Seafood Etouffee Recipe

Name: Seafood Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Butter; 1 Large Onion, Diced; 1 Large Bell Pepper, Stem And Seeds Removed Then Diced; 2 stalks Celery, Thinly Sliced; 1 Tablespoon Minced Garlic; 1/2 pounds Small Shrimp (like 51-60 Count), Peeled, Deveined And Tails Removed; 2 Tablespoons Tomato Paste; 1 teaspoon Salt; 1/2 teaspoons Black Pepper; 1/2 teaspoons White Pepper; 1/4 teaspoons Cayenne Pepper (more If You Like It Hotter); 1 teaspoon Hot Sauce Such As Cholula; 1 Tablespoon Flour; 1 Tablespoon Butter, Melted; 1/2 cups Seafood Stock; 1/2 pounds Crawfish Tails, Cleaned And Peeled

Servings: persons

1/2 cups Butter
1 Large Onion, Diced
1 Large Bell Pepper, Stem And Seeds Removed Then Diced
2 stalks Celery, Thinly Sliced
1 Tablespoon Minced Garlic
1/2 pounds Small Shrimp (like 51-60 Count), Peeled, Deveined And Tails Removed
2 Tablespoons Tomato Paste
1 teaspoon Salt
1/2 teaspoons Black Pepper
1/2 teaspoons White Pepper
1/4 teaspoons Cayenne Pepper (more If You Like It Hotter)
1 teaspoon Hot Sauce Such As Cholula
1 Tablespoon Flour
1 Tablespoon Butter, Melted
1/2 cups Seafood Stock
1/2 pounds Crawfish Tails, Cleaned And Peeled

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In a Dutch oven melt butter over medium heat.
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Add onions, bell pepper, celery and garlic.
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Saute vegetables until soft, about 30 to 45 minutes.
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Add shrimp, tomato paste, and remaining seasonings.
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Cover and simmer for 10 minutes.
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In a small cup mix flour and melted butter until smooth to make the roux.
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Into the pot, stir the seafood stock followed by roux, stirring until smooth.
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Add to crawfish to the mixture, cover and simmer for 10 more minutes.
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Serve on top of hot rice.

333

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 16 ingredients. The key ingredients include: 1/2 cups Butter, 1 Large Onion, Diced, 1 Large Bell Pepper, Stem And Seeds Removed Then Diced, 2 stalks Celery, Thinly Sliced, and more.

Yes, Seafood 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.

Seafood Etouffee

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