Crawfish Or Shrimp Etouffee Food

LOUISIANA CRAWFISH ETOUFFEE

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.

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.

CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE

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.

CRAWFISH & SHRIMP ETOUFFEE

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 ÉTOUFFéE

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.

CRAWFISH, SHRIMP AND LUMP CRABMEAT ETOUFFEE

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.

CRAWFISH ETOUFFEE

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.

CRAWFISH OR SHRIMP ETOUFFEE

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.

CRAWFISH /SHRIMP ETOUFFEE

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.