Crawfish (Or Shrimp) Etouffe'

Submitted by Sherrybeth

"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"."

 

• Ready In: 1hr 30mins
• Ingredients: 20
• Serves: 6

ingredients

• 2 1⁄2 lbs peeled crawfish or 2 1/2 lbs shrimp, which have been boiled in crab boil and onion
• 1⁄2 cup butter
• 1⁄2 cup chopped celery
• 2 large chopped onions
• 1 chopped green bell pepper
• 1 chopped red bell pepper
• 2 tablespoons chopped garlic
• 1 tablespoon cornstarch
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 cup cold water
• 1 tablespoon paprika
• 1⁄2 cup parsley
• 1⁄4 cup chives
• 1⁄4 cup brown sugar
• seasoning salt
• cayenne pepper
• 4 tablespoons olive oil
• 3 tablespoons tomato paste
• 1 (14 ounce) can crushed tomatoes

directions

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

Reviews

[RVT935]

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.

 

[ebburtis]

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!