Crawfish Or Shrimp Etouffe Recipes

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CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 19

6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper

Steps:

  • In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
  • Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
  • Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
  • Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. -Tamra Duncan, Lincoln, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup butter, cubed
1/2 cup plus 2 tablespoons all-purpose flour
1-1/4 cups chopped celery
1 cup chopped green pepper
1/2 cup chopped green onions
1 can (14-1/2 ounces) chicken broth
1 cup water
1/4 cup minced fresh parsley
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds frozen cooked crawfish tail meat, thawed
Hot cooked rice

Steps:

  • In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil., Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 579mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.

CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE



Cajun Crawfish and Shrimp Étouffée image

An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.

Provided by RHONDA35

Categories     Etouffee

Time 1h10m

Yield 6

Number Of Ingredients 14

⅓ cup vegetable oil
¼ cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium fresh tomatoes, chopped
2 tablespoons Louisiana-style hot sauce
⅓ teaspoon ground cayenne pepper
2 tablespoons seafood seasoning
½ teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp, peeled and deveined

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.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g

SHRIMP OR CRAWFISH ETOUFFE - PAUL PRUDHOMME



Shrimp or Crawfish Etouffe - Paul Prudhomme image

Categories     Shellfish     Soup/Stew

Number Of Ingredients 11

1/4 cup Onion, finely chopped
1/4 cup Celery, finely chopped
1/4 cup Green Bell Peppers, finely chopped
7 tablespoons Vegetable Oil
3/4 cup Flour
2 tablespoon Seafood Magic
3 cup Fish Stock
1/2 pound Butter, unsalted
2 pounds Shrime or Crawfish, raw
1 cup Green Onions, finely diced
4 cup Rice, cooked

Steps:

  • Peel the shrimp or crawfish and use the shells to make a stock.
  • Combine onions, celery and bell peppers and set aside.
  • Heat the oil in a cast iron skillet over high heat until it begins to smoke, about 4 minutes. Gradually whisk in flour, stirring until smooth. Continue cooking, whisking constantly until the roux is dark red-brown, about 3 to 5 minutes, being careful not to let it scorch or splash on your skin. Remove from heat and immediately stir in the vegetables and 1 tablespoon of the Seafood Magic with a wooden spoon. Continue stirring until cool, about 5 minutes.
  • Bring 2 cups of stock to boil in 2 quart saucepan over high heat. Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition. Reduce heat to low and cook, whisking constantly, until the flour taste is gone, about 2 minutes. If any of the mixture scorches, don't continue to scrape that part of the pan bottom. Remove from heat and set aside.

CRAWFISH & SHRIMP ETOUFFEE



Crawfish & Shrimp Etouffee image

A very rich hearty meal, I cook it occasionally for our supper club. Everyone really likes it. A lot of ingredients but really pretty easy to make. The roux either makes or breaks it.

Provided by Chef RHT IV

Categories     One Dish Meal

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 cup unsalted butter
1 cup flour
4 cups diced yellow onions
2 cups diced celery
2 cups diced bell peppers (assorted colors)
2 teaspoons salt
1 teaspoon white pepper
2 teaspoons cayenne pepper
1 tablespoon minced garlic
1 1/2 cups water
1/2 cup dry sherry
1 tablespoon creole seasoning
3 bay leaves
1 (10 ounce) can Rotel Tomatoes (drained)
1/2 cup chopped parsley
1/2 cup chopped green onion
1 teaspoon fresh thyme, chopped
2 lbs shrimp, peeled & deveined
1 lb crawfish tail
8 cups steamed cooked white rice (I prefer long grain)

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.

CRAWFISH ETOUFFEE III



Crawfish Etouffee III image

This recipe you can use with either shrimp or crawfish. My mom gave this to me about two years ago. My husband loves it. We are both from Louisiana.

Provided by Stacy Taylor

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 50m

Yield 6

Number Of Ingredients 5

1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 ½ pounds crawfish, peeled

Steps:

  • In a large saucepan on medium heat, saute onion until clear. Add tomato soup, mushroom soup, and canned tomatoes. Simmer for 15 minutes.
  • Place the crawfish into the pan and simmer for 25 minutes.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 13.7 g, Cholesterol 117.9 mg, Fat 4.9 g, Fiber 0.9 g, Protein 17.1 g, SaturatedFat 1 g, Sodium 880.5 mg, Sugar 5.1 g

CRAWFISH /SHRIMP ETOUFFEE



Crawfish /Shrimp Etouffee image

i made this for dinner tonight and i just had to share, it was so good.prep time considers the time it takes to make stock, but you can always use water. serve this with hot sauce on the side, some like it hot! you can also make this with crawfish only, as i did in this photo.

Provided by chia2160

Categories     Gumbo

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

6 tablespoons oil
6 tablespoons flour
1 onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
2 scallions, sliced, green parts reserved
4 -6 cups shrimp stock (recipe follows) or 4 -6 cups water
3 tablespoons creole seasoning, such as cacheres
1 teaspoon cayenne pepper
1 lb crawfish tail, peeled
1 lb shrimp
hot sauce
cooked white rice
2 lbs shrimp shells, and tails from shrimp
3 -4 quarts water
2 stalks celery, cut in half
1 onion, with skins on sliced in half
2 garlic cloves, sliced in half
1/2 cup baby carrots

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.

Nutrition Facts : Calories 463, Fat 23.1, SaturatedFat 3.6, Cholesterol 342.1, Sodium 387, Carbohydrate 19.7, Fiber 2.9, Sugar 4.8, Protein 43.1

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