CAJUN SHRIMP BOIL RECIPES

CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE RECIPE | ALLRECIPES

Cajun Crawfish and Shrimp Étouffée Recipe | Allrecipes image

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

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

⅓ cup vegetable oil
¼ cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium fresh tomatoes, chopped
2 tablespoons Louisiana-style hot sauce
⅓ teaspoon ground cayenne pepper
2 tablespoons seafood seasoning
½ teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp, peeled and deveined

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, CarbohydrateContent 9 g, CholesterolContent 195.9 mg, FatContent 14 g, FiberContent 1.4 g, ProteinContent 24.9 g, SaturatedFatContent 2.3 g, SodiumContent 955.5 mg, SugarContent 2.5 g

BIG ED'S CAJUN SHRIMP SOUP RECIPE | ALLRECIPES

Big Ed's Cajun Shrimp Soup Recipe | Allrecipes image

This is an excellent recipe that is quick and easy to fix, and it tastes great too!

Provided by Mr Ed

Categories Shrimp Soup

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 tablespoon butter
½ cup chopped green bell pepper
¼ cup sliced green onions
1 clove garlic, minced
3 cups tomato-vegetable juice cocktail
1 (8 ounce) bottle clam juice
½ cup water
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon red pepper flakes
1 bay leaf
½ teaspoon salt
½ cup uncooked long-grain white rice
¾ pound fresh shrimp, peeled and deveined
hot pepper sauce to taste

Steps:

Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.

Nutrition Facts : Calories 162.5 calories, CarbohydrateContent 19.6 g, CholesterolContent 92.5 mg, FatContent 3.2 g, FiberContent 1.3 g, ProteinContent 13.8 g, SaturatedFatContent 1.5 g, SodiumContent 722.3 mg, SugarContent 4.6 g

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SHRIMP BOIL RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 40 minutes
Calories 379 per serving

Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.

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CAJUN SHRIMP SKILLET RECIPE: HOW TO MAKE IT

There’s plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make the dish your own by using your favorite amber beer or flavorful broth. —Mark Oppe, North Pole, Alaska
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Dinner
Cuisine North America, Cajun
Calories 186 calories per serving

In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Stir in beer, Worcestershire sauce and seasonings; bring to a boil. Add shrimp; cook until shrimp turn pink, 3-4 minutes, stirring occasionally. If desired, serve over grits.

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CAJUN SHRIMP SKILLET RECIPE: HOW TO MAKE IT

In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Stir in beer, Worcestershire sauce and seasonings; bring to a boil. Add shrimp; cook until shrimp turn pink, 3-4 minutes, stirring occasionally. If desired, serve over grits.

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CAJUN SHRIMP LASAGNA ROLL-UPS RECIPE: HOW TO MAKE IT

If you enjoy Creole and Cajun dishes, you'll love this one. The seasoning and andouille sausage give it a nice kick, and seafood fans will appreciate the shrimp. —Mary Beth Harris-Murphree, Tyler, Texas
From tasteofhome.com
Reviews 4.5
Total Time 55 minutes
Category Dinner
Cuisine North America, Cajun
Calories 689 calories per serving

In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside., In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside., Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13x9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika. , Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.

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CAJUN SHRIMP LASAGNA ROLL-UPS RECIPE: HOW TO MAKE IT

In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside., In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside., Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13x9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika. , Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.

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REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW

This past year for Christmas, Alphonse the Crawfish was gifted a ticket to Cajun Food Tours in Lafayette, LA. Alphonse has lived in Cajun Country his entire life, and has eaten his share of good food, but the idea of a Cajun Food Tour intrigued him. “What an interesting way to see the town and discover new food,” he thought. So, we all packed up in Tay Tay Guidry’s Chevy Tahoe and off to Lafayette we went. We drove up to the meeting spot off Pinhook in Lafayette and immediately saw a big, orange bus for Cajun Food Tours. It was very inviting and we knew that we would have a good time, tout suite! Marie Ducote Comeaux was next to the bus waiting with a smile. The bus held Alphonse and 13 of his closest friends very comfortably. Marie on the Cajun Food Tours Bus Before we knew it, we were off on our first adventure. Marie explained how she came up with the idea of the Cajun Food Tour after experiencing a few tours in other cities and realizing that Lafayette did not have one. Wanting to share our unique culture with the world, Marie decided to leave her job as a history teacher and administrator and buy a bus. Seven years later, we were heading down Pinhook learning about the origins of the City of Lafayette. The first stop on our tour was Cajun Market Donut Company for boudin kolaches and cake donuts. Upon entering the establishment, we were greeted by a uniquely Cajun look and our choice of coffee, hot chocolate or cappuccinos. We made our way over to be seated and were served a boudin kolache and two types of cake donuts. Cajun Market Donut Company Cajun Market Donut Company Alphonse is normally big on sweets, but after hearing so much about the boudin kolache, he decided to take a bit real quick. The bread was soft and the distinct flavor of the boudin made its way through. It didn’t take him long to finish off the kolache, leaving him staring at the two cake donut pieces before him. “Mais, I never heard of a cake donut,” I heard him say, as he took a bite. We all immediately knew why it was called a cake donut. The texture and look of the donut was as expected, but the flavor was elevated to cake level. We liked what we tasted, quickly finished off the donuts and washed it down with our French Vanilla Cappuccinos. Before we knew it, Marie called out “Allons Manger!” and back to the bus we went. The next stop on our tour was NuNu’s Fresh Market in Youngsville. As soon was we walked in, we saw a sprawling grocery store with everything one could imagine. Marie soon let us know that we were not in a grocery store. We were in a meat market, that happened to have a grocery store in it. The group made our way to the back of the store and we soon found out why they consider it a meat market first. Delicious cuts of meat, seasoned, marinated and stuffed every which way! Out came boudin, syrup sausage, cracklins and chicken patties for us to sample. Alphonse got so excited, I saw him raise his arms up into the air and do a little dance. It’s hard to say for sure, but I think the syrup sausage was my favorite… or was it the cracklins? Or the boudin? I can’t decide. On the way out, we passed by one of the most comprehensive liquor selections I have ever seen in Cajun Country, before behing handed a free bottle of Nunu’s special seasoning. “Allons Manger!,” said Marie and off we went. NuNu's Meat Market's Assortment of Deliciousness On stop 3, we got Hook’d Up… literally. Marie pulled the bus around to Hook’d Up Bar & Grill. It was the first stop on our tour with a bar. Upon entering, about half of the tour group headed directly to the bar, before being redirected to a nice table set up for the group. Alphonse decided he wanted a Bahama Mama (he was feeling tropical he said), while other people ordered some Canebrake beer and Bloody Marys. Soon came a tray of fried catfish with tartar sauce. Alphonse loves some good catfish, y’all. He dug in right as the plate hit the table. The catfish was tender, juicy and delicious. By the time we snapped a photo, there was only a little piece of catfish left on the plate. Hook'd Up Fried Catfish Alphonse finished up his Bahama Mama just in time for Marie to call out “Allons Manger!” We were starting to get this process down by now and back to the bus we went. Now by this time, I think some people were starting to realize they were getting satiated. But, no good Cajun stops eating just because they aren’t hungry. We have to finish all the delicious food on our plate, even if it hasn’t hit the plate yet… We knew we were only half way through, and duty compelled us to continue our sampling of the very best of Acadiana. Next up, Fezzo’s of Broussard! As the Cajun Food Tour bus made its way into the Fezzo’s parking lot, we knew it was going to be good. The building was brand new and looked really fancy. Fezzo’s is up to 3 locations, we were told. Upon entering the building, we were greeted with a downhome feel with a modern Cajun look. Fezzo's Grilled Oysters Fezzo's Grilled Oysters Live We were seated while being told about the delicious margarita that Fezzo’s had created. They topped their margarita with a shot of satsuma rum. I had never even heard of satsuma rum before, but Alphonse had heard from some of his friends. Some of the people in our tour group decided to mix the satsuma rum