Crawfish Etouffee Recipe

i keep it simple. stick of butter in the pot. throw in my onions, garlic, and bellpepper. brown the shite out of them. season the hell out of the crawfish. add crawfish to pot and half can of cream of mushroom. simmer down. done

I think mine is in the TD recipe books thanks to GG.

I know I posted it a few times.

The trick to a good Etouffee is having the fat.
Really hard to get a good flavor with out it.
With a the fat I would stick more to a roux based Etouffee than the following recipe

Crawfish Etouffee:
2 lb. crawfish tails (fresh or frozen)
Crawfish fat
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onion tops
Salt, black pepper, and red pepper to taste
1 tbsp. cornstarch


Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 10 minutes. Add the seasoned crawfish tails and cook for 10 minutes over medium low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired. And let simmer for 5 minutes.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat cover and let rest for 5 minutes.

Serve over rice with a green salad and French bread

Voilno

The 2 best I've cooked are the Plantation Cookbook one in the TD Recipe Book and The Gumbo Shop's version below. The best is always one that contains crawfish fat like Kajungee stated above.

Gumbo Shop’s Crawfish Etouffee

"It’s crawfish season around here and I couldn’t be more happy about it. As soon as they’re back, I’m first in line for some Crawfish Etouffee, but for those of you who aren’t as fortunate to have a place to get it on every corner, the Gumbo Shop has graciously shared their recipe for all to enjoy. Thankfully, it’s quite simple and you don’t have to be a master chef in the kitchen to be able to whip this up. I do highly recommend you add a loaf of French bread into this ingredient list for soaking up the sauce once you’re finished with the dish. You will be glad you did. Enjoy!"

1/2 cup butter
1/4 cup flour
3 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tsp minced garlic
1/2 tsp basil
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp cayenne pepper
1 tsp salt (or to taste)
1 tsp paprika
1/2 tsp Tabasco sauce
1 1/4 cup shrimp stock or chicken stock
1 lb peeled crawfish tails
1/2 cup thinly sliced green onions
1 Tbs chopped parsley

1. Set a large heavy bottomed Dutch oven over a medium heat. Melt the butter, add the flour and make a roux the color of peanut butter.

2. Add the chopped onion, celery and bell pepper. Cook until the onions are translucent and the celery and bell pepper are tender. Add the garlic, basil, black pepper, white pepper, cayenne pepper, salt and paprika and cook for 2 minutes. Stir in the Tabasco sauce and stock and bring to a gentle boil.

3. Add the crawfish tails, green onions and parsley.

4. Simmer for about 5 minutes, stirring occasionally.

5. Serve over steamed rice.

Source: Louisiana Kitchen & Culture Magazine

Love étouffée but it's literally one of the worst foods for you

Can you buy seafood stock or do pretty much have to make it yourself ?

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Love étouffée but it's literally one of the worst foods for you

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I don't know why you say this. Can you give some reasons?

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Can you buy seafood stock or do pretty much have to make it yourself ?

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Or use clam juice. But, it isn't easy to buy.

Yea no cream of mushroom in mine.

Start with a roux, peanut butter color. Add seafood stock or homemade crawfish stock

Just saying anything with a stick of butter and tons of rice isn't exactly a health food

Butter alone has close to 1,000 calories a stick