Crawfish Shrimp Etouffee Recipes

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SHRIMP AND CRAWFISH ETOUFEE



Shrimp and Crawfish Etoufee image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 29

1 tablespoon butter
1/4 cup diced bell pepper
2 tablespoons diced yellow onion
1 celery stalk, diced
1 tablespoon minced garlic
1 tablespoon Roux, recipe follows
Rum
6 shrimp
8 ounces crawfish tail meat
1 ounce Mama's Green Creole Sauce, recipe follows
Pinch pepper
Pinch kosher salt
Pinch ground thyme
1/2 cup brown rice
1 cup long grain white rice
1/4 cup canola or vegetable oil
1 tablespoon fresh thyme leaves
Salt
1/4 cup lemon juice
2 tablespoons canola oil
1/4 teaspoon salt
10 cloves garlic
4 jalapeno peppers
2 green onions, cut in half
1 small yellow onion, cut into wedges
1 bell pepper, cut into wedges
1/2 bunch parsley, rinsed
1/4 cup oil
1/4 cup flour

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 /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

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



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.

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

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.

LOUISIANA CRAWFISH ETOUFFEE



Louisiana Crawfish Etouffee image

Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.

Provided by Bonnie Lang Turnage-Mortgage O

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 30m

Yield 6

Number Of Ingredients 12

3 cups long grain white rice
6 cups water
¾ cup butter
1 large onion, chopped
1 clove garlic, chopped
¼ cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 ½ tablespoons Cajun seasoning, or to taste

Steps:

  • Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
  • While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

Nutrition Facts : Calories 636.1 calories, Carbohydrate 82.7 g, Cholesterol 142 mg, Fat 24.6 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 14.9 g, Sodium 635.2 mg, Sugar 1.8 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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From howwecook.com


SHRIMP ETOUFFEE RECIPE - SPICY SOUTHERN KITCHEN
2020-12-18 Add garlic and cook 30 seconds. Add clam juice, tomatoes, Cajun seasoning, Worcestershire sauce, black, white, and cayenne pepper, salt, thyme, and Tabasco. Bring to a boil and simmer 15 minutes. Add shrimp and cook 2 to 3 minutes. Turn heat off and add butter.
From spicysouthernkitchen.com


CRAWFISH SHACK SEAFOOD - THERESCIPES.INFO
The crawfish is cooked on-site by Cordova Crawfish Company. "Our crawfish comes from J Bernard Seafood out of Cottonport, Louisiana. We'll bring in roughly 19,000 pounds for the weekend," said owner Chad Bonner Thursday. "In addition to crawfish...
From therecipes.info


CAJUN CRAWFISH AND SHRIMP ETOUFFEE - CAJUNCRAWFISH
2 tablespoons seafood seasoning. 1/2 teaspoon ground black pepper. 1 cup fish stock. 1 pound crawfish tails. 1 pound medium shrimp – peeled and deveined. Directions. 1. 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 ...
From cajuncrawfish.com


RICH CAJUN CRAWFISH ÉTOUFFéE RECIPE FROM 'MOSQUITO SUPPER CLUB'
2021-11-17 Put the crawfish tails and any fat from the bag in a large bowl and season with the salt, black pepper, cayenne, and hot sauce. Add the tails to the pot and stir to combine. Cook over low heat until the crawfish is heated through, about 5 minutes. Taste and adjust the seasoning.
From southernkitchen.com


CRAWFISH ETOUFFEE RECIPE WITH CREAM OF MUSHROOM
2022-03-26 Melt the butter and stir it for a few seconds. Make sure it’s ready to cook curry. Add veggies item and stir: Put 2 tsp of flour and stir until the creamy phase comes. Now add bell peppers cube, onion rings, minced garlic into the creamy butter, and saute for two minutes. Pour soup and wet items: Add the cream of mushroom soup and celery ...
From deliciouscooks.info


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