how to thicken crawfish etouffee how to thicken crawfish etouffee

Learn how to whisk in the stock and thicken Cajun recipe cra. When you first add your chicken broth, add it one big splash at a time (no more than a cup), stirring well after each addition. If you dont have leftovers, dont worry; our packages of. The slight bitterness of the roasted Brussels will help offset the sweetness of the crawfish meat, resulting in a beautifully balanced meal. A classic dish that is a must-serve for any Louisiana feast is this Red Beans and Rice recipe. In our opinion, Brussels sprouts are the unsung hero of the vegetable world, and they are an excellent companion to crawfish etouffee. Season with salt and pepper to taste. Using a wire whisk, cook the flour until it has thickens. This recipe is filled with traditional Louisiana veggies and spices that round out the dish. If you want to keep the touffe for longer, you can freeze it for up to three months. Finally, add in the crawfish and seasonings and continue to simmer for 5-10 minutes. 07 of 10. Cook for an additional 2 minutes and then remove from heat. Stir in some of the stock until it begins to thicken as you continue to stir. Garnish with chopped flat-leaf parsley and sliced green onions before serving. Add fire-roasted diced tomatoes (including liquid from the can) and Worcestershire sauce, and continue cooking for 5 minutes. Crawfish season runs from November to July, so if you prefer fresh crawfish, ask your local fishmonger to order it for you. Because of this, shrimp is a great swap if you live in an area where crawfish dont make regular appearances in the local cuisine. Save my name, email, and website in this browser for the next time I comment. Crawfish Etouffee | Classic New Orleans Recipe. The dish is typically served over rice, which absorbs the lush etouffee sauce. In this recipe, you would use 2 tbsp+2 tsp cornstarch. Cook until bubbly and heated through. We have narrowed our own choice down to two Louisiana Hot Sauce, with Tobasco being a close second place! Bring mixture to a boil; reduce heat to a medium-low simmer, cover and . Add the remaining chicken broth and stir to combine. Do not brown. Ready? Step 4. 1 Heat the butter and oil in large Dutch oven over medium-low heat. In a cast-iron skillet or heavy-bottomed saute pan, melt butter over medium-low heat, taking care not to brown or burn. Crawfish Etouffee at Home Chili Pepper Madness 29.6K subscribers Subscribe 10K views 1 year ago This Cajun crawfish etouffee recipe is loaded with meaty crawfish tails smothered in a rich. In a large skillet, melt butter over medium-high heat. To make the flour, place the mixture in a mixing bowl and add it to it with the flour. Step 3: Add the flour and cook a further 3-5 minutes. Stir in the crawfish tail meat, and then the cream and lemon juice. The Farm Wife is a participant in the Amazon Services LLC Associates Program. a good way to make your Crawfish Etouffee less than tasty. Note: To thaw frozen crawfish tails, simply place in the refrigerator overnight. A touffee is typically thicker, has a thick, Gravy-like consistency, and is made with a light or blond roux. We currently live in Maryland with our six children. In a separate pan, saute vegetables until tender. Smothering involves sauteing vegetables and meat low and slow until they start breaking down in their own liquid. A buttery Chardonnay or a light Pinot Grigio would both be good choices of wine to pair with the dish as well. Add the flour to the butter side, and stir together to make a roux. Then, add the garlic and cook until fragrant (about 1 minute). Cover the pot and allow the touffe to simmer for 45 minutes, stirring every 15 minutes. If you use the packaged, be sure to add a little water to the fat inside to get all the flavor out. Then, pour in seafood stock and stir to combine. Learn how your comment data is processed. It is a type of cooking that involves smothering seafood in vegetables with tomato-based sauce in order to make a stew-like dish out of it. Because it has a rich and spicy flavor, it tastes like oyster sauce. Simmer on low heat for about 20 minutes. Add the celery, pepper, and onions; stir until coated. Remove off the heat and serve immediately. Then, add in your liquid ingredients such as fish or seafood stock, and tomato sauce. Cook bacon in a cast-iron or other large heavy skillet over medium heat until fat is rendered and bacon is crisp, about 12 minutes. Stir in crawfish tails. Required fields are marked *. You can replace 2 cloves of fresh garlic with 1/2 teaspoon of granulated garlic or 1/4 teaspoon of garlic powder. Southern-Style Crowder Peas. The crunch of the broccoli will offset the richness of the gravy, while the pungent garlic will add even