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My Crawfish Etouffee
My Crawfish Etouffee

Before you jump to My Crawfish Etouffee recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Conserve Money In The Kitchen.

Until fairly recently anyone who portrayed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it appears we all comprehend our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are not able to change things for the better without everyone’s active participation. This needs to happen soon and living in approaches more friendly to the environment should become an objective for every individual family. The cooking area is a good place to start saving energy by going a lot more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not working as economically as they should. You can save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and 0F. Checking that the condenser is clean, which means that the motor needs to run less often, will also save electricity.

From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is pretty uncomplicated to live green, after all. Typically, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to my crawfish etouffee recipe. You can have my crawfish etouffee using 15 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook My Crawfish Etouffee:
  1. Prepare 1 lb crawfish tails
  2. Get 2-4 C cooked rice
  3. Take 2 tbs flour
  4. Use 1/2 C ketchup
  5. Get 10.5 oz. cream of mushroom soup
  6. Take 2 C hot water
  7. Provide 8 tbs butter, divided
  8. Prepare 2 cloves garlic, crushed
  9. You need 1 onion, diced
  10. Prepare 1 bell pepper, diced
  11. Take 1 stalk celery, diced
  12. Prepare 1/2 tsp smoked paprika
  13. Provide TT salt
  14. Provide TT black pepper
  15. Take TT cayenne pepper
Steps 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.

Seafood stocks are simple and require a. Crawfish Étouffée is a Louisiana favorite in the Cajun-Creole tradition. Here, crawfish (also known as crayfish, crawdads, or mudbugs) are smothered in a spicy Cajun sauce before being served over. Literally translated as "smothered" and pronounced ay-TOO-fay, the crawfish recipe is typically a saucy stew served over rice. It's Springtime in New Orleans and that means two things My mom brought me crawfish tails and jumbo shrimp, for the past few weeks it has all been in my. Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.

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