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.
CRAWFISH ETOUFFEE
Provided by Emeril Lagasse
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
- Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
- Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
- Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.
DARWELL'S - CRAWFISH ETOUFFEE
Provided by Food Network
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Saute the celery in butter on low to medium heat until the celery becomes tender. Add the onion, bell pepper, spices, and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables. Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and heavy cream a little at a time until all of the stock and the cream are added. Finish by adding the crawfish tail meat. Simmer on low heat for approximately 15 minutes.
- Serve over rice and/or French bread and garnish with parsley.
GO-TO CRAWFISH ETOUFFEE
This recipe was (after much prodding) given to me by a friend. The soup seems an odd addition, but replaces the traditional roux -- and the end result is nothing short of wonderful. Serve over rice or linguine.
Provided by Staci
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Melt the butter in a large, heavy skillet over medium heat, and stir in the onion, green bell pepper, green onions, and celery; cook the vegetables, stirring frequently, until the onion is translucent and the vegetables have begun to soften, about 10 minutes. Stir in the golden mushroom soup, parsley, Cajun seasoning, salt, and black pepper, and bring the sauce to a boil.
- Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 9.2 g, Cholesterol 153.5 mg, Fat 13.9 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 498.7 mg, Sugar 2.7 g
CRAWFISH ETOUFFEE LIKE MAW-MAW USED TO MAKE
This delicious crawfish entree is great for impressing guests (or even your spouse!) Serve with rice and crusty bread.
Provided by RITALEE76
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
- Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. Reduce heat, and simmer for 10 minutes.
Nutrition Facts : Calories 534.9 calories, Carbohydrate 11.5 g, Cholesterol 241.8 mg, Fat 47.5 g, Fiber 1.5 g, Protein 17.5 g, SaturatedFat 29.4 g, Sodium 420.9 mg, Sugar 3.4 g
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
CRAWFISH ETOUFFEE
I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. -Tamra Duncan, Lincoln, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 579mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
CRAWFISH ETOUFFEE IV
This is a quick and very good Cajun dish that was given to me by my mother.
Provided by Jason Poche
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.
- Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
- Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.
Nutrition Facts : Calories 500.6 calories, Carbohydrate 16.3 g, Cholesterol 81 mg, Fat 43 g, Fiber 1.2 g, Protein 13.9 g, SaturatedFat 7.7 g, Sodium 1405.7 mg, Sugar 4.1 g
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
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
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 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.
CRAWFISH ETOUFFEE
Provided by Food Network
Categories main-dish
Time 2h
Yield 10 plus servings
Number Of Ingredients 8
Steps:
- In a magnalite pot or a pot with a thick bottom, saute onions and garlic in margarine over medium to medium low heat until onions are transparent. Add cream of celery and cream of shrimp soups and cook for 15 minutes over medium heat. Stir as needed to eliminate sticking.
- Stir in crawfish tails and continue to cook over medium heat. Add Creole seasoning to taste. Stir often to mix ingredients and to keep from sticking to pan. Simmer for 20-30 minutes. Thin with a little water if etouffee is too thick.
- Serve in a plate over white rice. Etouffee also freezes well.
CRAWFISH OR SHRIMP ETOUFFEE
Make and share this Crawfish or Shrimp Etouffee recipe from Food.com.
Provided by Denver cooks
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large heavy saucepan or Dutch oven, heat the oil over medium for 1 minute.
- Add the flour and cook over med. to med.-high heat, stirring constantly, for 6 to 10 min., or until the roux turns a rich mahogany color.
- Add the onion, bell pepper, celery, and garlic. Cook, stirring frequently, for 4 min., or until the vegetables begin to soften.
- Whisk in the stock, bring to a boil over med.-high heat, and cook, stirring constantly, for 1 minute.
- Stir in the basil, thyme, cayenne, and salt.
- Reduce the heat to low and cook, covered, stirring occasionally, for 10 minute.
- In a large skillet, melt 3 tablespoons of the butter over med. heat.
- Add the green onions and the crawfish tails and cook, stirring frequently, for 3 minute or until the crawfish turns pink.
- Stir in the lemon juice and Worcestershire sauce.
- Add the crawfish mixture to the roux base.
- Cut the remaining 3 tablespoons of butter into small pieces. Reduce the heat to very low and add the butter to the mixture, 1 piece at a time, stirring well after each addition.
- Stir in the parsley and hot-pepper sauce.
- To serve, divide the rice among 8 serving plates and spoon the mixture over rice.
Nutrition Facts : Calories 353.9, Fat 16.9, SaturatedFat 6.6, Cholesterol 144.2, Sodium 334.6, Carbohydrate 29.8, Fiber 1.9, Sugar 2.2, Protein 20.1
SHRIMP ÉTOUFFéE
Found in both Creole and Cajun cuisines, étouffée is most commonly made with crawfish tails, which have a distinct flavor, but crawfish have a short season and aren't readily available in most places. This version, with shrimp, is more than a worthy substitute, and an excellent dish all its own. The dish takes its name from the French word "étouffée," which nods to its protein being smothered with sauce. This recipe uses a shortcut version of a roux: The flour is added after the onion, celery, bell pepper and garlic have already been sautéed in the butter. If you omit the hot sauce, add apple cider vinegar in its place.
Provided by Vallery Lomas
Categories weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large skillet, melt the butter over medium-high heat. Add the onion, celery and bell pepper, and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, 1 more minute.
- Sprinkle the flour over the ingredients and stir constantly until lightly toasted, about 5 minutes. Add the tomato paste, and stir and cook for 1 more minute.
- Pour in the stock and 3/4 cup water. Cook until the liquid is reduced by half, about 3 minutes. Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, and cook until the mixture starts to thicken, about 2 minutes.
- Stir in the shrimp and reduce the heat to medium. Simmer until the shrimp is cooked through and opaque, about 5 minutes, turning each piece halfway through. Remove from the heat. Taste and adjust seasoning. Sprinkle the scallions on top. Serve warm over rice.
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 AND LUMP CRABMEAT ETOUFFEE
Look for crawfish tails in the freezer section of your supermarket, or use 1 1/2 pounds shrimp and 1 1/2 pounds crab and omit the crawfish. Recipe courtesy of Tabasco guest chef Stanley Dry.
Provided by Ceezie
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in a heavy pot over medium heat; add onions and celery and cook until softened, about 10 minutes.
- Whisk chicken broth and flour until smooth.
- Add to celery mixture.
- Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
- Add crawfish and cook 15 minutes.
- Add lemon juice, salt, cayenne and Tabasco.
- Add shrimp and cook until shrimp are cooked, about 5 minutes.
- Add crabmeat, green onions and parsley and cook 5 minutes.
- Serve over rice.
Nutrition Facts : Calories 377.6, Fat 14.1, SaturatedFat 7.7, Cholesterol 205.6, Sodium 857.5, Carbohydrate 28.5, Fiber 1.1, Sugar 1.7, Protein 33
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