Easyshrimpcrawfishetouffee Recipes

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SHRIMP AND CRAWFISH ETOUFEE



Shrimp and Crawfish Etoufee image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 29

1 tablespoon butter
1/4 cup diced bell pepper
2 tablespoons diced yellow onion
1 celery stalk, diced
1 tablespoon minced garlic
1 tablespoon Roux, recipe follows
Rum
6 shrimp
8 ounces crawfish tail meat
1 ounce Mama's Green Creole Sauce, recipe follows
Pinch pepper
Pinch kosher salt
Pinch ground thyme
1/2 cup brown rice
1 cup long grain white rice
1/4 cup canola or vegetable oil
1 tablespoon fresh thyme leaves
Salt
1/4 cup lemon juice
2 tablespoons canola oil
1/4 teaspoon salt
10 cloves garlic
4 jalapeno peppers
2 green onions, cut in half
1 small yellow onion, cut into wedges
1 bell pepper, cut into wedges
1/2 bunch parsley, rinsed
1/4 cup oil
1/4 cup flour

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.

CRAWFISH ETOUFFEE RECIPE



Crawfish etouffee recipe image

Provided by Kelley Grant

Number Of Ingredients 10

1 stick of unsalted butter
1 small bell pepper, diced
1 small onion, diced
1/2 cup of carrots, diced
3 gloves of garlic, minced
4 ounces of tomato paste
5 -6 tablespoons of flour
32 ounces of chicken or vegetable stock
1 cup crawfish, cooked and peeled
1-2 teaspoons of creole seasonings (such as Zatarain's or Tony Chachere's)

Steps:

  • In a large sauce pan, melt the butter. Add in the bell pepper, onion, carrots and garlic. Bring to a simmer and allow to cook until the vegetables are soft and fragrant. About 15 minutes.
  • Stir in the tomato paste. Combine well with the butter and vegetables.
  • Add in the flour and combine well. Allow to cook for about a minute.
  • Whisk in the stock, slowly adding it in and making sure to combine it well with the other ingredients. Whisk until smooth.
  • Reduce heat, add in the crawfish and the spices. Allow to simmer for at least 5 minutes.
  • Serve over rice or potatoes.
  • Enjoy!

EASY CRAWFISH ETOUFFEE



Easy Crawfish Etouffee image

There are hundreds of recipes for Crawfish Etouffee. This is the old fashion way to cook Crawfish Etouffee. Very simple yet very flavorful.

Provided by Luby Luby Luby

Categories     Crawfish

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 (1 lb) bag peeled crayfish tail, not drained
1/2 cup butter
1 large yellow onion, minced
1 large bell pepper, minced
2 stalks celery, minced
2 stalks parsley, minced
some spring onion (as pleased)
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon ground cayenne pepper
1 can mushroom, cream sauce
cooked rice

Steps:

  • In dutch oven melt butter over medium heat.
  • Add onions, bell pepper, celery and garlic.
  • Saute vegetables until soft, about 30 to 45 minutes.
  • Add Crawfish tails and seasonings.
  • Cover and simmer for 10 minutes.
  • Add the mushroom sauce, let it simmer for 5 minutes.
  • Add to crawfish mixture, cover and simmer for 10 more minutes.
  • Serve on hot rice.

CHEATER CRAWFISH ETOUFFEE



Cheater Crawfish Etouffee image

Easy-peasy etouffee that non-Louisianians will love. ;-) My sister gave it to me and said it's a guaranteed hit.... True. Health, it's not!

Provided by bhf1610

Categories     Crawfish

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup green onion, diced
1/2 cup bell pepper, diced
1/2 cup celery, diced
1/2 cup butter
1 (10 3/4 ounce) can condensed golden mushroom soup
1 (10 3/4 ounce) can cream of celery soup
1 lb crawfish tail, with juice

Steps:

  • Melt butter.
  • Add onions, bell pepper, and celery. Saute.
  • Add soups. Mix thoroughly.
  • Add crawfish tails, stir, and heat through.
  • Serve over rice.

Nutrition Facts : Calories 407.2, Fat 30.3, SaturatedFat 16.7, Cholesterol 195.7, Sodium 1333.3, Carbohydrate 13.8, Fiber 1.4, Sugar 4, Protein 20.7

EASY SHRIMP/CRAWFISH ETOUFFEE



Easy Shrimp/Crawfish Etouffee image

This is the easiest etouffee recipe I've ever seen. Buy the shrimp or crawfish already peeled and deheaded to make your time in the kitchen even shorter. Plus, it tastes great!! I usually double the recipe and you can put as much red pepper as you like. You can use shrimp or crawfish. Enjoy.

Provided by Ellenkjl

Categories     Stew

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup chopped green onion
1 cup celery
2 tablespoons margarine
2 tablespoons ketchup
2 cups water
2 teaspoons salt
2 tablespoons cornstarch
1/2 teaspoon cayenne pepper
1 lb deheaded and peeled shrimp or 1 lb crawfish
2 cups cooked rice

Steps:

  • Melt margarine on low.
  • Add celery and onions.
  • Cook until tender.
  • Stir occasionally.
  • In a separate bowl, combine water, ketchup, salt, corn starch, and red pepper.
  • Stir until dissolved.
  • Add this mixture to celery and onions.
  • Stir, cover, and cook on low for at least 20 minutes.
  • Add shrimp and cook, covered for 15 minutes.
  • Serve over rice.

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