Cajun Crawfish Étouffée

crawfish etouffee over rice with green oinions
Cajun Crawfish Étouffée
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Rating: 5
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Crawfish Etouffee is a simple yet tasty and homey plate of crawfish tails smothered in rich gravy, served over rice. Its a staple in South Louisiana in both Cajun and Creole cuisines. Sprinkle some chopped green onions on top and serve with a green salad and some fresh, crunchy french bread.
Servings Prep Time
12 Servings 20 minutes
Cook Time Calories per Serving
60 minutes
Servings Prep Time
12 Servings 20 minutes
Cook Time Calories per Serving
60 minutes
crawfish etouffee over rice with green oinions
Cajun Crawfish Étouffée
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Crawfish Etouffee is a simple yet tasty and homey plate of crawfish tails smothered in rich gravy, served over rice. Its a staple in South Louisiana in both Cajun and Creole cuisines. Sprinkle some chopped green onions on top and serve with a green salad and some fresh, crunchy french bread.
Servings Prep Time
12 Servings 20 minutes
Cook Time Calories per Serving
60 minutes
Servings Prep Time
12 Servings 20 minutes
Cook Time Calories per Serving
60 minutes
This is What You Need
Herb and Spice Blend
This is What You Do
  1. Place the crawfish tails in a bowl and sprinkle with some creole seasoning and set aside. Chop the yellow onions, peppers, celery and set aside in a bowl for later. Chop the green onions and set aside. Chop the garlic and set aside. Mix the Herb and Spice Blend in a small bowl. Set the butter aside to soften and the flour for the roux.
  2. Place about 4 cups of the seafood stock in a stock pot to warm.
  3. Place a cast iron pan over medium high heat. Add 8 tablespoons of butter until bubbly, then add the flour and whisk continuously to make a medium roux, the color of light chocolate milk.
  4. Add the onions, celery and green peppers to the roux, and continue to stir still over medium high heat until smooth and moist, about 15 minutes.
  5. Add about half the green onions and all the garlic; continue to sauté until aromatic-about 1 to 2 minutes; add about 1/2 of the spice mix and both bay leaves and mix well to combine; continue to sauté about 5 more minutes.
  6. While the veggie/roux mixture is finishing up, turn the heat to high under the stock pot and bring the seafood stock to a rolling boil.
  7. When the veggie/roux mixture is ready, mix it into the boiling stock with a slotted spoon, one spoonful at a time, stirring until the whole spoonful is fully dissolved. Continue this until all the veggie/roux mixture is incorporated into the stock, making sure to return the stock to a full rolling boil in between spoons. Set the cast iron pot aside, do not clean it.
  8. Allow the gravy to remain at a high boil for about 5 minutes, then reduce the heat, cover the stock pot and simmer for 10 to 15 minutes, stirring occasionally.
  9. Turn the heat to medium high under the cast iron pan used for the roux and add 2 tablespoons of butter. As the butter melts scrape up any fond that's stuck to the bottom of the pan.
  10. When the butter is foaming, add about 1/2 to 2/3 of the reserved green onions and sauté a minute or two, then add the crawfish tails and about half of the remaining Herb and Spice Blend. Mix well until all the crawfish are coated with butter.
  11. Sauté about 2 to 3 minutes stirring constantly; you’ll see some liquid developing from the butter and rendering the crawfish.
  12. Ladle the gravy mixture into the crawfish tails and mix well. The liquid from sautéing the tails in the butter will thin out the gravy.
  13. Mix well, taste for spice and add more if needed. When this comes to a boil lower the heat to a slight simmer for about 15 minutes uncovered while the flavors all come together. If you think it is getting too thick, place the cover on the pan while it simmers; if its too thick, add some reserved stock to thin it out.
  14. Add the remaining 2 tablespoons of butter into the pot and shake it back and forth, don’t stir, until the butter is melted into the etouffee-then give it one final gentle stir.
  15. Remove the bay leaves and serve over white rice.
Recipe Notes

If you aren't lucky enough to have some fresh crawfish available, you can find frozen tails in a lot of better supermarkets or seafood markets. They generally come in 1 pound packages. I highly recommend that you use Louisiana crawfish, but read the labels-often times what you find is crawfish from China. To me, its the fat in the Louisiana crawfish that makes them sweet. The Chinese crawfish taste bitter to me and not sweet like the ones from the Bayou State. If you have to use Chinese or anything except Louisiana, rinse them well prior to using, let them drain, then pat them dry with paper towels.  You can also buy Louisiana crawfish on line at sites like Cajun Grocer or Tony's Seafood (no affiliation with either company).

