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The ingredients needed to cook My Crawfish Etouffee:
- Prepare 1 lb crawfish tails
- Get 2-4 C cooked rice
- Get 2 tbs flour
- Take 1/2 C ketchup
- Get 10.5 oz. cream of mushroom soup
- Prepare 2 C hot water
- Prepare 8 tbs butter, divided
- Take 2 cloves garlic, crushed
- You need 1 onion, diced
- You need 1 bell pepper, diced
- Provide 1 stalk celery, diced
- Get 1/2 tsp smoked paprika
- Use TT salt
- You need TT black pepper
- Provide TT cayenne pepper
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.
Seafood stocks are simple and require a. Crawfish Étouffée is a Louisiana favorite in the Cajun-Creole tradition. Here, crawfish (also known as crayfish, crawdads, or mudbugs) are smothered in a spicy Cajun sauce before being served over. Literally translated as "smothered" and pronounced ay-TOO-fay, the crawfish recipe is typically a saucy stew served over rice. It's Springtime in New Orleans and that means two things My mom brought me crawfish tails and jumbo shrimp, for the past few weeks it has all been in my. Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.
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