Jazzy Crawfish or Shrimp Etouffee Recipe

Name: Jazzy Crawfish or Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick Butter; 1/2 cups Chopped (Coarse Or Fine) Green/Red/Yellow Bell Pepper (Either Or Mixture); 2 cups Chopped Onion (I Prefer Sweet Onion Over White); 1 cup Chopped Celery (can Also Substitute Celery Salt About A Few Dashes If Celery Is Not On Hand); 4 cloves Minced Fresh Garlic (can Modify If You Prefer Less Garlic); 2 whole Bay Leafs; 1 package Frozen And Thawed, Peeled, Crawfish Tails, 1.5 Pounds (sometimes Available At Super Walmart, If You Can't Find It Locally) Or Substitute 1.5 Pounds Of Peeled, Deveined Shrimp; 1 Tablespoon All-purpose Flour; 1 cup Chicken/shrimp/seafood Stock Or Water; 1 pinch Cayenne Pepper (more If You Like The Heat); 1 teaspoon Salt; 2 pinches Medium Grain Fresh Black Pepper; 2 Tablespoons Parsley (Divided Use, Reserve A Pinch For Garnish); Already Prepared Steamed Jasmine Rice; Creole Seasoning (optional)

Servings: persons

1 stick Butter
1/2 cups Chopped (Coarse Or Fine) Green/Red/Yellow Bell Pepper (Either Or Mixture)
2 cups Chopped Onion (I Prefer Sweet Onion Over White)
1 cup Chopped Celery (can Also Substitute Celery Salt About A Few Dashes If Celery Is Not On Hand)
4 cloves Minced Fresh Garlic (can Modify If You Prefer Less Garlic)
2 whole Bay Leafs
1 package Frozen And Thawed, Peeled, Crawfish Tails, 1.5 Pounds (sometimes Available At Super Walmart, If You Can't Find It Locally) Or Substitute 1.5 Pounds Of Peeled, Deveined Shrimp
1 Tablespoon All-purpose Flour
1 cup Chicken/shrimp/seafood Stock Or Water
1 pinch Cayenne Pepper (more If You Like The Heat)
1 teaspoon Salt
2 pinches Medium Grain Fresh Black Pepper
2 Tablespoons Parsley (Divided Use, Reserve A Pinch For Garnish)
Already Prepared Steamed Jasmine Rice
Creole Seasoning (optional)

1
In a large saute pan over medium-high heat, melt the stick of butter.
2
Add the bell peppers, onions, celery (or celery salt) and saute until wilted, about 10 to 12 minutes.
3
Next add your garlic and bay leaves, lowering the heat to medium, about 5-7 minutes.
4
Then add your crawfish or shrimp, stirring occasionally for about 10 minutes.
5
In a cup dissolve the flour in the stock/water.
6
Add the slurry to the crawfish/shrimp mixture.
7
Season with cayenne, salt, and pepper.
8
Keep stirring until the sauce thickens, about 5 minutes.
9
Add your parsley and cook another minute or two.
10
Serve etouffee over steamed rice, garnish with a dash of parsley and creole seasoning.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 stick Butter, 1/2 cups Chopped (Coarse Or Fine) Green/Red/Yellow Bell Pepper (Either Or Mixture), 2 cups Chopped Onion (I Prefer Sweet Onion Over White), 1 cup Chopped Celery (can Also Substitute Celery Salt About A Few Dashes If Celery Is Not On Hand), and more.

Yes, Jazzy Crawfish or Shrimp Etouffee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jazzy Crawfish or Shrimp Etouffee

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