more depth of flavor to the meal. We especially love the Louisiana Pepper Exchange brand because it contains only natural ingredients (not an affiliate link). It's prepared with meaty crawfish tails smothered in a thick and flavorful gravy made from a traditional roux. The use of a thickening agent in etouffee is crucial for achieving the silky, thick consistency of the sauce. In a heavy skillet or Dutch oven, melt the butter and then stir in the flour. How to Make Crawfish Etouffee Make the Base Start with the Roux - In a large Dutch oven or heavy-bottomed saucepan, stir the melted butter, oil, and flour until smooth. Boil gently until the gravy begins to thicken. Adding a thick sauce such as beurre manie or a slurry is a good option for thicker sauce. Stir occasionally. If it begins to thicken add more stock/broth/water. You will love it, and soon find yourself using it for your own Crawfish Etouffee and other meals. Cajun etouffee, on the other hand, is more spicy, with more peppers and ground spices than the Creole version, which is more delicate. Its Free! Make a roux by melting butter in a large skillet over medium heat and stirring in the flour; cook and, (this is important otherwise your flour might burn). Just remember to always use Louisiana crawfish tails, NEVER Chinese crawfish! Slowly stir in the stock or broth until fully incorporated. Use hot sauce in place of cayenne pepper puree. Keep the heat at medium-low and gently cook, stirring regularly, until the onions are translucent and the peppers and celery are soft. Garnish with chopped green onions and parsley. touffe is popular within both Cajun and Creole cuisine and is typically served with rice. Cajuns popularized crawfish etouffee as a side dish. The roux will appear to have been absorbed by the vegetables (see images for references). We'll start with butter and the Cajun holy trinity -- onions, celery, and green bell pepper. Subscribe to our weekly newsletter and never miss a post. Serve with hot rice. Saute chopped vegetables for 30 minutes on low heat, but don't brown. We used Riceland Crawfish, which was available at our local grocery store (not an affiliate link). This recipe is ideal for using up any leftover crawfish from a crawfish boil, but crawfish season isn't the only time of year you can make it. For ease, this recipe calls for frozen crawfish through fresh works too! How do you thicken crawfish etouffee? Saut until tender and add the garlic. First, combine butter, oil, and flour in a large cast-iron skillet over medium heat. We also recommend using prep bowls, although this is not a requirement. Remove paper towels from the bowl. Thaw in the fridge overnight, then heat according to the . Use a cooking utensil such as a wooden (or silicone) spoon or spatula to stir the mixture until it forms a roux and the desired color is achieved. Season to taste with salt, pepper, and hot sauce. A New Orleans-style rendition boasts a smooth, buttery texture that lies somewhere between a stew and a bisque. Chicken or seafood broths equipped with sodium will likely make your Crawfish Etouffee too salty when used in combination with the Creole seasoning. Youll need about one tablespoon of cornstarch for every cup of liquid in this recipe, so combine it with enough water to form a slurry before adding it to the pot. Cook until the color of peanut butter. I like to serve this Cajun sensation when I entertain. These are some of the best tips and tricks to make this delicious dish. In contrast to the traditional French etouffee, which uses butter and flour, the Cajun etouffee employs oil, lard, or other animal fats in its roux. From there, you'll sprinkle some flour, add some chicken, throw in the seasoning, and watch it bubble. You can also dissolve lobster or chicken base or bouillon in water to make your own. Not only does the garlic make the flavorful etouffee even more flavorful, but its also the perfect vehicle for mopping up any lingering sauce. are fully seasoned and packed with flavor that perfectly complement the rest of the ingredients. Add more stock as needed to get a stew-like consistency. Once combined, it is easier to use a wooden spoon to stir. I halved the recipe. Once the sauce has thickened, add the crawfish and shrimp to the pan. If you were to add toward the beginning, you can be certain those delicate little tails would be overcooked. Continue to stir the stock until it becomes thick. This will help prevent them from absorbing too much liquid and becoming mushy under the etouffee. Flour is used as a thickener, which means this dish is not gluten-free by nature. You might have noticed the word "unsalted" proceeds the word chicken broth. To store in the fridge, transfer any remaining etouffee to a lidded container. All of the seasoningingredients come together to create a masterpiece of flavors, but the importance of Worcestershire sauce in this dish cannot be emphasized enough. Add crawfish, seasonings, and green onions. For low-carb alternatives, go for roasted spaghetti squash and mashed cauliflower. This results in a dish that is very moist and flavorful. Next, add onion, green and red bell peppers, and celery to the skillet and cook, stirring frequently until softened, about 10 minutes. Here in the south, when we need comfort, the first thing we do is grab a cast iron pot and start cooking up a pot of Crawfish Etouffee or Gumbo. An etouffee can be made with peanut butter brown roux. Add the broth a little at a time, stirring to bring all the ingredients together to form a thickened gravy. Reheating seafood is a delicate dance that can result in rubbery, dried-out meat if done incorrectly, and most people shy away from it altogether. Chef Belton makes a delicious Crawfish Etouffee with Supreme Jasmine Rice. Etouffee from the freezer is best eaten within a 3-month time span but can be frozen for up to 6 months. Some variations of this recipe use crab, shrimp, or chicken as the protein. Make the Roux In a large Dutch oven, melt butter then add oil, and flour over medium heat. Pappadeauxs is primarily located in the Southeastern United States, so if you dont have the good fortune to try their crawfish etouffee in person, with a little bit of patience and simple technique, you can easily make it at home! Transport the rich and buttery flavors of Crawfish Etouffee from New Orleans to your dinner table tonight with this easy, no-fuss Crawfish Etouffee recipe! Add salt, pepper and Cajun Bayou Blends seasoning. Add the crawfish back into the heated sauce and stir for 30 seconds, allowing the residual heat to gently warm the crawfish. Add the Crawfish tail meat, the remaining Creole seasoning and saute until the tails let off some of their liquid, cook for 3-5 minutes more. Add more stock if you want the thickness to be stew-like. Add in salt, cajun seasoning, cayenne pepper and black pepper. When things go bad, we reach for our own brand of comfort. No votes so far! Mix well. Serve immediately with rice, and garnish with green onion, if desired. 1. easy crawfish etouffee recipe with cream of mushroom has a healthy ratio of calories from fat since you're getting 2.5 grams of fat per serving. First step is to season the crawfish tails (with Tony's) and put aside. In a heavy-bottomed stockpot, heat olive oil over medium-high heat. In this case, what's to follow is the onion, bell pepper, and celery. There are a few ways to thicken crawfish etouffee. Your email address will not be published. Add salt, pepper, cayenne, Worcestershire sauce and crawfish. Comparing Athletes Foot And Yeast Infections: Can Athletes Foot Cream Treat Yeast Infections? Then the garlic goes in. Add parsley. Here are a few suggestions for substitutions you can try. Step 3 Sprinkle salt generously over the vegetables. Set aside. HOWEVER! Add the onion, bell pepper, and celery as soon as the butter has melted and saut until softened, 6-8 minutes. Your daily values may be higher or lower depending on your calorie needs. fresh green onions, chopped (for garnish). A third way is to buy them shelled and frozen from the grocery store. Store the leftover etouffee in an airtight container in the fridge for up to 5 days. Designed & Developed by, At Acadia Crawfish, we love this classic crawfish touffe recipe for how quickly it all comes together. French bread or cornbread are also great options. Butter melts fast, and it burns even faster. All Rights Reserved. Reduce heat to low and simmer until crawfish is cooked through but not tough, 5 to 10 minutes. Season the mixture with cayenne and add the crawfish tail meat stirring to combine. If you want to make this recipe, you can use fresh or frozen crawfish tails. Reheat thoroughly on the stove or in the microwave. Taste of Home is America's #1 cooking magazine. Stir in flour until blended. Simmer for 5-10 minutes. The last items to go into this one-pot wonder are the most delicate of them all --diced tomatoes and cooked crawfish tails. You can use it to sop up the flavorful gravy! Passionate chef, in love with everything related to food and cooking it to perfection! Golden to peanut butter color is most preferred. *Cooks Notes ~ In New Orleans kitchens the Holy Trinity is a practically required group of seasonings; onions, celery, and bell pepper. shelled, thawed, and drained(12-14lbs if fresh whole crawfish), more or less depending on how much spice you want. Add the crawfish tail meat, Joe's StuffTM seasoning, cayenne and parsley. Chicken broth 1 - 2 cups Water 2 - chicken-flavored Boullon cubes, dissolved in 1 cup water 1 T. Tony Chachere's 11-1/2 t. Black Pepper 1 t. It is best to peel your own, but packaged Louisiana crawfish tail meat is a huge time saver and works just fine. Ahhh, C'est ci bon! Crawfish etouffee is one of Louisiana's staple dishes. Beware of any crawfish where the country of origin is overseas. Add flour to vegetables to make a paste; saute for 5 minutes, but don't brown. Gradually stir in tomato sauce and remaining 1 cup water. S tep 2. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. If you are allergic to shellfish or simply arent a fan, sausage is an outstanding substitute for this recipe. Reduce the heat and simmer for 10min or so to thicken a little. Pour roughly cup of hot stock into the vegetables and stir to incorporate. The best way to reheat Pappadeaux crawfish etouffee is without question on the stove. The tomato paste, in addition to the Creole seasoning and the crawfish tails, is what gives Etouffee its gorgeous color. Source: https://www.louisianacookin.com/crawfish-etouffee/ Category: Recipes By al November 4, 2020 Leave a comment Author: al https://crawfish.com/newbuild Stir the butter and flour mixture constantly until it starts to thicken and has a. Sprinkle the flour over the mixture, and stir for about 1 - 2 minutes. Keep reading to find out how you can do that, and then stop by the Marketplace for Your Lifestyle Plan. Add the flour, stirring constantly for about 3-5 minutes. There are a few ways to thicken crawfish etouffee. You can store your leftover crawfish touffe in an airtight container in the refrigerator for up to three days. About 15-20 minutes. Season to taste with salt, pepper, and hot sauce. Stir the mixture often until it turns a very brown roux for about 6 minutes. Golden to peanut butter color is most preferred. Turn the heat back down, cover, and let simmer for 20-25 minutes, stirring occasionally. It is similar to mashed potatoes with a thinner consistency than a gravy. Try fresh diced Roma tomatoes or canned diced tomatoes with green chilies instead of fire-roasted tomatoes. Your email address will not be published. Bring to a boil, then reduce the heat and allow it to simmer until thickened to a gravy-like consistency, 3-5 minutes. And dont forget dessert think Chocolate Sheet Cake! Cream cheese, heavy cream, and extra-sharp cheddar ensure that this is the dreamiest dip of them all, and we don't skimp on the seasoning, either. No matter how you like it; mild, medium, or hot, just remember that you can always ADD more heat, but you can't take it out. Roux: Equal parts butter, oil, and flour are combined in a hot skillet to make a smooth brown roux. Flavorful, rich, and buttery Crawfish Etouffee is a classic dish straight out of Louisana, and now you can easily bring the taste of New Orleans home! Melt the butter in a medium-sized pan over medium heat. 2023 Just A Pinch Recipe Club, LLC. Combine rice and 6 cups water in a saucepan. Add some of the stock and continuing stirring until it begins to thicken. Be sure to sign up for my newsletter. The recipe can be doubled. Reduce heat to medium heat. Shrimp is saltier and more abundant than crawfish, making it easier to source. Be sure to check out the recipe index where you can browse recipes by meal type and category! Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato. Lower the heat to simmer and stir to combine. I like to lay the bag flat on a sheet pan (or something of the sort) to make the thawing process go by much faster later on down the road. Now, it's time for a simmer to take place. When the veggies are soft, pour in the reserved crawfish fat and the stock and bring to a boil before lowering the heat. 10 drops Tobasco to start (add more to taste at end of cooking) DIRECTIONS: Chop the yellow onion, celery and bell pepper and have it at the ready by your stove. Bring to a boil, and cook until mixture begins to thicken. Bring the pot to boil, then reduce the heat to medium low to low. The touffe method is often used with seafood, but can be used with any type of food. Shrimp and crawfish are often mistaken as one and the same, and for good reason. "Exactly what I was looking for and it was easy to make. However, if youre left with extra etouffee or make it in advance, there are a few ways to reheat it without turning the crawfish into a textural disaster. The crawfish are the last thing to go into your Etouffee as the tails are tiny and won't take long to heat up. To the pot add the onion, celery, pepper and onions; stir until coated. We break down how to make one of Louisiana's most classic dishes! The etouffee will begin to thicken as you stir. Once it has cooled completely, cover and store in the freezer for up to 1 month. Also known as crayfish or crawdads (also mudbugs, as Marrekus calls them), these freshwater Crustaceans are a staple delicacy in Louisiana. If it's too thick, you may need to add additional broth to thin it out. * Percent Daily Values are based on a 2,000 calorie diet. Refrigerate until needed. Add chicken broth, water, seasonings and crawfish. The roux is an important component of many sauces as it serves as the thickening agent. Season with salt and cracked black pepper to taste. And there is no easier way to count blessings than when taking a deep breath of the aroma of Crawfish Etouffee on the stove. Bring to a boil, reduce heat to low and simmer for 30 minutes. Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes. At this point, you'll want to stir occasionally to ensure nothing sticks or burns to the bottom of your pan. Etouffee is generally associated with shellfish but can be made with any type of meat. Serve the crawfish touffe hot around a mound of rice. The other spices are pantry staples. Add garlic, and saute for 3 minutes. Do you like this recipe or these cooking tips? Another way is to add cooked rice or cooked potatoes. Continue to stir in the stock until it begins to thicken. Heat oil in a large heavy skillet over high heat until oil is smoking. (you can also get 9 free ones to try it out, first!). Add the butter to a large saut pan or Dutch oven over medium-high heat. Add crawfish; reduce heat, and simmer about 8 minutes. Im Kelly Anthony a baker, home chef, and mom with a passion for food and an adoration for entertaining. Bring to a boil. Add stick of butter to the skillet over medium heat. Add the broth, water, bay leaf, Cajun seasoning, and cayenne pepper. For more suggestions and substitutions, see the "Recipe Substitutions" section. Gradually stir in the fish stock and let simmer for 15 minutes or until thickened. Add more stock until you get a stew-like thickness. Add the crawfish tails and simmer 5 minutes more. This dish is slightly sweet, thanks to the use of roux, onion, celery, and bell pepper (the holy trinity), tomato, garlic, hot sauce, and shrimp, crawfish, or chicken. We bet you won't be able to eat just one bowl. You can also purchase them pre-cooked from seafood shops and other vendors. The roux will appear to have been absorbed by the vegetables (see images for references). Golden to peanut butter color is most preferred. When roux is ready, add vegetables, and blend well. Once the butter is melted add onions, bell peppers, and celery to the pan. Cook the roux for 5 minutes. Required fields are marked *. This process ensures even blending . Sprinkle the flour over the mixture and stir to incorporate and begin cooking the flour. To store in the freezer, follow the same method of allowing the etouffee to cool completely without a lid. A classic dish in Cajun culture, crawfish touffe is the perfect way to wind down crawfish season or entertain a large group without getting the boiling equipment out. Cook vegetables slowly until onions are clear. Crawfish etouffee is a delicious Louisiana dish that is perfect for any occasion. Copyright 2023 MyConsciousEating.comAs an Amazon Associate we earn from qualifying purchases. Simply place the leftover etouffee in a saucepan set over medium heat. Here's the short answer. Step 5: Add the bay leaves and crawfish/seafood stock. For us, we look for something that will take us away from our troubles, at least momentarily. What is a Touffe sauce? Reduce heat once soup starts to simmer. Mix well so there are no lumps. Simmer on medium-low for 45-50 minutes, stirring occasionally. Crawfish add a sweet and subtle flavor to the dish. If youre interested, this stew is known as a touffe. Shrimp, crawfish, or chicken can be served with a roux, onion, celery, and bell peppers (the holy trinity), tomato, garlic, hot sauce, and either shrimp, crawfish, or chicken. To the taste, combine the seasonings with hot sauce and salt. Required fields are marked *. 1: First, melt your butter in a heavy pan or dutch oven. Storing crawfish Etouffee is incredibly easy and can be done in two ways. The most commonly used flour is the most versatile and can be used to thicken sauces quickly and easily. 