CRAWFISH ÉTOUFFéE
Celebrate Mardi Gras-or spice up any old Tuesday of the year!-with this classic Creole étouffée from chef Justin Devillier. The dish starts with a simple roux, which is the backbone for "smothering" the crawfish in a traditional New Orleans preparation. (Note: If crawfish isn't readily available where you are, chicken, shrimp, and crab also work well!)
Provided by Justin Devillier
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Before preparing the vegetables, clarify the butter (not shown in video): Place 2 sticks unsalted butter (1 cup) in a small saucepan over low to medium heat. Milk solids will foam to the surface, then sink to the bottom of the pan. Cook until the simmering settles and the milk solids have separated from the butterfat, 10-15 minutes. Remove from heat and strain to remove milk solids. Measure out ½ cup of clarified butter for use in this recipe. (Cool the remaining butter and store in a lidded container in the refrigerator.) Prepare the vegetables: While the butter is clarifying, dice the onion and celery and mince the garlic. Remove stem ends from red bell pepper and jalapeño, then slice the peppers lengthwise into thin strips. Discard the seeds and white veins, then small-dice the strips.
- In a large, heavy-bottomed pot, heat the clarified butter and flour over high heat; whisk to combine and get rid of the lumps. This will form a paste called a roux. As soon as the lumps are gone, reduce heat to medium, switch to a wooden spoon, and cook, scraping the bottom to keep it from burning. (If you see steam or smoke, turn the temperature down further.) Keep stirring to prevent the roux from burning, up to 30 minutes. As the roux cooks, it will darken in color.
- When the roux is reddish and on its way to brown, add onion, red pepper, celery, jalapeño, and garlic; stir to combine with the roux. Allow vegetables to sweat and soften, about 2 minutes.
- Turn heat to high and slowly add the stock into the roux mixture, whisking constantly. As the sauce comes to a boil, it will rapidly thicken enough to coat the back of a spoon. Once the sauce is the right consistency, add the crawfish and bay leaves; stir to combine. Season to taste with several pinches of salt. Stir in the chopped scallions and cayenne pepper. Reduce heat to low and simmer, 10-12 minutes.
- Assembly: Taste étouffée and adjust seasoning. Stir in chopped parsley and juice of one lemon and stir to combine. Serve over hot steamed rice.
SHRIMP & CRABMEAT ETOUFFEE RECIPE - (4/5)
Provided by Pattywak
Number Of Ingredients 14
Steps:
- In a large stockpot over medium heat, sauté onions and celery in olive oil until softened, around 10 minutes, mix in the garlic. In a separate bowl, combine the chicken broth and flour and stir until smooth. Add to the onion and celery mixture in the stockpot and bring to a boil. Reduce heat and simmer until thickened, around 30 minutes. Add lemon juice, cayenne, Tabasco sauce and shrimp and cook about 5 minutes. Add crabmeat, green onions and parsley and cook for an additional 5 minutes. Serve over rice and enjoy! Tip: Scoop your rice into a flat-bottom cup, press down to mold, then put it on the plate. Makes a nice fancy presentation!
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 AND CRABMEAT ETOUFFEE RECIPE - (5/5)
Provided by MrAntman
Number Of Ingredients 14
Steps:
- In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules. Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes. Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes. Add crabmeat, green onions and parsley and cook for an additional 5 minutes. Serve over rice.
SHRIMP & CRAB ETOUFFEE
This is a slightly modified version of a recipe I got out of the "Best of the Best from West Virginia" cookbook. My husband loves Cajun and Etouffee is one of his favorites. This is a wonderful recipe. It is really spicy as written, so you may want to adjust the seasoning to suit your own taste.
Provided by Jellyqueen
Categories Gumbo
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a food processor, finely chop onions.
- peppers, celery, parsley, and garlic.
- Melt butter in a large pot over med-high heat.
- Add flour to make a roux and stir constantly until light brown (about the color of peanut butter).
- Add the chopped vegetables and let them cook until soft, about 30 minutes.
- Stir occasionally to prevent sticking.
- While this is cooking, peel and devein shrimp.
- Save the shells and make a stock by boiling them in the water and seafood seasoning 8-10 minutes, then strain.
- When the veggies are done, add stock and stir.
- Simmer, then add remaining seasonings (be sure to taste before adding the salt, it is real easy to add too much salt).
- About 15 minutes before you are ready to eat, add the crab and shrimp.
- Cook until shrimp are tender; don't over cook- they will get tough.
- Serve over cooked rice or angle hair pasta.
Nutrition Facts : Calories 307.2, Fat 10.6, SaturatedFat 5.4, Cholesterol 224.7, Sodium 1069.2, Carbohydrate 13, Fiber 2.6, Sugar 3.9, Protein 39.1
CRAWFISH, SHRIMP AND LUMP CRABMEAT ETOUFFEE
Look for crawfish tails in the freezer section of your supermarket, or use 1 1/2 pounds shrimp and 1 1/2 pounds crab and omit the crawfish. Recipe courtesy of Tabasco guest chef Stanley Dry.
Provided by Ceezie
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 377.6, Fat 14.1, SaturatedFat 7.7, Cholesterol 205.6, Sodium 857.5, Carbohydrate 28.5, Fiber 1.1, Sugar 1.7, Protein 33
SUE'S LUMP CRABMEAT ST. MARTIN
For that next cocktail party, this dish makes an excellent hors d'oeuvres and should be served hot with garlic croutons or crackers. The serving size is approximate.
Provided by Lindas Busy Kitchen
Categories < 60 Mins
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a 2-quart heavy bottom sauce pan, melt butter over med-high heat.
- Add onions, celery, green onions, and garlic. Saute 3-5 minutes, or until vegetables are wilted. Be careful not to brown vegetables.
- Sprinkle in flour, blending well into mixture.
- Using a wire whip, whisk hot cream into sauce pan stirring constantly until thick cream sauce is achieved.
- Reduce heat to simmer and add white wine, lemon juice and hot sauce.
- Add Parmesan cheese, stirring constantly so mixture will not scorch.
- Season to taste using salt and cayenne pepper.
- Add red bell pepper for color.
- If mixture becomes too thick, add a small amount of whipping cream. Remove from heat, and gently fold in lump crabmeat.
- Place in souffle ramekins, garnish with freshly chopped parsley, and serve with garlic croutons.
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CRAB-AND-SHRIMP ÉTOUFFéE RECIPE
From foodandwine.com
3/5 (1)Total Time 1 hr 35 minsCategory Dinner, Lunch
- Peel and devein shrimp; reserving shells. Cover shrimp with plastic wrap, and refrigerate until ready to use. Bring 4 1/2 cups water and reserved shells to a simmer in a large saucepan over medium-high. Remove from heat; let stand 15 minutes. Strain stock, and discard shells. Set aside 4 cups shrimp stock.
- Melt butter in a large heavy saucepan over medium. Whisk in flour; cook, whisking constantly, until light blond, about 3 minutes. Add onion, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add Creole seasoning, bay leaf, and thyme; cook, stirring constantly, 1 minute. Add stock; cook, stirring occasionally, until slightly thickened, about 30 minutes.
- Add shrimp and crabmeat; cook over medium, stirring occasionally, until shrimp is fully cooked, 3 to 5 minutes. Remove and discard bay leaf and thyme sprigs. Season with kosher salt to taste; serve over rice
CRAB AND SHRIMP ETOUFFEE
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4.8/5 (4)Category Main DishCuisine SouthernCalories 302 per serving
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5/5 (16)Total Time 47 minsServings 4-6
- Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute.
- Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes.
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