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