2 Add flour to vegetables to make a paste; saute for 5 minutes, but don't brown. Add thawed crawfish tails, cayenne pepper, salt, and crab boil. The liquid portion of Etouffee can be made up of either chicken broth or seafood broth, and it is flavored with tomato paste, Worcestershire sauce, hot sauce, Creole seasoning, and bay leaf. Once youve reached the desired consistency (between a stew and a gravy), cut the heat. Though it isnt mandatory, it is highly recommended that you rinse your rice a few times before cooking. Cook 20 minutes, stirring occasionally. Let me just warn you. Your email address will not be published. There are several options for thickening sauces to choose from. Teaching her how to cook her first crawfish etouffee and she did an amazing job To use shrimp in lieu of crawfish, cut the salt in half to account for its natural salinity. In a large cast-iron or other heavy skillet, melt butter; stir in flour. If you dont have leftovers, dont worry; our packages of tails are fully seasoned and packed with flavor that perfectly complement the rest of the ingredients. Add thawed crawfish tails, cayenne pepper, salt, and crab boil. Fire-roasted tomatoes are sweet and smoky, which lends elevated flavor to this dish. Bring the mixture to a boil, reduce the heat to low, and simmer until the sauce thickens. Spoon crawfish touffe in a bowl a top with warm cooked rice. ** Nutrient information is not available for all ingredients. Oh boy, here comes the scary part -- the roux. Our version of this dish lands somewhere in the middle. To add a contrasting texture to the crawfish etouffee, steamed broccoli with garlic is an excellent choice. The Perfect Brown Etouffee Bring to a boil over high heat. Except it's not scary at all, because this really couldn't get any easier. Add in salt, cajun seasoning, cayenne pepper, and black pepper. Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. Add tomato paste and chicken broth, and stir. I'll look forward to our visits! Cook on medium heat, stirring continuously (do this to avoid burning the roux), for about 10-12 minutes or until you have the desired color. Somewhere between a stew and a gravy served over rice, crawfish etouffee was once a hidden gem produced in hole-in-the-wall kitchens deep in the Louisiana Bayou, but came bursting into the mainstream at Pappadeaux Seafood Kitchen. Add to the crawfish mixture along with green onion and . It boasts the "holy trinity", garlic, thyme, bay leaf, tomatoes, Creole seasoning, and cayenne pepper puree. While it's not the full bayou-to-table experience, we use store-bought cleaned and packaged Louisiana crawfish and only the best, most authentic (yet accessible) ingredients you'd find in a traditionaltouffe recipe. Add flour and then continually stir for 3 minutes. On the whole, gumbo and etouffee share some characteristics, but there are also some differences. If this is the case, add stock or water cup at a time to loosen. Your email address will not be published. Many tourist area restaurants over-spice their foods, thus giving Cajun food a wrong image. We also recommend Andouille Smoked Sausage. Cayenne pepper puree: This wet ingredient is made from mashed hot peppers, which are then fermented. Before you add butter to a hot pan, you should always make sure you've got the ingredients to follow already prepped. The simmer allows the Etoufee to thicken up and gives all of those flavors time to marry. In a large cast-iron or other heavy skillet, melt butter; stir in flour. Its a dish thats served at a lot of family gatherings in South Louisiana, and typically makes an appearance towards the end of the season or after a boil, as its a great way to use up any leftover crawfish. So, how much flour do you need in crawfish etouffee? In addition to thicken sauces, he can also add new flavors without changing them. Slowly whisk in the stock to combine. Do not burn. Discard bay leaf. Create Delicious Homemade Kulchas In No Time With This Easy Recipe. Most importantly, do not bring the etouffe to a boil. Next, add cleaned crawfish tail meat to the skillet. Taste for flavor and add seasonings as needed. We learned the hard way not to trust it. Once you have gathered your ingredients and cooking equipment, there are eight easy steps to making Crawfishtouffe: First, combine butter, oil, and flour in a large cast-iron skillet over medium heat. Reduce heat to a simmer, adjust the flavor to taste, add crawfish tails. Melt the butter in a large skillet over medium-high heat. * Percent Daily Values are based on a 2000 calorie diet. How To Make crawfish etouffee - louisiana's best 1 Melt the butter in a heavy large skillet. Chop the onion, green bell pepper and celery (The Cajun Trinity); parsley and green onions; then mince garlic. Fire-roasted tomatoes: Canned fire-roasted tomatoes add a sweet and smoky flavor to this dish. What to Do with Leftover Peanut Sauce: 15 Delicious Ideas, 2lbs frozen crawfish tails, shelled, thawed, and drained(12-14lbs if fresh whole crawfish), 2 cups seafood, shrimp or chicken stock, hot, - tsp cayenne pepper (more or less depending on how much spice you want), 2-3 cups of prepared long-grain rice such as Basmati or Jasmine. If you really want to take the Southern food element of crawfish etouffee to the next level, serving it over grits instead of rice is a great choice.