How To make Crawfish Of Shrimp Etouffee
Ingredients
SEASONING MIX:
2
teaspoon
salt
2
teaspoon
cayenne pepper
1
teaspoon
white pepper
1
teaspoon
black pepper
1
teaspoon
basil leaves, dried
1/2
teaspoon
thyme leaves, dried
OTHER INGREDIENTS:
1/4
cup
onions, chopped
1/4
cup
celery, chopped
1/4
cup
green peppers, chopped
7
tablespoon
vegetable oil
3/4
cup
flour, all-purpose
3
cup
seafood stock
1
cup
butter
2
pound
shrimp OR crawfish
1
cup
green onion, finely chopped
4
cup
rice, cooked
Directions:
Throughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery, and bell peppers.
In a large skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long handled whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark brown, about 3-5 minutes. Remove from heat and immediately stir in the vegetables and 1 tb. of the seasoning mix with a wooden spoon. Continue stirring until cooled, about 5 minutes.
In a 2 quart saucepan bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly. Remove from heat and set aside.
In a 4 quart saucepan melt 1/2 c butter over medium heat. Stir in shrimp and the green onions; saute 1 minute, stirring almost constantly. Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock. Cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly shaking the pan in a back and forth motion.
Add the remianing seasoning mix, stir well and remove from heat (if sauce starts to separate, add about 2 tb. more of butter or water and shake pan until it combines). Serve immediately.
How To make Crawfish Of Shrimp Etouffee's Videos
Louisiana Crawfish Étouffée #crawfish #louisiana
Real New Orleans Shrimp Etouffee at Home
Louisiana Shrimp Etouffee Recipe INGREDIENTS???? Learning to make a good roux and classic New Orleans recipes like this one was practically a requirement before I married my Southern husband. I'm excited to bring the taste of New Orleans to your kitchen with this recipe!
--
???? RECIPE:
--
???? INGREDIENTS:
3 tablespoons canola oil
3 tablespoons flour
1 small onion, diced
1 stalk celery, diced
½ red bell pepper, diced
2 cloves garlic, minced
1 teaspoon fresh thyme (about 2 sprigs) or, ½ teaspoon dried thyme
¼ teaspoon cayenne pepper
1 teaspoon smoked paprika
15oz can petite diced tomatoes, drained
4 cups seafood stock or vegetable stock
3 tablespoons butter
1 to 1 ½ lbs shrimp, peeled & deveined
2 green onions, chopped
½ teaspoon Worcestershire sauce
½ teaspoon Tabasco, optional
3 cups cooked white rice
Yield: 6 servings
--
???? NEW ORLEANS CHICKEN GUMBO:
???? MORE NOLA RECIPES:
#etouffee #louisianafood #MOMables
CHAPTERS:
0:00 Homemade Roux for Shrimp Etouffee
0:15 Whisk for 10 minutes
0:25 Avoiding burnt flour
0:32 What color should it be
0:37 What is Etouffee
0:48 Difference between Etoufee and Gumbo
1:00 Final roux color
1:05 Add the vegetables
1:16 Coat down
1:23 Add spices
1:52 Add diced tomatoes
2:08 What type of stock
2:22 How to make it smoother
2:49 Butter and shrimp
2:56 Green onions & Worcestershire & Tabasco
3:03 Cook for 5 mins
3:15 How to serve Shrimp Etouffee
???? Laura's Cookbooks:
--
????Follow Laura on Instagram @LauraSFuentes @MOMables
----
Video Copyright MOMables® & Fuentes Media LLC,
Produced by Fuentes Media.
Louisiana Crawfish Étouffée | Cajun Cooking | Chef AldenB
Crawfish étouffée my way! It is full of flavor and simple to make! Make sure you are using quality Louisiana crawfish tails or substitute for shrimp and it will be just as good!
Crawfish Étouffée | New Orleans Style | Let’s go!
#shorts #crawfish #cooking
Kenneth Temple's Crawfish Etouffée | An Introduction to Cajun and Creole Cooking | Food Network
Crawfish Etouffée is built with layers of flavor starting with a perfect roux, special spice mix and the trinity of onions, bell pepper and celery!
Get the recipe ▶
Subscribe to Food Network ▶
Follow Kenneth Temple ▶
Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Crawfish Etouffée
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 25 min
Active: 15 min
Yield: 6 servings
Ingredients
1/2 cup canola oil
1/2 cup all-purpose flour
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
2 to 4 cloves garlic, finely chopped
2 bay leaves
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon white pepper
Kosher salt and freshly ground black pepper
3 to 3 1/2 cups low-sodium chicken stock
2 pounds peeled crawfish tails
1 bunch green onions (3 to 4 bulbs), sliced (about 3/4 cup)
4 cups cooked rice, for serving
Hot sauce, for serving
Directions
Heat the oil in a 12-inch cast iron skillet or large cast-iron skillet over medium-high heat until the oil begins to lightly smoke, about 5 minutes. Whisk in the flour and cook until it turns a peanut butter brown color. Turn off the heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Return the heat to medium to medium-low and stir in the garlic and bay leaves. While the trinity cooks, combine the cayenne, thyme, white pepper, 1 teaspoon salt and 1 teaspoon black pepper in a small bowl. Stir into the skillet, a little at a time, to build flavor (see Cook’s Note).
Whisk in the stock 1 cup at a time, making sure it is incorporated and smooth. Bring to a boil, then cook until slightly thickened, about 2 minutes. Season to taste with salt and black pepper. Add the crawfish and cook until they tighten in appearance, 2 to 3 minutes. Turn off the heat, then stir in half of the green onions. Serve immediately over fluffed rice with hot sauce and garnish with the remaining green onions.
Cook’s Note
Seasoning the vegetables a little at a time with the savory seasoning at each stage builds and deepens the flavors of the étouffée.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#KennethTemple #CrawfishEtouffée #AnIntroductionToCajunAndCreoleCooking #FoodNetwork
Kenneth Temple's Crawfish Etouffée | An Introduction to Cajun and Creole Cooking | Food Network
HOW TO MAKE EASY AND DELICIOUS CRAWFISH ETOUFFEE | BEGINNER FRIENDLY RECIPE TUTORIAL
This easy recipe is definitely one to add to your rotation if you are a seafood lover and cajun food lover! Give this recipe a try and let me know in the comments whatcha think!
#crawfish #seafood #easyrecipes
_________________________________________________
AMAZON STORE:
* Please use the links below to purchase any items in my video. ( As an Amazon Associate I earn from qualifying purchases.)
MITO SANTOKU KNIFE LINK:
Discount code: THATGIRLCANCOOK
_________________________________________________
MUSIC ATTRIBUTES:
Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Sunny Days
Artist: Anno Domini Beats
__________________________________________________
*** FOLLOW ME ON SOCIAL MEDIA ***
__________________________________________________
DONATIONS:
Cashapp:
Paypal:
Amazon Wishlist:
__________________________________________________
FULL LIST OF INGREDIENTS:
Serves: 4 Prep Time: 30 Mins Cook Time: 20 Mins
STOCK
- Olive Oil
- 1/2 Yellow Onion, Chopped
- 2 Carrots, Chopped
- 2 to 3 Stalks of Celery, Chopped
- Shrimp Shells and Heads from 1Lb
- 1 Tsp Tomato Paste
- 2 Sprigs of Thyme
- Salt to Taste
ETOUFFEE
- 1 1/4 Sticks of Salted Butter
- 1/2 Yellow Onion, Diced
- 2 Stalks of Celery, Diced
- 1/2 Bell Pepper, Diced (Red or Green)
- 1 Tsp Minced Garlic
- 1/4 Cup All Purpose Flour
- 4 to 5 Cups Seafood Stock (Homemade or Storebought)
- Two 1/2 Tsps of Cajun Seasoning, Divided
- 1 Bay Leaf
- Hot Sauce to Taste
- Rice