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Lower heat and simmer for approximately 10 minutes. Golden to peanut butter color is most preferred. Stir in flour until blended. 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. We work on making changes, adjustments, and if necessary, arent afraid to change our lifestyles a complete 180. 3. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, Richard and Suzanne's Louisiana Crawfish Pasta. Likewise, depending on the recipe, touffe can be spicy or herbaceous. If you dont have time to make French Bread, then Aunt Dots Hot Rolls work just as well! First, combine butter, oil, and flour in a large cast-iron skillet over medium heat. Make the Roux In a large Dutch oven, melt butter then add oil, and flour over medium heat. Chef Belton makes a delicious Crawfish Etouffee with Supreme Jasmine Rice. Add more stock if you want the thickness to be stew-like. To cook the flour, add the flour over the mixture and cook it. This should be about 4-5 minutes. Step 5: Add the bay leaves and crawfish/seafood stock. Crawfish tails are high in fat, which produces a delicious flavor. Serve the crawfish touffe hot around a mound of rice. Crawfish Etouffee Ingredients: Vegetable Oil cup Flour 2 medium Onions, chopped 3 ribs Celery, chopped 5 cloves Garlic, finely minced 2 Bell peppers, chopped cup Butter 1 T. Tomato paste 16 oz. Required fields are marked *. Thaw frozen crawfish tails in a cool bath of water while melting butter. Combine rice and 6 cups water in a saucepan. Im Kelly Anthony a baker, home chef, and mom with a passion for food and an adoration for entertaining. Turn the heat back down, cover, and let simmer for 20-25 minutes, stirring occasionally. While dark roux has a richer, more robust flavor than light roux, it does not thicken sauces as well as light roux. Some variations of this recipe use crab, shrimp, or chicken as the protein. 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! As promised, this is a veryeasy Crawfish Etouffee recipe. Chop the onion, green bell pepper and celery (The Cajun Trinity); parsley and green onions; then mince garlic. Add the crawfish back into the heated sauce and stir for 30 seconds, allowing the residual heat to gently warm the crawfish. are fully seasoned and packed with flavor that perfectly complement the rest of the ingredients. Once the roux is thick and creamy, stir together with the vegetables and continue cooking down for another 20-25 minutes. Add salt, garlic powder, onion powder, black pepper and stir to combine. Stir in garlic and cook until fragrant, about 1 minute. 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. ** Nutrient information is not available for all ingredients. When roux is ready, add vegetables, and blend well. Remove the pan from the heat, allow the etouffee to cool for about 10 minutes, and serve crawfish etouffee in bowls over buttered white rice. Taste for flavor and add seasonings as needed. It begins with melted butter,diced yellow onion, bell pepper, celery, and garlic. We'll start with butter and the Cajun holy trinity -- onions, celery, and green bell pepper. The crawfish go in, and before you know it, it's dinnertime. 3: Add Crawfish Tails and saut for 1 minute. Make a crawfish stock with leftover heads and shells; just rinse off any seasoning and boil them for 30 minutes and strain. The key to making an outstanding crawfish etouffee is patience, and a technique called smothering. 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. The roux will appear to have been absorbed by the vegetables (see images for references). We especially love the Louisiana Pepper Exchange brand because it contains only natural ingredients (not an affiliate link). 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. Stir in green onions and season with salt, pepper, and Cajun seasoning. Southern-Style Crowder Peas. (you can also get 9 free ones to try it out, first!). Mix well. Bay leaf: This aromatic leaf is used whole and adds subtle flavor. All Rights Reserved. A delectable dish is a French word translated as a delectable dish. touffe is popular within both Cajun and Creole cuisine and is typically served with rice. Smothering involves sauteing vegetables and meat low and slow until they start breaking down in their own liquid. If you want a thicker sauce, use a roux, which is a mixture of butter and flour that is cooked over low heat until the color begins to lighten and the nutty flavor develops. Crawfish etouffee Serves 10 3 sticks butter 3 tablespoons minced garlic 2 large onions, chopped 1 whole stalk celery, chopped 1/2 bunch parsley, leaves removed, chopped 6 green onions, chopped. 1: First, melt your butter in a heavy pan or dutch oven. Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes. Add salt, pepper, cayenne, Worcestershire sauce and crawfish. You can replace 2 cloves of fresh garlic with 1/2 teaspoon of granulated garlic or 1/4 teaspoon of garlic powder. (Photo 1) Place a cup of cooked rice into the center of a soup bowl. For the touffe: Drain shrimp in a colander for at least 15 minutes. Add salt, pepper and Cajun Bayou Blends seasoning. Add the onions, celery, and bell peppers and saut until soft and golden, 10 to 12 minutes. 