SEAFOOD ETOUFFEE
Cajun seafood stew to serve with a mound of rice on top. Adjust cayenne to taste. Start with a little, you can always add more later!
Provided by kathiejacgmail.com
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In large, heavy pan melt the butter. Stir in the flour and cook over medium-low heat, stirring constantly for 20 to 25 minutes or until a dark reddish-brown roux is formed.
- Stir in the undrained tomatoes and chilies, water, sliced carrot and celery, chopped onion and green peppers, basil, salt, minimum amount of cayenne (can always be adjusted up later), and black pepper. Bring the mixture to a boil, stirring frequently. Reduce heat and simmer about 25 minutes until vegetables are tender. Adjust the hotness with additional cayenne if desired. (Can be prepared to this point with the vegetables undercooked, then refrigerated to be reheated and completed right before serving).
- With the stew simmering, add the shrimp and crabmeat and simmer uncovered for 3 to 5 minutes, until the shrimp are pink and cooked through.
- Serve in bowls with stew on the bottom and a mound of rice atop. Serve with a crusty French bread.
Nutrition Facts : Calories 599, Fat 24.9, SaturatedFat 15, Cholesterol 244.4, Sodium 1316.5, Carbohydrate 60.7, Fiber 2.6, Sugar 2.9, Protein 31.9
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King Manalo
[email protected]This recipe was a disaster! The sauce was too thin and the seafood was overcooked. I would not recommend this recipe to anyone.
xah nity
[email protected]I found that the etouffee was a bit bland. I would recommend adding more spices to the sauce.
Pratap sunam
[email protected]This etouffee was a bit too spicy for my taste, but it was still very good. I would recommend using less cayenne pepper next time.
Waiz Foodie
[email protected]I followed the recipe exactly and the etouffee turned out great! The sauce was creamy and flavorful and the seafood was cooked to perfection. I served it over rice and it was a delicious and satisfying meal.
Lealem Yitayal
[email protected]This etouffee was delicious! I made it for a party and everyone loved it. The sauce was rich and flavorful and the seafood was cooked perfectly.
Ggfdg Hffggg Xcvh
[email protected]I love this recipe! It's so easy to make and it always turns out great. I usually add a little extra spice to it.
SF Jannat
[email protected]This etouffee was amazing! The sauce was so flavorful and the seafood was cooked perfectly. I will definitely be making this again.
Ronan Davidson (RoRo)
[email protected]I made this etouffee for my family and they loved it! It was a great way to use up some leftover seafood.
Danish Zubair
[email protected]This was a great recipe! The etouffee was creamy and flavorful and the seafood was cooked to perfection.
Yes Sir
[email protected]I love this etouffee! It's so easy to make and it always turns out great. I usually serve it over rice or pasta.
Anna Wilkerson
[email protected]This etouffee was delicious! The sauce was rich and flavorful and the seafood was cooked perfectly. I will definitely be making this again.
Al Sadat Tv5
[email protected]I've made this etouffee several times now and it's always a winner. It's a great way to use up leftover seafood and it's always a crowd-pleaser.
Ebo Nels
[email protected]This is my new favorite etouffee recipe! It's so easy to make and the results are always amazing. I love the creamy sauce and the big chunks of seafood.
Abenah Adobea
[email protected]I made this etouffee for a party and it was a huge success! Everyone loved it and asked for the recipe. The sauce was rich and flavorful and the seafood was cooked to perfection.
Vincent Hill
[email protected]This seafood etouffee was a hit! The flavors were amazing and the shrimp, crab, and crawfish were cooked perfectly. I served it over rice and it was a delicious and satisfying meal.