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CAJUN ETOUFFEE

CRAB AND SHRIMP ETOUFFEE

CRAWFISH ETOUFFEE 3

CRAWFISH ETOUFFEE 4

CRAWFISH ETOUFFEE 5

CRAWFISH ETTOUFEE FOR DUMMIES

CRAWFISH OR SHRIMP ETOUFFEE

CRAWFISH OR SHRIMP ETOUFFEE 2

CRAWFISH OR SHRIMP ETOUFFEE 3

FAT TUESDAY ETOUFFEE

SEAFOOD ETOUFFE

SHRIMP ETOUFFÉE

SHRIMP ETOUFFEE 2

SHRIMP ETOUFEE 3 with BASIC SEAFOOD STOCK

SHRIMP ETOUFEE 4

SIMPLE CRAWFISH ETOUFFÉE

2 pounds crawfish tails or shrimp, peeled and deveined
1/4 teaspoon cayenne pepper
1 stick butter
1 large onion, finely chopped
1 green bell pepper, chopped
2 large celery ribs, finely chopped
2 cups cold water
Creole seasoning blend, to taste
1 tablespoon corn starch
5 scallion, chopped
1/4 cup freshly chopped parsley
Salt to taste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 bay leaf

Toss the crawfish or shrimp in the cayenne pepper until well coated. In a large pot, melt the butter; sauté the onion, pepper and celery until translucent. Add the 1-1/2 cups of the water, cornstarch, Creole seasoning, thyme, oregano and bay leaf and shellfish. Bring to a boil and then reduce heat and simmer for 30 minutes. Stir the corn starch into the remaining water until smooth and add to the fish. Add the Creole seasoning, cornstarch mixture, scallion, and parsley. Cook for another five minutes or until mixture thickens. Serve over rice.

2 cans white claw crab meat
2 pounds medium shrimp, cleaned
2 Number 2 cans stewed tomatoes
1stem celery, chopped
2 large onions, chopped
1 stick margarine
1 small can tomato sauce with chili peppers
1 can water
Salt, black and red pepper to taste

In a thick pot sauté onions, celery, and bell pepper until wilted. Add stewed tomatoes, tomato sauce, water and seasonings to taste. Cover tightly and cook over medium high heat for 10 minutes. Add the crab, meat and cook 15 minutes; then add whole shrimp and cook for 15 minutes more over low heat. Serve over cooked rice.
Servings: 4

1-1/2 cups crawfish tails, about 30
1/2 cup crawfish fat, kept refrigerated
6 tablespoons salted butter
1/4 cup flour
1 cup onions, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1 tablespoon garlic, finely minced
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne
1/8 teaspoon cumin
1 teaspoon fresh lemon juice
1/3 cup green onion tops, thinly sliced
1 tablespoon parsley, finely minced
1 cup cold water
cooked rice

In heavy 5 to 6 quart pot or kettle, melt the butter over low heat. Gradually add the flour, stirring constantly. Cook over low heat until a medium brown roux is formed, about 15 - 20 minutes. Quickly add the onions, green pepper, celery, and garlic and continue to cook, stirring frequently, until the vegetables are glazed and tender, about 20 minutes. Add the crawfish tails, crawfish fat, salt, black pepper, cayenne, cumin, lemon juice, green onion tops, and parsley and mix well. Add the cold water and bring to a boil,
or until the crawfish tails are just tender. Shortly before serving, heat toe etoufee slowly over low heat and gradually add 1 to 2 cups hot water to provide the gravy. Serve over boiled rice.

NOTE: A classic southwestern Louisiana Cajun dish, a spicy hot stew is always served with rice. You will need about 2-1/2 to 3 dozen crawfish to prepare this. If you obtain live ones, parboil them for 3 to 4 minutes to make peeling easy. Be sure to scoop out and save the fat that is in the heads, it is an essential part of the stock. Frozen crawfish, where available, greatly simplify the preparation.

1 cup (2 sticks) butter
1-1/2 cups chopped onion
1 cup chopped green pepper
1 cup chopped celery
3 garlic cloves, minced
1 teaspoon salt, or to taste
1 teaspoon Tabasco pepper sauce
2 tablespoons crawfish fat (see Note)
2 pounds shelled crawfish tails (about 6 to 7 pounds in the shell)
Juice of 1/2 lemon
1/2 cup chopped fresh parsley
1/2 cup chopped green onion, green part only
Cooked rice

In Dutch oven or large heavy pot, melt butter and cook onion, green pepper, celery and garlic until soft, about 5 minutes. Add salt, TABASCO sauce and crawfish fat, and cook, uncovered, over medium-low heat 30 minutes, stirring occasionally. Add crawfish tails, lemon juice and parsley. Cook another 10 to 15 minutes. Just before serving, add chopped green onion. For best flavor, prepare dish the day before. Remove from refrigerator an hour before serving, and reheat just until hot to avoid overcooking crawfish. Serve over steamed white rice. Makes 6 to 8 servings.

Note: If you cannot purchase crawfish fat separately, you can extract it from crawfish by running sealed package of tails under hot water to make fat more liquid. Cut open package and empty into colander with bowl underneath to catch fat that runs off.

1/2 cup oil or margarine
1/2 flour
1 large onion, finely chopped
1 large celery stalk, finely chopped
3 fat cloves garlic, minced
2 -1/2 cups fairly rich shrimp broth
1 Tablespoon lemon
1/2 cup crawfish fat (substitute 3 to 4 Tablespoons crawfish liquid or crawfish stock)*
1 Tablespoon lemon juice
1 teaspoon salt (omit if using crawfish stock)
1 Tablespoon fresh parsley (1 t dried)
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 bay leaf
1 pound frozen crawfish, all liquid included
2 large scallion tops, sliced
cooked converted rice

Make a medium dark roux by whisking the flour into the oil over medium heat and cooking, stirring constantly, until the mixture is the color of chocolate. Add the onion along with the celery and garlic, and sauté over medium low heat until vegetables are tender, about 10 minutes. Slowly add the shrimp stock, and bring to a boil. Lower heat to a simmer, and add lemon juice, crawfish fat/stock/liquid, and the spices. Simmer 15 minutes. Add the crawfish and any liquid, bring to a rapid simmer, reduce to a low simmer, add the scallions, and simmer just until the crawfish are tender, about 10 minutes. Adjust seasonings. To serve, mound some rice in a plate, and ladle some of the etouffee on top. This recipe makes about 4 servings.

Note: Crawfish fat gives the dish its characteristic flavor. In New Orleans, it can be bought in the stores, but it's tough to find elsewhere, so substitute. If you do find it, keep it refrigerated, as it is very perishable. By crawfish liquid, I mean any run off from frozen crawfish. Whenever you use crawfish for another reason (making Cajun popcorn, say), you should save any liquid from the inside of the package that remains after defrosting. This liquid is mainly water, but it will be orange in color from the crawfish fat and meat. Finally, to make crawfish stock, take a dozen or so crawfish heads left over from a crawfish boil, and cover with some of the left over cooking liquid or water. Bring to a boil, reduce to a simmer, and cook for several hours. At the end of simmering, strain the stock, and reduce in half. Be careful when using this stock because it will be very salty. Omit any salt from the recipe, and adjust at the end.

2 pounds cooked, peeled crawfish, fresh or frozen
1/4 cup butter, melted
3 tablespoons. all-purpose flour
1 cup chopped sweet onions
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons chopped parsley
1 clove garlic, minced
1/2 cup water
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups cooked rice

If you're not feeling adventurous, you can substitute shrimp for the crawfish; if you like lobster, though, you'll love these little critters the Cajuns call Mud Bugs!

