crawfish or shrimp etouffe (sallye)
(1 rating)
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Tweaked from a recipe from The Louisiand Swamp Thing & Crawfish Festival held annually here in Austin. If you don't have or like the little "mud bugs", you can substitute shrimp.
(1 rating)
yield
2 -4
prep time
15 Min
cook time
1 Hr
method
Stove Top
Ingredients For crawfish or shrimp etouffe (sallye)
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1 to 2 lbcrawfish meat
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6 Tbspbutter
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2 cminced onions
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2 cloveminced garlic
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2 mdgreen bell peppers, chopped
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1 ccelery, chopped
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2 Tbspminced parsley
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1 1/2 Tbspchopped green onions
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1/4 ccrawfish fat (or fish oil)
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1 1/2 tspsea salt
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1 tspblack pepper
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1 tspcreole seasoning (https://www.justapinch.com/recipes/main-course/other-main-course/sallyes-homemade-creole-seasoning.html)
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3 to 4 ccooked rice
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8 cwater (or vegetable broth)
How To Make crawfish or shrimp etouffe (sallye)
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1Vegetables can be chopped or minced in food processor and set aside
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2Melt butter in large cast iron or heavy skillet over medium high heat Saute onion, garlic, bell peppers and celery until onions are clear. Add 8 cups water, cover pan and simmer over low heat for 15 minutes until vegetables are tender.
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3Add crawfish fat (or fish oil), salt, pepper, and creole seasoning, replace cover, and continue simmering for 15 more minutes.
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4Add crawfish, and continue cooking for 15 more minutes Add green onions and parsley and cook 5 more minutes, Remove from heat and serve while still hot.
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5Spoon over cooked rice.
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