My Crawfish Etouffee
My Crawfish Etouffee

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, my crawfish etouffee. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

My Crawfish Etouffee is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. My Crawfish Etouffee is something which I have loved my entire life.

My family adds celery, and the only reason we leave the bellpepper out is because I am allergic to it. Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as.

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

The ingredients needed to make My Crawfish Etouffee:
  1. Get crawfish tails
  2. Prepare cooked rice
  3. Prepare flour
  4. Prepare ketchup
  5. Take cream of mushroom soup
  6. Take hot water
  7. Get butter, divided
  8. Take garlic, crushed
  9. Get onion, diced
  10. Get bell pepper, diced
  11. Take celery, diced
  12. Prepare smoked paprika
  13. Get TT salt
  14. Make ready TT black pepper
  15. Take TT cayenne pepper

A classic Louisiana seafood dish filled with vegetables and crawfish simmering in a delicious tomato based sauce. 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. See what makes it so popular.

Instructions to make My Crawfish Etouffee:
  1. 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.
  2. Add garlic and saute until fragrant, stirring often careful not to burn garlic.
  3. Add remaining butter. After melted, whisk in flour. Continue to whisk for about 5 minutes to make a light roux.
  4. Slowly add water while vigorously whisking. Add ketchup, soup, salt and pepper TT.
  5. Bring to a slow boil and simmer for 10-15 minutes stirring occasionally.
  6. Add crawfish tails, including the juices, and simmer while occasionally stirring for another 15-20 minutes.
  7. Serve over rice.

This traditional New Orleans recipe was handed down by my mother. Crawfish Étouffée is a classic dish in Louisiana. Learn how to make this delicious dish and get the instructional video to help you along the way. Crawfish really aren't fish at all, as you well know, but rather they are arthropods. In Louisiana, crawfish season signals the arrival of spring.

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