CRAWFISH OR SHRIMP ETOUFFE (SALLYE)

Crawfish Or Shrimp Etouffe (sallye) Recipe

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sallye bates

By
@grandedame

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
2-4
Prep:
15 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

  • 1 to 2 lb
    crawfish meat
  • 6 Tbsp
    butter
  • 2 c
    minced onions
  • 2 clove
    minced garlic
  • 2 medium
    green bell peppers, chopped
  • 1 c
    celery, chopped
  • 2 Tbsp
    minced parsley
  • 1 1/2 Tbsp
    chopped green onions
  • 1/4 c
    crawfish fat (or fish oil)
  • 1 1/2 tsp
    sea salt
  • 1 tsp
    black pepper
  • 1 tsp
  • 3 to 4 c
    cooked rice
  • 8 c
    water (or vegetable broth)

How to Make CRAWFISH OR SHRIMP ETOUFFE (SALLYE)

Step-by-Step

  1. Vegetables can be chopped or minced in food processor and set aside
  2. Melt 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.
  3. Add crawfish fat (or fish oil), salt, pepper, and creole seasoning, replace cover, and continue simmering for 15 more minutes.
  4. Add 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.
  5. Spoon over cooked rice.

Printable Recipe Card

About CRAWFISH OR SHRIMP ETOUFFE (SALLYE)

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole




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