Etoufee New Orleans Crawfish Or Shrimp Recipes

CRAWFISH ETOUFFEE

Steps:

• In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil., Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.

ETOUFEE NEW ORLEANS (CRAWFISH OR SHRIMP)

Steps:

• 1. Thoroughly combine the seasoning mix ingredients in a small bowl and set aside
• 2. In a separate bowl combine the onions, celery and bell peppers
• 3. In a large heavy skillet (cast iron is best but any non-stick will work) heat the oil over high heat until it begins to smoke, about 4 minutes.
• 4. with a long-handle wisk gradually mix in the flour, stirring it til smooth (add a bit more of oil if needed to get a smooth consistency)
• 5. Continue cooking and whisking constantly, until the roux is dark red-brown (be careful not to let it scorch in the pan or splash on your skin)
• 6. Remove from heat and immediately stir in the vegetables and 1 TBSP of seasoning mix using a wooden spoon; continue stirring until cooled, about 5 minutes
• 7. In a 2-quart sauce pan bring 2 cups of the stock/broth to a boil over high heat
• 8. Gradually add the roux and whisk til thoroughly dissolved.
• 9. Reduce heat to low and cook until flour taste is gone (about 2 minutes) whisking almost constantly (if mixture scorches don't scrape off bottom of pan). Now is a good time for a sip of cold beer :) Remove from heat and set aside.
• 10. In a 4 quart sauce pan melt 1 stick of butter over med heat and then stir in the crawfish (or shrimp) and the green onions: saute about 1 minute stirring constantly.
• 11. add the remaining stick of butter, the roux mixture and the remaining 1 cup of stock/broth; cook til the butter melts and is mixed into the sauce, about 4-6 minutes.
• 12. Add the remaining seasoning mix (if you prefer less spicey, add seasoning in dashes and taste...remember, you can always add hot sauce when serving, however, while the full spice load does have some "heat" it is not overwhelming and it is delicious.
• 13. Should your sauce start separating, add about 2 tablespoons more of stock/broth or water and shake pan until it comines.
• 14. Remove from heat and serve over rice!!!!
• 15. If you make a double batch like me, remember not only to double all ingredients, but double your pan and pot size!

CRAWFISH ETOUFFEE

Steps:

• Add the butter to a large sauté pan or Dutch oven over medium-high heat. Do not allow the butter to burn. Add the onion, bell pepper, and celery as soon as the butter has melted and sauté until softened, 6-8 minutes. Add the garlic and sauté 1 minute more.
• Sprinkle the flour over the mixture, and stir for about 1 - 2 minutes.
• Stir in the tomato paste, and begin adding the first 2 cups of chicken broth one big splash at a time, stirring well after each addition. Add the remaining chicken broth and stir to combine.
• Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato.
• Reduce the heat to maintain a simmer, and simmer for 6-8 minutes, until the mixture is slightly thickened. Stir occasionally. Add the crawfish tails and simmer an additional 5 minutes, stirring occasionally. Serve with a heaping serving of fluffy white rice, and enjoy!

CRAWFISH ETOUFFEE

Steps:

• Add flour to hot oil to make a dark, chocolate colored roux stirring constantly.
• Add seasoning blend, onion, celery, green pepper, and garlic to roux.
• In another pot heat chicken stock to piping hot, stir in roux gradually until blended well.
• Cook for 20 minutes over medium heat.
• Add crawfish and cook an additional 10 minutes.
• If desired chopped green onions and parsley may be added 5 minutes before serving for garnish.
• Serve with rice.

CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE

Steps:

• Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
• Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
• Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.