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
CHEF JOHN'S SHRIMP ETOUFFEE | ALLRECIPES
We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.
Provided by Chef John
Categories Etouffee
Total Time 1 hours 15 minutes
Prep Time 35 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 23
Steps:
- Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
- Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
- Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
- Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
- Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
- Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
- Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
- Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.
Nutrition Facts : Calories 423.6 calories, CarbohydrateContent 30.2 g, CholesterolContent 368.9 mg, FatContent 14.7 g, FiberContent 1.8 g, ProteinContent 40.8 g, SaturatedFatContent 6.7 g, SodiumContent 1114 mg, SugarContent 2.3 g
SHRIMP ETOUFFEE {CLASSIC CAJUN RECIPE} - SIMPLY RECIPES
From simplyrecipes.com
CAJUN-STYLE SHRIMP ETOUFFEE RECIPE | CHEF DENNIS
From askchefdennis.com
CLASSIC SHRIMP ÉTOUFFéE RECIPE
From thespruceeats.com
SHRIMP ETOUFFEE - IMMACULATE BITES
From africanbites.com
NEW ORLEANS GUMBO WITH SHRIMP AND SAUSAGE RECIPE | …
From littlespicejar.com
CHICKEN-AND-ANDOUILLE ÉTOUFFéE RECIPE - GRACE PARISI ...
From foodandwine.com
CREOLE-STYLE RED JAMBALAYA WITH CHICKEN, SAUSAGE, AND ...
From seriouseats.com
CHICKEN ÉTOUFFéE IS A CLASSIC CAJUN RECIPE
From thespruceeats.com
CHICKEN SHRIMP AND SAUSAGE GUMBO - IMMACULATE BITES
From africanbites.com
PRECOOKED FROZEN SHRIMP RECIPES
From tfrecipes.com
SHRIMP ETOUFFEE {CLASSIC CAJUN RECIPE} - SIMPLY RECIPES
From simplyrecipes.com
CAJUN-STYLE SHRIMP ETOUFFEE RECIPE | CHEF DENNIS
From askchefdennis.com
CLASSIC SHRIMP ÉTOUFFéE RECIPE
From thespruceeats.com
NEW ORLEANS GUMBO WITH SHRIMP AND SAUSAGE RECIPE | …
From littlespicejar.com
CHICKEN-AND-ANDOUILLE ÉTOUFFéE RECIPE - GRACE PARISI ...
From foodandwine.com
LOUISIANA CRAWFISH ÉTOUFFéE RECIPE | ALLRECIPES
From allrecipes.com
CHICKEN ÉTOUFFéE IS A CLASSIC CAJUN RECIPE
From thespruceeats.com
SHRIMP ETOUFFéE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
SHRIMP STOCK RECIPE | ALLRECIPES
From allrecipes.com
EASY SHRIMP CREOLE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MODERN COMFORT FOOD RECIPES - HOUSE OF NASH EATS
From houseofnasheats.com
INSTANT POT LOUISIANA SEAFOOD, CHICKEN, AND SAUSAGE GUMBO
From staysnatched.com
70 OF THE BEST RECIPES FOR MARDI GRAS | TASTE OF HOME
From tasteofhome.com
CHILI PEPPER RECIPES - CHILI PEPPER MADNESS
From chilipeppermadness.com