Best Acadian Crawfish Etouffee Recipes
ACADIAN CRAWFISH ETOUFFEE
Make and share this Acadian Crawfish Etouffee recipe from Food.com.
Provided by AZPARZYCH
Categories Gumbo
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a 4-quart heavy pot saute the onions, bell peppers, celery and garlic in margar ine.Stir until wilted.
- Add cream of shrimp soup and golden mushroom soup, Tabasco Sauce, tomato ketchup and seasonings.
- Reduce heat and stir to keep from sticking. Add water if needed, then add crawfish, green onions and parsley. Cook for about 15 minutes, uncovered.
Nutrition Facts : Calories 349.5, Fat 20.2, SaturatedFat 4.9, Cholesterol 214.1, Sodium 1024.4, Carbohydrate 11.8, Fiber 1.2, Sugar 4.2, Protein 29.5
CRAWFISH ETOUFFEE
Provided by Emeril Lagasse
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
- Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
- Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
- Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.
LOUISIANA CRAWFISH ETOUFFEE
Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.
Provided by Bonnie Lang Turnage-Mortgage O
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
- While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.
Nutrition Facts : Calories 636.1 calories, Carbohydrate 82.7 g, Cholesterol 142 mg, Fat 24.6 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 14.9 g, Sodium 635.2 mg, Sugar 1.8 g
TRE'S CAJUN CRAWFISH ETOUFFEE
This is a wonderful recipe that has been tried and true. It is a wonderful addition to any menu of an Acadian served meal. I hope all my family and friends enjoy this recipe.
Provided by Chief Teer
Categories Cajun
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute, onions celery and bell pepper in butter add salt and the paprika. Add golden roux. Stir until well blended. Add crawfish tails cook ten minutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add more water if too thick. Serve hot over rice. To make golden roux melt butter in a cast iron skillet over low temperature. Blend in flour until golden color, stirring occasionally. Takes about 15 minutes.
Nutrition Facts : Calories 441.6, Fat 35.9, SaturatedFat 22.1, Cholesterol 212.8, Sodium 1497.2, Carbohydrate 12.1, Fiber 1.8, Sugar 2.8, Protein 18.8
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What is Acadian Crawfish Etouffee?
Acadian Crawfish Etouffee is a traditional Cajun dish that originated in Louisiana. This dish is made with crawfish tails, vegetables, and a roux-based sauce. It is typically served over rice and has a thick, creamy consistency. The dish has a complex flavor profile, with a perfect balance of spice, sweetness, and savory notes.The History of Acadian Crawfish Etouffee
The dish has its roots in Acadian history. Acadians were French settlers who migrated to present-day Louisiana in the 18th century. They brought with them their unique French culinary practices and ingredients, which they adapted to local resources, including crawfish. Etouffee is a French word that means "smothered" or "suffocated." The dish was originally a way to use up leftover crawfish, which were smothered in a sauce made from roux and served over rice. Over time, the dish evolved into a signature Cajun dish that has become a staple in Louisiana cuisine.The Ingredients in Acadian Crawfish Etouffee
The key ingredients in Acadian Crawfish Etouffee are crawfish tails and a roux-based sauce. The roux is made by cooking equal parts of flour and oil until it turns caramel-colored. The sauce is then flavored with onions, bell peppers, celery, garlic, and a blend of Cajun spices, including paprika, cayenne pepper, and thyme. Other ingredients in the dish can include tomatoes, Worcestershire sauce, hot sauce, and green onions. Some recipes call for adding sherry or white wine to the sauce to enhance its flavor.How to Make Acadian Crawfish Etouffee
1. In a large saucepan, make a roux by whisking together equal parts of flour and oil over medium heat. Cook, stirring constantly, until the roux turns caramel-colored, about 10 minutes. 2. Add diced onions, bell peppers, celery, and garlic to the roux and cook until the vegetables are soft, about 5 minutes. 3. Add diced tomatoes, Worcestershire sauce, hot sauce, and Cajun spices to the saucepan. Cook for 2-3 minutes, stirring constantly. 4. Add the crawfish tails to the saucepan and stir to combine. Cook for 5-7 minutes, until the crawfish tails are cooked through. 5. Serve the etouffee over rice, garnished with chopped green onions.Variations of Acadian Crawfish Etouffee
There are many variations of Acadian Crawfish Etouffee, depending on the chef and the region of Louisiana. Some variations use different types of seafood, such as shrimp or crab, instead of crawfish. Other variations use a tomato-based sauce instead of a roux-based sauce. Some chefs also add their own unique twists to the dish. For example, some recipes call for adding a spoonful of peanut butter to the sauce to give it a creamy texture. Others add chopped bacon or ham to the dish for extra flavor.Conclusion
Acadian Crawfish Etouffee is a classic Cajun dish that has its roots in Louisiana's French and Acadian history. The dish is made with crawfish tails, vegetables, and a roux-based sauce that has a complex flavor profile. There are many variations of the dish, but all of them are delicious and representative of Louisiana's rich culinary heritage.Acadian crawfish etouffee is a traditional Louisiana dish that is typically made with crawfish or shrimp. The dish is rich in flavor and is usually served over rice. While there are many different recipes for Crawfish etouffee, it is important to follow certain tips to ensure its authenticity and taste.
1. Use Fresh Crawfish
The first and foremost tip is to use fresh crawfish for your etouffee recipe. While canned crawfish may be readily available, they do not have the same taste and texture as fresh crawfish. If fresh crawfish are not available, you can also use frozen crawfish, but make sure they are not overcooked as it can make them tough and rubbery.
2. Use a Light Roux
A roux is a mixture of flour and fat that is used as a thickening agent in many Louisiana dishes, including etouffee. However, it is important to avoid using a dark roux for your crawfish etouffee as it can overpower the flavor of the dish. Instead, use a light roux with equal parts of flour and fat cooked until it turns a light brown color.
3. Add the Holy Trinity
The holy trinity is a combination of diced onions, celery, and green bell peppers that form the base of many Louisiana dishes. Adding the holy trinity to your etouffee recipe will enhance its flavor and authenticity. Cook the vegetables until they are softened before adding the crawfish and roux.
4. Season Gently
Crawfish etouffee is flavorful on its own, so it is important to season gently. Too much seasoning can overpower the delicate flavor of the crawfish. Use a small amount of salt, Cajun seasoning, and hot sauce to taste.
5. Use Fresh Herbs
Adding fresh herbs such as thyme, oregano, and parsley can add a burst of freshness to your crawfish etouffee. Add them towards the end of cooking to ensure their flavor remains intact.
6. Serve Over Rice
Finally, serve your crawfish etouffee over rice. Long-grain white rice is the traditional choice, but you can also use brown rice or a mix of wild rice for added flavor.
Conclusion
Crawfish etouffee is a delicious and authentic Louisiana dish that can be made with fresh crawfish, a light roux, and the holy trinity. Season gently and add fresh herbs for added flavor, and serve over rice. By following these tips, you can make a flavorful and authentic Acadian crawfish etouffee.