Mom’s Recipe -crawfish etouffee

A family favorite is Etoufee ! 

 

Étouffée or etouffee (pronounced: [e.tu.fe] ay-too-fay) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as the coastal counties of Mississippi, Alabama, and eastern Texas.(  from Wikipedia)

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Shrimp or Crawfish Etouffee

1 stick of butter

2lbs shrimp or crawfish / cleaned

Louisiana Trinity : chopped onion,celery , bell pepper

1 tsp Tomato paste

4 tbls flour.

2 tsp parsley

Creole seasoning,salt & pepper

In a skillet -saute vegetables until tender,add tomato paste -mix. Add seafood and cook until bubble. Blend in flour to thicken. And season to taste. Cover and let simmer 15 minutes . Serve over rice.

  • Yes we love butter and it taste great – but if you need to you can substitute part of the butter with another oil. Also you can use Ketchup instead of tomato paste.

A staple in every kitchen in South Louisiana this recipe is quick and easy. If you cant get fresh seafood can be made with frozen .   Lisa 

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Categories: Thursday Food post

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4 Comments »

  1. It was fate. I was on another blog and she listed her favorite blogs. I just had to click on yours. This was the one recipe that I never learned to cook from my mom. Yours seems so simple compared to the one I have passed down from my great grand mother. Is this recipe Creole or Cajun? Do you fry the tomato paste until it’s a deep dark red color before using?
    I love that you didn’t put a lot of measurements. This was how I learned to cook. You season it to your family’s taste.

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    • Thanks – So Creole is considered the (City cooking) and Cajun ( country ) – since Iam from Acadiana the home of Cajun i consider this Cajun. I just melt the tomato paste – my Mom sometimes uses the ketchup tip (it makes it a sweeter sauce. This recipe is more of a pink sauce then a deep red color as Shrimp Creole that has a deep red color . My Mom never does measurments its all about taste and she substitute with what she owns in the pantry.

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  2. A simple way to explain the food. I wish it could be just as simple to explain why I’m Creole and not Cajun. You have to start with Canada and tell the history……..etc……then explain why I don’t have a southern drawl. (Born in Michigan.)
    I need to make more time to read your previous blogs they look wonderful. I look forward to more of everything.

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  3. I actually wanted to make a brief note to be able to thank you for the great tips and tricks you are posting at this site. My incredibly long internet search has at the end been rewarded with reputable ideas to talk about with my friends and classmates. I would tell you that we visitors are rather fortunate to be in a great place with very many awesome professionals with beneficial secrets. I feel pretty grateful to have seen your weblog and look forward to tons of more exciting moments reading here. Thanks once again for a lot of things.

    Liked by 1 person

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