LOUISIANA CRAWFISH ETOUFFEE
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
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 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.
LOUISIANA CRAWFISH ETOUFFEE RECIPE - (4/5)
Provided by á-71555
Number Of Ingredients 14
Steps:
- Combine the rice and 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 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. Note: Added about a 1/4 cup more of water and 2 more tablespoons of tomato sauce in etouffee.
CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE
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
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 /SHRIMP ETOUFFEE
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
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
More about "davids louisiana shrimpcrawfish etouffee recipes"
DAVID'S LOUISIANA SHRIMP/CRAWFISH ETOUFFEE | RECIPE
From pinterest.com
5/5 (1)Estimated Reading Time 2 minsServings 3
LOUISIANA CRAWFISH ÉTOUFFéE RECIPE | LOUISIANA TRAVEL
From louisianatravel.com
SHRIMP AND CRAWFISH ETOUFFEE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CAJUN CRAWFISH AND SHRIMP ETOUFFEE - CAJUNCRAWFISH
From cajuncrawfish.com
CRAWFISH AND SHRIMP ETOUFFEE - LOUISIANA HOT SAUCE
From louisianahotsauce.com
SHRIMP ETOUFFEE RECIPE: A SIMPLE LOUISIANA STEW WITH CAJUN …
From healthyrecipes101.com
CAJUN CRAWFISH AND SHRIMP ETOUFFEE RECIPE | DEPORECIPE.CO
From deporecipe.co
CRAWFISH ETOUFFEE RECIPE WITHOUT ROUX | BESTO BLOG
From bestonlinecollegesdegrees.com
CRAWFISH, SHRIMP, AND CRAB ÉTOUFFéE - LSU
From lsu.edu
ÉTOUFFéE - TRADITIONAL RECIPE FROM LOUISIANA | 196 FLAVORS
From 196flavors.com
SHRIMP AND CRAWFISH ÉTOUFFéE - THE COOKING BRIDE
From cookingbride.com
CRAWFISH ETOUFFEE RECIPE WITHOUT ROUX | DANDK ORGANIZER
From dandkmotorsports.com
CREOLE SHRIMP ETOUFFEE RECIPES LOUISIANA - THERESCIPES.INFO
From therecipes.info
SHRIMP ETOUFFEE {MY LOUISIANA FAMILY RECIPE} - CRAVING …
From cravingsomecreativity.com
SHRIMP AND CRAWFISH ETOUFFEE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
DAVID'S LOUISIANA SHRIMP/CRAWFISH ETOUFFEE | RECIPE
From pinterest.com
HOW TO MAKE AUTHENTIC LOUISIANA SHRIMP ETOUFFEE
From mississippimom.com
LOUISIANA CRAWFISH ETOUFFEE RECIPE | BRYONT BLOG
From bryont.net
CRAWFISH ETOUFFEE, TO ETOUFFéE IS TO SMOTHER - LOUISIANA WOMAN …
From louisianawomanblog.com
LOUISIANA CRAWFISH ETOUFFEE RECIPE BEST | DEPORECIPE.CO
From deporecipe.co
LOUISIANA SHRIMP ETOUFFEE - SMARTYPANTSKITCHEN
From smartypantskitchen.com
CRAWFISH ETOUFFEE RECIPES LOUISIANA | BESTO BLOG
From bestonlinecollegesdegrees.com
DAVID'S LOUISIANA SHRIMP/CRAWFISH ETOUFFEE | RECIPE | CRAWFISH …
From pinterest.ca
CREAMY LOUISIANA CRAWFISH ETOUFFE RECIPE - A TASTY MESS
From atastymess.com
SHRIMP AND CRAWFISH ETOUFFEE - SOUTHERN KITCHEN
From southernkitchen.com
LOUISIANA COOKING SHRIMP ETOUFFEE - YOUTUBE
From youtube.com
CRAWFISH ÉTOUFFéE RECIPE | LOUISIANA SEAFOOD
From louisianaseafood.com
NEW ORLEANS SECRET & EASY CRAWFISH & SHRIMP ETOUFFEE RECIPE
From youtube.com
RECIPE FOR SHRIMP OR CRAWFISH ETOUFFEE - LOUISIANA’S CAJUN BAYOU …
From lacajunbayou.com
CRAWFISH ETOUFFEE RECIPES | DANDK ORGANIZER
From dandkmotorsports.com
CAJUN CRAWFISH AND SHRIMP ETOUFFEE RECIPES | BRYONT BLOG
From bryont.net
DAVID'S LOUISIANA SHRIMP/CRAWFISH ETOUFFEE | RECIPE | ETOUFFEE …
From pinterest.co.uk
SHRIMP CRAWFISH ETOUFFEE - RECIPES | COOKS.COM
From cooks.com
AUTHENTIC CRAWFISH (OR SHRIMP) ÉTOUFFéE - HOW TO FEED A LOON
From howtofeedaloon.com
SHRIMP AND CRAWFISH ETOUFFEE 51C - MUNGFALI.COM
From mungfali.com
DAVID'S LOUISIANA SHRIMPCRAWFISH ETOUFFEE | LARRY DEAN JACKSON
From copymethat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love