Seafood Etouffee

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Crawfish Etouffee image

I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. -Tamra Duncan, Lincoln, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup butter, cubed
1/2 cup plus 2 tablespoons all-purpose flour
1-1/4 cups chopped celery
1 cup chopped green pepper
1/2 cup chopped green onions
1 can (14-1/2 ounces) chicken broth
1 cup water
1/4 cup minced fresh parsley
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds frozen cooked crawfish tail meat, thawed
Hot cooked rice


  • 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.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 579mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.


Pappadeaux Seafood Kitchen Crawfish Étouffée Recipe image

Make our Pappadeaux Seafood Kitchen Crawfish Étouffée Recipe at home. With our Secret Restaurant Recipe your Crawfish Étouffée will taste just like Pappadeaux Seafood Kitchen's.

Provided by Mark

Categories     Lunch     Main Course

Time 1h10m

Number Of Ingredients 18

2 pounds Crawfish Tails (peeled)
Salt and freshly ground Black Pepper (to taste)
Cayenne Pepper (to taste)
1/4 pound Butter
1 cup minced Onion
1/2 cup minced Bell Pepper
1/2 cup minced Celery
2 tablespoons Crawfish Fat or Butter
2 cups cold Water
Creole Seasoning (of choice, to taste)
1 pinch dried Thyme
1 pinch dried Rosemary
1 pinch dried Oregano
1 Bay Leaf
1/4 cup Chachere's Creole Instant Roux Mix or 2 tablespoons Cornstarch
1/4 cup chopped Green Onion
1/4 cup chopped Parsley
Salt and freshly ground Black Pepper (to taste)


  • 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.


Chef John's Shrimp Etouffee image

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

¾ teaspoon paprika
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon white pepper
¼ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
½ teaspoon salt
1 tablespoon vegetable oil
3 tablespoons butter
⅓ cup diced onion
⅓ cup diced green bell pepper
⅓ cup thinly sliced celery
2 tablespoons all-purpose flour, or as needed
½ cup diced tomatoes
1 ¾ cups chicken stock, or as needed
½ teaspoon Worcestershire sauce
1 dash hot sauce, or more to taste
salt to taste
¼ cup sliced green onions
2 cups cooked rice, or to taste


  • 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


Shrimp Etouffee image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield about 10 servings

Number Of Ingredients 33

6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1 (14.5-ounce) can diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Essence, recipe follows
1 quart shrimp stock, recipe follows
3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
1/4 cup chopped parsley leaves
Steamed white rice, for serving
1/2 cup thinly sliced green onion tops, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound (about 1 quart) shrimp shells and heads
1 cup coarsely chopped yellow onions
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrots
3 smashed garlic cloves
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon dried thyme
2 teaspoons salt


  • 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.


Shrimp Etouffee image

Shrimp Etouffee! This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal!

Provided by Hank Shaw

Categories     Dinner     Comfort Food     Cajun     Creole     New Orleans     Shrimp

Time 2h

Yield 6

Number Of Ingredients 23

Optional Shrimp Stock:
Shells from 2 pounds of shrimp
1/2 large onion, chopped
top and bottom from 1 green pepper
2 garlic cloves, chopped
1 celery rib, chopped
5 bay leaves
2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
1/4 cup vegetable oil or lard
Heaping 1/4 cup flour
1/2 large onion, chopped
1 bell pepper, chopped
1 to 2 jalapeño peppers, chopped
1 large celery stalk, chopped
4 garlic cloves, chopped
1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
1 tablespoon Cajun seasoning
1/2 teaspoon celery seed
1 tablespoon sweet paprika
3 green onions, chopped
Hot sauce (Crystal or Tabasco) to taste


  • Make the shrimp stock: Pour 2 quarts of water into a pot and add all the shrimp stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will only need about 2 cups of stock for this recipe. Use the leftover stock for soup, risotto, etc. It will last in the fridge for a week or frozen for up to three months.

