cups medium dice green pepper
1 cup medium dice celery, no leaves
1 tablespoon chopped garlic
1 3/4 teaspoons cayenne pepper
1 3/4 teaspoons ground white pepper
1 3/4 teaspoons whole thyme leaves
10 1/2 cups chicken stock or broth
1 2/3 cups diced tomatoes, with juice
Salt
1 tablespoon unsalted butter
1/2 cup small dice red pepper
1/2 cup small dice yellow pepper
2 teaspoons chopped garlic
1 3/4 teaspoons cayenne pepper
1 3/4 teaspoons ground white pepper
1 3/4 teaspoons whole thyme leaves
1 3/4 teaspoons salt*
5 1/4 cups chicken stock or broth, heated
2 2/3 cups parboiled rice

Steps:

  • In a large saute pan, melt butter over high heat. When butter just begins to brown, add crawfish and garlic, saute for 2 minutes. Add sauce, reduce heat and simmer 3 minutes Add hot pepper sauce, to taste. Serve over Rice Pilaf and garnish with green onions.
  • In a heavy-bottomed 8-quart saucepot on high, heat oil until just smoking. Whisk in flour, reduce heat, and stir constantly until a peanut butter colored roux develops. Add onion, green pepper, and celery; stir in and cook while stirring occasionally for 5 minutes. Stir in garlic, cayenne, white pepper, and thyme. Cook 3 minutes. Slowly whisk in the stock, then tomatoes. Bring to simmer and cook 20 minutes, skim to remove foam as needed. Season, to taste. Remove from heat, cover and hold for later.
  • In a heavy weight 4-quart saucepot, melt butter over medium heat. Add diced peppers, stir and cook 5 minutes. Stir in garlic, cayenne, white pepper, and thyme and cook 2 minutes. Add hot stock and bring to a boil. Stir in rice, reduce to simmer, cover, and cook 15 to 20 minutes, or until rice in just tender. Remove from heat, fluff rice with a fork, and adjust seasonings.
  • Keep in warm place until needed.

Tips:

  • Use fresh or frozen crawfish. If using frozen crawfish, thaw them in the refrigerator overnight or in a bowl of cold water for 30 minutes.
  • Make sure the crawfish is deveined. Deveining removes the digestive tract from the crawfish, which can be gritty and unpleasant to eat.
  • Use a good quality gluten-free flour. Not all gluten-free flours are created equal. Some are gritty or have a strange taste. Experiment with different brands until you find one that you like.
  • Don't overcook the crawfish. Crawfish is a delicate seafood, so it's important to cook it just until it's opaque and pink. Overcooking will make it tough and rubbery.
  • Serve the etouffee immediately. Etouffee is best served hot and fresh. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Gluten-free crawfish etouffee is a delicious and easy-to-make dish that's perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a meal that will impress your friends and family. So next time you're looking for a gluten-free meal that's packed with flavor, give this recipe a try.

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