Crawfish Etouffee at Home
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- Опубликовано: 1 июн 2024
- This Cajun crawfish etouffee recipe is loaded with meaty crawfish tails smothered in a rich gravy with spices and fresh herbs, served over rice. It’s huge on flavor and easy to make. One of our very favorites! Here is how to make it.
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Let’s talk about how to make crawfish etouffee.
Chapters:
0:00 What is Crawfish Etouffee?
0:28 Prepare the Roux
3:14 The Cajun Holy Trinity
4:05 Garlic / Spices
5:12 Seafood Stock
6:10 Variations
6:46 Finishing The Base
7:18 Crawfish Time!
8:30 Taste Test
Crawfish Etouffee Recipe
Ingredients:
4 tablespoons butter, or use peanut oil
4 tablespoons all-purpose flour
1 medium onion, chopped
1 medium bell pepper chopped (I use jalapeno for spicier)
1 stalk celery, chopped
4 cloves garlic, chopped
2 teaspoons Cajun seasonings or to taste
1 teaspoon cayenne pepper optional, for a spicier dish
Salt and pepper, to taste
2 cups chicken stock, or use seafood stock
1 pound crawfish tail meat, par-cooked
1 tablespoon chopped parsley
FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot sauce
Cooked rice for serving, if desired
Cooking Directions:
Heat a large pan or pot to medium heat and melt the butter.
Add the flour and stir to make a roux. Stir continuously for 5 minutes, or until the roux turns a copper color. Do not let the roux burn.
Add the onion, peppers, celery, and garlic. Stir and cook for 5 minutes to soften.
Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally.
Add the crawfish tails and warm them through.
Remove from heat and stir in the parsley.
Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don't forget the hot sauce!
Get the printable recipe with further notes and discussion here, along with suggestions for how you can change it up and make it your own: www.chilipeppermadness.com/re...
Check out all of my Bold and Zesty Recipes: • Bold and Zesty Recipes
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I hope you like it! Leave comments below, my friends! I love crawfish etouffee. I'd love to hear how you enjoy it in the comments below. Please share!
#crawfishboil #crawfish #seafood #cookingrecipes #spicyfood 
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I buy Louisiana Crawfish at Walmart. Will try your recipe. Just ate a Crawfish omelette. Thank you 🙏🏻 👹
Nice! Enjoy! Glad it's easy for you to find.
I just finished making this for the third time. My family and I love it. Thank you for sharing your recipe.
Wonderful! Awesome to hear! Glad you enjoy it so much.
I would always order this at my Cajun restaurant. Now thanks to you I know how to make it. Very similar to making gumbo. Thanks
You are so welcome! I hope you enjoy it as much as your favorite restaurant.
'almost' looks like I could make that. looks great!
Haha, you can do it! =)
I love watching this Guy cook. He’s probably the most Underrated Chef on RUclips.
I appreciate spreading the love! Enjoy!
Nice recipe. Thx
Welcome! =)
Had this for the first time atDisney's Epcot several years ago and have craved it ever since. Made it this morning - delicious! Served it over saffron rice with extra onions!
Fantastic video!!! I Really enjoy Étouffée.
Thanks, Bob! Yes, we love it. A favorite in our home.
This was fantastic, thanks for the recipe, greetings from México!
Pleasure is all mine. Thanks!
This is my go-to recipe! Love it!
💯dish look amazing 👌👌
Made this for the first time and it was a hit. Will be making this more often.
Great! Thanks, Jacob.
Yes your dish looks amazing!!! 💯 Thank you 😊
Thanks, Sharon! 😊
Really looked incredible!
Thanks!!! =)
That looks delicious!!
So good!
making this tomorrow for dinner! thank you for this, it looks amazing!
Nice! I hope you love it!
Looks awesome! I’ve never made étouffée before but really enjoy it. Looking forward to your next video.
Thanks so much! 😊
I was thrilled to hear you add Ghost powder to your Etoufee. I am getting ready to start making my own. My girlfriend and I (being from Arizona) love spicy food and I as thinking of adding a touch of my own home-made Ghost powder to mine to add a wee bit of kick. Ghost has a rich deep flavor that should blend in nicely with a good Etoufee!!!
Amazing... enjoy!
Gota love mudbugs & frog legs😊
😊😊
Saved this for later, I've had it a few times, never knew anyone to make it at home. Guess it is b/c I'm in the Philadelphia area. I'll make it next year for V-Day.
Enjoy!! Definitely delicious!
Your family sounds like mine. My 9yo requested if for her birthday dinner the past two years. 🤷🏽♂️😂 I use the crawfish fat for the liquid. Just put a cup and a half of water over thawed tail meat and stir until it turns orange.
Very nice. I love the crawfish fat. That would bring a LOT of extra flavor.
I've made it a few ways and like I always say, your recipes never disappoint! I'll be making this for valentines day!
Thanks so much, Tiffany! I appreciate it! Have a great Valentine's Day. =)
This is one of my favorite dishes!!! Have you seen the roux on a black stone griddle with Bruce Mitchell? It was an interesting way of making a roux.
I haven't! Interesting.
You can also make it in the oven, if you’re worried about burning.
Excellent. Thank you! Limited to chicken and smoked sausage here, but looking forward to it. I wonder how this would fare reheated, say, in a slow cooker? (asking, because I typically cook on Saturdays, then the meal is usually consumed on the Lord's Day after church with a crowd).
You could reheat it, though seafood is better the first time, as it could get tougher with reheating. I would just use a low, gentle heat.
@@ChiliPepperMadness Thanks for the response. I didn't get to the etouffe today, but look forward to trying it soon, hopefully.
Make sure you don’t use nonstick for this.
Crawfish etouffee was born for crawfish boils. There’s usually some left over, which needs to be used. Clean up includes peeling the rest of the crawfish (with cut up fingers), and storing the meat, along with any veggies left.
I boil the heads of crawfish to get my seafood stock. Right now, crawfish is so expensive, so I bought frozen and added a dash of crab boil to my stock.
Great workaround!
The darker you make your roux the more you will need for the same amount of thickening power!!
You almost lost me, but mentioned the rice at the end. Looks tasty!
Yes, we usually serve it with rice. Great stuff!
I'm bout to whip this shit up right now
Nice! Enjoy!
@@ChiliPepperMadness was amazing my cousin ate till it was gone lol 👍
Haha - that's the attitude! 👍
Catfish works Well with this
Thanks for the input!
Us royal cajuns eat a cream based etouffee but glad he said eat Louisiana crawfish bc that Chinese imported shit is trash.
This is pretty creamy, but definitely add in cream if you'd like. I'm sure it's outstanding that way. Cheers.