Ingredients for Crawfish Or Shrimp Etouffe
- Crawfish
- 1/2 cup (1 stick) butter
- 2 stalks celery, finely chopped
- 1 medium onion, finely chopped
- Green Bell Pepper
- Red Bell Pepper
- 2 cloves garlic, minced
- 2 tablespoons cornstarch
- Garlic Powder
- Onion Powder
- Cold Water
- Paprika
- Parsley
- Chives
- Brown Sugar
- Seasoning Salt
- Cayenne Pepper
- Olive Oil
- Tomato Paste
- Crushed Tomatoes
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How to Make Crawfish Or Shrimp Etouffe
- Boil 1 pound of crawfish or 1.5 pounds of shrimp until cooked through. Season generously with seasoned salt to taste and set aside.
- Melt 1/2 cup (1 stick) of butter in a large, deep frying pan or saucepan over medium heat. Add 1 medium onion, 1 green bell pepper, and 2 stalks of celery, all finely chopped, along with 2 cloves of minced garlic.
- Cook, stirring constantly, until the vegetables are softened, about 5-7 minutes.
- Stir in 1 teaspoon of onion powder and 1/2 teaspoon of garlic powder.
- Add the cooked and seasoned crawfish or shrimp to the pan.
- Add 1 (14.5 ounce) can of diced tomatoes, undrained, 1 cup of chicken broth, 1 tablespoon of Cajun seasoning, 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper (optional), and 1/4 teaspoon of black pepper. Reserve 1/2 cup of water separately.
- Reduce heat to low and simmer for 30 minutes, allowing the flavors to meld.
- In a small bowl, whisk together 2 tablespoons of cornstarch with 1/2 cup of reserved water until smooth. Pour the slurry into the pan.
- Cook for another 10-15 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally.
- Serve your delicious Etouffee over cooked rice. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
66g
Fat
57g
Carbs
8g
