CRAWFISH & SHRIMP ETOUFFEE
A very rich hearty meal, I cook it occasionally for our supper club. Everyone really likes it. A lot of ingredients but really pretty easy to make. The roux either makes or breaks it.
Provided by Chef RHT IV
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot or dutch oven with the butter & flour over medium heat make a medium brown roux.
- Add the onions, celery, bell pepper, bay leaves, salt, and cayenne & white peppers. Cook, stirring over medium high heat until onions, bell peppers & celery are soft, about 7 to 8 minutes.
- Add the garlic & thyme and stir well for about a minute or so.
- Add about 3/4 of the water and sherry & stir well.
- When the mixture comes to a boil add the rest of the water if needed. You want mixture to nearly coat a spoon.
- Add rotel, parsley, green onions & creole seasoning, simmer about 6 minutes until mixture thickens. Add shrimp & crawfish and simmer until seafood is done, until Shrimp curl & turn pink.
- Discard bay leaves & serve over steamed rice, garnish with parsley and green onions.
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Elizabeth Wiese
[email protected]I can't wait to try this etouffee recipe. It looks so delicious!
Amora
[email protected]This etouffee is perfect for a party or potluck. It's always a crowd-pleaser.
DaddyO Shammu Walker
[email protected]I love that this recipe is so versatile. I can add or omit ingredients to suit my own taste.
Haya Hafeez
[email protected]This etouffee is a great way to use up leftover shrimp and crawfish.
Falaye Eniola
[email protected]I've made this etouffee several times, and it's always a hit. My friends and family love it.
Melvin San Andres
[email protected]This is my new favorite etouffee recipe! It's so flavorful and easy to make.
ELReigns
[email protected]I followed the recipe exactly, but my etouffee turned out too watery. I think I must have added too much liquid.
Abdul Afize
[email protected]The etouffee was good, but it was a little too salty for me.
Ahmadullah Tarinwal Ahsan
[email protected]This etouffee is a bit spicy for my taste, but I still enjoyed it. Next time, I'll use less cayenne pepper.
Arif Nazari
[email protected]I had to make a few substitutions (I didn't have any green bell pepper), but the etouffee still turned out delicious.
Fire Man
[email protected]This was my first time making etouffee, and it turned out great! The instructions were easy to follow, and the dish was ready in no time.
Gm NOYON
[email protected]I love that this recipe uses both shrimp and crawfish. It gives the etouffee a really rich and complex flavor.
Chamila Ruwanlatha
[email protected]This etouffee was a hit with my family! The flavors were spot-on, and the shrimp and crawfish were cooked perfectly. I will definitely be making this again.