Etouffee - Recipes - Page 4

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Results 31 - 40 of 152 for etouffee

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31. SHRIMP ETOUFFEE

Sauté onions and celery in ... parsley. Cover and let simmer. For Crawfish Etouffee, substitute 2 pounds of crawfish tails and 1/2 cup water.

32. CRAYFISH ETOUFFEE

Melt butter in iron skillet or heavy pot. Sauté onions, garlic, green pepper and celery until onions are clear. Add 1/8 cup water ...

33. CRAWFISH ETOUFFEE

Melt butter in dutch oven over low heat. Add onions and bell pepper. Sauté till clear, then add 2 cups water. Bring to boil. Add ...

34. CRAWFISH ETOUFFEE

Sauté celery, green onion, onion and bell pepper in butter. Put cream of mushroom soup and Ro-Tel in another pan. Simmer; add ...

35. CRAWFISH ETOUFFEE

Melt butter in iron skillet on low to medium heat. Sauté onions, celery, bell pepper and garlic. Add Tabasco and Tony's (to taste). ...

36. CRAWFISH ETOUFFEE

Sauté onions, green onions, and garlic in butter, oil, in pot until onions are browned and wilted. Stir in cream of celery and cream ...

37. CRAWFISH ETOUFFEE

Heat oil until hot and add flour; cook until light brown (peanut color). Add all seasonings and cook until tender and then add puree, then ...

38. CRAWFISH ETOUFFEE

Melt butter in Dutch oven (not iron) and add salt, pepper and paprika. Add tails and sauté 5 minutes. Set aside. Sauté onion, ...

39. SHRIMP ETOUFFEE

Make a roux of 1 stick of butter and the flour, cooking over low heat until flour is brown, stirring constantly, about 20 minutes. Add the ...

40. CRAWFISH ETOUFFEE

Mix all ingredients (except crawfish) in large pot; bring to a boil. Add crawfish and cook for about 30 minutes. Serve over rice.

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