What is the recipe for Etouffee?

Answer 1

recipe smeshipee, go get etouffey when you dine out

Answer 2

That's almost equivalent to asking, "What is the recipe for Bread?"

And this is really more of a question for food & drink. But, the link below is about as traditional and simple as you can get for "Crawfish Etouffe". Key point, it all starts with the roux. If you wanna cheat, you can buy premade roux.

Answer 3

1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions

In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.

I hope you are helped .:):):)

Answer 4

Here is one for Crawfish Etouffee. You can substitute shrimp for crawfish. Serve over rice. Hope you like it!!!

INGREDIENTS:
4 tablespoons vegetable oil
1/2 cup butter
2 bunches green onion, chopped
1 large onion, diced
1/4 cup chopped green bell pepper
2 stalks celery, chopped
1 pound crawfish, peeled
1 teaspoon tomato paste
1 (14.5 ounce) can chicken broth
2 tablespoons cornstarch
1 tablespoon water

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DIRECTIONS:
Heat oil and butter in a large skillet over medium high heat. Stir in onion, green onion, green pepper and celery; cook until transparent. Mix in crawfish and tomato paste; cook for 10 minutes.
Pour chicken broth into skillet. In a small bowl, dissolve cornstarch in water. Stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes.

Answer 5

Whatever you do, it's all in the blonde roux. Don't burn it.