Best 6 Prudhommes Shrimp Or Crawfish Etouffee Recipes

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In the heart of Cajun country, where the bayous wind their way through the lush landscape, lies a culinary tradition as rich and flavorful as the region itself. Prudhomme's shrimp or crawfish étouffée stands as a testament to this heritage, a dish that embodies the essence of Cajun cuisine with its bold flavors, aromatic spices, and the perfect balance of textures. This classic dish is a symphony of flavors, where plump shrimp or succulent crawfish come together with the "holy trinity" of Louisiana cooking – onions, celery, and bell peppers – in a rich, savory sauce. The roux, a quintessential component of étouffée, forms the foundation of the dish, providing a velvety texture and a deep, nutty flavor.

Here are our top 6 tried and tested recipes!

SHRIMP AND CRAWFISH ETOUFEE



Shrimp and Crawfish Etoufee image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 29

1 tablespoon butter
1/4 cup diced bell pepper
2 tablespoons diced yellow onion
1 celery stalk, diced
1 tablespoon minced garlic
1 tablespoon Roux, recipe follows
Rum
6 shrimp
8 ounces crawfish tail meat
1 ounce Mama's Green Creole Sauce, recipe follows
Pinch pepper
Pinch kosher salt
Pinch ground thyme
1/2 cup brown rice
1 cup long grain white rice
1/4 cup canola or vegetable oil
1 tablespoon fresh thyme leaves
Salt
1/4 cup lemon juice
2 tablespoons canola oil
1/4 teaspoon salt
10 cloves garlic
4 jalapeno peppers
2 green onions, cut in half
1 small yellow onion, cut into wedges
1 bell pepper, cut into wedges
1/2 bunch parsley, rinsed
1/4 cup oil
1/4 cup flour

Steps:

  • For the Etouffee: Heat a medium cast-iron skillet over medium heat and add the butter. Saute the trinity (peppers, onions and celery). Add the garlic, and saute until slightly tender. Add the Roux and deglaze with some rum to help break it down (it will flame up). Add 1 to 2 cups purified water to form a sauce. Add in the shrimp, crawfish, pepper, salt and thyme. Reduce the flame to a medium-low simmer. Add Mama's Green Creole Sauce. Stir constantly making sure the roux doesn't burn and is completely dissolved. Taste periodically to confirm desired taste. Simmer 10 to 20 minutes, until the etoufee reaches desired thickness.
  • For Mama's Creole Herb Rice: Preheat the oven to 400 degrees F. Cook the brown rice in 1 cup water, covered, for 30 to 40 minutes.
  • Cook the white rice in 1 cup water in a rice steamer.
  • After both are cooked, empty the pans onto a cookie sheet. Mix the rice and toss with the oil, thyme and salt to taste.
  • Drench the etoufee over the rice, and serve.
  • Place 2 cups water, the lemon juice, oil, salt, garlic, jalapenos, green onions, yellow onions, bell peppers and parsley in a blender and process until a sauce is formed. If the blender is not large enough, you can make it in two batches.
  • Heat the oil in a heavy skillet over low heat. Add the flour and stir until mixture is creamy and there are no lumps. Turn the heat down low and keep stirring until the mixture reaches the desired color (a medium or dark brown). Be careful and pay attention as not to burn the roux-- after it reaches a certain shade of brown it will begin to brown faster.

SHRIMP ETOUFFEE



Shrimp Etouffee image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield about 10 servings

Number Of Ingredients 33

6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1 (14.5-ounce) can diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Essence, recipe follows
1 quart shrimp stock, recipe follows
3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
1/4 cup chopped parsley leaves
Steamed white rice, for serving
1/2 cup thinly sliced green onion tops, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound (about 1 quart) shrimp shells and heads
1 cup coarsely chopped yellow onions
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrots
3 smashed garlic cloves
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon dried thyme
2 teaspoons salt

Steps:

  • Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
  • Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
  • Serve immediately over steamed white rice and garnish with sliced green onion tops.
  • Combine all ingredients thoroughly.
  • Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
  • Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
  • Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.

