etouffee

Shrimp & Crabmeat Etouffee Recipe - (4.1/5)

onions, chopped

celery,

olive oil

garlic

chicken broth

flour

lemon juice

Cayenne pepper,

Tabasco sauce

shrimp,

crabmeat

green onions, chopped

parsley parsley

rice

This traditional New Orleans recipe was handed down by my mother. Made from scratch, the simplicity is what makes it delicious and a favorite in homes and restaurants. Just remember to always used Louisiana crawfish tails, NEVER Chinese crawfish!
Many people think that New Orleans food is spicy hot, but that's not true. Many...

Louisiana's Best Crawfish Etouffee Recipe

butter

onions,

Tbsp garlic, minced

green onions, sliced (reserve some for garnish)

- 1 bell pepper, diced

Tbsp all purpose flour

c shrimp or chicken stock,

chicken bouillon cubes (only

lb louisiana crawfish tails and fat (do not use chinese)

parsley,

cayenne pepper

salt & black pepper

tobasco or la hot sauce (optional)

Étouffée is a delicious traditional Louisiana dish with crayfish tails cooked in a tasty butter sauce with herbs and spices.

Étouffée

lb shelled crayfish tails

unsalted butter

onions (, chopped)

green bell pepper (, chopped)

celery (, diced)

garlic (, minced)

Cayenne pepper

crawfish broth ((or seafood broth))

Cajun seasonings

black pepper

parsley

scallions (, chopped)

white rice

Cook the rice according to the instructions on the package. Set aside.

In a large skillet, over medium heat, melt the butter then add the onions, bell pepper and celery.

Sauté until tender and finally add the garlic.

Reduce heat and simmer for 5 minutes while stirring regularly.

Season the mixture with Cayenne pepper and Cajun seasonings and add the crawfish tails. Mix well.

Sieve the flour over the mixture and stir.

Add half of the broth and continue stirring until it begins to thicken.

Add the rest of the broth and stir until you get the thickness of a stew sauce. Season with salt and pepper.

Serve hot with white rice, garnished with chopped parsley and scallion.

My easy to make Shrimp Etouffee&nbsp;is perfect for that special date night or to make any night a special occasion!

Shrimp Etouffee

shrimp

lemon sliced

onion (diced)

celery (diced)

bell pepper (diced)

garlic (chopped)

thyme (chopped)

tomato

hot sauce

sea salt

onions

Add the shrimp shells and scraps of onion and celery to a small saucepot with a little olive oil to saute and cook for a few minutes

then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat to a low simmer for 20 minutes. Add more water if necessary to keep the stock close to 1 ½ cups

Strain the solids from the broth and set aside.

Broth

Melt the butter in a large saucepan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and reduce the heat to simmer. Continue to simmer until the roux turns dark brown, about 10 minutes.

Add the onion, celery, and peppers to the roux and cook until tender, about 8-10 minutes.

Add the garlic and thyme and cook for a minute.

Whisk in the broth

Add the tomatoes and seasoning, reduce heat to low and simmer for 20 minutes.

Season with hot sauce and sea salt to taste.

Etouffee

Mix some of your seasoning (or paprika if you don&#x27;t want heat) and chopped parsley with your towel-dried shrimp

Get a saute pan hot, add a little oil to the pan and add the shrimp

Saute the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so it&#x27;s okay if they seasoning burns a little.

Place white rice in center of bowl, add Etouffee around rice, place cooked shrimp on top

Garnish with parsley and green onions

Shrimp

An easy cajun recipe from Louisiana with shrimp cooked in a silky, flavor-packed sauce or gravy (much like an easy étouffée) served over rice.

Shrimp Delicate (Cajun Shrimp & Rice)

vegetable oil

onion

chopped bell pepper

celery

broth

1.5-oz packet beef stew seasoning mix

salt

green onions, diced

lbs shrimp, peeled and deveined

Shrimp Etouffee is a juicy shrimp dish smothered in rich and flavorful roux boasting rich, authentic southern flavors. Its bold spices are incredibly mouthwatering, and even better, it&#39;s super easy to make!

(28 ml) canola oil

(28 g) butter

(31 g) flour

½ medium onion, (diced)

green bell pepper, (diced)

celery, (chopped (about 1-2 stalks))

(10 g) garlic, (minced)

(1 g) thyme,

bay leaf

tomato, (chopped)

(5 g) Worcestershire sauce

½ teaspoon (1 g) smoked paprika

(8 g) Creole seasoning

(500 ml) seafood broth ((can sub with water))

(453 g) shrimp, ((peeled and deveined) reserve shrimp shells)

(5 g) hot sauce, (optional)

green onions, (chopped)

(8-12 g) parsley, (chopped)

Add a teaspoon or two of butter or oil to a saucepan or skillet. Then throw in shrimp shells, the remaining scraps of onion, garlic, celery together with aromatics like bay leaf and thyme. 

Sauté for about 5-7 minutes, constantly stirring to prevent burning. Add about 5 cups of water to it. 

Remove from heat and strain using a sieve. Set stock aside.

Shrimp Stock

In a large Dutch oven or heavy-bottomed saucepan, combine melted butter, oil, and flour until smooth. 

Cook on medium heat, stirring continuously, for about 10-12 minutes, or until you have achieved the desired color. During this process, don&#39;t walk away from the stove because it might burn. 

Add the onion, green pepper, and celery, and cook for 8-10 minutes – stirring frequently. 

Then add garlic, thyme, and bay leaf - continue stirring about 2 minutes longer. 

Next, throw in about 1 cup chopped tomatoes, Worcestershire sauce, paprika, and Creole seasoning, and let it cook for 5 minutes.

