Etoufee New Orleans Crawfish Or Shrimp Food

CHEF JOHN'S SHRIMP ETOUFFEE

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.

CAJUN SHRIMP ÉTOUFFéE

Steps:

• Make a brown roux by heating the oil in a large heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to medium and continue whisking until the roux turns a deep brown color, about 15 minutes. (Although depending on the thickness of your pan and the heat of your stove it may darken faster!)
• Add the onions, stirring them into the roux with a wooded spoon. Lower the heat to medium low and continue stirring until the roux turns a glossy dark brown, about 10 minutes.
• When the onions have turned the roux shiny and dark, add the celery, garlic, allspice and cayenne. Cook for 5 minutes.
• Then add the tomatoes and stock and raise the heat to high. Once the sauce has come to a boil, lower the heat to medium and simmer 5 to 7 minutes, stirring often to make sure the sauce doesn't burn or stick to the pan.
• Reduce the heat to low and stir in the butter. Add the shrimp and scallions. Season with hot sauce, salt, and pepper. Once the shrimp are heated through, remove the pot from the heat. Serve over rice.

CRAWFISH ETOUFFEE

Steps:

• Add the butter to a large sauté pan or Dutch oven over medium-high heat. Do not allow the butter to burn. Add the onion, bell pepper, and celery as soon as the butter has melted and sauté until softened, 6-8 minutes. Add the garlic and sauté 1 minute more.
• Sprinkle the flour over the mixture, and stir for about 1 - 2 minutes.
• Stir in the tomato paste, and begin adding the first 2 cups of chicken broth one big splash at a time, stirring well after each addition. Add the remaining chicken broth and stir to combine.
• Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato.
• Reduce the heat to maintain a simmer, and simmer for 6-8 minutes, until the mixture is slightly thickened. Stir occasionally. Add the crawfish tails and simmer an additional 5 minutes, stirring occasionally. Serve with a heaping serving of fluffy white rice, and enjoy!

PAPPADEAUX SEAFOOD KITCHEN CRAWFISH ÉTOUFFéE RECIPE

Steps:

• Season crawfish tails with salt, black pepper and cayenne pepper.
• Heat 1/4 pound butter in a sauté pan.
• Add onion, bell pepper and celery. Sauté until the translucent, about 5 minutes.
• Add crawfish fat or 2 tablespoons butter and 1 1/2 cups water.
• Add Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
• Dissolve roux mix or cornstarch in the remaining 1/2 cup water. Stir into the mixture until the consistency is to your liking.
• Add green onions and parsley. Cook an additional 5 minutes.
• Taste. Add salt and pepper, to taste.
• Serve over hot long grain rice.

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.

CRAWFISH ETOUFFEE

Steps:

• In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
• Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
• Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
• Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

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.

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.

ETOUFEE NEW ORLEANS (CRAWFISH OR SHRIMP)

Steps:

• 1. Thoroughly combine the seasoning mix ingredients in a small bowl and set aside
• 2. In a separate bowl combine the onions, celery and bell peppers
• 3. In a large heavy skillet (cast iron is best but any non-stick will work) heat the oil over high heat until it begins to smoke, about 4 minutes.
• 4. with a long-handle wisk gradually mix in the flour, stirring it til smooth (add a bit more of oil if needed to get a smooth consistency)
• 5. Continue cooking and whisking constantly, until the roux is dark red-brown (be careful not to let it scorch in the pan or splash on your skin)
• 6. Remove from heat and immediately stir in the vegetables and 1 TBSP of seasoning mix using a wooden spoon; continue stirring until cooled, about 5 minutes
• 7. In a 2-quart sauce pan bring 2 cups of the stock/broth to a boil over high heat
• 8. Gradually add the roux and whisk til thoroughly dissolved.
• 9. Reduce heat to low and cook until flour taste is gone (about 2 minutes) whisking almost constantly (if mixture scorches don't scrape off bottom of pan). Now is a good time for a sip of cold beer :) Remove from heat and set aside.
• 10. In a 4 quart sauce pan melt 1 stick of butter over med heat and then stir in the crawfish (or shrimp) and the green onions: saute about 1 minute stirring constantly.
• 11. add the remaining stick of butter, the roux mixture and the remaining 1 cup of stock/broth; cook til the butter melts and is mixed into the sauce, about 4-6 minutes.
• 12. Add the remaining seasoning mix (if you prefer less spicey, add seasoning in dashes and taste...remember, you can always add hot sauce when serving, however, while the full spice load does have some "heat" it is not overwhelming and it is delicious.
• 13. Should your sauce start separating, add about 2 tablespoons more of stock/broth or water and shake pan until it comines.
• 14. Remove from heat and serve over rice!!!!
• 15. If you make a double batch like me, remember not only to double all ingredients, but double your pan and pot size!

CRAWFISH ETOUFFEE

Steps:

• Add flour to hot oil to make a dark, chocolate colored roux stirring constantly.
• Add seasoning blend, onion, celery, green pepper, and garlic to roux.
• In another pot heat chicken stock to piping hot, stir in roux gradually until blended well.
• Cook for 20 minutes over medium heat.
• Add crawfish and cook an additional 10 minutes.
• If desired chopped green onions and parsley may be added 5 minutes before serving for garnish.
• Serve with rice.