07 of 10. Cayenne pepper puree: This wet ingredient is made from mashed hot peppers, which are then fermented. Diced chicken breast or diced chicken thighs is also a suitable substitute. Whisk constantly on high heat. Step 3 Sprinkle salt generously over the vegetables. Source: https://www.louisianacookin.com/crawfish-etouffee/ Category: Recipes By al November 4, 2020 Leave a comment Author: al https://crawfish.com/newbuild Continue to stir the stock until it becomes thick. This protein-rich sauce is stuffed with fat and sauteed vegetables to achieve a protein content level. Husband and wife home cooks sharing our family's favorite soul food and southern recipes. Add 1 tbsp. Bring everything to a boil. Add the garlic and saut 1 minute more. Then, add the garlic and cook until fragrant (about 1 minute). until caramel colored (about 4-5 minutes). Part of the series: How to Make Crawfish Etouffee. This is a foolproof way to make sure that your sauce turns out perfectly smooth and silky in texture. Garlic: Fresh minced garlic is a great flavor enhancer. Boil gently until the gravy begins to thicken. Fire-roasted tomatoes: Canned fire-roasted tomatoes add a sweet and smoky flavor to this dish. Serve immediately with green onion rice (or plain white rice) and a sprinkle of green onions on top. This method has been used to prepare countless dishes such as crawfish, chicken, and so on. A slurry is an uncooked mixture of flour and liquid, incorporated at the end of the cooking. Stir in garlic, thyme, and bay leaf and continue cooking for 2 minutes more. I'll look forward to our visits! Simply place the leftover etouffee in a saucepan set over medium heat. To store in the freezer, follow the same method of allowing the etouffee to cool completely without a lid. It's very important. Learn how your comment data is processed. S tep 2. To make a roux, whisk together oil and flour in a large heavy saucepan (cast iron is perfect, but any heavy-bottomed pot or pan will do) over medium to medium-low heat. Melt the butter in a heavy large skillet. Ahhh, C'est ci bon! Don't use cast iron. Lower the heat to simmer and stir to combine. 1. If done correctly, the veggies will release their moisture and become impossibly tender. 2. Saut until tender and add the garlic. Turn off the heat and begin to cream the gravy by adding the remaining half stick of butter, 1 pat of butter at a time to the gravy whisking so the butter will melt . All Rights Reserved. Reduce heat to medium heat. Some head to a loved one, some to Grandmas apron, and others to forget about the problems through a passion, such as a craft or work. The chopped tomatoes are added toward the end so they maintain their texture and their flavor stays pronounced. If you want to make this recipe, you can use fresh or frozen crawfish tails. 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. Directions. While rice cooks, melt butter in a large skillet over medium heat. Except it's not scary at all, because this really couldn't get any easier. In general, you will need about 1/4 cup of flour for every pound of crawfish that you are using. Serve immediately over freshly cooked rice. Then grab your cast iron pan, a big spoon and start cooking up some delicious comfort food! Crawfish season runs from November to July, so if you prefer fresh crawfish, ask your local fishmonger to order it for you. In this recipe, you would use 2 tbsp+2 tsp cornstarch. 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. When things go bad, we reach for our own brand of comfort. 1 cup: 250 calories, 13g fat (7g saturated fat), 187mg cholesterol, 579mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 22g protein. Continue to add more stock as you can get a thick stew. On the whole, gumbo and etouffee share some characteristics, but there are also some differences. Add some of the stock and continuing stirring until it begins to thicken. French bread or cornbread are also great options. Saut the onion, celery, and bell pepper for 30 minutes. Add the remaining chicken broth and stir to combine. Many people think that New Orleans food is spicy hot, but that's not true. If you are allergic to shellfish or simply arent a fan, sausage is an outstanding substitute for this recipe. Reheat in the microwave or on a skillet on the stove. Step 1 In a Dutch oven, heat butter until it's bubbling hot. Once combined, it is easier to use a wooden spoon to stir. 1. green bell pepper, seeded and finely diced, unsalted chicken broth or unsalted seafood broth, large tomato (seeds and pulp removed), diced, fresh or frozen cooked crawfish tails, thawed, Crawfish Pie Recipe | A New Orleans Classic. Reduce heat; cover and simmer, 30 minutes, stirring occasionally. This dish has its roots in New Orleans and the bayou country of Louisiana. A touffee is typically thicker, has a thick, Gravy-like consistency, and is made with a light or blond roux. City cooking is distinguished by a certain level of refinement in Creole cuisine. One teaspoon of kosher salt is equal to 1/2 teaspoon of table salt, so adjust accordingly if substituting. A New Orleans-style rendition boasts a smooth, buttery texture that lies somewhere between a stew and a bisque. Add flour to vegetables to make a paste; saute for 5 minutes, but don't brown. Brown ingredients . 