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Crayfish Etouffee

Crayfish Etouffee recipe image
This Cajun main features Butter, Chopped onion, Of garlic, Salt, Black pepper. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 12
Calories: 1559.6
Dietary: Gluten-free
Description
This Cajun main features Butter, Chopped onion, Of garlic, Salt, Black pepper. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3/4 lbs Butter
  • 6 cups Chopped onion
  • 5 cloves Of garlic
  • 4 teaspoons Salt
  • 1 teaspoons Black pepper
  • 1 teaspoons Cayenne pepper
  • 1 teaspoons Sugar
  • 1/4 cups Tomato paste
  • 3 tablespoons Cornstarch
  • 1 1/2 cups Water
  • 1 1/2 cups White wine
  • 4 lbs Crayfish tail meat
  • 1 Scallion, chopped
  • 1 teaspoons Kitchen bouquet
Directions
  1. 1
    In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft. Stir in salt, black and cayenne pepper, sugar and tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water; add wine to mixture. Cook for 20 minutes or until sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice. Don't overcook. Boiling crayfish: Discard any dead crayfish in the sack. Wash crayfish in clean, cool water just before cooking. They do not need to be purged with salt during washing. Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water. Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watter returns to a buil after adding crayfish. It's usual to add potatoes and corn on the cob to the boil. Crayfish are easiest to peel when still warm
  2. 2
    Chopped green pepper

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1559.6kcal
% Daily Value *
Total Fat 87.9g136%
Saturated Fat 48.0g240%
Cholesterol 410.0mg137%
Sodium 20417.6mg851%
Total Carbohydrate 58.6g20%
Dietary Fiber 9.8g40%
Sugars 21.5g
Protein 111.6g224%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: black, boiling, bouquet, butter, cajun, cayenne, chopped, cornstarch, crayfish, etouffee, fish, garlic, kitchen, main, meat, onion, paste, pepper, salt, sautéing
Read it online: https://www.chefs-mate.com/recipe/crayfish-etouffee/