Sunday, January 5, 2014

Crawfish (Shrimp) Etouffee



Crawfish (Shrimp) Etouffee

é·touf·fée
noun, plural é·touf·fées

New Orleans Cookery. a stew of crayfish, vegetables, and seasonings, served over white rice.

Origin: 
 Louisiana French; French (à l')étouffée  cooked in a closed vessel with little liquid, braised; literally, to smother, suffocate.



Ingredients:

1/4 pound of butter
2 large onions, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 medium bell pepper, chopped
Salt, red and black pepper to taste
Tabasco sauce to taste
1 - 2 pounds crawfish tails or deveined shrimp
4 tablespoons flour
2 cups water
4 chicken bouillon cubes
Green onion tops to taste (optional)
Parsley to taste (optional)
Cooked rice

Melt butter in heavy skillet; saute onions, celery, garlic and bell pepper in butter over low heat until tender. Season to taste. Add crawfish or shrimp. Saute 1 minute; add flour. Continue cooking about 3 more minutes. Add water, bouillon cubes, green onions and parsley; Simmer for 10 -15 minutes. Serve over cooked rice. Serves 4 - 6.

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