There are different styles of this dish according to the area of Louisiana you get it. I am going to post a few different variations of this great dish.
Shrimp and Crawfish Etouffee (Lafayette Style)
1/2 cup butter
1/4 cup flour
3 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tsp minced garlic
1/2 tsp minced fresh basil
1 tsp black pepper
1/4 tsp cayenne pepper
1 tsp kosher salt, or more to taste
1 tsp sweet paprika
1/2 tsp Tabasco or favorite hot sauce
1 cup shrimp stock or chicken stock
1/4 cup cream
1/2 lb peeled medium shrimp (31-40 per pound)
1/2 pound peeled crawfish tails
1/2 cup thinly sliced scallions
1 Tbsp chopped flat-leaf parsley
Set a large heavy Dutch oven over medium heat. Melt the butter, add the flour and make a roux the color of peanut butter. Add the onion, celery and bell pepper. Cook until the onions are translucent and the celery and pepper are tender and the roux turns the color of a penny. Add the garlic, basil, black pepper, cayenne, salt and paprika, and cook for two minutes. Stir in the hot sauce and stock, and bring to a gentle boil. Add the shrimp,crawfish, scallions, cream and parsley. Simmer for 5 minutes, stirring occasionally. Serve over steamed rice.
Shrimp (or Crawfish) Etouffee (Shreveport style) notice no roux?
1/2 cup (1 stick) margarine or butter
6 cups chopped onions
1 1/2 cups chopped green onions
1 1/2 cups chopped fresh parsley
1/4 cup fresh lemon juice
2 tablespoons soy sauce
2 teaspoons minced garlic
4 to 5 pounds shrimp (or Crawfish)
Salt to taste
Hot sauce
In a large frying pan, melt the butter over a medium fire. Add the onions, green onions, and parsley and cook, stirring, until the onions are clear. Add the lemon juice, soy sauce, and garlic and cook, stirring, for 10 minutes more. Add the shrimp (crawfish), salt, and hot sauce and stir to mix well. Reduce the fire to low, cover, and simmer for 30 to 45 minutes. Serve over cooked rice.
Crawfish Etouffee (Creole or NOLA style) No cream add Tomatoes.
1 stick of butter
1/2 cup all-purpose flour
1 medium diced onion
1 bell pepper
3 stalks chopped celery
3 cloves garlic, minced
1 can Rotel diced tomatoes
2-3 cups water or chicken stock
1 lb package crawfish tails
Tony's or favorite Creole Seasoning
Sea Salt
2 tablespoons canola oil
1 cup Long grain white rice
Chopped Green Onions for garnish
In a deep Iron skillet, begin making the Rouxby melting butter on medium heat.
With a flat wooden spatula, gradually add flour and continually stir.
The Roux will become a carmel color. add the Trinity (onions, bell pepper and celery) and stir until Trinity has softened and roux is a deep brown color, turn heat to low and stir well to keep from scorching.
Add 1 can Rotel tomatoes and water/stock.
Add 1 tablespoon Tony's Creole Seasoning and a sprinkle of Sea Salt.
Add crawfish tails and stir well.
Simmer the Crawfish Etouffee on medium low for 30 minutes.
Stir often to prevent sticking or scorching.
Meanwhile, to cook the rice - bring 2 cups water to a boil.
Add a pat of butter or margarine and a pinch of salt.
Stir in 1 cup rice.
Cover and turn the heat on low and cook undisturbed for 20 minutes.
Serve Crawfish Etouffee over a mound of rice. Garnish with chopped green onions or chopped fresh parsley. Goes well with French bread or Garlic Toast.
Crab and Shrimp Etouffee (Cream Optional)
1 stick (1/4 pound) butter
1/3 cup all-purpose flour
2 cups chopped yellow onions
1 rib celery, chopped
2 large garlic cloves, peeled
1/4 cup chopped red bell peppers
1/4 cup chopped green bell peppers
1 cup water
2 pounds medium-size shrimp, peeled and deveined
1 1/2 teaspoon salt
1 teaspoon sauce
1/2 teaspoon black pepper
1/4 cup chopped green onions (green and white parts)
1/4 cup chopped fresh parsley leaves
2 pounds jumbo lump crabmeat, picked over for shells and cartilage
Hot cooked long-grain white rice for serving
In a large, heavy pot, over medium-low heat, melt the butter and add the flour. Stirring often, cook until the foam subsides and the mixture turns a golden color, like sandpaper, 10 to 12 minutes. Add the onions, celery and garlic. Cook, stirring often, until soft and golden, about 15 minutes.
Add the bell peppers and cook, stirring occasionally, for 5 minutes. Add the water and stir to blend and the mixture thickens. Add the shrimp and stir to mix. Cook, stirring occasionally, until the shrimp turn pink, 5 to 7 minutes.
Add the salt, Tabasco, and black pepper(*1/4 cup cream*) and continue cooking for 5 to 7 minutes longer. Add the green onions and the parsley, and the crabmeat. Don't stir or you'll break up the crabmeat. Gently shake the pot, cover and simmer for 5 minutes. Turn off the heat and let it rest (with the lid on the pot) for about 5 minutes.
My Crawfish Etouffee ( Get you some rice cooked before you start this!!)
1 stick butter
1/2 cup flour
1 lb. crawfish tails with fat
2 Slices bacon chopped
1/4 link Cajun sausage chopped fine
1 medium white onion, chopped
3/4 cup bell pepper, chopped
3 cloves garlic, minced
3/4 cup celery, chopped
1 1/2 cups clam juice or stock made from shrimp heads and shells
1/2 cup cream
1 TBSP Lemon Juice
the green ends of 4 green onions, chopped
1 TBSP chopped parsely
1 TBSP Tabasco pepper sauce
Salt, white pepper and Creole or Cajun seasoning
Render copped bacon and sausage in a heavy Dutch Oven on medium until crispy. Remove on to a towel and add celery, bell peppers and onions and cook on low until tender. Remove Trinity and reserve in a bowl. Melt the butter on medium low in the Dutch oven and add flour and stir slowly until the flour reaches a reddish brown color. ( Think of the color of a penny)
Add garlic and the reserved Trinity and stir on low for one minute. Add the clam juice or stock and and turn the heat up to medium high and stay with it stirring until it comes to a slow bubbling boil. ( you will not know for sure how thick your roux will make the dish unless you follow this step.) Turn down the heat to low simmer.
At this point it is time to check thickness and season. If it is to thick just add a little water or clam juice/stock if you have any extra. Once you are satisfied with thickness, add the Tabasco pepper sauce and reserved bacon, sausage and crawfish stir for a minute or so. Taste at this point and add salt, pepper and seasoning spice small amounts at a time until you are satisfied with the flavors.
Add lemon juice, cream and half the green onions and stir on low for 3 minutes. re-taste for seasoning. turn off heat, cover and let the flavors marry for about five minutes.
While this is happening, I get out the bowls, slice some French bread and place under the broiler and find my Ice cream scoop and ladle. Buy time I find the scoop and ladle it's time to check the toast!
I place a heaping scoop of rice in the center of the bowls and ladle the Etouffee over the top. Since Etouffee means smothered or covered, be generous! Garnish with remaining green onions and parsley and serve with the toasted French bread.
For a Creole twist to the above recipe. I render the bacon and sausage in a separate skillet. When I add the Trinity to the drippings, I add a heaping Tbsp of tomato paste to it as well. I just add the garlic and Juice/Stock to this and stir well and add to the roux to thicken. The finished dish calls for a side of fried okra!! I know I left in the cream. It's my recipe, make up your own. : )
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