1 cup of water and crawfish tails. Simmer for about 15
f the flavor) except the crawfish tails and simmer for 10
sautee onion and bell in butter until slightly brown. Add crawfish (rinsing the crawfish first is optional, I always do). Cook for five minutes. Add the rest of the butter to mix. Stir in chicken stock and creme of mushroom soup now if using creme of mushroom. Cover, cook for 5 minutes. Serve warm over rice.
Melt oleo.
Cook celery, onions and bell pepper slowly for 40 minutes or until done.
Add seasoned crawfish tails and cook slowly for 40 minutes.
Add parsley with crawfish tails.
Add green onions during the last 10 minutes.
Add cornstarch to thicken just before adding green onions.
Add lemon juice.
Let set for a few minutes. Serve over cooked rice.
May use shrimp.
Saute onions, bell peppers and celery in butter or oleo.
Add garlic, parsley and crawfish or shrimp to mixture and cook 10 minutes.
Add flour, half and half and cheese to mixture.
Taste for salt.
Simmer 30 minutes, stirring frequently.
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.
5 min.
Add drained crawfish tails.
Continue cooking for
br>Add 3 lbs of Crawfish tails (with fat if available
Season crawfish tails with salt, cayenne pepper, garlic powder and seasoned salt.
Melt margarine in large skillet.
Saute onions, garlic and bell pepper until tender.
Add crawfish tails and cook on low heat 20 to 30 minutes until done.
If you want more gravy, add a little water and thicken with cornstarch.
Just before serving, squeeze lemon juice over dish.
Serve with rice.
r chicken broth, shelled shrimp, crawfish tails only, all the soups
Make roux in a heavy skillet, cooking until mahogany-colored. Add onions, green pepper and celery to hot roux.
Cook, stirring often, until vegetables are slightly wilted and transparent, about 5 minutes.
Stir in tomato paste, cayenne and black pepper.
Stir in crawfish tails.
Slowly stir in stock or clam juice.
Season with salt.
Reduce heat.
Simmer, uncovered, 45 minutes.
Chop onion, bell pepper and celery.
Saute in drippings until almost clear; set pot off.
Add soups and tomato sauce, using 1/2 can of water in each to rinse cans, adding to pot.
Stir until completely mixed while heating on medium fire.
When soups start to boil, add crawfish, seasonings and the balance of recipe. Bring to boil again.
Lower heat to simmer for 8 to 10 minutes. Be sure to stir very often to prevent sticking or burning.
Simmer onions in butter until wilted.
Note:
Do not use cast-iron pan or skillet!
Add spices and bell pepper.
Note:
Go easy on the salt!
Stir in flour.
Add chicken broth and bring to a simmer (mixture will thicken).
Add shrimp or crawfish and cook until done (about 10 minutes).
Serve over rice and enjoy!
Serves 4 hungry people or 6 people on a diet!
Saute chopped seasonings in 1 block butter.
Add lemon juice. Process Rotel in food processor.
Add Rotel, mushrooms and soup. Add 5 cups water.
Place peeled shrimp or crawfish in pot with 1 block butter and saute until firm.
Add to mixture and cook on medium heat.
Mix 1/2 cup cornstarch in 1 cup water.
Add to etouffee.
Cook 30 minutes more.
Serve hot over rice.
Cook seasoning in butter until transparent.
Add soup and water.
Bring to a boil, reduce heat and simmer for 10 minutes. Add salt and peppers and crawfish tails.
Simmer, uncovered, for 15 minutes.
Add green onions to it before eating each time.
This will add color for looks and seasoning.
The Etouffee is better if cooked a day before the planned meal.
Make a light to medium brown roux. Combine yellow onions with roux and butter in a large pot. Cook onions slowly on medium or low heat until they are clear and no longer crunchy; stir continuously. When onions have cooked down, add crawfish tails with their juice. Add green onions, parsley, garlic, salt and seasonings. Add water. Cook on low heat 45 minutes, stirring frequently. Etouffee should be slightly thick but you may add more water to get it to your preferred consistency. Season to taste and serve over a bed of rice. Serves 4 to 6.
Season the crawfish tails with salt, plus a
Saute onions in butter about 15 to 20 minutes until soft.
Add crawfish fat and cook over low heat, stirring constantly, until fat comes to the top.
Add tails and season to taste.
Add just enough hot water to etouffee for desired consistency (use cornstarch to thicken if too thin).
Simmer 20 minutes, add parsley.
Serve over steaming hot rice (also good over pasta).
Saute onions and celery in margarine until soft.
Add everything, including fat which adds much of the flavor, except the crawfish tails and simmer for 10 minutes, sprinkling the flour over the contents of the pan.
This is to give the sauce a little body and you can add more, if you like.
Now, add the crawfish tails and water (2 cups or more, depending on the fact you may need to serve 2 or more additional persons); simmer for 15 minutes.
Serve over cooked rice.
Heat skillet; add oil.
Add onions, celery and peppers and cook until translucent.
Add garlic, crawfish, salt, pepper, crawfish fat and water and let cook to desired thickness.