Shrimp And Crawfish Etoufee Recipes

CRAWFISH & SHRIMP ETOUFFEE

Steps:

• In a large pot or dutch oven with the butter & flour over medium heat make a medium brown roux.
• Add the onions, celery, bell pepper, bay leaves, salt, and cayenne & white peppers. Cook, stirring over medium high heat until onions, bell peppers & celery are soft, about 7 to 8 minutes.
• Add the garlic & thyme and stir well for about a minute or so.
• Add about 3/4 of the water and sherry & stir well.
• When the mixture comes to a boil add the rest of the water if needed. You want mixture to nearly coat a spoon.
• Add rotel, parsley, green onions & creole seasoning, simmer about 6 minutes until mixture thickens. Add shrimp & crawfish and simmer until seafood is done, until Shrimp curl & turn pink.
• Discard bay leaves & serve over steamed rice, garnish with parsley and green onions.

CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE

Steps:

• Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
• Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
• Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

CRAWFISH /SHRIMP ETOUFFEE

Steps:

• for shrimp stock, place 2 lbs of shrimp shells and tails into a stockpot, add 3-4 quarts of water.
• add celery, onion, garlic, carrots, bring to boil.
• lower to simmer and cook 3-4 hours, adding water if needed. drain through a sieve, discarding solids.
• for the etouffee: heat 6 tbs oil and flour together in a heavy pan until it turns brown, stirring for 15-20 minutes.
• add onion, stir, celery, peppers and seasonings, stirring, until vegetables are softened.
• add shrimp stock and stir in slowly.
• mixture will be very thick, so you can adjust the thickness to your liking by adding extra stock, simmer 10 minutes.
• add shrimp, cook 5 minutes, add crawfish.
• cook on simmer for 10 minutes until cooked through.
• serve over rice.

EASY SHRIMP/CRAWFISH ETOUFFEE

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.

SHRIMP/CRAWFISH ETOUFFEE

Steps:

• Saute onions, peppers, celery, and tomatoes in 2 tablespoons butter in a large cast iron skillet for 8 to 10 minutes or until tender and tomatoes have reduced. Add garlic and saute 2 minutes.
• Add tomato sauce, water and dried seasonings and bring to a boil. Reduce to simmer and add crawfish tails. Return to simmer and cook 3 minutes. Do not overcook crawfish. Add parsley. Remove bay leaves. Serve with rice.