Nutrition Facts : Calories 317 kcal, Carbohydrate 12 g, Cholesterol 320 mg, Fiber 2 g, Protein 38 g, SaturatedFat 2 g, Sodium 2200 mg, Sugar 2 g, Fat 13 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g


Shrimp Etouffee image

Shrimp Etouffee is a classic Cajun dish with fresh shrimp and a thick and flavorful sauce that goes great over rice.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 19

1/2 stick butter
2 lbs small or medium peeled and deveined (recommended: (31/35 size count) shrimp
to taste salt
1 (14.5-oz) can diced tomatoes
1 (8-oz) can clam juice
2 to 3 dashes Paula Deen Hot Sauce
1/2 cup minced fresh parsley
1/2 cup minced, plus extra for garnish green onions
1 teaspoon Cajun seasoning
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon more if desired cayenne pepper
3 cloves finely minced garlic
1 cup chopped celery
1/2 cup chopped green bell pepper
1 cup chopped yellow onion
1/2 cup plus extra flour, optional all purpose flour
1/2 cup oil
optional rice


  • Note: To make roux, use oil instead of butter, because butter burns.
  • Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon then add more if needed.
  • Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.


Shrimp Étouffée image

This classic Louisiana dish can be on the dinner table in just over an hour. Have all of the ingredients prepped and ready to go before you start cooking. To make the meal come together even faster, you can cook the rice ahead of time and reheat it before serving. Once dinner's done, all you'll need is some hot sauce and plenty of crusty bread for mopping up all the rich, velvety sauce. Not a fan of shrimp? Substitute crawfish tail meat.

Provided by Southern Living Editors

Time 1h15m

Yield Serves 6 (serving size: about 1 cup étouffée over rice)

Number Of Ingredients 16

1/2 cup (4 oz.) salted butter
1/3 cup (about 1 1/2 oz.) all-purpose flour
2 cups chopped yellow onion (from 1 large onion)
1/2 cup chopped celery (from 1 large stalk)
2 teaspoons minced garlic (from 1 large garlic clove)
1/2 cup chopped red bell pepper (from 1 medium bell pepper)
1/2 cup chopped green bell pepper (from 1 medium bell pepper)
1 cup chicken broth
1 cup water
2 pounds medium peeled, deveined raw shrimp
2 teaspoons hot sauce
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 cup chopped scallions (from 2 scallions)
1/4 cup chopped fresh flat-leaf parsley
Hot cooked long-grain white rice


  • Melt butter in a large Dutch oven over medium-low; whisk in flour. Cook, whisking constantly, until mixture turns golden brown, 10 to 12 minutes. Increase heat to medium, and add onion, celery, and garlic. Cook, stirring often, until soft and golden, about 15 minutes.
  • Stir in bell peppers, and cook, stirring often, 5 minutes. Stir in broth and water, and cook, stirring constantly, until mixture thickens, 7 to 10 minutes. Stir in shrimp, and cook, stirring occasionally, until shrimp turn pink, about 5 minutes. Stir in hot sauce, salt, and pepper; cook 5 more minutes. Stir in scallions and parsley, and simmer 5 minutes. Remove from heat. Cover and let stand 5 minutes. Serve immediately over hot cooked rice.


Seafood Etouffee image

Cajun seafood stew to serve with a mound of rice on top. Adjust cayenne to taste. Start with a little, you can always add more later!

Provided by

Categories     Stew

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

12 ounces peeled shrimp
1/2 cup butter
1/2 cup flour
1 (10 ounce) can tomatoes and green chilies
1 3/4 cups water
2 medium carrots, peeled and sliced into 1/4 inch pieces
1 stalk celery, sliced into 1/2 inch pieces
1/2 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon dried basil
1/2 teaspoon salt
1/8-1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
6 ounces crabmeat, drained
3 cups hot cooked rice


  • In large, heavy pan melt the butter. Stir in the flour and cook over medium-low heat, stirring constantly for 20 to 25 minutes or until a dark reddish-brown roux is formed.
  • Stir in the undrained tomatoes and chilies, water, sliced carrot and celery, chopped onion and green peppers, basil, salt, minimum amount of cayenne (can always be adjusted up later), and black pepper. Bring the mixture to a boil, stirring frequently. Reduce heat and simmer about 25 minutes until vegetables are tender. Adjust the hotness with additional cayenne if desired. (Can be prepared to this point with the vegetables undercooked, then refrigerated to be reheated and completed right before serving).
  • With the stew simmering, add the shrimp and crabmeat and simmer uncovered for 3 to 5 minutes, until the shrimp are pink and cooked through.
  • Serve in bowls with stew on the bottom and a mound of rice atop. Serve with a crusty French bread.

Nutrition Facts : Calories 599, Fat 24.9, SaturatedFat 15, Cholesterol 244.4, Sodium 1316.5, Carbohydrate 60.7, Fiber 2.6, Sugar 2.9, Protein 31.9


Seafood Etouffee image

Homestyle Etoufee from a recipe from my cousins wife, a real, native Cajun. She says this is her grandmothers recipe. There is never any left no matter how much I make, and everyone always wants the recipe. Etoufee made easy, keeps several days, and freezes well. That is if you have any left over. Double the amount of seafood for a real feast. Also good with chicken and chicken boullion.

Provided by herb-princess

Categories     Crab

Time 35m

Yield 2-6 serving(s)

Number Of Ingredients 12

2 onions, chopped
1 green pepper, chopped
1 1/2 cups celery, chopped
1 bunch green onion, chopped
1/2 cup butter
1 tablespoon Kitchen Bouquet
1 vegetable bouillon cube
1 shrimp bouillon cube
1 (10 1/2 ounce) can celery soup
1 (10 1/2 ounce) can mushroom soup
1 lb shrimp (crawfish is especially good) or 1 lb variety seafood (crawfish is especially good)
cooked rice


  • Saute Vegetables in butter. Add seasonings and soups. Simmer about 10 minutes.
  • Add seafood. Either cook briefly, about 5 minutes, after adding the seafood, or simmer a long time until seafood is tender. Serve over rice.


Crawfish Etouffee image

Transport the rich and buttery flavors of Crawfish Etouffee from New Orleans to your dinner table tonight with this easy, no-fuss Crawfish Etouffee recipe!

Provided by Kelly Anthony

Categories     Main Course

Time 40m

Number Of Ingredients 16

6 tablespoons unsalted butter
1 yellow onion, finely diced
1 green bell pepper, seeded and finely diced
3 stalks of celery, finely diced
3 cloves of garlic
1/2 cup all-purpose flour
1 tablespoon tomato paste
4 cups unsalted chicken broth or unsalted seafood broth
2 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon Kosher salt
Generous pinch black pepper
1 bay leaf
1 large tomato (seeds and pulp removed), diced
12 ounces fresh or frozen cooked crawfish tails, thawed


  • 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!

Nutrition Facts : Calories 195 kcal, Carbohydrate 15 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 39 mg, Sodium 331 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving


Seafood Etouffee image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

4 tablespoons blended oil
1 large red onion, 1-inch dice
1 large red pepper, 1-inch dice
1 large green pepper, 1-inch dice
2 stalks celery, coarsely diced
5 Jersey tomatoes, coarsely diced
1 tablespoon garlic, minced
3 tablespoons shallots, minced
1 pound large crawfish, steamed
1 pound mussels, cleaned
1/2 pound large shrimp, peeled and deveined
1/4 pound bay scallops
1 pound andouille sausage
2 cups dry white wine
2 tablespoons hot chili sauce, or Cajun seasoning
Kosher salt
Freshly ground black pepper


  • Heat the oil in a large saute pan over medium-high heat. Then add the onion, peppers, celery, and tomatoes. Saute until they begin to sweat, about 2 to 3 minutes. Add the garlic and shallots, then all of the seafood and sausage, and stir. Add the wine and bring to a boil. Add the chili sauce, salt, and pepper, to taste. Stir to make sure all ingredients are evenly combined. Serve "family style" in a large bowl.

More about "seafood etouffee"

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Smoky Seafood Etouffee; Smoky Seafood Etouffee. Rating: Unrated. Be the first to rate & review! Enjoy the flavors of Louisiana Cajun …
Category Healthy Brown Rice Recipes
Calories 362 per serving
Total Time 50 mins
  • In a deep 10-inch skillet, heat oil over medium-high. Add flour; cook 3 minutes or until the color of peanut butter, stirring constantly. Add onion, poblano pepper, and celery; cook 3 to 5 minutes or until onion is tender, stirring occasionally. Add garlic; cook and stir 45 to 60 seconds or until fragrant.
  • In a small bowl, combine broth and tomato paste; add to vegetables in skillet. Bring to boiling, stirring constantly. Stir in okra and sweet pepper; cook over medium 10 to 12 minutes or until broth is slightly thick and vegetables are just tender.
  • Stir in shrimp, collard greens, kosher salt, smoked paprika, cayenne pepper, and black pepper. Cook 4 minutes or just until shrimp are opaque. Serve with rice and sprinkle with green onion.

shrimp-etouffee-recipe-spicy-southern-kitchen image
This rich Shrimp Etouffee made with a dark, flavorful roux with a little spice and served over rice will bring a tasty piece of The Big Easy into …
4.8/5 (26)
Total Time 55 mins
Category Main Dish
Calories 547 per serving
  • To make a roux, whisk together oil and flour in a large heavy saucepan (cast iron is perfect, but any heavy-bottomed pot or pan will do) over medium to medium-low heat. Once combined, it is easier to use a wooden spoon to stir. Stir continuously for at least 20 minutes, until mixture turns a dark caramel color. It should darken very slowly. If it darkens too fast, turn down the heat. The roux will burn if the heat is too high or you don't stir continuously. Be sure to really stir all the way up to the edges of the pot. You don't want any of the mixture to stay in one spot for too long.
  • Turn heat to low and add onion, green pepper, and celery to roux. It will start to sizzle loudly and darken some in color. Cook 5 minutes, or until vegetables are soft.
  • Add clam juice, tomatoes, Cajun seasoning, Worcestershire sauce, black, white, and cayenne pepper, salt, thyme, and Tabasco. Bring to a boil and simmer 15 minutes.

creole-shrimp-touffe-the-recipe-critic image
Etouffee is a French word meaning “smothered” which refers to the protein being smothered in a sauce. Etouffee is a dish that can be found in …
5/5 (1)
Total Time 55 mins
Category Main Course
Calories 370 per serving
  • Prepare the shrimp by peeling, deveining, and removing the tails. Place the shrimp in a medium size bowl, cover and store in refrigerator. If making your own shrimp broth save the shells, instructions are in notes below to make your own Shrimp Broth.
  • Melt butter in a large pot or dutch oven over medium heat. Sprinkle with flour and stir to combine.
  • Cook this roux over medium heat for 12-15 minutes until the roux is a golden brown color. Stir constantly while cooking to prevent burning.
  • Add in the onion, celery and bell pepper. Stir to coat in the roux. Continue to cook another 5 minutes or until the veggies have softened. Add in the garlic and stir.

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Instructions. ROUX: Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and …
5/5 (4)
Category Comfort Foods
Servings 6
Total Time 1 hr 10 mins
  • ROUX: Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth, if the roux is cooking too quickly, lower the heat to medium. Switch to a wooden spoon and continuously stir for 20-27 minutes or until the roux darkens to just past a deep peanut butter color and is almost a little red in color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately, there’s just no saving burnt roux!)
  • SIMMER: Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, jalapeños, scallions (white part,) and celery and continue to cook, stirring as needed so the vegetables don’t stick. About 5-7 minutes or until the veggies soften. Add the garlic and continue to cook for an additional minute until the garlic is nice and fragrant. Add the shrimp stock, cajun seasoning, hot sauce, bay leaves, and bring to a boil, lower the heat to low and allow the étouffée to simmer for 15 minutes.
  • FINISH: Add the shrimp, give it a stir and allow to continue to simmer for an additional 3-5 minutes or until the shrimp are opaque and cooked through. Turn off the heat, throw in the knob of butter and stir so it melts into the étouffée. Remove the bay leaves, serve warm over rice topped with green onions!

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Shrimp Etouffee was excellent! Thanks for sharing. Reply. Sabrina says: February 3, 2020 at 11:25 am. You’re welcome, Bonnie. Reply. wpfluffy …
5/5 (11)
Total Time 30 mins
Category Main Course
Calories 411 per serving
  • To a large dutch oven add the butter, olive oil, chopped onion, bell pepper, celery and garlic on medium-low heat for 5-7 minutes stirring occasionally until the onions are translucent.
  • Add in the flour and stir until it is completely absorbed then add in the tomato paste, hot sauce, water, salt, black pepper, cajun seasoning and shrimp and simmer for 15 minutes over medium heat until the shrimp is cooked through then serve over scoops of cooked rice.

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Étouffée is a crayfish (crawfish) or shrimp stew typical of the city of New Orleans, Louisiana. The étouffée name comes from the French, it is a …
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Total Time 1 hr 5 mins
  • In a large skillet, over medium heat, melt the butter then add the onions, bell pepper and celery.

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Directions. Season the shrimp with 1TB Cajun seasoning and set aside to marinate. Melt only half of the butter (4 TB) in a large skillet over …
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For the Shrimp Stock (see note): Peel and devein shrimp, reserving the shrimp shells; if using head-on shrimp, twist off the heads and …
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Cook the tomatoes for 2 to 3 minutes and then whisk in the Shrimp Stock. Bring the pot to a boil, and reduce to a simmer. Cook the etouffée, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon Essence …


Published 2021-12-20
Total Time 30 mins
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  • Crispy Roasted Brussels Sprouts. If you’re looking for a healthy side dish that still tastes amazing, look no further than roasted Brussels sprouts.
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  • Italian Bread. If you’re looking for a light side dish, Italian bread is the way to go. Take it out of the oven, rub it with garlic, and drizzle it with olive oil.
  • Cajun Corn Maque Choux. Maque choux is a classic Cajun dish made with corn, peppers, and onions. It’s simple but delicious, and it goes great with crawfish etouffee.
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How To Make Crab and Shrimp Etouffee. The roux is made with a combo of butter and vegetable oil. Once the roux gets to be a caramel color, you’ll add the trinity- onion, celery, …
4.7/5 (3)
Category Main Dish
Cuisine Southern
Calories 302 per serving
  • Add butter and vegetable oil to a large Dutch oven. Heat over medium heat. Once butter is melted, add flour. Cook and stir for 5 minutes, or until mixture turns a caramel color.

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  • Make seafood stock - this can be done ahead of time if needed. Take a pan full of crawfish peelings and some vegetables (onions/garlic) from your crawfish boil and boil with water - covered - for an hour. If you do not have the ability to do this step you can just use store bought seafood stock.

Bring this to a gentle boil/simmer. Next, add tomatoes, parsley, thyme, kosher salt, and Worcestershire sauce. Return to a simmer, then stir in cream. Simmer uncovered over low …
5/5 (1)
Total Time 30 mins
Category Dinner, Main Course
Calories 1121 per serving
  • Begin by heating a large pot or dutch oven over medium heat. If you have not already done so, dice up your vegetables and bacon.
  • Now add the onions, celery, and green pepper to the melted butter and bacon. Cook for 2 - 3 minutes.

Melt 8 tablespoons unsalted butter in a Dutch oven or thick gauged pan on medium high heat. Add 1 cup flour and whisk to make the roux. Whisk roux for 10 to 15 minutes until roux is a dark, milk ...
4.7/5 (10)
Calories 344 per serving
Category Dinner, Main Course

What is shrimp etouffee? Shrimp etouffee is a type of stew popular in Cajun cuisine from Louisiana. The dish typically features the trinity (onion, celery, and bell pepper), other vegetables, a blend of spices, and a buttery roux. You might see it made with other proteins like crawfish, chicken, or crab.
Cuisine American, Cajun, Southern
Total Time 45 mins
Category Dinner, Entree, Main Course
Calories 296 per serving

Turducken With Crawfish Etouffee 10Lb. The Turducken is a delicious partially deboned turkey with bone-in wings and legs attached. The turkey is stuffed with boneless duck, boneless chicken, and Crawfish Etouffee. The turducken is seasoned, frozen, then vacuum sealed. The Turducken does not require any preparation only thaw the turducken and pop into the oven. Guaranteed …
Brand Creolefood.Com

Cook until shrimp just begins to turn pink, about 2 minutes. Be careful not to overcook. Remove from pan and set aside. Melt butter over medium heat in a large skillet. Add flour and cook until the flour is golden brown or a rich, peanut butter color while stirring frequently. Take your time and be careful not to burn the roux. Add onions, red and green bell peppers, …
Servings 6
Total Time 1 hr 5 mins
Category Main Course

Easy. Preheat the oven to 180°C. Heat the oil in a large frying pan, add the bacon and onion and cook for 2-3 minutes until the onion is softened, but not browned, then add the mushrooms and cook for a further 3 minutes, stirring continuously, then ad. Prep Time. 25 mins.
Cuisine American
Category Main-Course
Servings 4

Étouffée (eh-two-fay) derives from the French word meaning "to smother." The first crawfish étouffée was conjured up in Breaux Bridge, Louisiana, home of the native Acadians and known as real "Cajun Country." In 1959, the Louisiana legislature officially designated Breaux Bridge as “la capitale mondiale de l’ecrevisse"—the crawfish capital of the world.
Cuisine Creole
Category Dinnertime, Seafood Favorites
Servings 12
Total Time 45 mins

Crawfish Etouffee + Shrimp Gumbo Combo for 4-6. Enjoy 2 of Johnny Cace’s most legendary soups & seafood stews: Crawfish Etouffee and Shrimp Gumbo. Johnny Cace’s Seafood and Steak House opened in Longview, Texas, in 1949 as the first fine dining restaurant in the region, and over the years it became a beloved local institution for its wide ...
Brand Johnny Cace's
Category Seafood Chowders
Price $69

