Best 4 Seafood Etouffee Recipes
Seafood etouffee is a classic Cajun dish that is sure to delight your taste buds. Made with a flavorful combination of seafood, vegetables, and spices, this hearty stew is a staple of Louisiana cuisine. Whether you're a seasoned chef or a novice cook, you'll find the perfect recipe to create a delicious seafood etouffee in this article. From traditional recipes passed down through generations to modern interpretations with a twist, you'll discover a variety of options to suit your preferences and skill level. So gather your ingredients, prepare your cooking utensils, and let's embark on a culinary journey to create a seafood etouffee that will leave you and your loved ones craving for more.
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SEAFOOD ETOUFFEE
Cajun seafood stew to serve with a mound of rice on top. Adjust cayenne to taste. Start with a little, you can always add more later!
Provided by kathiejacgmail.com
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In large, heavy pan melt the butter. Stir in the flour and cook over medium-low heat, stirring constantly for 20 to 25 minutes or until a dark reddish-brown roux is formed.
- Stir in the undrained tomatoes and chilies, water, sliced carrot and celery, chopped onion and green peppers, basil, salt, minimum amount of cayenne (can always be adjusted up later), and black pepper. Bring the mixture to a boil, stirring frequently. Reduce heat and simmer about 25 minutes until vegetables are tender. Adjust the hotness with additional cayenne if desired. (Can be prepared to this point with the vegetables undercooked, then refrigerated to be reheated and completed right before serving).
- With the stew simmering, add the shrimp and crabmeat and simmer uncovered for 3 to 5 minutes, until the shrimp are pink and cooked through.
- Serve in bowls with stew on the bottom and a mound of rice atop. Serve with a crusty French bread.
Nutrition Facts : Calories 599, Fat 24.9, SaturatedFat 15, Cholesterol 244.4, Sodium 1316.5, Carbohydrate 60.7, Fiber 2.6, Sugar 2.9, Protein 31.9
SEAFOOD ETOUFFEE
Steps:
- Heat the oil in a large saute pan over medium-high heat. Then add the onion, peppers, celery, and tomatoes. Saute until they begin to sweat, about 2 to 3 minutes. Add the garlic and shallots, then all of the seafood and sausage, and stir. Add the wine and bring to a boil. Add the chili sauce, salt, and pepper, to taste. Stir to make sure all ingredients are evenly combined. Serve "family style" in a large bowl.
WEIGHT WATCHERS SEAFOOD ETOUFFEE RECIPE
My MIL is Cajun and makes the best etoufee recipe I have ever tried. This I feel is equally as good and much lower in fat and calories too!!! Trust me you won't be able to tell the difference. This is just wonderful and my husband loves this recipe better then his mother's because of the lower fat content. You just have to try this delicious etoufee recipe. This is one you will want to make over and over again!
Provided by chris_tam
Categories Crawfish
Time 30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Finely chop green pepper, celery, onion. Sauté in a large pot with non-stick cooking spray.
- Add clam juice or chicken broth, shelled shrimp, crawfish tails only, all the soups and seasonings to your liking and simmer until shellfish are done, about 10 to 15 minutes. Serve over steamed rice.
- Variation: Leave out the crawfish and add more shrimp or crabmeat.
- When I make this I use chicken broth instead of clam juice. I use a lot of Tony's and just sprinkle the whole top of the pot once with Old Bay seasoning and stir all together. We like a lot of spice at our house.
- WW points 3 without rice.
Nutrition Facts : Calories 146.3, Fat 3.8, SaturatedFat 2, Cholesterol 145.6, Sodium 745.2, Carbohydrate 9.1, Fiber 0.6, Sugar 1.7, Protein 18.1
SEAFOOD ETOUFFEE
Homestyle Etoufee from a recipe from my cousins wife, a real, native Cajun. She says this is her grandmothers recipe. There is never any left no matter how much I make, and everyone always wants the recipe. Etoufee made easy, keeps several days, and freezes well. That is if you have any left over. Double the amount of seafood for a real feast. Also good with chicken and chicken boullion.
Provided by herb-princess
Categories Crab
Time 35m
Yield 2-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute Vegetables in butter. Add seasonings and soups. Simmer about 10 minutes.
- Add seafood. Either cook briefly, about 5 minutes, after adding the seafood, or simmer a long time until seafood is tender. Serve over rice.
Tips:
- Use a good quality seafood stock. This is the base of your etouffee, so it's important to use a stock that is flavorful and rich. You can use a store-bought seafood stock, or you can make your own by simmering seafood bones, shells, and vegetables in water.
- Don't overcook the seafood. Seafood cooks quickly, so it's important to be careful not to overcook it. Otherwise, it will become tough and rubbery. Cook the seafood just until it is opaque and cooked through.
- Use a variety of seafood. Etouffee is a great way to use up leftover seafood, so feel free to use a variety of fish, shellfish, and crustaceans. Some popular choices include shrimp, crab, crawfish, fish, and oysters.
- Add vegetables to your etouffee. Vegetables help to add flavor and texture to etouffee. Some popular vegetables to add include onions, celery, bell peppers, and tomatoes.
- Season your etouffee well. Etouffee is a flavorful dish, so don't be afraid to season it well with salt, pepper, and other spices. Some popular spices to add include cayenne pepper, paprika, and thyme.
- Serve your etouffee over rice. Etouffee is traditionally served over rice, but you can also serve it with other sides such as pasta, potatoes, or bread.
Conclusion:
Seafood etouffee is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With a few simple tips, you can make a seafood etouffee that is sure to impress your friends and family.
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