JOE'S COON/ASS CRAWFISH ETOUFFEE
Special thanks to my Cajun step-dad for showing me the basic's to start off with. As with most etouffee's i have added my own touch. My family loves it and always wants me to make it.
Provided by Chef Teer
Categories One Dish Meal
Time 1h10m
Yield 1 Pot, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Note: For a thick roux etouffee you can use Savoies roux in a 8 oz jar instead of corn starch for thickening.
- Or make your own roux from flour and water.
- Heat the butter in a saute pan and saute the onion, bell pepper and garlic until the translucent, about 5 minutes.
- Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water.
- Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
- Bring to a boil, then reduce heat to low and simmer for 30 minutes.
- Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture.
- Add the green onions and parsley, and cook an additional 5 minutes.
- Serve over your favorite hot long grain rice.
Nutrition Facts : Calories 282.5, Fat 16.9, SaturatedFat 10, Cholesterol 202.4, Sodium 209.6, Carbohydrate 8.8, Fiber 1.1, Sugar 1.7, Protein 23.8
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dillon Smith
[email protected]This recipe was a waste of time and money. The etouffee turned out watery and tasteless.
Bob Dugan
[email protected]I'm not sure this recipe is authentic Cajun. It doesn't taste like any etouffee I've had before.
Sarah Naluzze
[email protected]This recipe is way too spicy for me. I couldn't even finish it.
Noyon Mahin
[email protected]I'm not sure what I did wrong, but my etouffee turned out bland. I think I might have added too much flour.
Kola
[email protected]This etouffee is so creamy and flavorful. I love the way the crawfish and vegetables melt in my mouth.
Md Rajaul korim
[email protected]I love the combination of flavors in this dish. The crawfish, shrimp, and vegetables all work together perfectly.
Hamid Siddique
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Md hobi
[email protected]I'm not a great cook, but this recipe was easy to follow and the etouffee turned out great.
Hum Tum
[email protected]I love the simplicity of this recipe. It's easy to follow and the results are always delicious.
Iqbal Abdullah
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfect.
mrs sathia9
[email protected]I'm not a big fan of seafood, but I really enjoyed this etouffee. The sauce is creamy and flavorful and the crawfish are cooked perfectly.
sky chizy
[email protected]This is the best etouffee I've ever had. The flavor is incredible and the crawfish are cooked to perfection.
moanalua Faavi
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it!
Shakeel Joiyaa
[email protected]This etouffee is amazing! The crawfish are cooked perfectly and the sauce is to die for. I highly recommend this recipe.
AR
[email protected]I love this recipe! The sauce is so rich and flavorful. I always serve it with rice and a side of cornbread.
Kpop lover
[email protected]This was my first time making etouffee and it was delicious! The instructions were easy to follow and the dish came out perfect.
Harris Baloch
[email protected]I've made this recipe several times and it always turns out great. The only thing I change is that I add a little bit of cayenne pepper for some extra heat.
Similoluwa smith
[email protected]This etouffee was a hit with my family! The crawfish were cooked perfectly and the sauce was flavorful and creamy. I will definitely be making this again.