How to Make Crawfish Etouffee – the Recipe Method. Make the Roux. Heat a large pan or pot to medium heat and melt the butter. Add the flour and stir to make a roux. Stir constantly for 5 minutes, or until the roux turns a copper color. Do not let the roux burn. A Dutch oven is great for making etouffee.
Cuisine American
Category Main Course
Servings 4
Calories 214 per serving

I like that “touch” of boil flavor in a crawfish etouffee, so if it’s packaged tail meat, sometimes add just a third to half a cap of liquid boil. That’ll give a bit of extra spiciness as well without over-salting the pot. George’s ingredients and style are pretty identical to mine, and he is 100% correct on his above rant about people throwing cream of mushroom and/or tomato …

Acadiana Eats- Cajun Cravings on the Go (Seafood Etouffee) Acadiana Eats- Cajun Cravings on the Go (Seafood … 4 weeks ago. Trevor’s Forecast 2 hours ago. Passe Partout Sunday Morning 10 hours ...

Chef John's Shrimp Etouffee | Allrecipes best Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute. Step 8 Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls. Cook's Note: You can use green bell peppers instead of green chile …

The best way to describe this dish is a very thick stew, seasoned to perfection and chock full of delicious, plump crawfish (or shrimp) served over rice. In some ways, its similar to gumbo – same types of Creole seasonings, served over rice, and made with a roux, but unlike gumbo, étouffée is often made with a“blonde”roux, giving it a lighter color and a very different almost …

For the Shrimp Etouffee: 1/2 cup flour 8 tablespoons butter cut into 8 pieces 1 green bell pepper stemmed, seeded, and chopped (see note 1) 2 celery ribs chopped 1 medium onion small diced (about 1 cup) Salt and freshly ground black pepper 6 cloves garlic minced 1 teaspoon fresh thyme minced (or ½ teaspoon dried) 1 teaspoon smoked paprika 1/4 teaspoon cayenne …

Instructions. Heat a large pan or pot to medium heat and melt the butter. Add the flour and stir to make a roux. Stir continuously for 5 minutes, or until the roux turns a copper color. Do not let ...

Directions. Heat the butter and oil in large Dutch oven over medium-low heat. Add the flour; cook stirring constantly, until rich golden brown and smooth, 6 to 8 minutes. Stir in the onion, bell pepper, celery, garlic, Creole seasoning, thyme, and salt. Cook, stirring often, until the vegetables are slightly softened, 5 to 7 minutes.

Enter “Easy Shrimp Etouffee Recipe + cooking tips” or any keyword related to the cooking tips you desire into the search bar. Our system checks to see if you have any cooking tips of Easy Shrimp Etouffee Recipe or not. What should I do if I want more information about the recipes of Easy Shrimp Etouffee Recipe You can directly contact the Easy Shrimp Etouffee Recipe …

Pour the shrimp juices into the chicken stock to bring the serving size to 2 cups. Supplement with additional chicken stock if necessary. Step 3. In the same pan over medium-high heat, add salted butter. Sauté onions, bell pepper and celery for about 5 minutes until fragrant. Add in the entire Cajun spice blend and mix, then add in flour and mix for 2 minutes. Add in …

Rating: 4.79 stars. 578. 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. By RHONDA35.

Details Our Seafood Étouffée is an exquisite Cajun dish made with fresh Louisiana shrimp, crawfish tails, white fish (cod, red fish, catfish), chopped onions, bell peppers, celery, and garlic. A savory mild cajun sauce smothers aromatic vegetables and bountiful seafood. This delicious dish is served with steamed rice on the side, with fresh parsley and crisp green onions …

There's nothing shy about this easy shrimp etouffee recipe. It'll walk right up and slap those taste buds (and you'll want to ask for another). Plus, it's ready in only about half an hour. Cuisine: American Prep Time: 10 minutes Cook Time: 20 to 25 minutes Total Time: 30 to 35 minutes Servings: 6 to 8 . Ingredients. 2 pounds shrimp, peeled and deveined ; 1 stick butter; …

Crawfish Etouffee Recipe Justin Wilson All information . 6 hours ago justin wilson crawfish etouffee recipes. justin wilson crawfish etouffee. crawfish étouffée. Hope everyone had a great holiday weekend! Now it's back to school, or the grind, or whatever. 20 min 1 ora 40 min justin wilson crawfish etouffee Read recipe >> fried green tomatoes ...

Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadianaarea of the southernmost half of Louisiana as well as the coastal c…

Preheat oven to 400°. Heat olive oil in a skillet over medium-high heat. Sauté onions and bell peppers for 3 minutes or until tender, stirring occasionally.

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