CREOLE CRAWFISH ETOUFFEE
Provided by Virginia Willis
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large skillet over medium-high heat. Add the flour and cook, stirring often, until the roux is pale brown, about 10 minutes. Add the celery, onions and bell pepper. Cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
- In small bowl, combine the stock and tomato paste. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Reduce the heat to medium and simmer until slightly thickened and the flavors have married, about 10 minutes.
- Add the crawfish, parsley and cayenne pepper. Cook until heated through, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Spoon over hot rice. Garnish with scallions and serve immediately.
SHRIMP ETOUFFEE
Provided by Food Network
Categories main-dish
Time 2h20m
Yield about 10 servings
Number Of Ingredients 33
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.
EMERIL'S SHRIMP ETOUFFEE
Bought a new Dutch Oven and this recipe from Emeril Lagasse (sp?) came with it. Gave it a try and it was pretty simple and DH loved it. It looked pretty impressive too. Served it with steamed white rice. I'm guessing at the serving size as it only states 3 quarts. Edited to include shrimp and amount (how could I forget something that important) thanks Grease for bringing it to my attention. Also for the Essence I used recipe#14372.
Provided by Bonnie G 2
Categories < 4 Hours
Time 1h55m
Yield 3 quarts, 10 serving(s)
Number Of Ingredients 15
Steps:
- in 3.5 quart dutch oven (or heavy pan) set over medium heat, melt butter, Once butter melted, add flour to pot and stir continuously to make a roux, Stir roux over medium heat until it becomes the color of peanut butter, about 5 minutes.
- Add onions, peppers, celery and garlic to roux, cook stirring often for about 10 minutes.
- Pour tomatoes into pot and season with bay leaves, salt and 1 tablespoon of Emeril's Original Essence (I used the recipe on Zaar), Cook tomatoes for 2-3 minutes and then add stock, Use a whisk to briskly incorporate the stock into the roux, bring to a boil, then reduce to a simmer, Cook the etouffee stirring occasionally for 45 minutes.
- Peel and devein the shrimp - I left tails on. Season the shrimp with the remaining tablespoon of Emeril's Original Essence and add to the pot, stirring to evenly distribute shrimp, Cook the shrimp for 5-7 minutes, or until shrimp are cooked through, Add chopped parsley to pot and stir to combine, Serve etouffee with steamed white rice, Garnish with green onion tops.
Nutrition Facts : Calories 210.4, Fat 8.6, SaturatedFat 4.6, Cholesterol 190.2, Sodium 1252.1, Carbohydrate 12.7, Fiber 1.9, Sugar 3.2, Protein 20.4
CHEF JOHN'S SHRIMP ETOUFFEE
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 Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 1h15m
Yield 4
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, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g
LOUISIANA SHRIMP CREOLE II
Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.
Provided by Katrina Berry
Categories Seafood Shellfish Shrimp
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
- Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 14.3 g, Cholesterol 156.6 mg, Fat 8.1 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 4.7 g, Sodium 677.3 mg, Sugar 6.3 g
LOUISIANA SHRIMP CREOLE
Wonderful shrimp dish that will stick to your ribs. It's a recipe out of the Talk About Good cookbook, with only slight modifications. serves 4, I usually double as this is even better the next day.
Provided by Monique in LA
Categories Creole
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- combine flour and oil in a 5 quart heavy pot, making a medium brown roux on high heat. Stir constantly so as not to burn the roux.
- Lower heat, add shrimp and cook for about 3 minutes.
- Add garlic, onion, bell pepper, and parsley. Continue to cook for 2 minutes to wilt onions.
- Raise heat, add water and remaining ingredients. Bring to boil.
- Lower heat to simmer, covered, for 20 to 30 minutes.
- Serve over rice. Corn or peas are great sweet vegetables on the side of this tomato based gravy. We always have peas and potato salad with this meal. Hope you enjoy it as much as we have!
More about "creole shrimp etouffee recipes louisiana food"
CREOLE SHRIMP ÉTOUFFéE - THE RECIPE CRITIC
From therecipecritic.com
5/5 (2)Total Time 55 minsCategory Main CourseCalories 370 per serving
CREOLE SHRIMP ETOUFFEE RECIPES LOUISIANA - ALL INFORMATION ...
