how to thicken crawfish etouffee how to thicken crawfish etouffee

Pour oil into a cast-iron Dutch oven. 2 Stir in the onion, bell pepper, celery, garlic, Creole seasoning, thyme, and salt. In Cajun and Creole cooking, smothered shrimp are cooked on the stovetop in a thick, flavorful sauce. ", Editorial contributions by Corey Williams, 1 tablespoons Cajun seasoning, or to taste. City cooking is distinguished by a certain level of refinement in Creole cuisine. Serve with rice. Not only does the garlic make the flavorful etouffee even more flavorful, but its also the perfect vehicle for mopping up any lingering sauce. To make the flour, place the mixture in a mixing bowl and add it to it with the flour. Most importantly, do not bring the etouffe to a boil. 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. "I like spicy food so I added jalapeos. Taste for flavor and add seasonings as needed. Note: To thaw frozen crawfish tails, simply place in the refrigerator overnight. 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. Golden to peanut butter color is most preferred. Heat through and serve over white rice, garnish with sliced green onions if desired, and Leidenheimer's French bread. To add a contrasting texture to the crawfish etouffee, steamed broccoli with garlic is an excellent choice. Cook until bubbly and heated through. If you want to make this recipe, you can use fresh or frozen crawfish tails. Did you enjoy this Crawfish Etouffee recipe? The crawfish tails are already cooked, so they will get rubbery if cooked too long. With a little bit of love (and a Cajuns best friend: The Cajun Trinity), youll have an touffe thatll give you a nod of approval from even the most old-school grandmre. First, combine butter, oil, and flour in a large cast-iron skillet over medium heat. Push all the vegetables to one side of the pan, allowing the butter to pool on the opposite side. Mix well so there are no lumps. Stir and allow to cook until the cream mixture thickens. Step 5. Cook for an additional 2 minutes and then remove from heat. As far as the spices go, we have tried other spice blends for our Crawfish Etouffee and other dishes, but havent found any that work as well as Tony Chacheres. 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. Thaw in the fridge overnight, then heat according to the . Serve immediately over freshly cooked rice. Shellfish is served with a thick and velvety Gravy flavored with traditional Cajun or Creole seasonings. Add the crawfish tails and simmer an additional 5 minutes, stirring occasionally. Bring to a boil. Whisk in flour. They are both in the crustacean family, though crawfish is a freshwater crustacean and has a sweeter flavor. Next, you'll add in the Worcestershire sauce, the hot sauce, all of those glorious spices and the chopped tomatoes. For more suggestions and substitutions, see the "Recipe Substitutions" section. Increase the heat to medium and bring to a simmer, but do not boil. Add garlic and tomato sauce, stir. Continue to add more stock as you can get a thick stew. Directions. Step 2: Add the holy trinity (onions, green bell pepper, celery) and cook until soft. Add salt, pepper and Cajun Bayou Blends seasoning. "Holy Trinity": Green bell pepper, onion, and celery make up the Louisiana Creole mirepoix. Once the crawfish and vegetables are thoroughly mixed, add the remaining stock to the pan and stir. To freeze, transfer it to a freezer-safe, gallon-sized ziptop bag and seal tightly. It is similar to mashed potatoes with a thinner consistency than a gravy. Cook, stirring often, until the vegetables are slightly softened, 5 to 7 minutes. Mix corn starch in the remaining 1/2 cup water. Stir in cleaned crawfish tail meat and simmerfor 5 to 7 minutes, or until the crawfish is heated through. 1: First, melt your butter in a heavy pan or dutch oven. Bring mixture to a boil; reduce heat to a medium-low simmer, cover and simmer for 15 minutes, stirring occasionally. 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! Add some of the stock and continuing stirring until it begins to thicken. Serve over rice. 2. easy crawfish etouffee recipe with cream of mushroom is very low on carbs, delivering only 22.6 grams per serving. Stir often to prevent the flour from burning and sticking to the bottom of the pan. Add the flour to the butter side, and stir together to make a roux. Just make sure to save all those shells to make a delicious seafood broth for later. If you were to add toward the beginning, you can be certain those delicate little tails would be overcooked. Stir in garlic, thyme, and bay leaf and continue cooking for 2 minutes more. How Much Flour Do I Need To Make Potato Soup? Furthermore, roux can be used to add depth and thickness to sauces. 3: Add Crawfish Tails and saut for 1 minute. An etouffee is thicker and more flavorful than a regular one, which is made with butter roux and a thick gravy consistency. What is a Touffe sauce? Cajun cuisine is country-style, and there is a fair amount of smothered and fried food. Julie Murphree is a blogger, newspaper columnist, and speaker on all things Living a Simple Life on the Farm. 