How To make Crawfish Of Shrimp Etouffee
Ingredients
SEASONING MIX:
2
teaspoon
salt
2
teaspoon
cayenne pepper
1
teaspoon
white pepper
1
teaspoon
black pepper
1
teaspoon
basil leaves, dried
1/2
teaspoon
thyme leaves, dried
OTHER INGREDIENTS:
1/4
cup
onions, chopped
1/4
cup
celery, chopped
1/4
cup
green peppers, chopped
7
tablespoon
vegetable oil
3/4
cup
flour, all-purpose
3
cup
seafood stock
1
cup
butter
2
pound
shrimp OR crawfish
1
cup
green onion, finely chopped
4
cup
rice, cooked
Directions:
Throughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery, and bell peppers.
In a large skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long handled whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark brown, about 3-5 minutes. Remove from heat and immediately stir in the vegetables and 1 tb. of the seasoning mix with a wooden spoon. Continue stirring until cooled, about 5 minutes.
In a 2 quart saucepan bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly. Remove from heat and set aside.
In a 4 quart saucepan melt 1/2 c butter over medium heat. Stir in shrimp and the green onions; saute 1 minute, stirring almost constantly. Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock. Cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly shaking the pan in a back and forth motion.
Add the remianing seasoning mix, stir well and remove from heat (if sauce starts to separate, add about 2 tb. more of butter or water and shake pan until it combines). Serve immediately.
How To make Crawfish Of Shrimp Etouffee's Videos
OLD SCHOOL CRAWFISH ÉTOUFFÉE/SAUTÉED FLOUNDER/T.G.I.F FISH SEGMENT OF THE WEEK
This is my very simple and easy way to cook the lousiana classic craw fish etouffee
Very delicious and flavorful dish
OLD SCHOOL Craw-fish Etouffee Recipe
Ingredients
1/2 cup butter or use peanut oil
1/2 cup all purpose flour
1 medium onion chopped
1 medium bell pepper chopped
1 stalk celery chopped
4 cloves garlic chopped
1 can diced tomatoes (12oz)
1 tsp tomato paste
2 teaspoons Cajun seasonings or to taste
1 teaspoon cayenne pepper optional, for spicier
Salt and pepper to taste
2 cups shrimp stock or use chicken stock
1 pound craw fish tail meat par-cooked
1 tablespoon chopped parsley
FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot sauce
Cooked rice for serving if desired
Cooking Directions
Heat a large pan or pot to medium heat and melt the butter.
Add the flour and stir to make a roux. Stir continuously for 5 minutes, or until the roux turns a copper color. Do not let the roux burn.
Add the onion, peppers, celery and garlic. Stir and cook for 5 minutes to soften.
Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth.add diced tomato and tomato paste Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally.
Add the crawfish tails and warm them through.
Remove from heat and stir in the parsley.
Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don't forget the hot sauce!
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Louisiana Crawfish Étouffée #crawfish #louisiana
Etouffee | Crawfish Etouffee | Cajun
Etouffee | Crawfish Etouffee | Cajun - Now this is the 2nd of to Cajun / Creole recipes so far. I'm creating a playlist that will have nothing but cajun and creole recipes in it. In this video I asked if anyone has any names for this playlist please let me know. We can take several suggestion and vote for the best name. So enjoy this easy to follow video recipe, Crawfis Etouffee.
Etouffee is defined as a Cajun Stew that smothers rice.
Ingredients:
3/4 - 1 lbs Cooked Crawfish or Shrimp
1 Tbsp Cajun Seasoning
Medium or Long Grain Rice
1/4 cup Green Onions, Garnish
3 Tbsp Butter
1 Tbsp Worcestershire Sauce
1 cup Diced Onions
1/2 cup Green or Red Bell Peppers
1/2 cup Chopped Celery
1/2 cup Diced Tomatoes
2 cups Chicken Stock
2 - 3 Dashes of Hot Sauce
2 Tbsp Flour
Prep Time - 20 minutes
Cook Time - 15 minutes
Total Time - 35 minutes
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Crawfish Etouffee at Home
This Cajun crawfish etouffee recipe is loaded with meaty crawfish tails smothered in a rich gravy with spices and fresh herbs, served over rice. It’s huge on flavor and easy to make. One of our very favorites! Here is how to make it.
Check out all of my Bold and Zesty Recipes:
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MORE GREAT RECIPES:
Seafood Gumbo:
Chicken and Sausage Gumbo:
How to Make a Roux:
Cajun Seasonings:
Let’s talk about how to make crawfish etouffee.
Chapters:
0:00 What is Crawfish Etouffee?
0:28 Prepare the Roux
3:14 The Cajun Holy Trinity
4:05 Garlic / Spices
5:12 Seafood Stock
6:10 Variations
6:46 Finishing The Base
7:18 Crawfish Time!
8:30 Taste Test
Crawfish Etouffee Recipe
Ingredients:
4 tablespoons butter, or use peanut oil
4 tablespoons all-purpose flour
1 medium onion, chopped
1 medium bell pepper chopped (I use jalapeno for spicier)
1 stalk celery, chopped
4 cloves garlic, chopped
2 teaspoons Cajun seasonings or to taste
1 teaspoon cayenne pepper optional, for a spicier dish
Salt and pepper, to taste
2 cups chicken stock, or use seafood stock
1 pound crawfish tail meat, par-cooked
1 tablespoon chopped parsley
FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot sauce
Cooked rice for serving, if desired
Cooking Directions:
Heat a large pan or pot to medium heat and melt the butter.
Add the flour and stir to make a roux. Stir continuously for 5 minutes, or until the roux turns a copper color. Do not let the roux burn.
Add the onion, peppers, celery, and garlic. Stir and cook for 5 minutes to soften.
Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally.
Add the crawfish tails and warm them through.
Remove from heat and stir in the parsley.
Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don't forget the hot sauce!
Get the printable recipe with further notes and discussion here, along with suggestions for how you can change it up and make it your own:
Check out all of my Bold and Zesty Recipes:
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I hope you like it! Leave comments below, my friends! I love crawfish etouffee. I'd love to hear how you enjoy it in the comments below. Please share!
#crawfishboil #crawfish #seafood #cookingrecipes #spicyfood
How to make the best shrimp and crawfish Etouffee’
Delicious shrimp and crawfish etoufee served with white rice, perfect Valentine’s Day recipe smothered in a deliciously made sauce, all the ingredients will be listed below. Please like comment share and subscribe for more amazing recipes and video ideas.
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Here are the ingredients used:
2 lbs large shrimp
2 lbs New Orleans crawfish tail
(Sautéed Shrimp
(1/2 tsp garlic powder , 1/2 tsp onion powder, 1 tsp cajun seasoning + 1/2 stick butter )
1/2 cup chopped celery
1/2 cup chopped red bell peppers
1/2 cup of orange & green bell peppers
1/4 cup of chopped onions
1/2 tsp minced garlic
1/2 stick butter (extra for roux)
1/3 cup flour
3 tbs tomato sauce
2 chopped tomato
2 cups seafood stock
2 bay leaves
Scotch bonnet pepper or (hot sauce)
1/2 cup water to cook down
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Shrimp Etouffee Recipe - Spicy Creole/Cajun Shrimp Sauce on Rice - Frozen Shrimp Tips
Learn how to make a Shrimp Etouffee Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Creole/Cajun Shrimp Sauce on Rice recipe!