2023 Just A Pinch Recipe Club, LLC. Saute until onions are translucent. Add the onion, peppers, celery and garlic. Alternatively, you can use Cajun seasoning. Add thawed crawfish tails, cayenne pepper, salt, and crab boil. Let me just warn you. Add the Worcestershire sauce and crawfish, cook for another 2-3 minutes to warm the crawfish through then serve over rice. It should darken very slowly. Shrimp is saltier and more abundant than crawfish, making it easier to source. Crawfish Etouffee | Classic New Orleans Recipe. Next, add 1 tablespoon of your favorite Creole seasoning. And there is no easier way to count blessings than when taking a deep breath of the aroma of Crawfish Etouffee on the stove. Once butter is melted, add chopped onions, bell pepper, and celery. Rich, spicy, and delicious, one of the most iconic dishes from Creole and Cajun cuisine is undoubtedly crawfish etouffee. Crawfish: We used cleaned and packaged Louisiana crawfish tail meat from Riceland Crawfish, which was available at our local grocery store (not an affiliate link). Step 6. For more suggestions and substitutions, see the "Recipe Substitutions" section. Cook 20 minutes, stirring occasionally. Garnish with chopped flat-leaf parsley and sliced green onions before serving. 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. Increase the heat to medium and bring to a simmer, but do not boil. Cajun cuisine is country-style, and there is a fair amount of smothered and fried food. Step 5. Two sprigs of fresh thyme are the same as 1 teaspoon of dried thyme. Heat for 5 minutes and adjust seasoning if necessary. Add the celery, pepper and onions; stir until coated. Step 4. While Pappadeaux crawfish etouffee is undeniably delicious as is, there are no hard and fast requirements that will make or break the dish. Add fire-roasted diced tomatoes (including liquid from the can) and Worcestershire sauce, and continue cooking for 5 minutes. Amount is based on available nutrient data. From pandemics, to job losses, drops in income, and other catastrophes, it just seems like this world has gone crazy. Check out other delicious southern family recipes in my The Farm Wife Cookbook! Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato. Cajuns popularized crawfish etouffee as a side dish. Dissolve the flour in the water. Here's the short answer. This is usuallyhow shall I say it politely. You can also freeze it, but the texture of the crawfish will become mushy. If it begins to thicken add more stock/broth/water. Finding Comfort (Food) in a World Gone Crazy, Plan(t) Better with 7 Smart Garden Planning Tips, You Dont Need Permission to Live a Simple Life, Can You Do It? Continue to stir in the stock until it begins to thicken. Here are a few suggested side dishes that will go wonderfully with this recipe. Stir the butter and flour mixture constantly until it starts to thicken and has a. This will ensure that the etouffee has the proper thickness and will not be too watery. 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. Sprinkle flour over veggie mixture and stir. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add the crawfish and bay leaves. Note: To thaw frozen crawfish tails, simply place in the refrigerator overnight. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. If you dont have leftovers, dont worry; our packages of. Add some of the stock and continuing stirring until it begins to thicken. Required fields are marked *. Season the mixture with cayenne and add the crawfish tail meat stirring to combine. Exploring The Debate, Exploring The Science Of Mycofungin: An Alternative Treatment For Yeast UTIs, Unlocking The Potential: Making Opiates From Yeast An Overview Of The Process Benefits And Risks, Using Fleischmanns Active Dry Yeast For Mead-Making: Exploring The Benefits And Drawbacks, Precautions And Best Methods For Treating Yeast Infections During Menstruation, Exploring The Potential GMO Status Of Nutritional Yeast: Understanding The Implications Of Consuming GMO Products, The Potential Benefits Of Probiotics For Yeast Sinus And IBS Sufferers. The slight bitterness of the roasted Brussels will help offset the sweetness of the crawfish meat, resulting in a beautifully balanced meal. 