date: 2020-12-18T19:55:51.533Z image: https://img-global.cpcdn.com/recipes/6ad4a062f1cdd954/751x532cq70/my-crawfish-etouffee-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/6ad4a062f1cdd954/751x532cq70/my-crawfish-etouffee-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/6ad4a062f1cdd954/751x532cq70/my-crawfish-etouffee-recipe-main-photo.jpg author: Cynthia Chavez ratingvalue: 5 reviewcount: 16977 recipeingredient: - "1 lb crawfish tails" - "2-4 C cooked rice" - "2 tbs flour" - "1/2 C ketchup" - "10.5 oz. cream of mushroom soup" - "2 C hot water" - "8 tbs butter divided" - "2 cloves garlic crushed" - "1 onion diced" - "1 bell pepper diced" - "1 stalk celery diced" - "1/2 tsp smoked paprika" - " TT salt" - " TT black pepper" - " TT cayenne pepper" recipeinstructions: - "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." categories: - Recipe tags: - my - crawfish - etouffee katakunci: my crawfish etouffee nutrition: 225 calories recipecuisine: American preptime: "PT15M" cooktime: "PT38M" recipeyield: "4" recipecategory: Dessert ---  Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, my crawfish etouffee. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious. 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. Crawfish Etouffee - a classic Louisiana dish with a buttery, rich and flavorful sauce with heaps of Since the crawfish season just kicked in, I couldn't think of a better recipe than a spin off of my. My Crawfish Etouffee is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it's fast, it tastes yummy. They are nice and they look wonderful. My Crawfish Etouffee is something that I've loved my whole life. To get started with this particular recipe, we must prepare a few components. You can have my crawfish etouffee using 15 ingredients and 7 steps. Here is how you cook it. ##### The ingredients needed to make My Crawfish Etouffee: 1. Take 1 lb crawfish tails 1. Make ready 2-4 C cooked rice 1. Get 2 tbs flour 1. Get 1/2 C ketchup 1. Take 10.5 oz. cream of mushroom soup 1. Get 2 C hot water 1. Get 8 tbs butter, divided 1. Make ready 2 cloves garlic, crushed 1. Make ready 1 onion, diced 1. Prepare 1 bell pepper, diced 1. Take 1 stalk celery, diced 1. Get 1/2 tsp smoked paprika 1. Make ready TT salt 1. Get TT black pepper 1. Get 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. 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. YouTube video is at the bottom of the page if you want to check it out. ##### Steps 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. 1. Add garlic and saute until fragrant, stirring often careful not to burn garlic. 1. Add remaining butter. After melted, whisk in flour. Continue to whisk for about 5 minutes to make a light roux. 1. Slowly add water while vigorously whisking. Add ketchup, soup, salt and pepper TT. 1. Bring to a slow boil and simmer for 10-15 minutes stirring occasionally. 1. Add crawfish tails, including the juices, and simmer while occasionally stirring for another 15-20 minutes. 1. Serve over rice. Here, crawfish (also known as crayfish, crawdads, or mudbugs) are smothered in a spicy Cajun sauce before being served over. YouTube video is at the bottom of the page if you want to check it out. Preheat fire to medium high heat. Crawfish Etouffee is a Cajun/Creole dish born out of Louisiana, a state known (and adored) for their abundance of crawfish. A New Orleans-style rendition boasts a smooth, buttery texture that lies. So that is going to wrap this up for this exceptional food my crawfish etouffee recipe. Thank you very much for your time. I'm sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!