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. How Do You Thicken An Etouffee? After 5 minutes, add the crawfish and cook everything together for 5-10 minutes, or until the etouffee has thickened. Add stick of butter to the skillet over medium heat. (you can also get 9 free ones to try it out, first!). Serve the shrimp etouffee over cooked white rice. 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. Cook until the color of peanut butter. This recipe can be pinned using the Pin button on the recipe card, the sharing buttons above or below this post, or on any of the photos above. Add crawfish to the pan and stir to combine. Stir to combine and thoroughly incorporate the seasonings. Some variations of this recipe use crab, shrimp, or chicken as the protein. Cajun etouffee, on the other hand, is more spicy, with more peppers and ground spices than the Creole version, which is more delicate. Time to eat! Add the crawfish tails, cook and stir until crawfish is heated through; stir in parsley and green onion, reserving a bit for garnish. Except it's not scary at all, because this really couldn't get any easier. Sprinkle the flour over the mixture, and stir for about 1 - 2 minutes. Its simple to make etouffee, which is a classic Cajun dish. are fully seasoned and packed with flavor that perfectly complement the rest of the ingredients. 2: Next add the garlic, salt, red, and black pepper. Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. Simply place the leftover etouffee in a saucepan set over medium heat. White onion can be used in place of yellow onion. Designed using Brigsby Premium. You can also dissolve lobster or chicken base or bouillon in water to make your own. This dish has its roots in New Orleans and the bayou country of Louisiana. I use my non-stick wok for this but any large skillet will do. Step 2 Add the onion, celery, green and red pepper, and celery and saut about 5 minutes, stirring the vegetables continuously. 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. We currently live in Maryland with our six children. Bring to a boil, and cook until mixture begins to thicken. touffe is popular within both Cajun and Creole cuisine and is typically served with rice. Add flour, stirring constantly until combined, about 2 minutes. Storing crawfish Etouffee is incredibly easy and can be done in two ways. How do you thicken crawfish etouffee? Youll want to use a large cast-iron skillet or deep saute pan with a heavy bottom to make the etouffee. There are a few ways to thicken crawfish etouffee. Spoon crawfish touffe in a bowl a top with warm cooked rice. This traditional New Orleans recipe was handed down by my mother. Another option for reheating crawfish etouffee is in the microwave. Cook for 3 minutes until crawfish are cooked. 1 pound crawfish tails 6 green onions, chopped salt and pepper to taste 1 tablespoons Cajun seasoning, or to taste Directions Combine rice and 6 cups water in a saucepan. With a little bit of love (and a Cajuns best friend: The Cajun Trinity), youll have an touffe thatll give you a nod of approval from even the most old-school grandmre. Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. In a cast-iron skillet or heavy-bottomed saute pan, melt butter over medium-low heat, taking care not to brown or burn. You need to add more stock to get a stew-like thickness. In a stock pot, melt butter over medium heat. 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. Keep the heat at medium-low and gently cook, stirring regularly, until the onions are translucent and the peppers and celery are soft. Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. There are several ways to find crawfish. The roux is an important component of many sauces as it serves as the thickening agent. Stirring occasionally, for about 10 to 12 minutes. Step 4. Serve immediately with rice, and garnish with green onion, if desired. About 15-20 minutes. We used Riceland Crawfish, which was available at our local grocery store (not an affiliate link). For low-carb alternatives, go for roasted spaghetti squash and mashed cauliflower. Next, stir in garlic, thyme, and bay leaf; cook for 2 minutes more. 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. Step 6: Add the sea salt and cayenne pepper and cook 5 minutes. You might have noticed the word "unsalted" proceeds the word chicken broth. Discard bay leaf. Around here, folks love a heavy rain. Then, add the garlic and cook until fragrant (about 1 minute). Crawfish etouffee is a delicious Louisiana dish that is perfect for any occasion. 07 of 10. Because both cornstarch and arrowroot are gluten-free, they will work well in sauces and gravies that dont have flour in them. Add more stock until you get a stew-like thickness. Cook for about 10 minutes, or until the mixture has thickened. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hey, we're Marrekus and Krysten! 4. Add crawfish, seasonings, and green onions. It deepens the flavor, gives it richness, and brings forward the buttery nature of the sauce. Once it has cooled completely, cover tightly and store in the fridge for up to 3 days. A New Orleans-style rendition boasts a smooth, buttery texture that lies somewhere between a stew and a bisque. You will love it, and soon find yourself using it for your own Crawfish Etouffee and other meals. shelled, thawed, and drained(12-14lbs if fresh whole crawfish), more or less depending on how much spice you want. Its a perfect way to hit reset and move on to the beautiful life you were mean to have! An etouffee can be made with peanut butter brown roux. Crawfish touffe is a dish made with crawfish tails and seasonings such as flour, stock, and seasonings. Add the onion, bell pepper, and celery as soon as the butter has melted and saut until softened, 6-8 minutes. Pour the half and half in to the pan. 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! In a large skillet, melt butter over medium-high heat. Reduce heat to low and simmer until crawfish is cooked through but not tough, 5 to 10 minutes. Bring to a boil, and cook until mixture begins to thicken. Add garlic, and saute for 3 minutes. In our opinion, Brussels sprouts are the unsung hero of the vegetable world, and they are an excellent companion to crawfish etouffee. She is the author of \\\'The Farm Wife Living a Simple Life on the Farm. Comparing Athletes Foot And Yeast Infections: Can Athletes Foot Cream Treat Yeast Infections? 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. 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. Cook vegetables slowly until onions are clear. Serve it alongside a crusty baguette and an ice cold beer. Add the flour; cook stirring constantly, until rich golden brown and smooth, 6 to 8 minutes. touffe should be thicker than soup, but thinner than stew. HOWEVER! Meaty crawfish tails are smothered in a flavorful, rich gravy made with a roux, the"holy trinity", herbs, and spices and served with rice. Add the crawfish meat and cook for 5 to 7 minutes. Then, add in your liquid ingredients such as fish or seafood stock, and tomato sauce. Once the tomato paste goes in, you can begin adding your unsalted chicken broth or seafood broth. Place a cup of cooked rice into the center of a soup bowl. We also added red bell pepper for a hint of sweetness, although green bell pepper is traditional. Resource Page for Have a Merry Simple Christmas. Bring the mixture to a boil, reduce the heat to low, and simmer until the sauce thickens. French bread or cornbread are also great options. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally. The trinity goes in first and is cooked until softened. Designed & Developed by, At Acadia Crawfish, we love this classic crawfish touffe recipe for how quickly it all comes together. Add onion and cook, stirring, until transparent. One slight change that I made was to use a dollop of spaghetti sauce I had in the freezer instead of opening a can of tomato sauce for just a tablespoon.". The same goes with Hot Sauce. Taste and add salt if needed. Stir in cup of green onion. Allow the etouffee to cool down completely, uncovered, on the counter, or in the fridge. Cayenne, Creole mustard, and hot sauce all find their way into the mix. Cook until tender. Add the butter to a large saut pan or Dutch oven over medium-high heat. Add the crawfish tails and simmer 5 minutes more. Simmer uncovered for 6-8 minutes. Because of this, shrimp is a great swap if you live in an area where crawfish dont make regular appearances in the local cuisine. Bring mixture to a boil; reduce heat to a medium-low simmer, cover and . Using a wire whisk, cook the flour until it has thickens. 1 cups chicken stock, teaspoon Worcestershire sauce, 1 dash hot sauce, salt Since Crawfish Etouffee equates to comfort in our house, we have decided to rename 2020 to this. Add more stock until you get a stew-like thickness. Add the remaining seasoning and diced tomatoes, and simmer 6-8 minutes, until slightly thickened. For us, we look for something that will take us away from our troubles, at least momentarily. Stir in garlic and cook until fragrant, about 1 minute. Dried thyme: This herb is perfect for sauces. Another option is to use chicken stock. Shop my kitchenware! The last items to go into this one-pot wonder are the most delicate of them all --diced tomatoes and cooked crawfish tails. Adjust for flavor and consistency if desired. Alternatively, you can use Cajun seasoning. Finally, all that's left to do is simmer for around 5 to 7 minutes, or until the crawfish is heated through. To use shrimp in lieu of crawfish, cut the salt in half to account for its natural salinity. While dark roux has a richer, more robust flavor than light roux, it does not thicken sauces as well as light roux. The simmer allows the Etoufee to thicken up and gives all of those flavors time to marry. 