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Results 61 - 70 of 72 for shrimp etouffee
Melt butter in aluminum Dutch oven (iron black pot will cause crawfish to darken). Season crawfish with small amount of cayenne and saute ...
Do not use black iron pot. Add crawfish and cook for 2-3 minutes. Remove crawfish with slotted spoon and set aside. Add onion, celery, bell ...
63. ETOUFFEE
Saute onions, bell pepper and ... 30 minutes. Add shrimp and 1 cup of water, ... 15 minutes. Sprinkle etouffee with scallions tops and simmer ... bread and white wine.
Cook onions, green pepper, celery and garlic in butter in large skillet over medium high heat until tender crisp, about 3-4 minutes. Stir ...
65. ETOUFFEE
Over medium heat, saute onions, ... Add crawfish or shrimp and cook about 30 minutes. ... little water to make more juice. Serve over cooked rice.
Melt butter and add oil. ... add crawfish or shrimp and cook 10 minute. Add green onions, parsley and lemon juice. Serve over rice or linguini.
Roux flour and oil. Stir until light to medium brown. Add remaining ingredients and simmer until vegetables are soft. Pour over rice and ...
Saute onions, celery, bell pepper and garlic in oil until tender. Add tomatoes, salt and pepper, and mix thoroughly. Put on simmer for 30 ...
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.
70. ETOUFFEE
You need 4 or 5 ... salt, 1/4 teaspoon red pepper and 1 teaspoon black pepper. Add shrimp and cook 15 to 20 minutes or until shrimp taste done.
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