CRAWFISH ETOUFFEE II
I'm from Louisiana so that means this is a true recipe for Crawfish Etouffe. My family loves it when I make this recipe! If you can find crawfish fat use it instead of the tomato paste. I hope you enjoy it as much as we do.
Provided by Lori Ferguson
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil and butter in a large skillet over medium high heat. Stir in onion, green onion, green pepper and celery; cook until transparent. Mix in crawfish and tomato paste; cook for 10 minutes.
- Pour chicken broth into skillet. In a small bowl, dissolve cornstarch in water. Stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 11.3 g, Cholesterol 123.1 mg, Fat 25.5 g, Fiber 2.7 g, Protein 13.5 g, SaturatedFat 11.3 g, Sodium 477.5 mg, Sugar 3.6 g
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Dream Life
[email protected]I'm allergic to crawfish, but I made this etouffee with shrimp instead and it was delicious! The sauce was so flavorful and the shrimp were cooked perfectly.
Lyssa
[email protected]This recipe was a disaster! The roux was too dark and the etouffee was too spicy. I won't be making this again.
Zakria Iftikhar
[email protected]This is the best crawfish etouffee I've ever had! The flavors are amazing and the crawfish are cooked to perfection.
Pic Wish
[email protected]The etouffee was good, but I found it to be a bit too salty. Next time, I'll use less salt.
Iqbal Swati
[email protected]This recipe was easy to follow and the etouffee turned out great! I'll definitely be making it again.
Ee Df
[email protected]I'm not a fan of crawfish, but I loved this etouffee! The sauce was so flavorful, and the shrimp were cooked perfectly.
Ron
[email protected]This was a great recipe. I made it for a party, and everyone loved it! The crawfish were cooked perfectly, and the sauce was delicious.
King Saab
[email protected]I followed the recipe exactly, but my etouffee turned out too spicy. Next time, I'll use less cayenne pepper.
halima islam
[email protected]This etouffee was delicious! I loved the combination of flavors. The crawfish were tender and juicy, and the sauce was creamy and flavorful. I will definitely be making this again.
leo maldonado
[email protected]I've made this recipe several times now, and it's always a winner. The roux is the key - it takes a little patience to get it right, but it's worth it. The crawfish are always cooked perfectly, and the sauce is so flavorful.
Kaniyah Richardson
[email protected]This crawfish etouffee was a hit! The flavors were rich and complex, and the crawfish were cooked perfectly. I followed the recipe exactly, and it turned out great. I will definitely be making this again.