• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Crawfish (Or Shrimp) Etouffe'

  • 90minutes
  • 489calories

Add to MenuAdd to Calendar

Source: southern.food.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs peeled crawfish or 2 1/2 lbs shrimp , which have been boiled in crab boil and onion

  2. 1/2 cup butter

  3. 1/2 cup chopped celery

  4. 2 large chopped onions

  5. 1 chopped green bell pepper

  6. 1 chopped red bell pepper

  7. 2 tablespoons chopped garlic

  8. 1 tablespoon cornstarch

  9. 2 teaspoons garlic powder

  10. 2 teaspoons onion powder

  11. 1 cup cold water

  12. 1 tablespoon paprika

  13. 1/2 cup parsley

  14. 1/4 cup chives

  15. 1/4 cup brown sugar

  16. seasoning salt

  17. cayenne pepper

  18. 4 tablespoons olive oil

  19. 3 tablespoons tomato paste

  20. 1 (14 ounce) can crushed tomatoes

Instructions Jump to Ingredients ↑

  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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback