Best Prejeans Crawfish Etouffee Recipes
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
EMERIL LAGASSE'S CRAWFISH ETOUFFEE
This is a great recipe based on one from Emeril Lagasse's book, Louisiana Real & Rustic. He says, "Believe it or not, this now-familiar crawfish dish was not known beyond Louisiana until the late 1940s or early 1950s when the oil boom brought an influx of outsiders to Acadiana, and in particular to Breaux Bridge, in St. Martin Parish, now home of the world-famous crawfish festival. It was in this small town on Bayou Teche, or so some food historians tell us, that crawfish etouffee originated. At the time it was unfashionable, except for Acadians, to eat mudbugs. Now just about the whole world flocks to Breaux Bridge for the rich, full flavors of etouffee. Serve it with steamed rice." Since crawfish can be difficult to find in our parts, I've occassionally substituted lobster, in which case, I cook the shells in water and use this water in place of the plain water called for in the recipe.
Provided by mersaydees
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes.
- Add in the crawfish and bay leaves.
- Reduce the heat to medium. Stirring occassionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
- Dissolve the flour in water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
- Add parsley and green onions and cook an additional 2 minutes.
- Remove the bay leaves and serve with rice.
PREJEAN'S FAMOUS CRAWFISH ENCHILADAS RECIPE - (3.8/5)
Provided by bsctbb
Number Of Ingredients 15
Steps:
- In a skillet over high heat melt butter. Add onion and pepper and sauté until transparent. Add Rotel tomatoes and simmer 2 minutes. Add cayenne, black pepper, salt, garlic, and chili powder and stir well. • Add crawfish and simmer 3 minutes. Add cream and roux. Stir continuously while bringing to a boil. Remove from heat and add Velveeta cheese. Allow to cool completely. • Preheat oven to 400 degrees • Fill crawfish mixture into tortillas and roll. Place in greased baking pan and top with cheddar cheese. • Bake 7 minutes or until golden brown. Top with remaining mixture as desired. This recipe makes 12 enchiladas - Top with Prejean's Enchilada Sauce to complete this dish.
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