CRAWFISH ETOUFFEE
Take a trip to the Big Easy with just one bite of this lovely dish! I recently made this in my cooking class that I host and everyone loved it! You can buy crawfish tails frozen in most seafood freezer sections. I actually bought mine at Walmart. Enjoy!
Provided by Leah Stacey
Categories Fish
Number Of Ingredients 18
Steps:
- 1. Make a roux by combining the butter, flour, and oil in a heavy pan and cooking over low heat until a dark caramel color, about 15-18 minutes.
- 2. Add all the vegetables except the green onions and cook until soft, 5 to 7 minutes.
- 3. Add the bay leaves, thyme, Worcestershire sauce, and cayenne pepper. Slowly pour in the stock, whisking to incorporate it into the roux.
- 4. Add the reserved crawfish juice and cook over low heat for about 1 hour,or until no flour taste remains.
- 5. Add the crawfish tails and the cream. Mix well. Season to taste with the salt and pepper and dashes of tobasco cook for 5 minutes more and serve over steamed white rice. ( I like the Calrose rice the best)
- 6. Garnish with chopped green onions.
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Akiya Lindsey
[email protected]This etouffee was so good! The sauce was rich and flavorful, and the crawfish were tender and juicy. I served it over rice, and it was the perfect meal. I'll definitely be making this again.
Faaria Hassan
[email protected]This etouffee was delicious! The flavors were amazing, and the crawfish were cooked perfectly. I served it over rice, and it was the perfect comfort food. I'll definitely be making this again.
OGUDA BRIGHTON
[email protected]I loved this etouffee! The sauce was creamy and flavorful, and the crawfish were tender and juicy. I served it over rice, and it was the perfect meal. I'll definitely be making this again.
Joy Thompson
[email protected]This etouffee was amazing! The flavors were so rich and complex, and the crawfish were cooked perfectly. I served it over rice, and it was the perfect comfort food. I'll definitely be making this again.
Kasim Sadat
[email protected]I followed the recipe exactly, and the etouffee turned out perfectly. The roux was smooth and flavorful, and the holy trinity was cooked to perfection. The crawfish were tender and juicy, and the sauce was creamy and delicious. I served it over rice,
Sangida Jannat
[email protected]This etouffee was delicious! The sauce was rich and flavorful, and the crawfish were tender and juicy. I served it over rice, and it was the perfect meal. I'll definitely be making this again.
Suliman Salfe
[email protected]I've made this etouffee several times now, and it's always a crowd-pleaser. The flavors are amazing, and the crawfish are always cooked perfectly. I highly recommend this recipe.
Depok Mozumder
[email protected]This recipe was easy to follow, even for a beginner cook like me. The etouffee turned out great, and my family loved it. I'll definitely be making this again.
Aline Labrador
[email protected]I'm not a huge fan of seafood, but I loved this etouffee. The crawfish were tender and juicy, and the sauce was creamy and flavorful. I served it over rice, and it was the perfect comfort food.
Hamza Kham
[email protected]I'm a Louisiana native, and I can say that this recipe is the real deal. The roux was perfect, and the holy trinity was flavorful. I added a little extra cayenne pepper for some heat, and it was delicious.
Nezuko Kamado
[email protected]This crawfish etouffee was a hit at my last dinner party! The flavors were rich and complex, and the crawfish were cooked perfectly. I'll definitely be making this again.