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    You are in: Home / Recipes / Crawfish /Shrimp Etouffee Recipe
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    Crawfish /Shrimp Etouffee

    Crawfish /Shrimp Etouffee. Photo by NcMysteryShopper

    1/4 Photos of Crawfish /Shrimp Etouffee

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    4 hrs

    30 mins

    chia's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    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 carrots

    Directions:

    1. 1
      for shrimp stock, place 2 lbs of shrimp shells and tails into a stockpot, add 3-4 quarts of water.
    2. 2
      add celery, onion, garlic, carrots, bring to boil.
    3. 3
      lower to simmer and cook 3-4 hours, adding water if needed. drain through a sieve, discarding solids.
    4. 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. 5
      add onion, stir, celery, peppers and seasonings, stirring, until vegetables are softened.
    6. 6
      add shrimp stock and stir in slowly.
    7. 7
      mixture will be very thick, so you can adjust the thickness to your liking by adding extra stock, simmer 10 minutes.
    8. 8
      add shrimp, cook 5 minutes, add crawfish.
    9. 9
      cook on simmer for 10 minutes until cooked through.
    10. 10
      serve over rice.

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    Ratings & Reviews:

    • on March 20, 2007

      55

      I've eaten some superb versions of etouffee over the years but, until now, never imagined that I could replicate that true N'awlins taste at home. Not only was this dish restaurant-quality, it was downright simple to make!! A little time-consuming (especially since I did go all-out and do the shrimp stock), but virtually foolproof as long as you stir that roux religiously. A couple of family members aren't wild about crayfish, so I omitted that and doubled up on the shrimp. The only other changes I made were to cut the cayenne from 1 tsp. to 1/2 tsp. and use 2 T. of Creole seasoning instead of 3. We seriously love spicy foods, so I was just being a little cautious, fully expecting I'd need to go back later and add the rest. Well, NOT! The lesser amounts took it to the outer limits of my 'comfort zone' when it comes to heat, and I'm definitely not a wimp! We love Tony Cachere's but find it way too salty when used in large amounts, so I mixed up Kittencal's cajun seasoning (The Best Creole/Cajun Seasoning Mix). Maybe Kitten's homemade version -- which was delicious, btw! -- packs a much bigger wallop than the commercial brands. At any rate, I just wanted to warn you to add the seasonings gradually instead of all at once. This stuff is too fabulous to risk messing up by getting heavy- handed with the 'heat'. Kudos, chia. Humongous kudos!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2003

      45

      Excellent, I did make the stock and the flavor was well worth that extra effort. I did find the recipe difficult to follow, I mean the ingredients for the stock and the rest of the recipe. Thanks Chia for another good recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 12, 2008

      25

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Crawfish /Shrimp Etouffee

    Serving Size: 1 (896 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 463.0
     
    Calories from Fat 208
    44%
    Total Fat 23.1 g
    35%
    Saturated Fat 3.6 g
    18%
    Cholesterol 342.1 mg
    114%
    Sodium 387.0 mg
    16%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 2.8 g
    11%
    Sugars 4.8 g
    19%
    Protein 43.1 g
    86%

    The following items or measurements are not included:

    shrimp stock

    shrimp shells

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