Recipe: Perfect My Crawfish Etouffee

My Crawfish Etouffee. My family adds celery, and the only reason we leave the bellpepper out is because I am allergic to it. This crawfish etouffee is a fun and interesting dish to serve when entertaining. For some, it's an introduction to crawfish and Cajun food.

Here at Louisiana Crawfish Company we know good food. Like most families we have recipes that have been passed down from generation to generation. Through the years we've received a number. You can cook My Crawfish Etouffee using 15 ingredients and 7 steps. Here is how you achieve it.

Ingredients of My Crawfish Etouffee

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

Just in time for Crawfish Season! Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as. Crawfish Étouffée satisfies all of my cravings.

My Crawfish Etouffee instructions

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 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. Étouffée means smothered and we can't think of a more traditional or tasty Louisiana recipe than Crawfish Étouffée! Watch the instructional cooking video to learn how to make Crawfish Étouffée. This crawfish etouffee recipe is filled with flavor and love. See what makes it so popular.