into the margarita, while others drank it off the top. Fezzo's Satsuma Rum Margarita Next was our food selections, consisting of fried alligator and Fezzo’s Monteray Jack Oysters. Y’all. C’est bon! I didn’t think I was going to eat much of it, but once I tasted the fried alligator, I changed my mind and cleaned my plate. Fezzo's Fried Alligator and Monterey Jack Oysters “Allons Manger!,” summoned Marie and we all loaded ourselves back onto the bus. Somehow, the bus was still holding strong under the increasing weight of it’s occupants. “Where could we be going next?,” we wondered. The answer came soon enough. Marie explained that everyone has their favorite foods in Cajun Country, but nearly everyone will tell you that the best fried shrimp poboys come from Olde Tyme Grocery. What I didn’t know, though, was that Old Tyme Grocery also runs BJ’s in Broussard. They have the same fried shrimp poboy, and since BJ’s was just down the street, we pointed our bus in their direction. BJ's in Broussard Marie parked the bus and we went into BJ’s looking forward to those poboys. The place was busy! Everyone was enjoying their poboys with a smile on their face. Alphonse even ran into some friends from down the street. They have camps next to one another in Toledo Bend. It’s a small world, isn’t it? Realizing that a group of 14 people at lunch time probably wasn’t going to find a table, we decided to bring our sampler back to the bus and relax. Once back to the bus, Marie passed out very generous portions of fried shrimp poboys. Some people were brave enough to eat the whole thing, bread and all. I admit, I decided to take a bite of the whole poboy, but then finish off the shrimp individually. It was heaven. The bread was soft and delicious, but let the full flavor of the fried shrimp come through. “That’s why these are the #1 in Lafayette,” said Alphonse. Thank you Captain Obvious. BJ's Shrimp PoBoy Allons Manger! Off we went on our way to our final stop on the Cajun Food Tour. Although everything had been super delicious, I was not sure how much more I could eat, so knowing we were on our way to our final stop was a comforting thought. The sixth and final stop definitely made us feel like we were in the original Acadian settlement. We pulled up to Vermilionville! Many people do not know of the restaurant in Vermilionville and even less know that you can eat there without having to pay to get into Vermilionville. You can enter through the gift shop and head directly to La Cuisine de Maman. La Cuisine de Maman in Vermillionville La Cuisine de Maman's Menu Now, the first thing we thought of was how perfect of a name this was for the final restaurant on our stop, considering that RealCajunRecipes.com’s tag line is “La Cuisine de Maw-Maw!” We entered a historic Acadian-style home, and what lay before us, but an all you can eat Cajun buffet. The irony was not lost on me that the one day in my whole life that I was at La Cuisine de Maman with a delicious Cajun buffet before me was also the day of my life that I was stuffed to the gills from a Cajun Food Tour. Alphonse said we are gonna go back though, and that will be another great adventure in itself. We all took a seat at La Cuisine de Maman and were brought each a cup of chicken and sausage gumbo and a piece of bread pudding. Again, a perfect way to end the tour. Eating gumbo at a restaurant, even in Cajun Country is never a guarantee. You can’t fool a Cajun when it comes to gumbo. No way, no how. Every gumbo from every kitchen is unique, and finding it in a restaurant is quite a feat. Yet, Marie did it. The gumbo was the best I have eaten outside of my grandma’s kitchen. The sausage was smokey and delicious and complimented the dish well. How full was I? Not full enough not to eat every bite. I immediately adjusted my belt to make more room, and moved on to the bread pudding. How can anyone say no to bread pudding? I figured I’d just deal with it later and eat it all, which I did. I wasn’t disappointed. Alphonse and I love our sweets. La Cuisine de Maman's Gumbo La Cuisine de Maman's Bread Pudding After 3.5 hours and 6 food stops, the tour was wrapping up. We were all so happy with our full bellies, I don’t even think Marie had to “Allons Manger” us back ot the bus. A short drive later, we were back to our meeting spot and free to continue our culinary adventures on our own time. Alphonse and I drove back to Kaplan to take a nap in his crawfish hole. If you had asked me if I would find value in a Cajun Food Tour, growing up in Cajun Country myself, I would probably have expected to eat familiar foods that I already knew about. But, I admit that this was not the case. I found myself learning the history of the city, the people and the food while Marie narrated our tour. Things I thought I knew were not quite right and I was able to renew my appreciation for our people and culture. Acadiana is a unique place with a unique history and I’m very grateful that Marie is doing her part to uphold our traditions and properly introduce our food and culture to the world -- the mission statement of Real Cajun Recipes itself. Thanks Marie, your passion is making a difference, one Cajun Busload at a time. RealCajunRecipes.com and Alphonse
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