date: 2020-08-06T22:29:13.641Z 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: Winifred Hanson ratingvalue: 4.3 reviewcount: 37748 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: 248 calories recipecuisine: American preptime: "PT13M" cooktime: "PT30M" recipeyield: "2" recipecategory: Lunch ---  Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, my crawfish etouffee. It is one of my favorites. This time, I am going to make it a little bit unique. 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 well liked of recent trending foods in the world. It's appreciated by millions daily. It's easy, it is quick, it tastes yummy. They are fine and they look fantastic. My Crawfish Etouffee is something which I've loved my entire life. To begin with this particular recipe, we must first 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. Take 2-4 C cooked rice 1. Take 2 tbs flour 1. Get 1/2 C ketchup 1. Get 10.5 oz. cream of mushroom soup 1. Prepare 2 C hot water 1. Prepare 8 tbs butter, divided 1. Take 2 cloves garlic, crushed 1. Prepare 1 onion, diced 1. Make ready 1 bell pepper, diced 1. Get 1 stalk celery, diced 1. Prepare 1/2 tsp smoked paprika 1. Get TT salt 1. Prepare TT black pepper 1. 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. 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. ##### 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. 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 special food my crawfish etouffee recipe. Thanks so much for reading. I am confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!