Best Mi Mis 1 2 3 Crawfish Etouffee Recipes

LOUISIANA CRAWFISH ETOUFFEE

Louisiana Crawfish Etouffee image

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

Ingredients

3 cups long grain white rice
6 cups water
¾ cup butter
1 large onion, chopped
1 clove garlic, chopped
¼ cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 ½ tablespoons Cajun seasoning, or to taste

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

MI-MI'S 1-2-3 CRAWFISH ETOUFFEE

Mi-Mi's 1-2-3 Crawfish Etouffee image

This is one of our family favorites for when we have friends over. Cook some jasmine rice and serve it up hot!

Provided by Jean Goss

Categories Seafood

Time 50m

Number Of Ingredients 10

Ingredients

1 stick butter, melted
1 large onion, chopped
1 can(s) rotel tomatoes, small
1 can(s) cream of mushroom soup
1 pkg cream cheese 8 oz.
2 pkg crawfish tails
3 clove garlic, minced
season to taste
dry roux
cooked jasmine rice

Steps:

1. Saute the vegetables in the butter until tender.
2. Add the cans and simmer over low heat for 20 minutes.
3. Add the crawfish and cream cheese, simmer on low for 30 minutes. If sauce needs to be thicken, use a little dry roux to thicken it. Season to taste and serve with garlic bread.