Crawfish or Shrimp Etouffee - Recipes - Page 3

Results 21 - 26 of 26 for crawfish or shrimp etouffee

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Thaw crawfish tails or shrimp, if frozen. In a ... for 4-5 minutes or until crawfish are tender (shrimp turn pink). Season to taste. Serves 4.

22. CRAWFISH ETOUFFEE

Saute onions, celery, bell pepper and garlic in oil until tender. Add tomatoes, salt and pepper, and mix thoroughly. Put on simmer for 30 ...

23. CRAWFISH ETOUFFEE OVER RICE

Roux flour and oil. Stir until light to medium brown. Add remaining ingredients and simmer until vegetables are soft. Pour over rice and ...

24. SHRIMP ETOUFFEE

Sauté onions and celery in ... tomato paste. Add shrimp and cook until bubbly. Blend ... let simmer. For Crawfish Etouffee, substitute 2 pounds of ... and 1/2 cup water.

25. CRAWFISH ETOUFFEE

Shrimp may be used as a ... more water. Add crawfish tails, fat (or shrimp) and onion tops. Cook ... to serve, pour crawfish mixture over rice.

26. ETOUFFEE

(You may substitute 1 pound fresh shrimp that has been peeled, deveined and cleaned for the crawfish.) In a large saucepan, ... minutes. Add crawfish or shrimp, parsley and cajun seasoning. ... over hot, cooked rice.

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