Indulge in the tantalizing flavors of Louisiana with Prejean's Crawfish Etouffee, a culinary masterpiece that embodies the essence of Cajun cuisine. This delectable dish, pronounced "ay-too-fay," is a symphony of fresh crawfish, the "mudbugs" of the bayous, smothered in a rich, savory sauce that captures the soul of Louisiana's culinary heritage. Prejean's Crawfish Etouffee is not just a recipe, it's a journey into the heart of Cajun country, where bold flavors and soulful traditions collide. With step-by-step instructions and insightful tips, this recipe promises an authentic and unforgettable dining experience. But that's not all, this article offers a treasure trove of additional recipes to tantalize your taste buds. Learn how to prepare a classic Shrimp Etouffee, a seafood lover's delight, or venture into the realm of vegetarian delights with the Vegetable Etouffee. For those who crave a taste of the sea, the Seafood Gumbo and Chicken and Sausage Gumbo recipes offer a hearty and flavorful exploration of Louisiana's gumbo traditions. And to satisfy your sweet cravings, discover the secrets of authentic Creole Bread Pudding, a dessert that perfectly complements the savory flavors of the etouffee and gumbo. Embark on a culinary adventure with Prejean's Crawfish Etouffee and its accompanying recipes, and savor the essence of Louisiana's vibrant culinary heritage.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
CRAWFISH ETOUFFEE
Steps:
- 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 and bay leaves. 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.
CRAWFISH ETOUFFEE
Provided by Emeril Lagasse
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 19
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
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
The original version of this recipe was published in 'Sonde Off Magazine', Schlumberger Well Services' employee magazine, about 30 years ago.
Provided by Toby Jermain
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make roux of flour and butter in a heavy skillet, and stir until blended.
- Cook over medium heat, stirring regularly, until dark blonde in color, about 10 minutes.
- Add chopped onion, garlic and green pepper, and cook until vegetables are almost tender, about 5 minutes.
- Add crawfish fat, and cook for about 10 minutes, stirring occasionally.
- Optionally, a little water can be added to thin mixture at this point.
- Add crawfish tails, cover, and simmer for 15-20 minutes, stirring occasionally.
- Add salt, pepper and cayenne pepper to taste.
- Add green onion tops and parsley, and simmer for about 15 minutes.
- Serve over hot cooked rice.
Nutrition Facts : Calories 313, Fat 24.2, SaturatedFat 14.8, Cholesterol 182.4, Sodium 238.7, Carbohydrate 6.4, Fiber 1.1, Sugar 2.2, Protein 18
PREJEAN'S FAMOUS CRAWFISH ENCHILADAS RECIPE - (3.8/5)
Provided by bsctbb
Number Of Ingredients 15
Steps:
- In a skillet over high heat melt butter. Add onion and pepper and sauté until transparent. Add Rotel tomatoes and simmer 2 minutes. Add cayenne, black pepper, salt, garlic, and chili powder and stir well. • Add crawfish and simmer 3 minutes. Add cream and roux. Stir continuously while bringing to a boil. Remove from heat and add Velveeta cheese. Allow to cool completely. • Preheat oven to 400 degrees • Fill crawfish mixture into tortillas and roll. Place in greased baking pan and top with cheddar cheese. • Bake 7 minutes or until golden brown. Top with remaining mixture as desired. This recipe makes 12 enchiladas - Top with Prejean's Enchilada Sauce to complete this dish.
Tips:
- To make the roux, cook the flour and butter over medium-low heat, stirring constantly, until the roux is a dark chocolate color. This will take about 10 minutes.
- Be sure to use fresh, peeled crawfish for the best flavor. If you can't find fresh crawfish, you can use frozen crawfish that has been thawed.
- Add the crawfish to the pot of roux and cook for about 5 minutes, or until the crawfish is heated through.
- Serve the crawfish etouffee over rice with a side of cornbread or French bread.
Conclusion:
Prejean's Crawfish Etouffee is a delicious and flavorful dish that is perfect for any occasion. The combination of crawfish, vegetables, and spices creates a rich and complex flavor that is sure to please everyone at your table. With a few simple tips, you can easily make this dish at home and enjoy the taste of Louisiana right in your own kitchen.
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