If you can't find commercial seafood stock in the grocery, you can substitute chicken stock,  but if you're lucky enough to have some leftover crawfish shells and heads, the best etouffee will be made with homemade crawfish stock.

Etouffee is also very good made with with shrimp or chicken.

There is no Nutrition Label for this recipe yet.

Classic Shrimp Creole

Shrimp Creole on a plate with green onions and green beans
Classic Shrimp Creole
Votes: 1
Rating: 5
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This is classic Creole fare-fresh shrimp simmered in a classic Creole Sauce. That's tomatoes smothered with the trinity of onions, bell peppers and celery in a little seafood stock and lots of creole herbs and spices. Served over rice, this is the ultimate Louisiana comfort food.
Servings Prep Time Cook Time Calories Per Serving
12Servings 35Minutes 90Minutes 194
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Peel and rinse shrimp; pat dry; mix w/ 2 TBS creole seasoning; set aside. Crush tomatoes by hand and place in a strainer and set aside. Reserve liquid.
  2. In a heavy Dutch oven, heat butter over medium heat until bubbling; add veggies and sauté for about 20 minutes until starting to caramelize.
  3. Add the garlic and about half of the Herb and Spice Blend (not the bay leaves yet) and about 2/3 of the green onions. Mix well and sauté until aromatic - about 2 minutes.
  4. Mix in the AP flour and stir thoroughly. Cook about 2 to 3 minutes stirring constantly so it does not stick.
  5. Add the crushed tomatoes and tomato sauce and mix well. When it starts to simmer, add about half of the remaining Herb and Spice Blend, both bay leaves, the sugar and Worcestershire sauce. Mix well.
  6. Add in 2 TBS lemon juice, the lemon slices and one cup of the seafood stock (reserve the remaining stock). Mix well and bring back to a heavy simmer; lower the heat to a slight simmer and cook for 30 minutes uncovered, stirring often while it thickens.
  7. After 30 minutes, cover the dutch oven and continue to cook on low for another 30 minutes, stirring often so it does not stick. We are looking for a thick, smooth (but chunky) sauce, so remove the cover or leave the cover on, depending on how the thickening is coming along. If it gets too thick, add some of the reserved stock, if its not thick enough simmer with the cover off.
  8. At this point taste for seasoning. Add more if needed but remember that the shrimp will soak up a lot of the seasoning and salt so its fine if it seems over seasoned at this point. See Notes
  9. Increase the heat to med/high until just starting to simmer then add the shrimp. Mix well. Cover the dutch oven and cook for 5 minutes then turn off the heat and let sit for 5 more minutes, still covered.
  10. Remove the bay leaves and serve over rice sprinkled with green onions on top.
Recipe Notes

Most commercial creole seasoning contains salt, so keep that in mind when using it. This recipe was developed with salt free creole seasoning, so you may not need as much salt depending on your creole seasoning.

If you are not ready to eat, before you put in the shrimp, let it sit in the pot covered. When you're ready to eat. turn up the heat and continue on to adding the shrimp.

This can be refrigerate overnight, or even frozen to enjoy later. You can even freeze the sauce with out the shrimp, then add those fresh when you're ready to enjoy.

 

Nutrition Facts
Classic Shrimp Creole
Amount Per Serving
Calories 194 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 126mg 42%
Sodium 485mg 20%
Potassium 462mg 13%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 9g
Protein 18g 36%
Vitamin A 20%
Vitamin C 55%
Calcium 13%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.

Oyster Artichoke Bisque

oyster artichoke bisque in a bowl with 2 fresh artichokes

Just about every authentic New Orleans restaurant serves gumbo, maybe turtle soup and a New Orleans original-Oyster Artichoke Bisque. This rich soup pairs the wonderful flavor of fresh gulf oysters with the distinctive taste of artichoke.  One bite and you’ll be hooked!

spoon full of oysters and artichokes in oyster artichoke bisque
Sweet Daddy D's Oyster Artichoke Bisque
Votes: 1
Rating: 5
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A New Orleans original: Oyster Artichoke Bisque, a rich creamy soup that pairs the wonderful flavor of fresh gulf oysters with the distinctive taste of artichoke.  You won't believe how something that tastes so fantastic could be this easy to make!
Servings Prep Time
8 Servings 15 minutes
Cook Time Calories per Serving
60 minutes 389
Servings Prep Time
8 Servings 15 minutes
Cook Time Calories per Serving
60 minutes 389
spoon full of oysters and artichokes in oyster artichoke bisque
Sweet Daddy D's Oyster Artichoke Bisque
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
A New Orleans original: Oyster Artichoke Bisque, a rich creamy soup that pairs the wonderful flavor of fresh gulf oysters with the distinctive taste of artichoke.  You won't believe how something that tastes so fantastic could be this easy to make!
Servings Prep Time
8 Servings 15 minutes
Cook Time Calories per Serving
60 minutes 389
Servings Prep Time
8 Servings 15 minutes
Cook Time Calories per Serving
60 minutes 389
This is What You Need
This is What You Do
  1. Drain the oysters in a strainer and reserve the liquid. Set aside while they drain. Chop the artichoke bottoms, yellow onions, green pepper, celery and garlic and place in one bowl. Chop the artichoke hearts and green onions and place each in their own separate bowl. Measure all other ingredients except the stock.
  2. In a heavy bottom dutch oven, melt the butter over medium to medium-high heat until foaming. Sauté the artichoke bottoms, onions, green peppers, celery and garlic until clear and starting to brown, about 15 to 20 minutes.
  3. Remove the vegetable mixture with a slotted spoon to a small food processor. Puree the vegetable mixture and set aside.
  4. In the dutch oven, melt 1/2 cup butter until foaming, add the flour and stir to make a light roux, about 4 or 5 minutes to get the flour taste out. Mix the pureed vegetables completely into the roux, add about half of the creole seasoning and white pepper and simmer for about 5 minutes, stirring often.
  5. Add enough chicken stock to the oyster liquor to make 5 cups of liquid. Leave the oysters in the strainer and set aside, reserve all the liquid that continues to drain.
  6. Add the oyster juice/stock to the roux/vegetable mix, starting with small amounts and stirring to completely blend everything together before adding more. Once about half of the liquid has been added in this way, add the remainder, stirring completely.
  7. Bring the mixture to a heavy simmer. Add the chopped artichoke hearts and mix well. Reduce heat and simmer for 15 to 20 minutes, uncovered.
  8. Add the heavy cream and stir together until completely blended, simmer another 5 minutes.
  9. Add the oysters a few at a time, stirring well in between-make sure to add any oyster juice that has accumulated. Add the green onions and the remaining Creole seasoning and white pepper and mix well. Simmer about 5 minutes until the oysters are curling up on their edges and are cooked. Taste for seasoning and add kosher salt to taste. The oysters may be salty so remember to taste the bisque before you add salt.
  10. Cover and remove the bisque from the heat and allow to sit for about 15 minutes before serving.
Recipe Notes

To drain the oyster, place a strainer or small colander over a 4 or 8 cup glass measuring cup. Place the oysters in the strainer and set in the refrigerator. When ready to use the juice, empty the measuring cup into another vessel and add enough stock to make 5 cups of liquid.  Place the strainer with the oysters over the original measuring cup and return to the refrigerator, they will continue to drain and you should add that extra oyster liquid into the bisque when adding the oysters.

Be careful adding salt. Many commercial creole seasonings contain salt and the oysters and oyster juice could be salty.  Taste the bisque after the oysters have simmered for 10 minutes and add kosher salt to your liking.

Nutrition Facts
Sweet Daddy D's Oyster Artichoke Bisque
Amount Per Serving
Calories 389 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 19g 95%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 146mg 49%
Sodium 870mg 36%
Potassium 409mg 12%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 1g
Protein 12g 24%
Vitamin A 25%
Vitamin C 28%
Calcium 6%
Iron 44%
* Percent Daily Values are based on a 2000 calorie diet.