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Thread: Let's Cook : Crawfish or Shrimp Etouffee

  1. #1
    Boolit Grand Master

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    Let's Cook : Crawfish or Shrimp Etouffee

    Frozen crawfish or frozen shrimp is usually available , thaw out a package and whip up a Etouffee in a few minutes.

    Ingredients -
    1/4 Cup Butter (real butter )
    5 Tablespoons all-purpose Flour
    1/2 Cup chopped Celery
    1/2 Cup chopped Green Bell Pepper
    1/2 Cup chopped Green Onions , tops and bottoms
    1 Cup Chicken Stock
    1/2 Cup water
    2 Tablespoons minced fresh Parsley
    1 Tablespoon (heaping) Tomato Paste
    1 Bay Leaf
    1/4 teaspoon Salt
    1/4 teaspoon Black Pepper
    1/4 teaspoon Garlic Powder
    1/4 teaspoon Creole Seasoning
    1/8 teaspoon Cayenne Pepper
    1 - pound fresh or frozen Louisiana Crawfish Tails or Shrimp
    Cornstarch & water slurry to thicken ... as desired .
    A pot of hot cooked white rice , as needed .

    Directions -
    1.) In a heavy skillet or Dutch oven , over med-high heat , melt the butter, stir in the flour and make a caramel colored roux ... keep stirring as the flour cooks , 20 - 30 minutes .
    Do NOT burn the roux or let it stick to the bottom of the pan ...keep stirring!
    2.) When the roux is caramel colored add the celery , green pepper and onion ...keep stirring , cook untill onion's & pepper's are soft.
    3.) Add the broth , stir well , water , stir well and parsley , tomato paste , bay leaf.
    Stir well and add salt , pepper , garlic powder , Creole seasoning and Cayenne.
    Stir the pot well , scrape bottom and sides and make sure the roux is well incorporated and there are no lumps . Bring to a boil , reduce heat to low , cover and simmer 15 minutes . The Etoufee sauce should be on the thick side ... the crawfish or shrimp will throw off water when added.
    4.) Remove the bay leaf, discard , increase the heat to med. high bring to a hard simmer and add the crawfish or shrimp , stir well , replace cover and let cook 15 -20 mins.
    Stir to avoid sticking . adjust thickness as needed with cornstarch . Let it sit a few minutes .
    Serve over white rice .

    This is how we do it in Cajun Country ... I love this stuff , fix garlic bread and a green salad ...Man-O-Man it don't get much better than this .
    Gary
    Last edited by gwpercle; 10-05-2021 at 09:01 AM. Reason: added :thicken as needed w/ cornstarch
    Certified Cajun
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    " Let's Go Brandon !"

  2. #2
    Boolit Master Cast10's Avatar
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    Cest Bon!

  3. #3
    Boolit Buddy Pigboat's Avatar
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    Shrimp Etouffee

    ¼ cup oil
    ¼ cup all-purpose flour
    ½ cup chopped yellow onion
    ¼ cup chopped green bell pepper
    ½ cup chopped celery
    2 cloves garlic, finely minced
    ¼ tsp black pepper
    ¼ tsp white pepper
    ¼ tsp red pepper (or to taste)
    ½ tsp Cajun seasoning
    ¼ cup minced green onions
    ¼ cup minced fresh parsley
    3 dashes hot sauce (or to taste)
    ½ cup clam juice
    ½ (14.5-ounce can diced tomatoes) or 10 ounce rotel
    salt to taste (Cajun seasoning contains salt)
    1 lb. Small or med. shrimp, peeled and deveined
    ¼ stick butter
    hot cooked rice
    diced green onions for garnish

    Make the roux; mix oil and flour in a large heavy pan or pot over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously until the mixture turns a caramel color and gives off a nutty aroma about 15-20 minutes. To the roux, add the onion, green pepper, celery and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the peppers, (red, white, and black), Cajun seasoning, green onions, parsley and hot sauce to taste. Add the clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, and then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10-15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don’t overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a bowl or over rice.
    .