Thaw crawfish if frozen. In a l0-inch skillet, combine butter and flour. Add onions, celery, green pepper, parsley and garlic. Sautee vegetables over medium heat, stirring constantly for 5 minutes or until tender. Add water gradually and continue to stir; cook until thick. Stir in crawfish, lemon juice, salt and pepper; heat thoroughly. Servings: 6

1 pound cleaned crawfish
1/2 pound butter or good grade margarine
2 medium onions, chopped
1/4 bell pepper, chopped
2 cloves garlic, minced
1/2 cup each onion tops and parsley
1/2 can cream of mushroom soup
1 chicken bouillon cube

Place butter, onion, bell pepper, and garlic in a heavy pot. Cook until well done. Add crawfish, mushroom soup, bouillon cube, onion tops, and parsley. Cook for an additional 15 minutes. Add salt and red pep-per to taste. Serve over cooked rice.
Servings: 4

1 pound crawfish, crawfish
3/4 cup butter plus 2 tablespoons
3/4 cup onion, finely chopped
1/2 cup celery, finely chopped
1 tablespoon garlic, minced
1 cup tomatoes, chopped
1/4 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon paprika
1 teaspoon thyme
2 bay leaves
3 tablespoons flour
2 cup chicken stock
3/4 cup green onion, chopped
1 tablespoon Worcestershire sauce
1 tablespoon parley, chopped
pinch of cayenne pepper

In a large sauce pan or skillet, melt 3/4 cup butter and sauté onions and celery till tender; add garlic and cook for 1 more minute. Stir in tomatoes, salt, pepper, crawfish, paprika, thyme, and bay leaves. Blend in the flour, then whisk in the chicken stock; add green onions, cayenne pepper, and Worcestershire sauce. Cook over medium heat for 15 to 20 minutes stirring occasionally. When sauce thickens, remove bay leaves and add parsley. Add the remaining 2 tablespoons butter to finish sauce. Serve over white rice. serves 4

2 pound crawfish tails with fat
1-1/2 blocks butter or oleo
1/2 Tablespoon flour
2 or 3 medium onions
1 bell pepper
4 ribs of celery
1 can ro-tel tomatoes
2 cloves garlic
1/2 lemon
Cajun seasoning (or salt and red pepper)

Melt butter in pot, add flour and mix well. Add chopped onions, celery, bell pepper, and garlic. Sauté this until the vegetables are soft. Add ro-tel tomatoes and seasoning to taste. Simmer this for about 1 1/2 hours. Add crawfish and juice of 1/2 lemon. Simmer for 15 more minutes. Serve over rice and enjoy.

2 sticks butter -- (8 ounces)
1/2 cup flour
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
2 cloves garlic -- minced
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon thyme
2 cups fish stock
2 pounds crawfish tails, peeled
1 cup chopped green onions, with tops
3 tablespoons brandy or sherry -- optional

Make a roux of 1 stick of butter and flour, cooking over low heat until flour is dark brown; stirring constantly, 20 to 30 minutes. Add the chopped vegetables and seasonings; cook until vegetables are softened. Gradually stir in stock and let simmer 15 minutes or until thickened.

Add crawfish, green onions, remaining butter, and brandy; bring to a simmer. Simmer 4 to 5 minutes, cover, remove from heat, and let sit 15 minutes. Serve hot around a mound of rice. Serves 4.

1 cup peeled crawfish tails
1/2 cup onion, chopped fine
1/2 cup bell pepper, chopped fine
1/4 cup celery, chopped fine
1/4 cup green onion, chopped
2 cups chicken stock
6 cloves garlic, chopped
1 bay leaf
1/4 teaspoon thyme
1/8 teaspoon rosemary
1 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1/2 cayenne pepper or to taste

1/4 cup oil
1/4 cup flour

Make a Roux: In a sauté pan, mix oil and flour and make the roux over low to medium heat. Important - Stir continuously. This will take some time (15-30 minutes) and should be a dark, rich color - the color of a chocolate bar. If it begins to smoke, reduce heat. Careful not to burn as it turns bitter. Add the good stuff-Add onion, celery, bell pepper and sauté to the roux for about 5 minutes. As you sauté, add the spices and bay leaf. After you have sautéed the veggies, add the crawfish, garlic, chicken stock and cook until the liquid has reduced by half and is thick. One minute before done, add green onion. Remove the bay leaf. Serve over rice.

