CRAWFISH & SHRIMP ETOUFFEE
A very rich hearty meal, I cook it occasionally for our supper club. Everyone really likes it. A lot of ingredients but really pretty easy to make. The roux either makes or breaks it.
Provided by Chef RHT IV
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot or dutch oven with the butter & flour over medium heat make a medium brown roux.
- Add the onions, celery, bell pepper, bay leaves, salt, and cayenne & white peppers. Cook, stirring over medium high heat until onions, bell peppers & celery are soft, about 7 to 8 minutes.
- Add the garlic & thyme and stir well for about a minute or so.
- Add about 3/4 of the water and sherry & stir well.
- When the mixture comes to a boil add the rest of the water if needed. You want mixture to nearly coat a spoon.
- Add rotel, parsley, green onions & creole seasoning, simmer about 6 minutes until mixture thickens. Add shrimp & crawfish and simmer until seafood is done, until Shrimp curl & turn pink.
- Discard bay leaves & serve over steamed rice, garnish with parsley and green onions.
SHRIMP ETOUFEE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Add the oil to a large heavy Dutch oven over medium-high heat. Once hot, sprinkle in the flour. Cook the roux, while stirring, until it's the shade of peanut butter, 10 to 12 minutes. Add the thyme, garlic, celery, onions and bell pepper and saute until the vegetables are soft, about 5 minutes. Stir in the paprika, cayenne and white pepper and cook until fragrant, about 1 minute. Whisk in the stock, clam juice, tomatoes, hot sauce and Worcestershire. Season with salt and pepper. Bring to a boil, reduce to a low simmer and cook, uncovered, stirring occasionally, 30 minutes.
- After 30 minutes of simmering, adjust the seasoning with salt, pepper and hot sauce. Stir in the shrimp, lower the heat and cook until the shrimp are cooked through and bright pink, about 5 minutes. Stir in the green onions right before serving.
- Serve in a bowl with a mound of white rice in the center.
CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE
An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.
Provided by RHONDA35
Categories Etouffee
Time 1h10m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g
SHRIMP/CRAWFISH ETOUFFEE
I am not Cajun, but I love spicy food. This is my own creation. I had some fresh ingredients and threw them together. Unfortunately, not fresh crawfish. I used frozen cooked. This makes a great Shrimp Etoufee, also. This is not for the faint of heart! If you don't like things spicy, don't try this as written. Use regular peppers and/or substitute salt to taste for Tony's, and increase the basil, thyme, and oregano to taste.
Provided by Heartsong
Categories < 30 Mins
Time 30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute onions, peppers, celery, and tomatoes in 2 tablespoons butter in a large cast iron skillet for 8 to 10 minutes or until tender and tomatoes have reduced. Add garlic and saute 2 minutes.
- Add tomato sauce, water and dried seasonings and bring to a boil. Reduce to simmer and add crawfish tails. Return to simmer and cook 3 minutes. Do not overcook crawfish. Add parsley. Remove bay leaves. Serve with rice.
Nutrition Facts : Calories 126.7, Fat 4, SaturatedFat 2, Cholesterol 98.6, Sodium 252.4, Carbohydrate 9, Fiber 2.2, Sugar 4.4, Protein 14.3
DAVID'S LOUISIANA SHRIMP/CRAWFISH ETOUFFEE
Etouffee is probably my favorite Cajun/Creole dish. I love both shrimp or crawfish they do have a different flavor when finished. If you buy crawfish make sure you get them with fat included, makes a world of difference. It doesn't matter if your etouffee comes out lighter than what I've posted, it's all good! Experiment and...
Provided by David Kuhlmann
Categories Seafood
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Finish making your blonde roux (pictured) but no darker than this. Once you add the aromatics it will stop the roux from changing color further.
- 2. While roux is still hot and on med-high heat add all of the Holy Trinity (onions, celery, bell pepper) and garlic. Continue to cook until onions, celery and bell peppers are tender. It helps to sweat the aromatics if you sprinkle a few pinches of salt over the top of this before mixing it with a heavy wooden spoon.
- 3. Everything is now tender add 2 cups of stock and stir until smooth, then add two more cups of stock and bay leaves and stir until blended
- 4. Continue at a simmer for about minimum 30-45 minutes before adding your shrimp or crawfish. Cook another 10-15 minutes, now it's ready to serve.
- 5. Finished and ready to serve. You can either serve over rice, pasta of any shape even mashed potatoes. I like to either pour over rice or put a cup of rice on top in the center and garnish with fresh chopped parsley or chopped green onions Serve with fresh or hot french bread
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