3 Saut the onion, celery, and bell pepper for 30 minutes. Add whole crawfish, crab bodies, onion, carrot, and celery. Combine butter, oil, and flour in a large cast-iron skillet over medium heat. Be sure to check out the recipe index where you can browse recipes by meal type and category! Directions. 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. 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. Crawfish touffe is a classic Louisiana recipe. There are a few ways to thicken crawfish etouffee. Cook the roux for 5 minutes. Add tomato paste and chicken broth, and stir. Add the "holy trinity", garlic, and herbs Made from scratch, simplicity is what makes it delicious and a favorite in homes and restaurants. Then grab your cast iron pan, a big spoon and start cooking up some delicious comfort food! We also recommend Andouille Smoked Sausage. To the taste, combine the seasonings with hot sauce and salt. I halved the recipe. From start to finish, this recipe takes approximately 1 hour but is well worth it. All rights Reserved. Taste of Home is America's #1 cooking magazine. Adding a thick sauce such as beurre manie or a slurry is a good option for thicker sauce. Place the sauce without the crawfish in a microwave-safe container and cover with a wet paper napkin. Add the celery, pepper and onions; stir until coated. 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. Bring mixture to a boil and slide in shrimp. Learn how to whisk in the stock and thicken Cajun recipe cra. Rich, spicy, and delicious, one of the most iconic dishes from Creole and Cajun cuisine is undoubtedly crawfish etouffee. You want it to turn dark but make sure it doesn't burn. However, you can extend the shelf life by freezing it. Serve immediately with green onion rice (or plain white rice) and a sprinkle of green onions on top. Do you like this recipe or these cooking tips? Bring to a boil over high heat. When substituting cornstarch for flour, cut the amount by half. Stir in the tomato paste and bring to a simmer. The next time you've got a hankering for Louisiana cooking, change it up a bit and make this Creole-style Shrimp Etouffe! Two sprigs of fresh thyme are the same as 1 teaspoon of dried thyme. The crawfish go in, and before you know it, it's dinnertime. Down in the Lagniappe section, I often share recipes that are a perfect addition to your recipe box! Once boiling, reduce the heat to a simmer. Stirring constantly. How to Make Crawfish Etouffee Step 1. Add the scallions, parsley, lemon juice, hot sauce, and Worcestershire sauce and stir to combine and heat through. a mixture of oil and flour cooking together over heat), but it does the same thing, delivers the same results, and takes the intimidation factor completely out of making one. Garnish with chopped flat-leaf parsley and sliced green onions before serving. 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 the crawfish tails and simmer 5 minutes more. Add more stock if you want the thickness to be stew-like. Season shrimp with salt and 1 teaspoon spice blend; toss to coat. Stir the butter and flour mixture constantly until it starts to thicken and has a creamy, paste-like consistency, 2-3 minutes. Add flour and then continually stir for 3 minutes. Powered by WordPress. Before you add butter to a hot pan, you should always make sure you've got the ingredients to follow already prepped. Add to the crawfish mixture along with green onion and . Season with salt and cracked black pepper to taste. How To Make crawfish etouffee - louisiana's best 1 Melt the butter in a heavy large skillet. Here are a few suggested side dishes that will go wonderfully with this recipe. Your email address will not be published. Many tourist area restaurants over-spice their foods, thus giving Cajun food a wrong image. Diced chicken breast or diced chicken thighs is also a suitable substitute. To substitute, use andouille or kielbasa sausage and cut into inch rings before cooking. In a separate pan, saute vegetables until tender. Let me just warn you. If youd like to get to know me a little better,click here. Remove off the heat and serve immediately. As promised, this is a veryeasy Crawfish Etouffee recipe. Cook 20 minutes, stirring occasionally. And, as long as you have the time to let it cook properly, its a fairly easy dish thats sure to impress. Add garlic, and cook, stirring, until tender, about 1 minute. 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. Reduce heat to low and simmer until shrimp are done, about 15 minutes. It begins with melted butter,diced yellow onion, bell pepper, celery, and garlic. As mentioned earlier, a roux is just a cooked mixture of flour and fat. Season the mixture with cayenne and add the crawfish tail meat stirring to combine. 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). ** Nutrient information is not available for all ingredients. 