"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Shrimp or Crayfish Etoufee Recipe

  Tried it? Rate this Recipe:


This recipe for Shrimp or Crayfish Etoufee, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Wright
Added: Friday, October 30, 2009


1 pound raw shrimp or 1 1/2 cups crayfish
2 green onions, finely chopped
1 medium onion, finely chopped
3 cloves minced garlic
1/4 cup celery, finely chopped
1/2 cup butter
2 T flour
2 cups water
1 (10 1/2 oz) can tomato puree
2 bay leaves
1 T worchestershire sauce
4 drops tobasco sauce
1 tsp. lemon juice
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. thyme
1/8 tsp. pepper plus Creole seasoning.

Saute onions, garlic, and celery in butter until tender. Add flour, cook and stir until lightly browned. Add water and tomato puree, bay leaves, worchestershire and tobasco and all seasonings. Simmer uncovered stirring occasionally for 25 minutes or until sauce is almost as thick as you want it. Add shrimp (or crayfish) and continue cooking 15 minutes. Serve over rice.

Personal Notes:
Personal Notes:
Makes 4 servings.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!