Thursday Food post

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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