Crawfish Etouffee Archives - EECC Travels https://eecctravels.com/tag/crawfish-etouffee/ Mon, 12 Mar 2018 23:34:51 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 135456257 EECC Kitchen: Crawfish Etouffee https://eecctravels.com/eecc-kitchen-crawfish-etouffee/?utm_source=rss&utm_medium=rss&utm_campaign=eecc-kitchen-crawfish-etouffee https://eecctravels.com/eecc-kitchen-crawfish-etouffee/#respond Tue, 13 Mar 2018 14:00:26 +0000 https://eecctravels.com/?p=1150 What do you do with leftover tails from a crawfish boil???  Well you make Crawfish Etouffee of course! This is our family’s version, we hope you enjoy! EECC Kitchen: Crawfish Etouffee Cuisine: Cajun Author: Jason – EECC Travels Prep time: 40 mins Cook time: 40 mins Total time: 1 hour 20 mins Serves: 8-10 Take…
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]]> What do you do with leftover tails from a crawfish boil???  Well you make Crawfish Etouffee of course!

This is our family’s version, we hope you enjoy!

EECC Kitchen: Crawfish Etouffee
Cuisine: Cajun
Author: Jason – EECC Travels
Prep time:
Cook time:
Total time:
Serves: 8-10
Take those yummy leftover tails from your crawfish boil and make etouffee!
Ingredients
  • 1 pound peeled & cleaned crawfish tails
  • 2 yellow onions
  • 1 green bellpepper
  • 8 stalks celery
  • 6 stalks green onion
  • 2-3 cups chicken stock
  • 1 tbsp minced garlic
  • 1 stick butter
  • 1/2 cup flour
  • 2 tsp salt
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp Tony’s Cajun seasoning
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 1-2 tsp Savoie’s Browning Seasoning or Kitchen Bouquet
  • Cooked rice
Instructions
  1. Dice onions, bellpepper, celery and green onion, put to the side.
  2. Sautee minced garlic in melted butter in medium to large stock pot until toasted.
  3. Add flour and wisk/stir for about 5 minutes until light brown.
  4. Add diced onion, bellpepper and celery along with the chicken stock.
  5. Add seasonings.
  6. Stir and simmer until all vegetables are soft.
  7. To darken the roux, add Savoie’s Browning or Kitchen Bouquet.
  8. Let simmer for 10-20 minutes. Don’t rush it.
  9. Lastly add the crawfish (the tails are already cooked so they only need to go in long enough to warm them up) and green onions.
  10. Serve with a scoop of rice and garnish with green onions.
  11. Enjoy!

This is a favorite dish for our family although we only make it one to two times a year.  Well, crawfish isn’t always in season… it’s best to make it when they are fresh!  And crawfish are very expensive!  So it is a nice treat when we make this and every drop gets eaten!!!

Now for some pictures!

Crawfish Etouffee

Crawfish Etouffee

Want to see us in the kitchen?  Here is the video:

Want more of our recipes?  Here is the full list from EECC Kitchen.

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Thanks,
Alisa
EECC Travels

Crawfish Etouffee

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