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
Crawfish Etouffee | Emeril Lagasse
Chef Wilfredo Avelar of Emeril's Delmonico restaurant tells you everything you need to know about Étouffée a dish typically served with shellfish over rice. The dish uses a cooking technique known as “smothering” which is common in the Cajun areas of southwest Louisiana.
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Crawfish and Shrimp Etouffee | Shrimp Dish | Creole Cooking | Cook With Me | KitchenNotesfromNancy
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Ingredients:
8oz of crawfish tail meat
1.5 cups of shrimp
32 oz low sodium chicken broth
3 tsp of tomato paste
1 can diced tomatoes
8 tablespoons of butter
1/4 cup of all purpose flour
2 Stalks of Celery
1 medium onion
Bell Pepper medley
2 Bay Leaves
Green onions
1/4 tsp Black Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
2 tsp Slap ya mama seasoning (you can sub in your favorite seasoning for this)
4 tsp Old Bay seasonings
1/2 tsp dried thyme
1/4 cayenne pepper (optional)
1. Chop all of your veggies in bite-sized pieces.
2. Create your roux.
3. Add in your veggies, chicken broth, and seasonings. Simmer.
4. Add in shrimp and crawfish
5. Enjoy!
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How to make Crawfish or Shrimp Etouffee Lula's Louisiana Cookhouse style, with Chef John Beilfuss!
Etouffee! The #1 dish in New Orleans done Lula's Louisiana Cookhouse style with Executive Chef John Beilfuss! Chef John's exact recipe demonstrated step by step! #etouffee #shrimp #crawfish #nola #neworleans #neworleanscuisine #cajun #creole #homecook #scratchcook #homecooking #louisiana
Crawfish and Shrimp Etouffee
Recipe
2 packs of frozen crawfish tail meat
1 pack of peeled shrimp
1 can Rotel tomatoes original or mild
1 can of cream of mushroom soup
1 whole onion chopped
1 whole green bell pepper chopped
1 stick of butter
1/2 teaspoon of Black pepper
1/2 teaspoon of salt
1 teaspoon of parsley
Cooking Instructions
Sautee chopped onion, and chopped bellpeppers in butter then add Rotel tomatoes, shrimp, and crawfish tails cook altogether for 10 minutes. Then add cream of mushroom soup ,and 10oz of water let simmer for 10 minutes. You can eat as soup are pour over rice ????
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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