Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, my crawfish etouffee. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

My Crawfish Etouffee is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. My Crawfish Etouffee is something which I have loved my entire life. They’re nice and they look wonderful.

My family adds celery, and the only reason we leave the bellpepper out is because I am allergic to it. 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. Crawfish Étouffée satisfies all of my cravings.

To begin with this recipe, we must prepare a few ingredients. You can cook my crawfish etouffee using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make My Crawfish Etouffee:

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

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. Crawfish really aren't fish at all, as you well know, but rather they are arthropods. This crawfish etouffee recipe is filled with flavor and love. See what makes it so popular.

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.

This traditional New Orleans recipe was handed down by my mother. 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. Learn how to make this delicious dish and get the instructional video to help you along Nothing like a traditional Louisiana Crawfish Étouffée recipe. For a seafood etouffée, crawfish is traditional, although shrimp can be substituted.

So that is 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 more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!