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.
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#recipe
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Recipe Crawfish & Shrimp Etouffee
Ingredients
1 stick butter
1 green pepper diced
2 medium onions diced
2 garlic cloves minced
2 celery stalks diced
1 can chopped tomatoes & chilies
1/3 tsp cayenne pepper
Black pepper to taste
1 can cream of mushroom soup
1 can cream of shrimp soup
2lb crawfish-whole
1lb medium shrimp p&d
Directions
Heat butter in a heavy skillet; add onions, garlic, celery and peppers
Sautee 5 minutes to soften then add diced tomatoes & chilies, & cream soups
Reduce heat and simmer for 20 minutes stirring occasionally
Season sauce with cayenne & black pepper
Once to desired taste add shrimp & crawfish, cooking another 10 minutes
Serve over rice
How to make Cajun Shrimp and Crawfish Etouffee | Louisiana Etouffee | Easy Etouffee Recipe
Greetings and Salutations good people! We are back with another home grown classic! Heading back down to Louisiana for Shrimp & Crawfish Etouffee! Come with me as we hook up this classic Cajun Dish with ease.
#ShrimpandCrawfish #Etouffee #Cajun #Lousiana
What you will need:
1 Pound shrimp (peeled and deveined)
1 pound crawfish tails (I used frozen pre cooked)
2 Cups Shrimp stock (subbed chicken broth)
1 & 1/2 pack of seasoning blend (bell pepper, onion, celery- or chop your own)
1 cup chopped fresh tomato
2 & 1/2 table spoons all purpose flour
3 table spoons butter
3 table spoons olive oil
2 table spoons Worcestershire Sauce
1 teaspoon dried thyme and oregano
2 & 1/2 table spoons Paprika
2 table spoons minced garlic
1/2 cup fresh parsley
1/2 cup fresh green onions
1 Bay Leaf
Seasonings: Salt, Pepper, Garlic Powder, Cayenne, Cajun seasoning of your choice, Dash of Hot Sauce
White rice for serving
Notes: If you have the patience, making your own shrimp stock and using fresh crawfish tails will elevate the dish. See my Shrimp Scampi vid for shrimp stock recipe ( Also using fresh peppers, celery and onion would boost it up a bit more. But even with the short cuts, this SMACKED!!