Easy Shrimp Crawfish Etouffee Recipes

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.

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.

Steps:

• Heat a large pot over medium-high heat. Add the vegetable oil and andouille and cook, stirring, until crisp, 4 to 5 minutes. Transfer to a plate. Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side. Transfer to the plate with the andouille.
• Make the roux: Remove the pot from the heat and cool slightly (there should be about 1/4 cup drippings; drain or add oil as needed). Return the pot to medium heat. Sprinkle in the flour and stir, scraping up the browned bits from the pan with a wooden spoon. Continue to cook, stirring, until the mixture smells nutty and turns a deep brown, 10 to 12 minutes. Add the celery, onion, bell pepper, garlic, cayenne, and salt to taste. Cook, stirring, until the vegetables are tender, 6 to 8 minutes.
• Whisk in the broth. Return the chicken and andouille to the pot and simmer until the chicken is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool slightly while the stew simmers; remove the skin and shred the meat. Return the meat to the pot. Stir in the shrimp and sherry and cook until the shrimp turn pink, 2 to 3 more minutes. Season with salt and black pepper.

Steps:

• Saute onions and bell pepper in chunk of butter. Add Rotel, parsley, Worcestershire and crawfish and simmer for 10 minutes. Add cans of soup and let simmer for 15 or so minutes, stirring occasionally. Serve over rice.

Steps:

• Combine the rice and 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 margarine in a large skillet over medium heat. Add the onions and bell pepper, and cook and stir until tender, 10 to 15 minutes. Stir in the garlic, and cook for a minute.
• Mix in the cream of mushroom soup and water. Season to taste with salt, pepper and cayenne. Stir in the crawfish tails. Cover, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally. Water can be added to thin as needed. Serve over rice.

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 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:

• 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.

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.

Steps:

• Melt butter in large saucepan. Sauté veggies until crisp-tender. Add soups & tomatoes. Simmer 45 minutes, then add shrimp, Cook until pink. Serve over hot white rice.

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.

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.

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:

• 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.

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.

Steps:

• In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
• Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
• Stir in the parsley and remove from the heat.
• Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.

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.

Steps:

• In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.
• In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.
• Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.
• Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.