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. After 5 minutes, add the crawfish and cook everything together for 5-10 minutes, or until the etouffee has thickened. It boasts the "holy trinity", garlic, thyme, bay leaf, tomatoes, Creole seasoning, and cayenne pepper puree. Once the vegetables are tender, add the spice and garlic and saute for about 30 seconds. It is best to peel your own, but packaged Louisiana crawfish tail meat is a huge time saver and works just fine. Taste of Home is America's #1 cooking magazine. Etouffee from the freezer is best eaten within a 3-month time span but can be frozen for up to 6 months. Add whole crawfish, crab bodies, onion, carrot, and celery. Before you add your broth to the base of the dish, you'll first stir in the tomato paste. Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. 2 Add flour to vegetables to make a paste; saute for 5 minutes, but don't brown. Your email address will not be published. Author: wwltv.com. 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. As with gumbo and jambalaya, Pappadeaux crawfish etouffee uses cajun seasoning, and the gold standard is Slap Ya Mama, though making your own is very easy to do! Just remember to always use Louisiana crawfish tails, NEVER Chinese crawfish! 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. Because of this, shrimp is a great swap if you live in an area where crawfish dont make regular appearances in the local cuisine. Crawfish Etouffee, a traditional Cajun dish, can be made with shrimp, crawfish, or both. Once the sauce has thickened, add the crawfish and shrimp to the pan. 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. Instead of crawfish, use shrimp or chicken. For us, we look for something that will take us away from our troubles, at least momentarily. Bring to a boil over high heat. Beware of any crawfish where the country of origin is overseas. A buttery Chardonnay or a light Pinot Grigio would both be good choices of wine to pair with the dish as well. Combine butter, oil, and flour in a large cast-iron skillet over medium heat. Sprinkle the flour over the vegetables and stir for about 1 minute, giving that flour just enough time to cook on the stovetop. If it's too thick, you may need to add additional broth to thin it out. Etouffee is best served over hot rice as a side dish. You will also get access to the Subscribers Resource page where you will find exclusive fun things! Then, add the garlic and cook until fragrant (about 1 minute). "I like spicy food so I added jalapeos. Serve immediately with rice, and garnish with green onion, if desired. Made from scratch, simplicity is what makes it delicious and a favorite in homes and restaurants. The roux will appear to have been absorbed by the vegetables (see images for references). Add onion, celery, and bell pepper, and cook until tender, about 10 minutes. Stir in the Worcestershire sauce and hot sauce. Learn how to whisk in the stock and thicken Cajun recipe cra. Just sign up here! Cover the pot and allow the touffe to simmer for 45 minutes, stirring every 15 minutes. Sprinkle the flour over the mixture and stir to incorporate and begin cooking the flour. So, how much flour do you need in crawfish etouffee? The Perfect Brown Etouffee Bring the mixture to a boil, reduce the heat to low, and simmer until the sauce thickens. November 9, 2022 by cooks with soul Leave a Comment. If the line remains visible, its ready, if it runs back together, it needs a few more minutes. Add thawed crawfish tails, cayenne pepper, salt, and crab boil. Bring to a boil. I always make my Etouffee as written, though some like it with some tomato in it (Creole style), so in that case, these optional ingredients can be added. If you were to add toward the beginning, you can be certain those delicate little tails would be overcooked. Next, add those crawfish tails, and lower the heat. Olive oil in a large skillet over medium heat. Bring to a boil over high heat. Step 4: Add the peeled crawfish. Slowly stir in the stock or broth until fully incorporated. If you find that the etouffee is too thick, you can always add more flour until it reaches the desired consistency. Stir in sherry, and cook until reduced by half, about 3 minutes. 4. In Cajun and Creole cooking, smothered shrimp are cooked on the stovetop in a thick, flavorful sauce. We used Riceland Crawfish, which was available at our local grocery store (not an affiliate link). Cook until tender. Stirring occasionally, for about 10 to 12 minutes. Taste and add salt if needed. Because it has a rich and spicy flavor, it tastes like oyster sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes. This will be the base of your Crawfish Etouffee. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. 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. Save my name, email, and website in this browser for the next time I comment. How do you thicken crawfish etouffee? Stir in chicken broth and half-and-half. Keep the heat at medium-low and gently cook, stirring regularly, until the onions are translucent and the peppers and celery are soft. Melt butter on medium heat in a saucepan. You can use it to sop up the flavorful gravy! Adjust for flavor and consistency if desired. The last items to go into this one-pot wonder are the most delicate of them all --diced tomatoes and cooked crawfish tails. "Perfect taste," raves LeahNOLA. Add onion, green and red bell peppers, and celery to the skillet and cook, stirring frequently until softened, about 10 minutes. This is a great recipe to try if you've never had crawfish! Discard bay leaf. In a large cast-iron or other heavy skillet, melt butter; stir in flour. HOWEVER! Directions. Are you ready to cook away all the problems of 2020, a bad day at work, or anything else that is wreaking havoc in your world? I halved the recipe. Add the crawfish tails and simmer 5 minutes more. Because both cornstarch and arrowroot are gluten-free, they will work well in sauces and gravies that dont have flour in them. 1 cup), 2 cups chicken stock/broth (can substitute seafood stock), 1tbsp. Posted on Published: May 9, 2022- Last updated: March 1, 2023, About Us | Meet The Team | Contact Us | Site Map | Editorial Policy | Privacy Policy | Terms & Conditions | Disclaimer. According to FDA guidelines, Crawfish Etouffee can be kept safely in the refrigerator for up to 2 days, so eat it up quickly! Julie Murphree is a blogger, newspaper columnist, and speaker on all things Living a Simple Life on the Farm. Ready? All rights Reserved. 1 lg can tomato sauce * Percent Daily Values are based on a 2000 calorie diet. In this case, what's to follow is the onion, bell pepper, and celery. Serve with a crusty baguette. Add more stock as needed to get a stew-like consistency. Serve immediately with rice, and garnish with green onion, if desired. The Farm Wife is a participant in the Amazon Services LLC Associates Program. Shellfish is served with a thick and velvety Gravy flavored with traditional Cajun or Creole seasonings. LOG IN. You can soak up all of the delicious gravy by combining crawfish etouffee with hot rice and a few slices of cornbread or French bread. Finally, all that's left to do is simmer for around 5 to 7 minutes, or until the crawfish is heated through. This process ensures even blending . Add flour, stirring constantly until combined, about 2 minutes. Furthermore, roux can be used to add depth and thickness to sauces. 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. Is etouffee a Creole or Cajun? Add the Holy Trinity Stir in onion, green bell pepper, and celery. Add crawfish tails and bring to a simmer. The gumbo is richer and more flavorful, and it is made with a dark roux. Mix to combine, then quickly return the touffe to a simmer (maybe 2 - 3 minutes just to heat the crawfish all the way through), then remove it from the heat. Heat oil in a large heavy skillet over high heat until oil is smoking. Though it isnt mandatory, it is highly recommended that you rinse your rice a few times before cooking. Add the cream to the pan and continue to simmer for another 5-7 minutes or until the mixture has thickened and will coat the back of a spoon. Once the crawfish and vegetables are thoroughly mixed, Increase the heat to medium and bring to a simmer, but, While the etouffe is simmering, prepare the rice in a separate pot or with a, Once youve reached the desired consistency (, What to serve with Pappadeaux Crawfish Etouffee, How to reheat Pappadeaux Crawfish Etouffee, How to reheat Pappadeux Crawfish Etouffee on the stove, How to reheat Pappadeux Crawfish Etouffee in the microwave, How to store Pappadeaux Crawfish Etouffee. Crawfish from Lousiana is the absolute best, in flavor and care in packaging, and is our go-to for making Crawfish Etouffee. The tomato paste, in addition to the Creole seasoning and the crawfish tails, is what gives Etouffee its gorgeous color. Add more stock until you get a stew-like thickness. Add 1-1/2 cups water, Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Using a wire whisk, cook the flour until it has thickens. Cook and stir constantly over low heat for about 20 minutes, until mixture is a caramel-colored paste called a roux. A good shrimp stock can be made using dried shrimp (look for them in any Asian market) boiled in water and strained. Resource Page for Have a Merry Simple Christmas. They are on the bitter side, but giving them a solid roast in the oven will calm some of the bitterness without eliminating it completely. Meanwhile, melt the butter in a large skillet. Crawfish tail meat should be added to the cayenne mixture to make it work. 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. If you have shrimp or chicken stock use it, or you can make your own chicken broth by dissolving bouillon cubes in water. One way is to add flour to the roux. We prefer this over standard canned tomatoes and even fresh tomatoes because it's convenient and flavorful. Etouffee is best served over cooked rice. Try to use a fish or shrimp stock, but chicken stock works as well. Do you like this recipe or these cooking tips? Season the mixture with cayenne and add the crawfish tail meat stirring to combine. Add the broth, water, bay leaf, Cajun seasoning, and cayenne pepper.