1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1344g) Recipe makes 4 servings The following items or measurements are not included below: shrimp stock shrimp shells |
||
| Calories 463 | ||
| Calories from Fat 208 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.1g | 35% | |
| Saturated Fat 3.6g | 18% | |
| Monounsaturated Fat 9.3g | ||
| Polyunsaturated Fat 8.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 342mg | 114% | |
| Sodium 387mg | 16% | |
| Potassium 823mg | 23% | |
| Total Carbohydrate 19.7g | 6% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 4.8g | ||
| Protein 43.1g | 86% | |
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Crawfish /Shrimp Etouffee
By: chia
Jun 6, 2003
i made this for dinner tonight and i just had to share, it was so good.prep time considers the time it takes to make stock, but you can always use water. serve this with hot sauce on the side, some like it hot! you can also make this with crawfish only, as i did in this photo.
SERVES 4 -6
Ingredients
- 6 tablespoons oil
- 6 tablespoons flour
- 1 onion, chopped
- 1 green pepper, chopped
- 2 stalks celery, chopped
- 2 scallions, sliced, green parts reserved
- 4-6 cups shrimp stock (recipe follows) or water
- 3 tablespoons creole seasoning, such as cacheres
- 1 teaspoon cayenne pepper
- 1 lb crawfish tail, peeled
- 1 lb shrimp
- hot sauce
- cooked white rice
for stock
- 2 lbs shrimp shells, and tails from shrimp
- 3-4 quarts water
- 2 stalks celery, cut in half
- 1 onion, with skins on sliced in half
- 2 garlic cloves, sliced in half
- 1/2 cup baby carrot
Directions
1
for shrimp stock, place 2 lbs of shrimp shells and tails into a stockpot, add 3-4 quarts of water.2
add celery, onion, garlic, carrots, bring to boil.3
lower to simmer and cook 3-4 hours, adding water if needed. drain through a sieve, discarding solids.4
for the etouffee: heat 6 tbs oil and flour together in a heavy pan until it turns brown, stirring for 15-20 minutes.5
add onion, stir, celery, peppers and seasonings, stirring, until vegetables are softened.6
add shrimp stock and stir in slowly.7
mixture will be very thick, so you can adjust the thickness to your liking by adding extra stock, simmer 10 minutes.8
add shrimp, cook 5 minutes, add crawfish.9
cook on simmer for 10 minutes until cooked through.10
serve over rice.
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Featured Reviews for This Recipe
From: Just Brown Sugar
On May 12, 2008
This recipe was not worth the time spent to prepare it. I found it to be very bland to be called etouffee, and that disappointed me.I felt confident that it would be a good dish after reading the reviews, but it wasn't.
From: Indigosmom
On Apr 23, 2008
I would have given it 5 stars, if the amount of cayenne pepper wasn't so much. It was my own inexperience with the stuff that had me trusting the amounts, which was far to much for myself (and my poor kids). My husband, the hot sauce junkie loved it, but didn't need to add any hot sauce, it was definately hot enough on it's own. I'm not a lightweight myself and usually order Thai food a 5 out of 5 on the spice scale. All of that aside, it really was delicious, just too much cayenne. I'd cut it down to 1/8 - 1/4 tsp next time and let everyone adjust their own with hot sauce.
From: NcMysteryShopper
On Jan 23, 2006
Beautiful! This was just beautiful! I made this along with the shrimp stock from the French Forum's wonderful tutorial. The stock was lovely, so aromatic and flavorful! The roux was so incredibly rich and dark. The etouffee was fabulous...simply divine....as good as the ones I had in NOLA. I was thrilled! Thanks for a wonderful recipe!!!
From: Susie D
On Jan 23, 2006
I followed along with the excellent tutorial in the French Cooking Forum. I love the classes... I always learn something. I appreciate you & Chef Kate taking the time to do these. Your photos & Kate's instructions resulted in the darkest roux I have ever made and a wonderful shrimp stock. 
The etouffee itself was terrific, very full bodied and full flavored. I used both shrimp & crawfish tails and served over rice. Thank you for another great meal!
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