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. Instead of crawfish, use shrimp or chicken. 1 Tbsp sweet basil. Save my name, email, and website in this browser for the next time I comment. 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. Thaw frozen crawfish tails in a cool bath of water while melting butter. Add thawed crawfish tails, cayenne pepper, salt, and crab boil. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, Richard and Suzanne's Louisiana Crawfish Pasta. Serve with hot rice. These are some of the best tips and tricks to make this delicious dish. It is best to peel your own, but packaged Louisiana crawfish tail meat is a huge time saver and works just fine. The recipe can be doubled. Chef Belton makes a delicious Crawfish Etouffee with Supreme Jasmine Rice. From there, you'll sprinkle some flour, add some chicken, throw in the seasoning, and watch it bubble. Reheat in the microwave or on a skillet on the stove. Another way is to add cooked rice or cooked potatoes. Add crawfish; reduce heat, and simmer about 8 minutes. Thank you for sign up. Add the Worcestershire sauce and crawfish, cook for another 2-3 minutes to warm the crawfish through then serve over rice. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. In this case, what's to follow is the onion, bell pepper, and celery. Chop the onion, green bell pepper and celery (The Cajun Trinity); parsley and green onions; then mince garlic. Adjust for flavor and consistency if desired. When ready to serve, add crawfish tails to the sauce and bring to a low boil. Simmer on medium-low for 45-50 minutes, stirring occasionally. This protein-rich sauce is stuffed with fat and sauteed vegetables to achieve a protein content level. Add the crawfish tail meat, Joe's StuffTM seasoning, cayenne and parsley. Heat on high for 2 minutes, stirring once. 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. The touffe method is often used with seafood, but can be used with any type of food. Peeled, deveined, and tail-off medium or large-sized shrimp is a great substitute. Sliced green onions and minced parsley make a tasty and beautiful garnish (if desired). Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Reduce the heat to maintain a simmer, and simmer for 6-8 minutes, until the mixture is slightly thickened. Transfer the crawfish mixture to the large pot along with the lemon juice and simmer for another 5 minutes. Our version of this dish lands somewhere in the middle. Author: wwltv.com. The touffe method is a cooking technique in which food is cooked in a sauce or gravy to the point where it is almost suffocated. You can also freeze it, but the texture of the crawfish will become mushy. Whisk constantly on high heat. Red and green bell peppers can be substituted for all green or all red, or even yellow peppers. Dissolve the flour in the water. If you dont have time to make French Bread, then Aunt Dots Hot Rolls work just as well! The use of a thickening agent in etouffee is crucial for achieving the silky, thick consistency of the sauce. Southern-Style Crowder Peas. Serve over a mound of white rice garnished with chopped parsley and green onion tops. We learned the hard way not to trust it. Add crawfish to the pan and stir to combine. Maybe this method isn't what one thinks of when they picture a traditional roux (i.e. Once the half and half thickens, add the lemon juice, crawfish tails, and stir until everything is combined. A delectable dish is a French word translated as a delectable dish. 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? Stir occasionally. Butter melts fast, and it burns even faster. Add onion, celery, and bell pepper, and cook until tender, about 10 minutes. In a cast-iron skillet or heavy-bottomed saute pan. On the whole, gumbo and etouffee share some characteristics, but there are also some differences. It boasts the "holy trinity", garlic, thyme, bay leaf, tomatoes, Creole seasoning, and cayenne pepper puree. Once butter is melted, add chopped onions, bell pepper, and celery. Step 3: Add the flour and cook a further 3-5 minutes. Seafood stock: A simple store-bought seafood stock tastes great and is readily accessible at the local grocery store. Reheat thoroughly on the stove or in the microwave. Crawfish Etouffee | Classic New Orleans Recipe. Flour is used as a thickener, which means this dish is not gluten-free by nature. We count our blessings. 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. After stirring the mixture to combine, heat it until the flour begins to thicken. 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. When things go bad, we reach for our own brand of comfort. Gradually stir in tomato sauce and remaining 1 cup water. 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. The excess heat will make the crawfish rubbery. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Shrimp and crawfish are often mistaken as one and the same, and for good reason. First step is to season the crawfish tails (with Tony's) and put aside.