DARWELL'S - CRAWFISH ETOUFFEE
Provided by Food Network
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Saute the celery in butter on low to medium heat until the celery becomes tender. Add the onion, bell pepper, spices, and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables. Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and heavy cream a little at a time until all of the stock and the cream are added. Finish by adding the crawfish tail meat. Simmer on low heat for approximately 15 minutes.
- Serve over rice and/or French bread and garnish with parsley.
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Cindy Davey
[email protected]I'm allergic to shellfish, so I made this etouffee with chicken instead of crawfish. It was still very good, but I prefer the original recipe with crawfish.
Md Morsalin Ahamed Sagor
[email protected]I made this etouffee in a slow cooker and it turned out great. The crawfish were fall-off-the-bone tender and the sauce was flavorful and thick.
Bqridqd Sqlhg
[email protected]This etouffee was a bit too bland for me. I would recommend adding more spices to the recipe.
stephanie smith
[email protected]I'm not sure what I did wrong, but my etouffee turned out too thick. I think I may have added too much flour.
Bishnu Tamang
[email protected]This etouffee is a bit time-consuming to make, but it's worth it. The flavors are amazing and the crawfish are cooked to perfection.
Engy ahmed El nassar
[email protected]I love the addition of the okra to this etouffee. It gives the dish a nice slimy texture that I really enjoy.
Ria Vos
[email protected]This etouffee is a great make-ahead meal. I made it on Sunday and it was even better the next day. The flavors had time to meld and the etouffee was even more flavorful.
Karizma Gardner
[email protected]I'm a beginner cook and this etouffee was easy to make. I followed the recipe step-by-step and it turned out great. I will definitely be making this again.
Asad Saiful
[email protected]I made this etouffee with shrimp instead of crawfish and it was delicious. The shrimp cooked quickly and evenly, and the etouffee was just as flavorful as the original recipe.
Shah Nafees
[email protected]This etouffee was a bit too spicy for me, but it was still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Fresh Chips
[email protected]I'm not a huge fan of crawfish, but I really enjoyed this etouffee. The sauce is rich and flavorful, and the crawfish are cooked perfectly. I would definitely recommend this recipe to anyone who loves etouffee.
Mb sojid
[email protected]This etouffee is a great way to use up leftover crawfish. I had some leftover from a boil and this was the perfect way to use them up. The etouffee was flavorful and satisfying.
Talib Jani
[email protected]I made this etouffee for a party last weekend and it was a huge success. Everyone loved it! I especially liked the fact that it's not too spicy, so it was enjoyed by people of all ages.
Jims baby Smith
[email protected]I've made this etouffee several times now and it's always a hit. It's easy to make and the results are always delicious. I love the addition of the bell peppers and celery, which give the dish a nice sweetness and crunch.
Shafwaan Jepie
[email protected]This etouffee was amazing! I followed the recipe exactly and it turned out perfectly. The flavors were complex and well-balanced, and the crawfish were cooked to perfection. I will definitely be making this again.