Tony Chachere Etouffee Recipe

The addictive appeal of Tony Chachere Etouffee has become a major thing since I have tried it. The perfect pairing of the seafood and the sauce side by side makes your dish perfect to be served in your dinner or your main course platter at lunch.

The list of the needed ingredients is a bit lengthy but everything is easily available at your nearby store or supermart. Go get all of them and then get ready to do an amazing kitchen step at your place to make this beautiful dish.

INGREDIENTS

  • 12-16 oz crawfish tails (thawed, rinsed, and drained)
  • Frozen cheese ravioli
  • 1 cup Italian Bread crumbs
  • 2 tablespoon grated Parmesan Cheese
  • 2 extra-large eggs beaten
  • 3 tablespoon salted butter
  • 1/3 cu[ finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 1 medium garlic clove, minced
  • 2 tablespoons finely chopped celery, optional
  • 2 tablespoons tomato sauce
  • 2 tablespoons all-purpose flour
  • Salt to taste
  • Black pepper to taste
  • Creole seasoning to taste
  • 1 cup half and half cream
  • Vegetable oil for frying

Instructions to  make amazing Etouffee

  1. The first step is to prep your crawfish and all the vegetables. In a medium pot heat 2 tablespoons of oil.
  2. Take a shallow bowl and combine the Parmesan cheese with the bread crumbs and mix. Take another bowl to mix the beaten eggs.
  3. Take the ravioli and dip them one by one in both the mixtures. Firstly dip in the beaten egg mixture and then coat a layer of the bread crumbs and the cheese.
  4. Your ravioli are ready to fry.
  5. Heat oil to enough temperature and drop the ravioli in the oil. Continue the deep frying until they are completely browned and fried to the core.
  6. Drain the excess oil and place it in the oven.

To make the Sauce

  1. Take the medium-sized skillet and melt some butter in it. Stir fry the chopped onion and then bell pepper in this melted butter. Once both of these veggies are fried add the celery in it and fry a little.
  2. Make the addition of minced garlic and then add the crawfish into the veggie mixture.
  3. Continue cooking until all the liquid of the fish is dried.  Add tomato sauce along with the seasonings including salt, pepper, and creole seasoning.
  4. Once done you should shower some flour at the top. Wait until the material is thickened once you have added half and half in it.
  5. Spread this sauce over the fried ravioli and sprinkle some parsley and green onions at the top.

FAQs?

Should the etouffe have thick consistency?

Yes, the consistency should be thicker but it should be less thick than the gravy of any regular dish as a sauce should be moderately thick not too much dry.

Can we freeze etouffee?

Yes, we can freeze the etouffe in air-tight containers or plastic bags for up to 2-3 months and it will still taste good during the entire duration. Let the dish air cool before freezing.

Tony Chachere Etouffee Recipe
Print Recipe

Tony Chachere Etouffee Recipe

Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: southern
Servings: 4

Ingredients

  • 12-16 oz crawfish tails thawed, rinsed, and drained
  • Frozen cheese ravioli
  • 1 cup Italian Bread crumbs
  • 2 tablespoon grated Parmesan Cheese
  • 2 extra-large eggs beaten
  • 3 tablespoon salted butter
  • 1/3 cu[ finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 1 medium garlic clove minced
  • 2 tablespoons finely chopped celery optional
  • 2 tablespoons tomato sauce
  • 2 tablespoons all-purpose flour
  • Salt to taste
  • Black pepper to taste
  • Creole seasoning to taste
  • 1 cup half and half cream
  • Vegetable oil for frying

Instructions

  • The first step is to prep your crawfish and all the vegetables. In a medium pot heat 2 tablespoons of oil.
  • Take a shallow bowl and combine the Parmesan cheese with the bread crumbs and mix. Take another bowl to mix the beaten eggs.
  • Take the ravioli and dip them one by one in both the mixtures. Firstly dip in the beaten egg mixture and then coat a layer of the bread crumbs and the cheese.
  • Your ravioli are ready to fry.
  • Heat oil to enough temperature and drop the ravioli in the oil. Continue the deep frying until they are completely browned and fried to the core.
  • Drain the excess oil and place it in the oven.

To make the Sauce

  • Take the medium-sized skillet and melt some butter in it. Stir fry the chopped onion and then bell pepper in this melted butter. Once both of these veggies are fried add the celery in it and fry a little.
  • Make the addition of minced garlic and then add the crawfish into the veggie mixture.
  • Continue cooking until all the liquid of the fish is dried.  Add tomato sauce along with the seasonings including salt, pepper, and creole seasoning.
  • Once done you should shower some flour at the top. Wait until the material is thickened once you have added half and half in it.
  • Spread this sauce over the fried ravioli and sprinkle some parsley and green onions at the top.

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