Crawfish (Or Shrimp) Etouffe' |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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 . 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.
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