Seafood Etouffee Recipes

CHEF JOHN'S SHRIMP ETOUFFEE

Steps:

• Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
• Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
• Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
• Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
• Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
• Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
• Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
• Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

CRAWFISH ETOUFFEE

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.

SEAFOOD ETOUFFEE

Steps:

• Saute Vegetables in butter. Add seasonings and soups. Simmer about 10 minutes.
• Add seafood. Either cook briefly, about 5 minutes, after adding the seafood, or simmer a long time until seafood is tender. Serve over rice.

SEAFOOD ETOUFFEE

Steps:

• In large, heavy pan melt the butter. Stir in the flour and cook over medium-low heat, stirring constantly for 20 to 25 minutes or until a dark reddish-brown roux is formed.
• Stir in the undrained tomatoes and chilies, water, sliced carrot and celery, chopped onion and green peppers, basil, salt, minimum amount of cayenne (can always be adjusted up later), and black pepper. Bring the mixture to a boil, stirring frequently. Reduce heat and simmer about 25 minutes until vegetables are tender. Adjust the hotness with additional cayenne if desired. (Can be prepared to this point with the vegetables undercooked, then refrigerated to be reheated and completed right before serving).
• With the stew simmering, add the shrimp and crabmeat and simmer uncovered for 3 to 5 minutes, until the shrimp are pink and cooked through.
• Serve in bowls with stew on the bottom and a mound of rice atop. Serve with a crusty French bread.

CRAWFISH ETOUFFEE

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.

SEAFOOD ETOUFFEE

Steps:

• Heat the oil in a large saute pan over medium-high heat. Then add the onion, peppers, celery, and tomatoes. Saute until they begin to sweat, about 2 to 3 minutes. Add the garlic and shallots, then all of the seafood and sausage, and stir. Add the wine and bring to a boil. Add the chili sauce, salt, and pepper, to taste. Stir to make sure all ingredients are evenly combined. Serve "family style" in a large bowl.