Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, my crawfish etouffee. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
I am from Louisiana and agree with other reviews.etouffee should not contain canned soups! Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as.
My Crawfish Etouffee is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. My Crawfish Etouffee is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. 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:
- Make ready 1 lb crawfish tails
- Take 2-4 C cooked rice
- Get 2 tbs flour
- Prepare 1/2 C ketchup
- Make ready 10.5 oz. cream of mushroom soup
- Get 2 C hot water
- Get 8 tbs butter, divided
- Take 2 cloves garlic, crushed
- Prepare 1 onion, diced
- Take 1 bell pepper, diced
- Get 1 stalk celery, diced
- Make ready 1/2 tsp smoked paprika
- Take TT salt
- Make ready TT black pepper
- Make ready TT cayenne pepper
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. Crawfish Étouffée is a classic dish in Louisiana. Learn how to make this delicious dish and get the instructional video to help you along Nothing like a traditional Louisiana Crawfish Étouffée recipe.
Instructions 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.
This crawfish etouffee recipe is filled with flavor and love. See what makes it so popular. This traditional New Orleans recipe was handed down by my mother. Here at Louisiana Crawfish Company we know good food. Like most families we have recipes that have been passed down from generation to generation.
So that is going to wrap it up for this exceptional food my crawfish etouffee recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
