CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE RECIPE | ALLRECIPES
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
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
SLOW COOKER CAJUN 15 BEAN SOUP - HURST BEANS
"Slow Cooker Cajun 15 BEAN SOUP® is one of our most requested recipes. This recipe uses Andouille sausage for a little added kick, but you can substitute any kind of smoked sausage if you prefer a little less heat. Serve with long grain rice and/or corn bread."
Provided by HURSTBEANS.COM
Prep Time 15 minutes
Cook Time 5 hours 0 minutes
Yield 10 servings
Number Of Ingredients 9
Steps:
- No soak required! (If you do soak, reduce water by 1 cup for the recipe)
- Rinse and sort through the beans, check for any unwanted debris and discard.
- Add rinsed beans, onion, pepper, celery, garlic, chicken stock, water, and Hurst’s Cajun seasoning packet into a 4-6 quart slow cooker. (NO TOMATOES or SAUSAGE YET.)
- Stir to combine. Set slow cooker on high and cook for 5-7 hours then check to make sure beans are tender. The soup can continue to simmer for several hours and will develop more flavor over time.
- Check beans for doneness. If tender, add sausage and tomatoes.
- Cook for at least an additional 30-45 minutes, keep warm until ready to serve.**
- Serve with long grain rice or some fresh baked corn bread… enjoy!
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