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    You are in: Home / Southern / Crawfish (Or Shrimp) Etouffe' Recipe
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    Crawfish (Or Shrimp) Etouffe'

    Crawfish (Or Shrimp) Etouffe'. Photo by Sherrybeth

    1/2 Photos of Crawfish (Or Shrimp) Etouffe'

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    Sherrybeth's Note:

    Not too long ago someone requested a recipe for an etouffé like the one in a local restaurant. I called the chef up and asked him for the recipe and by golly, he gave it to me...without his one "secret" ingredient, so I decided to post it and I figured out the "secret".

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      After boiling crawfish or shrimp until done, season them with seasoned salt to taste and set aside.
    2. 2
      Melt butter in a large, deep frying pan or large saucepan and add the finely chopped onions, bell peppers, celery and garlic.
    3. 3
      Cook over medium/high stirring constantly until soft.
    4. 4
      Sprinkle in onion and garlic powder to taste.
    5. 5
      Add crawfish/shrimp.
    6. 6
      Add remaining ingredients EXCEPT cornstarch and 1/2 cup of water.
    7. 7
      Cook over low heat for 30 minutes.
    8. 8
      Dissolve cornstarch in 1/2 cup of water and add to mixture in pan.
    9. 9
      Cook about 10-15 minutes more until mixture becomes thickened to desired consistency.
    10. 10
      Serve over cooked rice.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on January 04, 2008

      55

      I loved this recipe. My suggestions are to make sure you use the freshest ingredients. Especially for the shrimp. Buy it fresh, the cheap frozen kind will turn out a little rubbery and ruin a great recipe. And don’t skimp on the rice, because it is what make the dish even more delisious. Also, I didn't add the cornstarch. Instead, I used a ladel and got the juice out and used it as a soup. My wife loved it and I thickened my etouffe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 03, 2006

      45

      Very good! I left out the oil listed at the end, and mine was quite thick without using the cornstarch and water mixture. I also left out the chives. I used smoked sweet paprika and I loved the subtle sweetness that it along with the brown sugar gave. A definite keeper!

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

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    Nutritional Facts for Crawfish (Or Shrimp) Etouffe'

    Serving Size: 1 (452 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 489.7
     
    Calories from Fat 245
    50%
    Total Fat 27.3 g
    42%
    Saturated Fat 11.4 g
    57%
    Cholesterol 299.4 mg
    99%
    Sodium 515.6 mg
    21%
    Total Carbohydrate 26.5 g
    8%
    Dietary Fiber 3.7 g
    14%
    Sugars 16.5 g
    66%
    Protein 35.8 g
    71%

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