Steps to Make Any-night-of-the-week My Crawfish Etouffee

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Before you jump to My Crawfish Etouffee recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.

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Although it may not taste as good, baking food in the microwave as an alternative to in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this little bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water or steam vegetables more rapidly than your stove, and use a lot less electricity. Many people mistakenly believe that doing the dishes by hand uses less energy than a dishwasher. You get the highest energy savings by fully loading the dishwasher before commencing a wash cycle. By cool drying or even air drying the dishes besides heat drying them, you can add to the amount of money you save.

The kitchen on its own offers you many small means by which energy and money can be saved. It is pretty easy to live green, of course. A lot of it truly is merely making use of common sense.

We hope you got benefit from reading it, now let’s go back to my crawfish etouffee recipe. You can cook my crawfish etouffee using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare My Crawfish Etouffee:

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

Instructions to make My Crawfish Etouffee:

  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..

Seafood stocks are simple and require a. Crawfish Étouffée is a Louisiana favorite in the Cajun-Creole tradition. Here, crawfish (also known as crayfish, crawdads, or mudbugs) are smothered in a spicy Cajun sauce before being served over. Literally translated as "smothered" and pronounced ay-TOO-fay, the crawfish recipe is typically a saucy stew served over rice. It's Springtime in New Orleans and that means two things My mom brought me crawfish tails and jumbo shrimp, for the past few weeks it has all been in my. Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.

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