Mixed Cajun Etouffee Recipes

Steps:

• 1. Saute onions, garlic and bell peppers in butter until wilted.
• 2. Add shrimp and chicken broth. Simmer for 30 minutes, seasoning with salt and pepper to taste. Add a tablespoon of roux at a time to achieve desired thickness.
• 3. Cook 20 minutes after adding roux. Serve over hot rice.
• 4. Roux - Take 1 cup flour and 1/2 cup oil. Mix and brown (stirring constantly) in a heavy pot until the color of light chocolate.

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.

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.

Steps:

• In a large hot skillet, brown the sausage quickly over high heat to seal in juices.
• Remove to medium size bowl. Go ahead and taste a piece if you want.
• Add the chicken breasts to the same pan and quickly brown both sides, cooking through. If the breasts are really thick, you may want to slice them in half or pound them so they will cook through without burning the outside.
• Remove chicken to cutting board to cool.
• Meanwhile, throw shrimp in pan and give a quick browning (no more than 45-60 seconds).
• Add browned shrimp to bowl with sausage. The shrimp doesn't tempt me as much as the sausage, but go ahead a sample a piece if you want.
• Now head back to the chicken. Should be cool enough to handle if you're careful. Either shred into bite size pieces or dice with a sharp knife.
• Add to the shrimp and sausage.
• Measure out one cup of beer and set aside.
• Pour the remaining beer over the meat mixture.
• Add chopped parsley and combine well.
• Using the same skillet that you browned your meat in, melt the butter over medium heat, scraping up the browned bits of meat.
• Whisk in flour a little at a time, stirring continuously until smooth.
• Continue cooking until roux (flour and butter mixture) is nice and browned, 10-15 minutes. Don't rush it by turning up the heat or you'll burn it.
• Add onions, celery, peppers and garlic to roux.
• Cook 4-5 minutes until crisp-tender.
• Stir in spices and cook another 5-10 minutes.
• At this point, I transfer to a bigger pot because I don't have a big enough skillet. If you need to do this, heat your bigger pot a few minutes before you add the chicken broth and beer (next step)so it's ready to go. If just using one pot, ignore this step.
• Add remaining cup of beer and chicken broth to roux/veggie mixture. Add hot sauce if desired.
• Stir well to combine, cover and simmer 10-15 minutes.
• Pour meat mixture into pot and combine well.
• Continue cooking 5-10 minutes longer.
• Serve with hot rice.

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.

Steps:

• Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
• Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
• Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
• Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
• Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
• Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
• Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
• Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.