How To make Easy Shrimp Etouffee
1 1/2 x Sticks margarine
3 Medium onions, chopped
1 Bell pepper, chopped
4 Ribs celery, chopped
1 c Ro-tel tomatoes
Juice of 1/2 lemon 1 t Worcestershire sauce
1/4 c Parsley, chopped
2 x Garlic cloves, minced
2 lb Shrimp, peeled
1 c Cream of mushroom soup
1/4 c Green onion tops, chopped
aute Onions, bell Pepper, Celery and Tomatoes in Margarine, covered, or two hours. Add remaining ingredients and cook 30 more minutes. erve over hot rice.
How To make Easy Shrimp Etouffee's Videos
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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How to make Louisiana Crawfish Étouffée | Step by step
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Shrimp Etouffee - Cowboy Cajun Style
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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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My Crawfish Étouffée (Paul Prudhomme Approved) | Chef Jean-Pierre
Hello there friends! Today, I am excited to share with you my recipe for Cajun Crawfish Etouffee. This dish is incredibly simple to make, but don't be fooled by its appearance, the taste is truly outstanding. Join me in learning how to prepare this delightful Cajun dish, and I look forward to hearing your thoughts in the comments section below.
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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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