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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crawfish and Shrimp Etouffee Recipe

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This recipe for Crawfish and Shrimp Etouffee is from Blankenship Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup butter
2 large onions
2 ribs celery
1 cup green onions
2 cloves garlic
1 medium bell pepper
4.5 oz. tomato paste
pinch cayenne
½ tsp. black pepper
1 cup fresh parsley
1-2 lbs. peeled crawfish tails and shrimp
2 cups water
salt
cooked white rice
Directions:
Directions:
1. In large skillet over medium heat melt butter

2. Saute chopped onions, celery, green onions, minced garlic and chopped pepper about 20 minutes (until soft)

3. Add tomato paste, cayenne, black pepper, parsley and crawfish and shrimp

4. Add water and simmer for 20-25 minutes

5. Adjust seasonings with salt and additional cayenne and black pepper

6. Serve over rice
Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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