Cajun Crawfish And Shrimp Étouffée Recipes

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CLASSIC CAJUN CRAWFISH ÉTOUFFéE



Classic Cajun Crawfish Étouffée image

This Cajun crawfish étouffée is made with crawfish tails, sherry, fish stock, seasonings, and a dark roux. The étouffée may also be made with shrimp.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h5m

Yield 4

Number Of Ingredients 15

1 cup unsalted butter, divided
1/2 cup flour
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
2 cloves garlic, minced
1 teaspoon kosher salt, or to taste
1/2 to 1 teaspoon cayenne pepper, to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried leaf thyme
2 cups fish stock
2 pounds crawfish tails, peeled
1 cup chopped green onions with tops
2 to 3 tablespoons dry sherry, optional
Fresh parsley, chopped, for garnish

Steps:

  • Gather the ingredients.
  • In a Dutch oven over medium-low heat, melt 1/2 cup of the butter. Add the flour and reduce the heat to low.
  • Cook, stirring constantly until the mixture is a deep brown. Keep the heat low and stir constantly to prevent scorching, creating a Louisiana roux .
  • Add the chopped vegetables and seasonings; cook until vegetables are softened.
  • Gradually stir in the fish stock and let simmer for 15 minutes or until thickened.
  • Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer for 4 to 5 minutes.
  • Cover the pan, remove from heat, and let stand for 15 minutes.
  • Serve the crawfish étouffée hot around a mound of rice. Sprinkle with a little parsley before serving.

Nutrition Facts : Calories 690 kcal, Carbohydrate 19 g, Cholesterol 382 mg, Fiber 2 g, Protein 42 g, SaturatedFat 29 g, Sodium 657 mg, Sugar 3 g, Fat 50 g, ServingSize 4 Servings, UnsaturatedFat 0 g

SHRIMP ÉTOUFFéE



Shrimp Étouffée image

Found in both Creole and Cajun cuisines, étouffée is most commonly made with crawfish tails, which have a distinct flavor, but crawfish have a short season and aren't readily available in most places. This version, with shrimp, is more than a worthy substitute, and an excellent dish all its own. The dish takes its name from the French word "étouffée," which nods to its protein being smothered with sauce. This recipe uses a shortcut version of a roux: The flour is added after the onion, celery, bell pepper and garlic have already been sautéed in the butter. If you omit the hot sauce, add apple cider vinegar in its place.

Provided by Vallery Lomas

Categories     weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons unsalted butter
1 yellow onion, finely chopped
2 celery stalks, thinly sliced
1/2 green bell pepper, finely chopped
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
3/4 cup chicken or vegetable stock
1 tablespoon hot sauce, or to taste
1 dried bay leaf
2 teaspoons store-bought or homemade Creole seasoning (see Tip)
Kosher salt and black pepper
1 pound shrimp, peeled and deveined
1 scallion, green parts chopped
White rice, for serving

Steps:

  • In a large skillet, melt the butter over medium-high heat. Add the onion, celery and bell pepper, and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, 1 more minute.
  • Sprinkle the flour over the ingredients and stir constantly until lightly toasted, about 5 minutes. Add the tomato paste, and stir and cook for 1 more minute.
  • Pour in the stock and 3/4 cup water. Cook until the liquid is reduced by half, about 3 minutes. Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, and cook until the mixture starts to thicken, about 2 minutes.
  • Stir in the shrimp and reduce the heat to medium. Simmer until the shrimp is cooked through and opaque, about 5 minutes, turning each piece halfway through. Remove from the heat. Taste and adjust seasoning. Sprinkle the scallions on top. Serve warm over rice.

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