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
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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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Crawfish Étouffée Recipe by The Cajun Ninja
Updated Crawfish Étouffée recipe. Just in time for Crawfish Season!
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Louisiana Crawfish Étouffée
Ingredients & Method Below????????
Ingredients:
* 32oz Beef broth
* 1 1⁄2 Stick(s) butter
* 1 Pound(s) crawfish tails w/ fat
* 3/4 cup of flour
* 3 Pod(s) garlic, chopped fine
* Creole seasoning to taste
* 1 onion chopped
* 1 green bell pepper chopped
* hot sauce to taste
* white pepper to taste
* green onion whites
Method:
* Melt butter in a skillet.
* Add flour and creole seasoning to make a roux. Stir until blended and the color of peanut butter.
* Add onion, bell pepper, green onion whites, and garlic. Cook until tender.
* Add beef broth and bring to a boil. Then reduce heat, add crawfish tails, and cover.
* Cook for 15-20 minutes on low heat.
* Add white pepper and creole seasoning to taste.
* Simmer until the seasoning blends.
* Serve over rice and garnish with green onions or parsley.
Check out our story to learn more about this dish!
#CrawfishEtouffee #south #recipe #crawfish #Louisiana #cooking
How to make a Louisiana SHRIMP ETOUFFEE
This dish is a all time Louisiana favorite, etouffee. I’ll teach you how to make a roux from start to finish and you can add shrimp or crawfish. All you need it patiences and time.
Just a few ingredients is all your need.
Hope you enjoyed this video, I would love to hear your comments. Thank so much for tuning in.
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Ingredients:
2 lbs shrimp “deveined”
1/2 cup of butter
1/2 flour
1 bell pepper
1 onion
2 celery stems
2 cloves garlic
3 stems Green onion
1 can Diced tomatoes
4-5 cups Chicken stock or shrimp stock
Cajun seasoning “Louisiana preferable
Salt
Pepper
Cayenne
Mixed herbs
White rice
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