From therecipes.info
CREOLE SHRIMP ÉTOUFFéE - PAKISTANS TASTE
From spicyfoodsrecipes.blogspot.com
SHRIMP ÉTOUFFéE - EVERYDAY CREOLE
From everydaycreole.com
LOUISIANA FISH FRY ETOUFFEE BASE 2.65OZ - CREOLE FOOD
From creolefood.com
CREOLE SHRIMP ETOUFFEE RECIPES LOUISIANA - CREATE THE MOST ...
From recipeshappy.com
CREOLE SHRIMP ÉTOUFFéE - FOOD-RECIPES-EAT.BLOGSPOT.COM
From food-recipes-eat.blogspot.com
SHRIMP ÉTOUFFéE RECIPE - FOOD NEWS
From foodnewsnews.com
CREOLE SHRIMP ÉTOUFFéE | THE RECIPE CRITIC
From lyderianscorner.com
CREOLE ETOUFFEE RECIPES FROM LOUISIANA - ALL INFORMATION ...
From therecipes.info
PAPPADEAUX ETOUFFEE RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
EASY FOOD NETWORK COOKING RECIPES : CREOLE SHRIMP ÉTOUFFéE
From easyfoodnetwork.blogspot.com
LOUISIANA CRAWFISH ÉTOUFFéE RECIPE | LOUISIANA TRAVEL
From louisianatravel.com
#KITCHEN #RECIPE AND #HEALTHYFOOD: CREOLE SHRIMP ÉTOUFFéE
From kitchenrecipeandhealthyfood.blogspot.com
SHRIMP CREOLE DIP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CREOLE SHRIMP ÉTOUFFéE | THE RECIPE CRITIC - LOSE BELLY FAT
From bellyfatlossguru.com
CREOLE SHRIMP ÉTOUFFéE | THE RECIPE CRITIC - BLOGPAPI
From blogpapi.com
ETOUFFEE RECIPES ON TRIVET RECIPES: A RECIPE SHARING SITE ...
From trivet.recipes
SHRIMP ETOUFFEE - CREOLE RECIPES
From fooddiez.com
SHRIMP ETOUFFEE RECIPE PAUL PRUDHOMME - 22+ EBOOK COOKING ...
From homemadecatfoodreddit.foodtaobao.com
SHRIMP ETOUFFEE RECIPES ON TRIVET RECIPES: A RECIPE ...
From trivet.recipes
ULTIMATE SHRIMP ETOUFFEE RECIPE - FOOD NEWS
From foodnewsnews.com
CREOLE SHRIMP ETOUFFéE RECIPE | RECIPES.NET
From recipes.net
CREOLE SHRIMP ÉTOUFFéE | FOODS GEEK
From foodsgeek.com
47 CAJUN AND CREOLE FAVORITES - SOUTHERN LIVING
From southernliving.com
SHRIMP CREOLE - TRADITIONAL NORTHAMERICAN RECIPE | 196 FLAVORS
From 196flavors.com
EASY SHRIMP ETOUFFéE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
CREOLE SHRIMP ÉTOUFFéE | THE RECIPE CRITIC – COOKMUSHROOM
From cookmushroom.com
ETOUFFEE & CREOLE - CAJUN FOOD, COOKBOOKS & GIFTS AT LOW ...
From neworleansshowcase.com
SHRIMP ETOUFFéE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
CREOLE SHRIMP ÉTOUFFéE ~ WE LOVE DELICIOUS FOOD, RECIPES ...
From finecookingrecipies.blogspot.com
CLASSIC SHRIMP ÉTOUFFéE RECIPE - THE SPRUCE EATS
From thespruceeats.com
ETOUFFEE SAUCE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LOUISIANA SHRIMP ETOUFFEE - SMARTYPANTSKITCHEN
From smartypantskitchen.com
A SHRIMP CREOLE FOR OUR TIMES - THE NEW YORK TIMES
From nytimes.com
SHRIMP ETOUFFEE - CREOLE RECIPES
From fooddiez.com
MAKE-AHEAD CREOLE-STYLE SHRIMP ETOUFFEE - FLIPPED-OUT …
From flippedoutfood.com
WHAT’S THE DIFFERENCE BETWEEN SHRIMP CREOLE AND SHRIMP ...
From thecookful.com
CREOLE ETOUFFEE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHRIMP ÉTOUFFéE BOULETTE RECIPE - LOUISIANA SEAFOOD
From louisianaseafood.com
SHRIMP ETOUFFEE {MY LOUISIANA FAMILY RECIPE} • CRAVING ...
From cravingsomecreativity.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love