  4. #4
    Boolit Master

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    Lord have mercy! Making this Sunday for DIL birthday. I’m going with gw’s recipe cause there ain’t no clams in La. and butter makes a heartier roux. Let you know how it turns out.
    "My main ambition in life is to be on the devil's most wanted list."
    Leonard Ravenhill

  5. #5
    Boolit Master


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    My wife being from Shreveport, I have been to a couple of good crawfish boils. That is the way to eat them. She has her own recipe for Shrimp Etouffee since we get nice shrimp here.

  6. #6
    Boolit Master

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    Local seafood restaurant here takes, a fried catfish fillet,sets on a bed of rice, and then puts shrimp or crawfish etouffee on top, put enough to run down the sides, make a puddle on the plate! Oh my, it is so dang good. Enjoy, guys, I love y’alls recipes! Keep up the good work.
    I firmly believe that you should only get treated by how you act, not by who or what you are!!

  7. #7
    Boolit Master
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    Crawfish is much better than shrimp.
    There is no difference between communism and socialism, except in the means of achieving the same ultimate end: communism proposes to enslave men by force, socialism—by vote. It is merely the difference between murder and suicide. Ayn Rand

  8. #8
    Boolit Master
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    you gotta be a real good cook to make étouffée right. its not easy like making mud bug boil.
    my wife, from shreveport, used to watch Justin Wilson every week and try out the recipes on me.

  9. #9
    Boolit Buddy memtb's Avatar
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    gwpercle.....Thanks a Bunch! My wife, from the Deep South of Wyoming, loves Etouffee! We usually bring back a bunch of crawfish tails from BR when we go to visit my family! Things went bad on our trip this year, and we had to hurry back to Wyoming.....without the usual shopping trip. So.....she’s been wanting Etouffee real bad! It looks like we’ll be getting some shrimp (not the good gulf shrimp) and be making some Shrimp Etouffee!

    It’s starting to be that time of year for Gumbo and Etouffee .....27F yesterday morning and 28F this morning! Fall has fallen upon us! memtb
    You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong." -Bob Hagel

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  10. #10
    Boolit Master


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    Quote Originally Posted by farmerjim View Post
    Crawfish is much better than shrimp.

    I will agree with you on that but really hard to get fresh crawfish here. Fresh off the boat shrimp is plentiful and very good.

  11. #11
    Boolit Grand Master

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    Quote Originally Posted by farmerjim View Post
    Crawfish is much better than shrimp.
    I'll say Amen and Second the motion ... but if you can't get Crawfish then make it with what you got .

    No clams in Louisiana except river clams , we don't eat them but they can be used for fish bait .
    Clam Juice ? I would have to taste it before giving up Chicken Stock in an Etouffee recipe .
    Gary
    Certified Cajun
    Proud Member of The Basket of Deplorables
    " Let's Go Brandon !"

  12. #12
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    When I trap crawdads, I dump them in a cooler of salt water when I leave the lake. By the time I get home, they have purged all their poop, and are ready for a boil.
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  13. #13
    Boolit Buddy memtb's Avatar
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    I too, much prefer crawfish over shrimp in an Etouffee.....but, the wife loves Etouffee and good crawfish (as in harvested in USA) are non-existent here! memtb
    You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong." -Bob Hagel

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  14. #14
    Boolit Master

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    It was outstanding! Doubled recipe, used my homemade cajun seasoning and thickened a little with corn starch but otherwise followed recipe. Slice of baguette and pickled okra.
    Click image for larger version. 

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    Last edited by Hogtamer; 10-03-2021 at 02:29 PM.
    "My main ambition in life is to be on the devil's most wanted list."
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  15. #15
    Boolit Grand Master

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    Quote Originally Posted by Hogtamer View Post
    It was outstanding! Doubled recipe, used my homemade cajun seasoning and thickened a little with corn starch but otherwise followed recipe. Slice of baguette and pickled okra.
    Click image for larger version. 

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    That Looks Awesome !
    I added thicken as needed with cornstarch to the recipe ...
    Good idea , I put down thicken but forgot " with cornstarch slurry"
    Thanks
    Gary
    Last edited by gwpercle; 10-05-2021 at 09:04 AM.
    Certified Cajun
    Proud Member of The Basket of Deplorables
    " Let's Go Brandon !"

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