Oysters Etouffee Recipes

SEAFOOD ETOUFFEE

Seafood Etouffee image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 17

Ingredients

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

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.

SEAFOOD ETOUFFEE

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 kathiejacgmail.com

Categories Stew

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

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

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

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