CRAWFISH ETOUFFEE
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
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.
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
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
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.
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
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.
SHRIMP ETOUFFEE
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
Steps:
- 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
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
Steps:
- 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
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
Steps:
- 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
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 kathiejacgmail.com
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 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
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
Steps:
- 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
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
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!
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
Steps:
- 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"
SMOKY SEAFOOD ETOUFFEE RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Brown Rice RecipesCalories 362 per servingTotal 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
From spicysouthernkitchen.com
4.8/5 (26)Total Time 55 minsCategory Main DishCalories 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 ÉTOUFFéE - THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Total Time 55 minsCategory Main CourseCalories 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.
CAJUN SHRIMP ÉTOUFFéE RECIPE - LITTLE SPICE JAR
From littlespicejar.com
5/5 (4)Category Comfort FoodsServings 6Total 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!
THE BEST CAJUN SHRIMP ÉTOUFFéE (IN JUST 30 MINS!) - …
From dinnerthendessert.com
5/5 (11)Total Time 30 minsCategory Main CourseCalories 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.
ÉTOUFFéE - TRADITIONAL RECIPE FROM LOUISIANA - 196 FLAVORS
From 196flavors.com
5/5 (2)Category Main CourseAuthor Renards GourmetsTotal Time 1 hr 5 mins
- In a large skillet, over medium heat, melt the butter then add the onions, bell pepper and celery.
SHRIMP ETOUFFEE RECIPE - RECIPELAND.COM
From recipeland.com
3.9/5 Total Time 1 hr 20 minsServings 6
SHRIMP ÉTOUFFéE RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (2)Total Time 3 hrsCategory Entree, MainsCalories 390 per serving
SHRIMP ÉTOUFFéE | EMERILS.COM
From emerils.com
WHAT TO SERVE WITH CRAWFISH ETOUFFEE? 8 BEST SIDE DISHES ...
From eatdelights.com
5/5 Published 2021-12-20Total Time 30 mins
- Jambalaya. There’s nothing quite like a big, hearty bowl of jambalaya. This Creole classic is made with rice, chicken, sausage, and shrimp. It’s filling, flavorful, and perfect for a winter meal.
- Crispy Roasted Brussels Sprouts. If you’re looking for a healthy side dish that still tastes amazing, look no further than roasted Brussels sprouts.
- Creamy Coleslaw. Coleslaw is a must-have side dish for any Southern meal. It’s simple, but it’s also delicious, and it goes with just about everything.
- Potato Salad. Potato salad is a classic side dish, and it’s one that never goes out of style. It’s great on its own or as a base for adding more things to it, like eggs, pickles, and other veggies.
- 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.
- Cracker Barrel Fried Okra. Okra is a Southern classic, and it’s a must-have side dish for crawfish etouffee. There’s nothing quite like a big plate of fried okra, and it goes great with just about everything.
- Cajun Dirty Rice. Dirty rice is another Cajun dish that’s rich and flavorful. It’s made with sausage, onions, and bell peppers for a unique texture and flavor combo.
CRAB AND SHRIMP ETOUFFEE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
4.7/5 (3)Category Main DishCuisine SouthernCalories 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.
CRAWFISH ÉTOUFFéE - SIFT DESSERT BOUTIQUE
From siftdessertboutique.shop
Category Main CourseTotal Time 1 hr 55 mins
- Strain the liquid from the crawfish into a bowl. That liquid is a major flavor component. Set aside.
CRAWFISH ETOUFFEE - THE CAGLE DIARIES
From thecaglediaries.com
Reviews 10Calories 425 per servingCategory Food
- 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.
CRAWFISH ÉTOUFFéE - SOUTHERN BYTES
From southern-bytes.com
5/5 (1)Total Time 30 minsCategory Dinner, Main CourseCalories 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.
BEST ETOUFFEE RECIPE - TASTINGTABLE.COM
From tastingtable.com
4.7/5 (10)Calories 344 per servingCategory Dinner, Main Course
EASY SHRIMP ETOUFFEE - 4 SONS 'R' US
From 4sonrus.com
Cuisine American, Cajun, SouthernTotal Time 45 minsCategory Dinner, Entree, Main CourseCalories 296 per serving
TURDUCKEN WITH CRAWFISH ETOUFFEE 10LB - CREOLE FOOD
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SHRIMP ÉTOUFFéE - JUST COOK
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Servings 6Total Time 1 hr 5 minsCategory Main Course
CRAWFISH ETOUFFEE - FOOD NETWORK
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Cuisine AmericanCategory Main-CourseServings 4
CRAWFISH ÉTOUFFéE - CREOLE FOR THE SOUL, LLC
From creoleforthesoul.com
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