Gradually pour in about 2 cups of shrimp stock, bring to a boil, and let it simmer. Add the shrimp and simmer for 5 more minutes. Or you may season the shrimp with Creole seasoning, sauté for about 5 minutes, and then throw it in at the last minute. You&#39;ve got two options here - both work.

Adjust the soup&#39;s thickness and flavor with more shrimp broth or water, hot sauce, and salt. 

Stir in the green onions and chopped parsley.

Serve over hot cooked rice.

Crawfish Etouffee is one of my favorite classic Louisiana dishes made with a robust gravy-like sauce, chopped vegetables, and plenty of crawfish tails. A rich, well-developed roux is the foundation for good etouffee, and a good amount of Cajun seasoning brings everything together in this flavorful dish.

Cajun Crawfish Etouffee Recipe

all-purpose flour

green bell pepper

celery (chopped)

garlic (minced)

fresh thyme leaves (or 1/2 teaspoon dried thyme leaves)

tomato (chopped)

Worcestershire sauce

cajun seasoning (store-bought

unsalted chicken stock (or shrimp

crawfish tail meat

white rice (for serving)

green onions and fresh chopped parsley (for garnish)

In a medium, heavy-bottom skillet or Dutch oven, melt four tablespoons of butter over medium heat. Add the flour to the pan and cook the flour with the butter, stirring constantly with a wooden spoon or silicone whisk, for 8 to 10 minutes, or until it reaches a light peanut butter color and has a nutty aroma. Do not walk away from the stove, the roux can easily burn.

Add the onion, bell pepper, and celery and cook for 7-8 minutes, stirring occasionally, until the vegetables have softened. Add the garlic and cook for 1 minute or until fragrant.

Add the thyme, bay leaf, tomato, cajun seasoning, and Worcestershire sauce and cook while stirring for 2 to 3 minutes. Slowly pour in one cup of chicken stock, while stirring, and bring the sauce to a boil then reduce to a simmer. Simmer the sauce for 20-25 minutes, adding more chicken stock as necessary until the sauce reaches a thick gravy-like consistency. Season with salt and cracked black pepper to taste.

Stir in the crawfish tails and continue to simmer the etouffee for 3-5 minutes. Remove the pan from the heat, allow the etouffee to cool for about 10 minutes, and serve crawfish etouffee in bowls over buttered white rice. Garnish with chopped green onions and parsley.

Looking for the best sides to eat with your flavorful etouffee? We have 16 delicious ideas for the perfect meal.

What To Serve With Etouffee

Make the best etouffee using your favorite recipe.

Make a side dish from the list above. You can eat etouffee with jasmine rice, cornbread, cauliflower rice, quinoa, polenta, wedge salad, eggplant parmesan, mashed potatoes, green bean almondine, roasted brussel sprouts, southern-style collard greens, sweet potato fries, black-eyed peas salad, grilled asparagus, garlic knots, and apple coleslaw.

Serve and enjoy a wonderful meal :)

This is a fairly standard etouffee that works as a fantastic sauce over fish. If you want to fancy it up, add little shrimp or crawfish to the sauce 5 minutes before the end.

Catfish Etouffee

Cajun seasoning

cornmeal

onion, (chopped)

green pepper, (seeded and chopped)

garlic, (minced)

stock ((see headnotes))

paprika

Hot sauce

Dust the fish fillets with Cajun seasoning and set aside. Chop some vegetables. By the time you are done, the fish should be damp from the salt in the seasoning. Coat with the cornmeal, pressing it into every crevice. Set the coated fillets aside.

Make the rice according to the instructions on the package. Set aside once it&#39;s done.

Heat the butter or oil over medium-high heat in a medium pot. Stir in the flour and cook it, stirring often, until it&#39;s the color of peanut butter. This will take maybe 10 minutes or so. Keep an eye on it as it browns, stirring more often. Do not let it burn or you&#39;ll have to start over.

When the roux is ready, add the vegetables and mix well. Cook these, stirring often, until they&#39;re soft, another 6 to 10 minutes. Start mixing in the stock little by little. At first it will sieze up the roux into a sticky mass. Keep adding stock slowly, stirring all the while, until it has the consistency of cream.

Add 1 tablespoon of the Cajun seasoning and paprika and taste. If you want more, add more. Let this simmer gently. If you decide to use somem small shrimp or crawfish tails, this would be when you&#39;d add them.

Fry the fish. Heat about 1/4 inch of oil in a frying pan to 350°F. Fry the fillets until golden brown. If you&#39;re going to err, err on the side of cooking them more. Keep an eye on the oil temperature in between batches of fish. Drain the fish on paper towels, or, better yet, place them on a cooling rack set over a baking sheet.

To assemble, give everyone some rice, then a fish fillet or two, then pour over the etouffee. Sprinkle the green onions or chives on top and serve with hot sauce at the table.

This is a restaurant caliber recipe! The changes I made: cod instead of catfish (my wife likes cod), red bell pepper instead of green (that’s what I had on hand and it gave great contrasting color with the chives), and used a green onion out of the garden that was too big for salads instead of a small yellow onion. This is a winner!

It's hard to beat catfish fried in cornmeal and that's always the way I had it growing up. Looking forward to trying it with theses additions!

Yum! Yum! A local food truck, CJ's Cajun Station ran by Jay Babb, has one of my favorite dishes called: Atchafalaya. It is crawfish etouffe and rice topped with two catfish fillets. I could eat this until I explode. A fairly simple dish, but so good! I recommend to anyone when making this....Add the crawfish!

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Top 9 etouffee recipes from across the web

The most viewed etouffee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed etouffee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine