Crawfish (Or Shrimp) Etouffe'

Total Time
1hr 30mins
Prep
45 mins
Cook
45 mins

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

Nutrition

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.
Most Helpful

5 5

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.

4 5

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!