EASY SHRIMP/CRAWFISH ETOUFFEE
This is the easiest etouffee recipe I've ever seen. Buy the shrimp or crawfish already peeled and deheaded to make your time in the kitchen even shorter. Plus, it tastes great!! I usually double the recipe and you can put as much red pepper as you like. You can use shrimp or crawfish. Enjoy.
Provided by Ellenkjl
Categories Stew
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt margarine on low.
- Add celery and onions.
- Cook until tender.
- Stir occasionally.
- In a separate bowl, combine water, ketchup, salt, corn starch, and red pepper.
- Stir until dissolved.
- Add this mixture to celery and onions.
- Stir, cover, and cook on low for at least 20 minutes.
- Add shrimp and cook, covered for 15 minutes.
- Serve over rice.
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Ahsan Azeem
azeem_a25@hotmail.co.ukMeh.
Md TOUFIK
m_t38@gmail.comThis recipe is a keeper! I've made it several times now and it's always a hit. It's easy to make and the flavors are amazing.
Firdaus Mohomed
mohomed_f93@gmail.comNot a fan. The sauce was too thin and the shrimp was overcooked.
Safid Ahmed
safid_a95@hotmail.comThis dish was a bit too spicy for my taste, but otherwise it was very good. I would recommend using less cayenne pepper next time.
Sagar Magar
sagar52@hotmail.comThe etouffee was easy to make and turned out great! Thanks for the recipe.
Ichie Voodoo
vichie98@hotmail.comThis recipe was absolutely delicious! The shrimp and crawfish were cooked perfectly, and the sauce was rich and flavorful. I served it over rice, and it was a hit with my family. I will definitely be making this again.