Mr Greggs Easy Étouffée Recipes

MR GREGG'S EASY ÉTOUFFéE

Steps:

• In a large pot sauté yellow onion, green onion and bell pepper in butter until softened.
• Note: You can use any color pepper. I use half of a red and half of a yellow pepper to add color.
• Add soup and Rotel and stir to combine.
• Turn to simmer and stir occasionally. It can just hang out on the stove on low until you are ready or you can proceed with the next step.
• About 5 minutes before you are ready to eat add the shrimp and stir in to mix. If using crawfish add about 2 minutes before serving as they are already cooked.
• Serve with some plain white rice and some good crusty buttered bread and you have a meal- You could add a salad but then you couldn't eat as much of 'dis here!

CRAWFISH ÉTOUFFéE

Steps:

• Make the étouffée: In a large soup pot or Dutch oven, melt butter over medium heat. Add onions, poblano chile, celery and garlic and cook until softened and translucent, about 8 minutes or so.
• Lower the heat and add 1 teaspoon salt, the black pepper, the thyme and the cayenne pepper. Place the thawed crawfish meat in a bowl and set it aside in the refrigerator; use your fingers to squeeze any fat or liquid you can from their packages into the pot. Simmer, stirring occasionally, for 30 minutes.
• Add thawed crawfish tails and green onions to the pot and cook for 10 minutes, or until crawfish are tightly curled. Add parsley and cook 5 minutes more.
• While the vegetables simmer, prepare the rice: Place all ingredients in a saucepan with 3 1/2 cups water and bring to a boil. Stir, then turn the heat down to very low and cover. Simmer for 20 minutes, then take the pot off the heat. Let it rest, covered, for 5 minutes.
• Taste the étouffée and add salt as needed. Serve over the rice.