Quick And Easy Shrimp Or Crawfish Ettouffe Recipes

SHRIMP AND CRAWFISH ETOUFEE

Steps:

• For the Etouffee: Heat a medium cast-iron skillet over medium heat and add the butter. Saute the trinity (peppers, onions and celery). Add the garlic, and saute until slightly tender. Add the Roux and deglaze with some rum to help break it down (it will flame up). Add 1 to 2 cups purified water to form a sauce. Add in the shrimp, crawfish, pepper, salt and thyme. Reduce the flame to a medium-low simmer. Add Mama's Green Creole Sauce. Stir constantly making sure the roux doesn't burn and is completely dissolved. Taste periodically to confirm desired taste. Simmer 10 to 20 minutes, until the etoufee reaches desired thickness.
• For Mama's Creole Herb Rice: Preheat the oven to 400 degrees F. Cook the brown rice in 1 cup water, covered, for 30 to 40 minutes.
• Cook the white rice in 1 cup water in a rice steamer.
• After both are cooked, empty the pans onto a cookie sheet. Mix the rice and toss with the oil, thyme and salt to taste.
• Drench the etoufee over the rice, and serve.
• Place 2 cups water, the lemon juice, oil, salt, garlic, jalapenos, green onions, yellow onions, bell peppers and parsley in a blender and process until a sauce is formed. If the blender is not large enough, you can make it in two batches.
• Heat the oil in a heavy skillet over low heat. Add the flour and stir until mixture is creamy and there are no lumps. Turn the heat down low and keep stirring until the mixture reaches the desired color (a medium or dark brown). Be careful and pay attention as not to burn the roux-- after it reaches a certain shade of brown it will begin to brown faster.

LOUISIANA CRAWFISH ETOUFFEE

Steps:

• Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
• While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

PRUDHOMME'S SHRIMP OR CRAWFISH ETOUFFEE

Steps:

• 1. Peel the shrimp or crawfish and use the shells to make the stock.Combine the onions, celery and bell peppers in a bowl and set aside. Throughly combine the seasoning mix ingredients in a small bowl and set aside. Heat the oil in a large, heavy skillet (preferably cast iron) over high heat until it begins to smoke, about 4 minutes. Gradually whisk in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roux is dark red-brown, about 3 to 5 minutes, being careful not to let it scorch or splash on your skin. Remove from the heat and immediately stir in the vegetables and 1 tablespoon of the seafood seasoning.with a wooden spoon. Continue stirring until cool, about 5 minutes. Bring 2 cups of the stock to a boil in a 2-quart saucepan over high heat. Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition. Reduce the heat to low and cook, whisking almost constantly, until the flour taste is gone, about 2 minutes. If any of the mixture scorches, don't continue to scrape that part of the pan bottom. Remove from the heat and set aside.Melt 1 stick of the butter in a 4-quart saucepan over medium heat. Stir in the shrimp or crawfish and the green onions, and sauté, stirring almost constantly, for 1 minute. Add the remaining butter, the stock mixture and the remaining 1 cup stock. Cook, constantly shaking (versus stirring) the pan in a back-and-forth motion, until the butter melts and is mixed into the sauce, about 4 to 6 minutes. Add the remaining seafood seasoning , stir well, and remove from the heat. If the sauce starts to separate, add 2 tablespoons more stock or water and shake the pan until it combines. Serve immediately over the rice.

QUICK AND EASY SHRIMP OR CRAWFISH ETTOUFFE'

Steps:

• Saute the onion, celery and bell pepper in the butter until tender crisp.
• Add the tomato, soup, milk and creole seasoning. Taste. If you like it spicy add more seasoning. *note* if you don't have creole seasoning add red pepper, paprika, salt, pepper and garlic powder to taste. Add bay leaf. (remove bay leaf before serving)
• Reduce heat and simmer 20 minutes
• Add crawfish tails or shrimp and simmer 10 minutes. Serve over rice.
• *NOTE* You can buy the bags of pre-chopped creole vegetables, if you use them then use 2 1/2 cups in place of the onion, bell pepper and celery. If someone in your family doesn't like mushrooms don't tell them that they're in the ettouffe'. If you substitute cream of celery soup then omit the chopped celery. Recipe may be doubled.

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.

EASY SHRIMP/CRAWFISH ETOUFFEE

Steps:

• Melt margarine on low.
• Add celery and onions.
• Cook until tender.
• Stir occasionally.
• In a separate bowl, combine water, ketchup, salt, corn starch, and red pepper.
• Stir until dissolved.
• Add this mixture to celery and onions.
• Stir, cover, and cook on low for at least 20 minutes.
• Add shrimp and cook, covered for 15 minutes.
• Serve over rice.

QUICK & EASY CRAWFISH/SHRIMP ETOUFEE

Steps:

• 1. Melt butter; Add flour. Stir in onions, bell pepper and garlic. Cook until tender
• 2. Add soup. Cover and simmer for 20 minutes.
• 3. Add salt , pepper, green onion and parsley. Add crawfish tails or cooked shrimp. Cook over low heat till seafood is heated through.
• 4. Add paprika for some pink color to the dish and red pepper flakes to taste.
• 5. Serve over cooked rice.