crawfish or shrimp etouffe (sallye)
(1 rating)
No Image
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)
-
1 to 2 lbcrawfish meat
-
6 Tbspbutter
-
2 cminced onions
-
2 cloveminced garlic
-
2 mdgreen bell peppers, chopped
-
1 ccelery, chopped
-
2 Tbspminced parsley
-
1 1/2 Tbspchopped green onions
-
1/4 ccrawfish fat (or fish oil)
-
1 1/2 tspsea salt
-
1 tspblack pepper
-
1 tspcreole seasoning (https://www.justapinch.com/recipes/main-course/other-main-course/sallyes-homemade-creole-seasoning.html)
-
3 to 4 ccooked rice
-
8 cwater (or vegetable broth)
How To Make crawfish or shrimp etouffe (sallye)
-
1Vegetables can be chopped or minced in food processor and set aside
-
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.
-
3Add crawfish fat (or fish oil), salt, pepper, and creole seasoning, replace cover, and continue simmering for 15 more minutes.
-
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.
-
5Spoon over cooked rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT