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Results 81 - 90 of 152 for etouffee
81. SHRIMP ETOUFFEE
Cook shrimp in boiling water until pink (5 minutes). Drain and peel; remove veins and set aside. Heat 2 tablespoons of cooking oil in large ...
Cut in small pieces the celery, bell pepper, onion and combine with crab boil, onion powder, garlic powder, Rotel and add 1/2 cup of water. ...
In 2 quart dish, melt ... shrimp are pink and tender. Stir once or twice. Squeeze a small amount of lemon juice over Etouffee and serve with rice.
Peel shrimp (if shrimp are frozen, do not thaw; peel under running cold water). Make a shallow cut lengthwise down back of each shrimp; ...
85. ETOUFFEE
(You may substitute 1 pound fresh shrimp that has been peeled, deveined and cleaned for the crawfish.) In a large saucepan, melt butter, ...
86. ETOUFFEE
Over medium heat, saute onions, peppers and celery in butter until brown. Add soup and simmer 10 minutes. Add crawfish or shrimp and cook ...
87. RIB EYE ETOUFFEE
Grill steaks to desired doneness. Melt butter. Add Chef's Seasoning and mushrooms, and cook until tender. Add canned gravy and blend well. ...
Split shrimp and season generously with salt, black pepper and cayenne. Set aside. Melt butter and add onions, bell pepper and garlic. Cook ...
Season meat with salt and pepper and brown well in the cooking oil. When meat is almost done add onion and cook until onion is clear. Add ...
90. RIB EYE ETOUFFEE
Grill steaks to desired doneness. Melt butter. Add Chef's Seasoning and mushrooms and cook until tender. Add canned gravy and blend well. ...
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