Best 4 Shrimp Or Crawfish Etouffe Paul Prudhomme Recipes

Prepare to tantalize your taste buds with the delectable flavors of shrimp or crawfish étouffée, a classic Cajun dish that embodies the culinary heritage of Louisiana. This hearty and flavorful stew is a symphony of rich, bold spices, succulent seafood, and aromatic vegetables, all simmered together in a luscious, velvety sauce. Whether you prefer the delicate sweetness of shrimp or the robust flavor of crawfish, this versatile dish promises an explosion of flavors that will leave you craving more.

Let's cook with our recipes!

SHRIMP OR CRAWFISH ETOUFFE - PAUL PRUDHOMME

Shrimp or Crawfish Etouffe - Paul Prudhomme image

Categories Shellfish Soup/Stew

Number Of Ingredients 11

Ingredients

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

Ingredients

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

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

Ingredients

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

SHRIMP ETOUFFEE

Shrimp Etouffee image

THIS is what I want for my last meal. Paul Prudhomme makes a mean etouffee but it's a bit rich so I've adapted it to make it a little less so. I generally cut the peppers in the seasoning mix down to 1/4 of the amount on the ingredients list. Some consider me a wimp. You've been warned! Cook time for stock and rice is not included.

Provided by sugarpea

Categories Cajun

Time 1h35m

Yield 4-8 serving(s)

Number Of Ingredients 22

Ingredients

2 quarts cold water
1 medium onion, unpeeled and quartered
1 garlic clove, unpeeled and quartered
1 stalk celery
shrimp shells, from 2 pounds shrimp
2 teaspoons salt
2 teaspoons ground red pepper (preferably cayenne)
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon basil
1/2 teaspoon thyme
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
7 tablespoons vegetable oil
3/4 cup flour
2 cups fish stock
6 -8 tablespoons unsalted butter, divided, to your taste
2 lbs medium shrimp, peeled
1 cup very finely chopped green onion
1 cup fish stock
4 cups hot cooked rice

Steps:

Fish Stock: Combine all ingredients and bring to boil; simmer for 4-8 hours, the longer the better; replenish water as needed to keep one quart of liquid in the pot.
If you're short on time, a stock simmered 20-30 minutes is better than water.
If you're even shorter for time, simmer the shells from the peeled shrimp and skip the vegetables.
Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 4 minutes; use a LONG handled whisk and gradually mix in flour; cook and stir constantly until roux is dark red-brown,3-5 minutes; don't let roux scorch and DON'T get it on your skin!
Remove from heat and stir in the combined vegetables and ONE TABLESPOON of the dry seasoning with a wooden spoon; stir for 5 minutes while the roux cools down.
Gravy: Bring the fish stock to a boil in a 2 quart saucepan; gradually whisk in roux and stir until incorporated.
Reduce heat to low; continue stirring and cook another 2 minutes, until flour taste is gone; if any of the gravy scorches, don't scrape that part of the pan; remove from heat and set aside.
Finish: Using a 4 quart saucepan, melt 3-4 T butter over medium heat; stir in shrimp and green onions and sauté 1 minute, stirring constantly.
Add the remaining 3-4 T butter, Fish Stock and gravy; shake the pan rather than stir until the butter is melted and mixed into sauce, about 4-6 minutes.
Add remaining seasoning mix; stir well and remove from heat; if sauce starts separating, add a couple of T of stock or water and shake pan until it combines.
Plate rice in a ring and pour etouffee into center; serve immediately.

Nutrition Facts : Calories 916.1, Fat 45.7, SaturatedFat 14.9, Cholesterol 334, Sodium 2758.7, Carbohydrate 81, Fiber 3.5, Sugar 2.9, Protein 43.3

Tips:

Use fresh seafood: Fresh shrimp or crawfish will give your etouffee the best flavor. If you can't find fresh seafood, frozen seafood is a good option, but be sure to thaw it completely before using.
Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
Use a good quality roux: The roux is the base of the etouffee, so it's important to use a good quality roux. A good roux should be smooth and flavorful.
Season the etouffee to taste: Etouffee is a versatile dish that can be seasoned to your liking. Add more or less cayenne pepper, salt, and black pepper to taste.
Serve etouffee over rice: Etouffee is traditionally served over rice. The rice helps to soak up the delicious sauce.

Conclusion:

Shrimp or crawfish etouffee is a delicious and flavorful dish that is perfect for any occasion. It's easy to make and can be tailored to your liking. If you're looking for a new seafood dish to try, be sure to give etouffee a try. You won't be disappointed!