Brennan's Crawfish Etouffee Recipe. Bring mixture to a boil; Serve your crawfish etouffee over hot cooked rice.
Classic New Orleans Recipes from www.saveur.com
Then stir in last 1/2 cup butter. Saute for at least 10 minutes, removing bay leaf after about 5 minutes. Reduce the heat to low and simmer the mixture, uncovered, for 20 minutes, or until the sauce has thickened.
Classic New Orleans Recipes
Add 1 quart water, and bring to a boil for 5 minutes. Tuesday, february 7, 2006 ingredients 11/2 cups butter, divided 1/2 cup flour 2 small onions, finely diced 1/2 cup finely diced bell pepper 3/4 cup finely diced celery 1/4 cup chopped green onions Stir in the crawfish and green onions and simmer for 5 minutes. Gradually add broth and stir until thickened.
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Bring mixture to a boil; • add crawfish and simmer 3 minutes. Stir in the salt, cayenne pepper, and black pepper. Add reserved roux, stirring well with wire whip. Add onion and celery and saute until softened, about 3 minutes.
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Add garlic and 2 tablespoons seafood seasoning, and cook for 2 more minutes. Then stir in last 1/2 cup butter. Add onion, celery, green pepper, cayenne, and bay leaf. Serve your crawfish etouffee over hot cooked rice. Add the crawfish tails, cook and stir until crawfish is heated through;
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Turn the heat up to high and bring to a simmer. Stir in tomatoes, salt, black pepper, crawfish, paprika,. Then stir in last 1/2 cup butter. Whisk in the stock, diced tomatoes, lemon juice, hot sauce, bay leaf, and worcestershire sauce; • add crawfish and simmer 3 minutes.