Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, my crawfish etouffee. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look 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 popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. My Crawfish Etouffee is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook my crawfish etouffee using 15 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make My Crawfish Etouffee:

1. Prepare 1 lb crawfish tails
2. Make ready 2-4 C cooked rice
3. Prepare 2 tbs flour
4. Prepare 1/2 C ketchup
5. Take 10.5 oz. cream of mushroom soup
6. Prepare 2 C hot water
7. Prepare 8 tbs butter, divided
8. Make ready 2 cloves garlic, crushed
9. Make ready 1 onion, diced
10. Take 1 bell pepper, diced
11. Take 1 stalk celery, diced
12. Make ready 1/2 tsp smoked paprika
13. Prepare TT salt
14. Take TT black pepper
15. Make ready TT cayenne pepper

Crawfish Étouffée satisfies all of my cravings. 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. The smell of Crawfish Etouffee or Shrimp Etouffee (my recipe), makes me more nostalgic for Louisiana than any other dish I can think of, even above Gumbo and Red Beans. This crawfish etouffee recipe is filled with flavor and love.

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.
2. Add garlic and saute until fragrant, stirring often careful not to burn garlic.
3. Add remaining butter. After melted, whisk in flour. Continue to whisk for about 5 minutes to make a light roux.
4. Slowly add water while vigorously whisking. Add ketchup, soup, salt and pepper TT.
5. Bring to a slow boil and simmer for 10-15 minutes stirring occasionally.
6. Add crawfish tails, including the juices, and simmer while occasionally stirring for another 15-20 minutes.
7. Serve over rice.

The smell of Crawfish Etouffee or Shrimp Etouffee (my recipe), makes me more nostalgic for Louisiana than any other dish I can think of, even above Gumbo and Red Beans. This crawfish etouffee recipe is filled with flavor and love. See what makes it so popular. A classic Louisiana seafood dish filled with vegetables and crawfish simmering in a delicious tomato based sauce. Crawfish Étouffée is a classic dish in Louisiana.

So that’s going to wrap this up for this exceptional food my crawfish etouffee recipe. Thanks so much for your time. I am confident that you can 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!