1 pound bag of thawed crawfish tails
1 can of cream of mushroom soup
1/4 pound of butter or margarine
1 small onion, chopped (or 1/2 of one large)
1/2 bell pepper, chopped
1 bunch of green onions, sliced
Salt, cayenne pepper, garlic powder
Hot sauce or Tabasco sauce to taste

Melt the butter/margarine over a low fire. Sauté the onions and bell pepper until the onions become translucent. Add the cream of mushroom soup. Heat over medium fire, stirring occasionally until smooth. Add 1/2 cup of water and blend. Add seasonings to taste. Simmer uncovered over medium fire, stirring frequently for 10 minutes. Add the crawfish. Add a little water to the bag, swish around, and pour it into the pot. Stir until blended over medium fire. Reduce heat to low. Cover the pot and simmer, stirring occasionally, for about 15 minutes. Sprinkle green onions and let simmer for another 15 minutes, or until crawfish are cooked. Serve over hot rice. Servings: 6

First you make a roux!

In South Louisiana, we always have a supply of dark brown roux ready to be added to a dish to thicken it. It is made by stirring equal amounts of peanut oil and flour together in a heavy black iron pot over a high fire until the flour takes on the color of a chocolate candy bar. The trick is to stir frantically so that the flour will not burn as it browns. When the roux is just the right color brown, remove from the heat and cool quickly. Store in the refrigerator indefinitely to use as needed.

3 Tablespoons olive oil
1 large onion, chopped
1/2 cup celery, chopped
1/4 cup bell pepper, chopped
4 cloves garlic, chopped
1/4 cup dark brown roux
2 cups chicken broth
1/2 cup dry white wine
1 teaspoon salt
Louisiana Hot Sauce
1-1/2 pounds peeled crawfish or shrimp

Sauté the onion, celery, bell pepper, and garlic in olive oil until soft, and the edges of the onion begin to turn golden. Stir in the roux until it coats the vegetables. Add the chicken broth, white wine, salt and pepper. Cover and simmer for 30 minutes, stirring occasionally. Add the crawfish or shrimp and simmer for another 15 minutes. Taste and adjust seasonings. If gravy is too thick, stir a little water until just right. If gravy is too thin, stir in a little more dark brown roux to thicken. Serve over rice. Place a bottle of Hot Sauce on the table for those who like extra HOT!

3 pounds raw crawfish or shrimp, peeled
1 teaspoon salt
Frank's Red Hot Sauce (Durkee's)
1 stick butter
2 cups finely chopped onion
1 cup finely chopped celery
1 cup finely chopped green bell pepper
6 cloves garlic, finely chopped
3 Tablespoons cornstarch
1 small can tomato paste
5 cups water
1 bunch green onions, finely sliced

Season crawfish or shrimp with the salt and Hot Sauce. Mix well and set aside. Melt butter in a heavy pot. Add chopped onions, celery, green bell pepper, and garlic. Cook slowly until wilted. Add crawfish or shrimp and let simmer stirring frequently for 20 minutes. Mix cornstarch with a small amount of the water and set aside. Add a small amount of the water to the tomato paste to thin, then combine the cornstarch mixture and the tomato mixture with the remaining water. Pour into the pot with the crawfish or shrimp and vegetables and cook another 15 minutes, stirring occasionally. Check the seasoning and add extra salt and hot sauce if needed. Sprinkle with sliced green onions and serve over rice.

3 Tablespoons olive oil
1 large onion, chopped
1/2 cup celery, chopped
1/4 cup bell pepper, chopped
4 cloves garlic, chopped
2 cups chicken broth
1/2 cup dry white wine
1 teaspoon salt
Louisiana Hot Sauce
1-1/2 pounds peeled crawfish or shrimp
1 bunch green onions, finely sliced

Sauté the onion, celery, bell pepper, and garlic in olive oil until soft, and the edges of the onion begin to turn golden. Add the chicken broth, white wine, salt and pepper. Cover and simmer for 30 minutes, stirring occasionally. Add the crawfish or shrimp and simmer for another 15 minutes. Taste and adjust seasonings. Sprinkle with sliced green onions and serve over rice. Place a bottle of Hot Sauce on the table for those who like extra HOT!

