Crawfish Or Shrimp Etouffee Pappadeaux Recipes

PAPPADEAUX SEAFOOD KITCHEN CRAWFISH ÉTOUFFéE RECIPE

Steps:

• Season crawfish tails with salt, black pepper and cayenne pepper.
• Heat 1/4 pound butter in a sauté pan.
• Add onion, bell pepper and celery. Sauté until the translucent, about 5 minutes.
• Add crawfish fat or 2 tablespoons butter and 1 1/2 cups water.
• Add Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
• Dissolve roux mix or cornstarch in the remaining 1/2 cup water. Stir into the mixture until the consistency is to your liking.
• Add green onions and parsley. Cook an additional 5 minutes.
• Taste. Add salt and pepper, to taste.
• Serve over hot long grain rice.

CRAWFISH (OR SHRIMP) ETOUFFEE PAPPADEAUX RECIPE

Steps:

• Make Dark Roux (below). Can make ahead. Freeze extra for future use.https://www.southernfoodways.org/interview/how-to-make-a-roux/Heat 3 c vegetable oil in a clean 12 inch deep sided pan over high heat until smoking. Add 3 c flour all at once, stirring with a wire whisk constantly without stop. Stir for about 8 minutes, reduce heat to medium and cook until done (about 2-4 mins more) The color will progress from offwhite to tan to peanut butter to brick red to mahogany. When it is the color of milk chocolate, turn off heat and let sit offheat, it will darken further.Make Light Roux:Melt 1/2 c butter. Add 1/2 c flour, stirring constantly with whisk for 2 minutes until thickened but still light in color.Make Shrimp Stock:- If using raw shrimp and/or mussels: Bring water to a boil, place seafood in and cook until done (about 8 minutes, mussels should open and shrimp will be pink). Remove seafood from pot with slotted spoon (or drain through strainer reserving liquid). Peel and set aside the meat for another use, and return shells to pot with cooking liquid and all remaining ingredients.- If using shrimp shells: Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. - Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour. When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.Make Etoufee: (can make ahead, chill, and heat with crawfish right before serving)1. Melt 1 1/2 lb butter over low heat until almost clarified (moisture has evaporated out), then add yellow onions and garlic, cook stirring frequently for 20-30 minutes until onions start to brown and caramelize. Stir.2. Add celery and bell pepper, cook until limber (about 10 minutes).3. Pre-heat roux in microwave. Add black pepper, cayenne pepper, red pepper, paprika, salt and blond and dark roux to butter and vegetables.4. Cook until roux dissolves (about 10 minutes).5. Heat shrimp stock.6. Add shrimp stock and bring to simmer; let cook for 15 minutes.7. Dice tomatoes into rough chunks, add and blend and cook for one minute.8. Remove from heat and place in plastic container. Cool.9. Add shrimp or crayfish to the etouffee and warm before serving.10. If desired, serve over white or 'dirty' rice. For a nice presentation, serve in a large shallow bowl with a scoop of rice in the middle

SHRIMP AND CRAWFISH ETOUFEE

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 (PAPPADEUX COPYCAT)

Steps:

• Season the crawfish tails with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute the onion, bell pepper and celery until the translucent, about 5 minutes. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the Tony Chachere's Creole Instant Roux Mix (or cornstartch) in the remaining 1/2 cup water and stir into the mixture until the consitency is to your liking. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice.

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.