Seafood Etouffee
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
1 pot
- Serves:
- 4-6
ingredients
- 311.84 g can tomatoes and green chilies (rotel)
- 473.18 ml seafood stock or 473.18 ml chicken stock
- 340.19 g shrimp, peeled deviened
- 118.29 ml butter
- 118.29 ml flour
- 3 stalk celery, sliced thinly
- 118.29 ml yellow onion, chopped
- 4.92 ml dried basil
- 2 bay leaves
- 2.46 ml salt
- cayenne pepper
- 170.09 g crabmeat, drained or 170.09 g imitation crabmeat
- 170.09 g crawfish meat
- 2.46 ml garlic (I buy the kind already crushed in the jar)
directions
- In large pot melt the butter and stir in flour and cook over low heat, stirring constantly for 15-20 minutes until browned.
- Stir in the undrained rotel, stock, and celery, chopped onion, basil, bay leaves, salt, garlic, and a little cayenne. Bring the mixture to a rolling boil, stirring frequently. Reduce heat and simmer about 30 minutes until vegetables are tender. Add additional cayenne if desired.
- While simmering, add the shrimp, crawfish and crabmeat and cook uncovered for 5 to 7 minutes, until the shrimp is cooked thoroughly.
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Reviews
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I had some seafood stock on hand from another 'Zaar recipe so wanted to try this, and it did not disappoint!! I made this with my friend Annette who grew up in N'awlins and she said it was fabulous (although she described it as more creole than etoufee because of the Rotel tomatoes this calls for, but -- who cares -- we licked the pot clean!!) We did use one whole chopped onion, double the fresh garlic, a good sprinkling of Tony Chachere's Cajun spice in lieu of the cayenne and the salt, and a mixture of canned lump crab, fresh shrimp and crawfish. Served over brown rice with salad and garlic bread. I need to go back and rate the seafood stock recipe since we all agreed the homemade stock made the difference.
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I'm from Texas and live in Texas, but lived in Mandeville LA for 6 months (1983) and fell in love with cajun and creole food. This etoufee was awesome. The only changes I made was I used a powder roux instead of the flour and creole seasoning instead of salt and a bit more garlic. Liked the crunchyness of the vegetables as well. Served over green rice (brown) (Rachael Ray). Will make again and again. Thanks for posting.
Tweaks
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I'm from Texas and live in Texas, but lived in Mandeville LA for 6 months (1983) and fell in love with cajun and creole food. This etoufee was awesome. The only changes I made was I used a powder roux instead of the flour and creole seasoning instead of salt and a bit more garlic. Liked the crunchyness of the vegetables as well. Served over green rice (brown) (Rachael Ray). Will make again and again. Thanks for posting.
RECIPE SUBMITTED BY
Hi my name is Shree. I love cooking although sometimes I get stressed instead of enjoying it. I have been collecting cookbooks and recipes that Id like to try for most of my life. I even started writing a cookbook one time. I never finished it though LOL! I still collect recipes and I like to try my own twist on most of them. I guess Im famous for my deserts, but I like cooking all kinds of dishes. I like to find things at a restaurant that I can recreate at home with similar ingredients.