1 pound crayfish or shrimp or scallops.
1 cup Shellfish stock (saved from cooking the crayfish, shrimp or scallops)

4 Tablespoons butter
4 Tablespoons flour

1 cup yellow onion, chopped
1 cup green onion, chopped
1 cup parsley, chopped
1 cup celery, chopped
2 green peppers chopped
1 teaspoon garlic, chopped

1 cup dry white wine

1 tablespoon thyme
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 teaspoon ground cumin
4 dashes Tabasco sauce

Boil the shellfish and peel, reserving 1 cup of the cooking water.

Prepare the roux. Heat together in pan over medium heat, constantly stirring, until the color of peanut butter. Sauté the onion, green onion, parsley, celery, peppers and garlic in the roux until wilted (about 5 minutes). Do not sauté the shellfish in the roux!

Then add wine, seasonings and shellfish stock.

Simmer 30 minutes. Then just before serving, fold in 1 pound cooked crayfish or shrimp or scallops and serve immediately over rice.

1 stick butter -- unsalted
2 medium onions -- chopped
1 celery rib -- finely chopped
3 garlic cloves -- minced
1-1/2 teaspoons jalapeño pepper -- minced
2 tablespoons all-purpose flour
1 (14-ounce) can Italian chopped tomatoes -- juices reserved
1 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon black pepper -- freshly ground
1 pinch cayenne pepper
2 pounds medium shrimp -- shelled and deveined
4 scallions -- chopped
1/2 cup parsley -- chopped
3 cups rice -- cooked

In a heavy nonreactive 14 inch skillet, melt the butter. Add the onions and celery and cook over moderate heat until translucent, about 5 minutes. Add garlic and jalapeño and cook for 2 minutes. Add flour and cook, stirring constantly, for 5 minutes. Stir in tomatoes and their juice, the paprika, salt, black pepper and cayenne. Bring to a simmer, cover and cook for 5 minutes. Add shrimp and stir until they curl and turn pink, 2-3 minutes. Stir in the scallions and parsley and serve over cooked rice.

1 (12-ounce) can Italian plum tomatoes, drained (juices reserved)
1/4 cup (1/2 stick) unsalted butter
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
1/4 cup(probably 2-3 TBS) all purpose flour
1-1/2 teaspoon minced garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried basil, crumbled
salt and freshly ground pepper
1/2 cup dry white wine

vegetable oil
6 flour tortillas
1 pound cooked crayfish tail meat or 1 pound uncooked medium shrimp, deveined
grated cheddar cheese
sour cream

Dice enough tomatoes to measure 1/2 cup (reserve remainder for another use). Melt butter in heavy large skillet over medium heat. Add onion, celery, and bell pepper and stir until onion is translucent, about 5 minutes. Add flour, reduce heat to low and
stir 5 minutes; do not brown. Mix in garlic, cayenne, thyme, basil, salt, and pepper. Stir in wine and diced tomatoes and bring to boil. Reduce heat and simmer 8 minutes, stirring occasionally and adding tomato juices as necessary to thin sauce.

Heat oil in heavy skillet over med-hi heat. Add tortillas in batches and cook until golden brown on both sides, about 2 minutes. Transfer to plates. Add crayfish or shrimp to sauce and cook for 2 minutes. Spoon mixture over tortillas. Sprinkle with grated cheddar cheese. Top each with dollop of sour cream and serve.

2 teaspoon salt
2 teaspoon cayenne
1 teaspoon white pepper
1 teaspoon black pepper
1 t dried basil
1/2 t dried thyme

1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers
7 Tablespoons vegetable oil
3/4 cup all purpose flour
3 cups, in all, Basic Seafood Stock (to follow)
2 sticks unsalted butter, in all
2 pounds med shrimp
1 cup very finely chopped green onions (scallions)
4 cups hot rice

Thoroughly combine the salt, cayenne, peppers, basil and thyme in a small bowl and set aside. In a separate bowl, combine the onions, celery and bell pepper.

In a large heavy skillet, preferably cast iron, heat the oil over high heat until it begins to smoke, about 4 minutes. With a long-handled metal whisk, gradually add in flour, stirring until smooth. Continue cooking until roux is dark red-brown (about 3-5 minutes). Remove from heat and stir in the vegetables and 1T of the seasoning mix w/a wooden spoon; continue stirring until cooled, about 5 minutes.

In 2 quart saucepan, bring 2 cups stock to a boil over high heat. Gradually add roux and whisk until thoroughly dissolved. Reduce to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly. Remove from heat and set aside.

In a 4qt saucepan, melt 1 stick of the butter over med heat. Stir in shrimp and the scallions; sauté about 1 min, stirring constantly. Add remaining stick of butter, the stock mixture and the remaining 1 cup stock; cook until butter melts and is mixed into the sauce, about 4 to 6 minutes, constantly shaking the pan. Add the remaining seasoning mix; stir well and remove from heat. Serve immediately with rice.

1-1/2 to 2 pounds rinsed shrimp heads and/or shells, crawfish heads and/or shells, or crab shells or rinsed fish carcasses, or oyster liquor or any combination of these.
1 medium onion, unpeeled and quartered
1 large clove garlic, unpeeled, and quartered
1 rib celery

Always start with cold water - enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to boil over high heat, then gently simmer at least 4 hours, preferably 8. Replenish the water as necessary. Strain, cool, and refrigerated until ready to use.

1 cup ketchup
1/4 cup horseradish
1 cup Worcestershire sauce
1/4 cup Tabasco sauce or less
2 cups oil
2 cups flour
1 large onion, chopped
2 bunches green onions, chopped
1/2 bunch fresh parsley, chopped
1/2 stalk celery, chopped
3 cloves garlic, minced
3 green peppers, seeded and chopped
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
2 cups fish stock
1 cup unsalted butter
3 pounds large shrimp, peeled & deveined
8 cups cooked white rice
parsley & green onion to garnish

In bowl, combine ketchup, horseradish, Worcestershire sauce and Tabasco sauce. Stir well and set aside.

In skillet, heat oil until very hot and stir in flour. Stir constantly until smooth and creamy. Cook until reddish brown, almost burned, then stir in the onion, green onions, parsley,
celery, garlic, green peppers, paprika, thyme, basil, salt, cayenne and black pepper. Sauté for 5 minutes. Add ketchup mixture and simmer for another 5 minutes, stirring constantly. Beginning with one cup, add up to 2 cups of the fish stock, making a thick consistency. Let this simmer, uncovered, for about 10 minutes, stirring occasionally. Turn off the heat and cover pan.

In another skillet, melt part of the butter and add the shrimp. Working in batches, sauté the shrimp for 5 minutes until completely cooked. Keep warm.

Spoon rice onto serving plates and top with about 6 sautéed shrimp. Smother shrimp with sauce and garnish with parsley and green onion.

1 pound crawfish tails
1 can cream of mushroom soup
1 can cream of celery soup
1 large onion (chopped)
1 bunch green onion (chopped)
2 or 3 garlic cloves (minced to taste)
2 or 3 Tablespoons parsley (chopped to taste)
butter, oil, or no-stick spray (enough to sauté vegetables)
Cajun seasoning (to taste)

Sauté onions, green onions, and garlic in butter, oil, or no-stick spray in a pot until onions are browned and wilted. Stir in cream of celery and cream of mushroom. Increase heat and bring to a boil, stirring to avoid burning. Reduce heat to medium and stir in crawfish and Tony's seasoning. Cook for about 10 minutes and reduce heat to medium. Sprinkle parsley on top. Serve over hot rice. Makes about 4 servings.

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