Ingredients for Easy Shrimp Crawfish Etouffee
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup margarine
- 1/4 cup ketchup
- 1 cup water
- 1 teaspoon salt
- 2 tablespoons cornstarch
- 1/2 - 1 teaspoon red pepper flakes
- 1 pound peeled and deveined shrimp
- Cooked rice, for serving
- Fresh parsley, for garnish (optional)
- 1 pound peeled crawfish (optional alternative)
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How to Make Easy Shrimp Crawfish Etouffee
- Melt 1/4 cup margarine in a medium saucepan over low heat.
- Add 1/2 cup chopped celery and 1/2 cup chopped onion.
- Cook until tender, about 5-7 minutes, stirring occasionally.
- In a separate bowl, whisk together 1 cup water, 1/4 cup ketchup, 1 teaspoon salt, 2 tablespoons cornstarch, and 1/2 - 1 teaspoon red pepper flakes (or to taste).
- Pour the water mixture into the saucepan with the celery and onions.
- Stir well to combine, then bring to a simmer.
- Reduce heat to low, cover, and simmer for at least 20 minutes, stirring occasionally.
- Add 1 pound peeled and deveined shrimp (or crawfish) to the saucepan.
- Cover and cook for 10-15 minutes, or until the shrimp is pink and cooked through.
- Serve hot over rice. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
7g
Fat
4g
Carbs
7g
