My Crawfish Etouffee. My family adds celery, and the only reason we leave the bellpepper out is because I am allergic to it. Just in time for Crawfish Season! Cajun Crawfish Etoufee, Step by Step Cooking Recipe by Cajun Chef Brett Hebert.

My Crawfish Etouffee Here, crawfish (also known as crayfish, crawdads, or mudbugs) are smothered in a spicy Cajun sauce before being served over. Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as.

Hello everybody, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, my crawfish etouffee. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

My Crawfish Etouffee is one of the most popular of current trending foods in the world. It's simple, it is fast, it tastes delicious. It's enjoyed by millions every day. They're fine and they look wonderful. My Crawfish Etouffee is something that I've loved my whole life.

My family adds celery, and the only reason we leave the bellpepper out is because I am allergic to it. Just in time for Crawfish Season! Cajun Crawfish Etoufee, Step by Step Cooking Recipe by Cajun Chef Brett Hebert.

To get started with this particular recipe, we must first prepare a few ingredients. You can have my crawfish etouffee using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make My Crawfish Etouffee:

{Take 1 lb of crawfish tails.
{Take 2-4 C of cooked rice.
{Take 2 tbs of flour.
{Take 1/2 C of ketchup.
{Prepare 10.5 oz. of cream of mushroom soup.
{Get 2 C of hot water.
{Get 8 tbs of butter, divided.
{Take 2 cloves of garlic, crushed.
{Prepare 1 of onion, diced.
{Take 1 of bell pepper, diced.
{Get 1 stalk of celery, diced.
{Make ready 1/2 tsp of smoked paprika.
{Make ready of TT salt.
{Prepare of TT black pepper.
{Take of TT cayenne pepper.

Crawfish Étouffée satisfies all of my cravings. The flavor is intense and the combination of the succulent crawfish, or langostino, paired with the creamy tomato based sauce is heaven to my taste. The smell of Crawfish Etouffee or Shrimp Etouffee (my recipe), makes me more nostalgic for Louisiana than any other dish I can think of, even above Gumbo and Red Beans. This crawfish etouffee recipe is filled with flavor and love.

Steps to make My Crawfish Etouffee:

Heat 4 tbs butter in cast iron skillet over medium heat. Add diced onion, celery, bell pepper, paprika, and salt and pepper TT. Saute for about 10 minutes stirring occasionally until completely translucent..
Add garlic and saute until fragrant, stirring often careful not to burn garlic..
Add remaining butter. After melted, whisk in flour. Continue to whisk for about 5 minutes to make a light roux..
Slowly add water while vigorously whisking. Add ketchup, soup, salt and pepper TT..
Bring to a slow boil and simmer for 10-15 minutes stirring occasionally..
Add crawfish tails, including the juices, and simmer while occasionally stirring for another 15-20 minutes..
Serve over rice..

See what makes it so popular. This traditional New Orleans recipe was handed down by my mother. Made from scratch, the simplicity is. For a seafood etouffée, crawfish is traditional, although shrimp can be substituted. A classic Louisiana seafood dish filled with vegetables and crawfish simmering in a delicious tomato based sauce.

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