Spicy And Savory Fish And Seafood Etouffee Recipes

SEAFOOD ETOUFFEE

Steps:

• Heat the oil in a large saute pan over medium-high heat. Then add the onion, peppers, celery, and tomatoes. Saute until they begin to sweat, about 2 to 3 minutes. Add the garlic and shallots, then all of the seafood and sausage, and stir. Add the wine and bring to a boil. Add the chili sauce, salt, and pepper, to taste. Stir to make sure all ingredients are evenly combined. Serve "family style" in a large bowl.

WEIGHT WATCHERS SEAFOOD ETOUFFEE RECIPE

Steps:

• Finely chop green pepper, celery, onion. Sauté in a large pot with non-stick cooking spray.
• Add clam juice or chicken broth, shelled shrimp, crawfish tails only, all the soups and seasonings to your liking and simmer until shellfish are done, about 10 to 15 minutes. Serve over steamed rice.
• Variation: Leave out the crawfish and add more shrimp or crabmeat.
• When I make this I use chicken broth instead of clam juice. I use a lot of Tony's and just sprinkle the whole top of the pot once with Old Bay seasoning and stir all together. We like a lot of spice at our house.
• WW points 3 without rice.

SEAFOOD ETOUFFEE

Steps:

• In large pot melt the butter and stir in flour and cook over low heat, stirring constantly for 15-20 minutes until browned.
• Stir in the undrained rotel, stock, and celery, chopped onion, basil, bay leaves, salt, garlic, and a little cayenne. Bring the mixture to a rolling boil, stirring frequently. Reduce heat and simmer about 30 minutes until vegetables are tender. Add additional cayenne if desired.
• While simmering, add the shrimp, crawfish and crabmeat and cook uncovered for 5 to 7 minutes, until the shrimp is cooked thoroughly.

SEAFOOD ETOUFFEE

Steps:

• In large, heavy pan melt the butter. Stir in the flour and cook over medium-low heat, stirring constantly for 20 to 25 minutes or until a dark reddish-brown roux is formed.
• Stir in the undrained tomatoes and chilies, water, sliced carrot and celery, chopped onion and green peppers, basil, salt, minimum amount of cayenne (can always be adjusted up later), and black pepper. Bring the mixture to a boil, stirring frequently. Reduce heat and simmer about 25 minutes until vegetables are tender. Adjust the hotness with additional cayenne if desired. (Can be prepared to this point with the vegetables undercooked, then refrigerated to be reheated and completed right before serving).
• With the stew simmering, add the shrimp and crabmeat and simmer uncovered for 3 to 5 minutes, until the shrimp are pink and cooked through.
• Serve in bowls with stew on the bottom and a mound of rice atop. Serve with a crusty French bread.

SEAFOOD ETOUFFEE

Steps:

• Saute Vegetables in butter. Add seasonings and soups. Simmer about 10 minutes.
• Add seafood. Either cook briefly, about 5 minutes, after adding the seafood, or simmer a long time until seafood is tender. Serve over rice.

SPICY AND SAVORY FISH AND SEAFOOD ETOUFFEE

Steps:

• Over medium heat melt 1 Tbsp of butter and 1 Tbsp of oil in a 12in non-stick skillet. Season both sides of fish fillets with seasoning and red pepper. Place 4 fillets in skillet and cook about 3-5 min per side until golden brown.
• Repeat with another 1 Tbsp butter, 1 Tbsp oil, and remaining 4 fish. While fish is cooking, dice onion, green pepper, and celery. Mince garlic.
• Once all fish is cooked, cover with a piece of aluminum foil to keep warm. Add remaining butter, oil, onion, bell pepper, and celery. Cook for about 3min and move to edges of skillet. Add mushrooms and garlic to center of skillet, cook about 2-3 minute.
• Add broth, milk, shrimp and diced crab meat. Increase heat to medium high. Once it begins to boil, gradually add flour while constantly stirring to remove lumps. (Taste and adjust seasoning to your liking.) Serve over fish and possibly rice.
• *I also added more seasoning and pepper to sauce. I really enjoyed it!