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.
SHRIMP ETOUFFEE
Provided by Food Network
Categories main-dish
Time 2h20m
Yield about 10 servings
Number Of Ingredients 33
Steps:
- Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
- Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
- Serve immediately over steamed white rice and garnish with sliced green onion tops.
- Combine all ingredients thoroughly.
- Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
- Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
- Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
EASY CRAWFISH ETOUFFEE
There are hundreds of recipes for Crawfish Etouffee. This is the old fashion way to cook Crawfish Etouffee. Very simple yet very flavorful.
Provided by Luby Luby Luby
Categories Crawfish
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In dutch oven melt butter over medium heat.
- Add onions, bell pepper, celery and garlic.
- Saute vegetables until soft, about 30 to 45 minutes.
- Add Crawfish tails and seasonings.
- Cover and simmer for 10 minutes.
- Add the mushroom sauce, let it simmer for 5 minutes.
- Add to crawfish mixture, cover and simmer for 10 more minutes.
- Serve on hot rice.
QUICK CRAWFISH ETOUFFEE
From Southern Living comes an easy to make recipe for Crawfish Etouffee. Not an authentically Cajun recipe, but the recipe is good for those days when you're short on time and need to put together a meal in a hurry. This is great served with garlic French bread. This may be frozen for up to one month. Thaw in the refrigerator.
Provided by Dreamgoddess
Categories Lunch/Snacks
Time 41m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the rice according to the package directions.
- Melt the butter in a Dutch oven over medium heat.
- Add the onion, bell pepper, celery and garlic.
- Cook, stirring constantly, for 8 minutes.
- Combine the soup and chicken broth; add to the vegetable mixture.
- Add in the Cajun seasoning and red pepper.
- Cook for 10 minutes on medium low heat; stir occasionally.
- Add in the crawfish tails, green onion and parsley.
- Cook just until heated through, about 3 minutes, and serve over the cooked rice.
Nutrition Facts : Calories 312.9, Fat 12.2, SaturatedFat 5.9, Cholesterol 101.2, Sodium 686, Carbohydrate 33.7, Fiber 1.7, Sugar 3.2, Protein 16.6
EASY SHRIMP/CRAWFISH ETOUFFEE
This is the easiest etouffee recipe I've ever seen. Buy the shrimp or crawfish already peeled and deheaded to make your time in the kitchen even shorter. Plus, it tastes great!! I usually double the recipe and you can put as much red pepper as you like. You can use shrimp or crawfish. Enjoy.
Provided by Ellenkjl
Categories Stew
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
CRAWFISH /SHRIMP ETOUFFEE
i made this for dinner tonight and i just had to share, it was so good.prep time considers the time it takes to make stock, but you can always use water. serve this with hot sauce on the side, some like it hot! you can also make this with crawfish only, as i did in this photo.
Provided by chia2160
Categories Gumbo
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- for shrimp stock, place 2 lbs of shrimp shells and tails into a stockpot, add 3-4 quarts of water.
- add celery, onion, garlic, carrots, bring to boil.
- lower to simmer and cook 3-4 hours, adding water if needed. drain through a sieve, discarding solids.
- for the etouffee: heat 6 tbs oil and flour together in a heavy pan until it turns brown, stirring for 15-20 minutes.
- add onion, stir, celery, peppers and seasonings, stirring, until vegetables are softened.
- add shrimp stock and stir in slowly.
- mixture will be very thick, so you can adjust the thickness to your liking by adding extra stock, simmer 10 minutes.
- add shrimp, cook 5 minutes, add crawfish.
- cook on simmer for 10 minutes until cooked through.
- serve over rice.
Nutrition Facts : Calories 463, Fat 23.1, SaturatedFat 3.6, Cholesterol 342.1, Sodium 387, Carbohydrate 19.7, Fiber 2.9, Sugar 4.8, Protein 43.1
SHRIMP ETOUFFEE
Make and share this Shrimp Etouffee recipe from Food.com.
Provided by CCinSC
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, melt the butter and stir in the flour.
- Cook stirring constantly until this is a rich brown.
- Add the vegetables and cook until tender.
- Stir in the water, shrimp, parsley and seasonings.
- Simmer uncovered for about 20 minutes.
- Serve over hot rice.
Nutrition Facts : Calories 541.3, Fat 21.2, SaturatedFat 12, Cholesterol 708.4, Sodium 903.9, Carbohydrate 11.7, Fiber 1.9, Sugar 3, Protein 73
QUICK AND EASY CRAWFISH ETOUFFEE RECIPE
Provided by jdwooten
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter. Saute onions and bell pepper. When onions are translucent, add crawfish tails and seasonings. Cover and let cook 10 minutes. Add Rotel tomatoes and let cook 5 minutes or until tomatoes are soft but not mushy. Add cream of mushroom soup and let simmer 15 minutes. Serve over rice.
LOUISIANA CRAWFISH ETOUFFEE
Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.
Provided by Bonnie Lang Turnage-Mortgage O
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 636.1 calories, Carbohydrate 82.7 g, Cholesterol 142 mg, Fat 24.6 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 14.9 g, Sodium 635.2 mg, Sugar 1.8 g
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
More about "quick easy crawfishshrimp etoufee recipes"
QUICK & EASY CRAWFISH/SHRIMP ETOUFEE | RECIPE | CRAWFISH ETOUFEE …
From pinterest.com
EASY CRAWFISH ETOUFFEE GOLDEN MUSHROOM SOUP BEST RECIPES
From findrecipes.info
CRAWFISH, SHRIMP AND LUMP CRABMEAT ETOUFFEE RECIPE - EASY KITCHEN
From easykitchen.com
QUICK & EASY CRAWFISH/SHRIMP ETOUFEE | RECIPE | ETOUFFEE RECIPE …
From pinterest.com
SHRIMP AND CRAWFISH ETOUFFEE - SOUTHERN KITCHEN
From southernkitchen.com
CAMPBELLS SOUP CRAWFISH ETOUFFEE BEST RECIPES
From findrecipes.info
SHRIMP ETOUFFEE WITH CREAM OF MUSHROOM SOUP BEST RECIPES
From findrecipes.info
EASY CRAWFISH ETOUFFEE RECIPE CAMPBELL BEST RECIPES
From findrecipes.info
AN EASY SHRIMP ETOUFFEE RECIPE THAT GETS THE CAJUN DISH …
From washingtonpost.com
ETOUFFEE RECIPES | ALLRECIPES
From allrecipes.com
QUICK SHRIMP ETOUFFEE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
QUICK & EASY CRAWFISH/SHRIMP ETOUFEE | RECIPE - PINTEREST
From pinterest.com
EASY ETOUFFEE RECIPE CANNED SOUP BEST RECIPES
From findrecipes.info
QUICK AND EASY CRAWFISH ETOUFFEE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
You'll also love