SHRIMP OR CRAWFISH ETOUFFE - PAUL PRUDHOMME



Shrimp or Crawfish Etouffe - Paul Prudhomme image

Categories     Shellfish     Soup/Stew

Number Of Ingredients 11

1/4 cup Onion, finely chopped
1/4 cup Celery, finely chopped
1/4 cup Green Bell Peppers, finely chopped
7 tablespoons Vegetable Oil
3/4 cup Flour
2 tablespoon Seafood Magic
3 cup Fish Stock
1/2 pound Butter, unsalted
2 pounds Shrime or Crawfish, raw
1 cup Green Onions, finely diced
4 cup Rice, cooked

Steps:

  • Peel the shrimp or crawfish and use the shells to make a stock.
  • Combine onions, celery and bell peppers and set aside.
  • Heat the oil in a cast iron skillet over high heat until it begins to smoke, about 4 minutes. Gradually whisk in flour, stirring until smooth. Continue cooking, whisking constantly until the roux is dark red-brown, about 3 to 5 minutes, being careful not to let it scorch or splash on your skin. Remove from heat and immediately stir in the vegetables and 1 tablespoon of the Seafood Magic with a wooden spoon. Continue stirring until cool, about 5 minutes.
  • Bring 2 cups of stock to boil in 2 quart saucepan over high heat. Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition. Reduce heat to low and cook, whisking constantly, until the flour taste is gone, about 2 minutes. If any of the mixture scorches, don't continue to scrape that part of the pan bottom. Remove from heat and set aside.

CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE



Cajun Crawfish and Shrimp Étouffée image

An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.

Provided by RHONDA35

Categories     Etouffee

Time 1h10m

Yield 6

Number Of Ingredients 14

⅓ cup vegetable oil
¼ cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium fresh tomatoes, chopped
2 tablespoons Louisiana-style hot sauce
⅓ teaspoon ground cayenne pepper
2 tablespoons seafood seasoning
½ teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp, peeled and deveined

Steps:

  • Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
  • Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
  • Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g

LOUISIANA CRAWFISH ETOUFFEE



Louisiana Crawfish Etouffee image

Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.

Provided by Bonnie Lang Turnage-Mortgage O

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 30m

Yield 6

Number Of Ingredients 12

3 cups long grain white rice
6 cups water
¾ cup butter
1 large onion, chopped
1 clove garlic, chopped
¼ cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 ½ tablespoons Cajun seasoning, or to taste

Steps:

  • Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
  • While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

Nutrition Facts : Calories 636.1 calories, Carbohydrate 82.7 g, Cholesterol 142 mg, Fat 24.6 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 14.9 g, Sodium 635.2 mg, Sugar 1.8 g

NEW CRAWFISH ETOUFFEE



New Crawfish Etouffee image

Paul Prudhomme was 390 pounds in 1993 when Marian Burros caught up with him in New York to talk about his efforts to lose weight. He was, he said, trying to develop new versions of his old recipes, with less fat and just as much flavor. This etouffee was one of them. "Rich and full flavored," Ms. Burros declared. True indeed. And worth cooking.

Provided by The New York Times

Categories     main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 1/4 teaspoon salt
1 teaspoon sweet paprika
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/8 teaspoon cayenne
1 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
1/2 cup apple juice
5 tablespoons all-purpose flour, browned (see note)
2 cups fish stock
1 pound cooked crawfish tails (about 4 pounds whole crawfish, or buy the frozen tails already cleaned, cooked and shelled)
2 cups cooked long-grain white rice

Steps:

  • To make the seasoning mix, combine the salt, paprika, onion powder, garlic powder, mustard, black pepper, white pepper and cayenne in a small bowl, and set aside. Preheat a 10-inch skillet, preferably nonstick, over high heat for about 4 minutes.
  • Place the onions, peppers, celery and two teaspoons of the seasoning mix in the hot skillet. Stir and cook, scraping the bottom of the skillet, about 2 minutes. Stir in the apple juice, scraping bottom of skillet, and cook until the liquid evaporates and a glaze forms, about 7 or 8 minutes.
  • Add the browned flour and remaining seasoning mix, and stir until a paste forms. If necessary, add small amounts of stock to moisten the flour. Spread the mixture across the bottom of the skillet and cook until the mixture sticks to the pan, 1 to 3 minutes.
  • Stir in the stock and bring to a boil, stirring constantly. Cook for two minutes, add the crawfish tails, mix well, and return to a full boil, and remove immediately. Serve over rice.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 3 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 968 milligrams, Sugar 5 grams

Tips:

  • Use fresh seafood. This will give your etouffee the best flavor.
  • Don't overcook the seafood. Overcooked seafood is tough and chewy.
  • Use a good quality roux. The roux is the base of the etouffee and it's important to use a good one. If you make your own roux, be sure to cook it until it's a nice dark brown color.
  • Use a variety of vegetables. This will add flavor and texture to your etouffee. Some good vegetables to use include onions, celery, green bell peppers, and tomatoes.
  • Season the etouffee well. Use a variety of spices to season your etouffee, such as paprika, garlic powder, onion powder, and cayenne pepper.
  • Serve the etouffee over rice. Rice is the traditional side dish for etouffee.

Conclusion:

Shrimp or crawfish etouffee is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover seafood and it's also a great dish to serve to a crowd. With a little planning, you can have a delicious etouffee on the table in no time.

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