crawfish or shrimp etouffe (sallye)
(1 RATING)
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.
No Image
prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
2-4
Ingredients
- 1 to 2 pounds crawfish meat
- 6 tablespoons butter
- 2 cups minced onions
- 2 cloves minced garlic
- 2 medium green bell peppers, chopped
- 1 cup celery, chopped
- 2 tablespoons minced parsley
- 1 1/2 tablespoons chopped green onions
- 1/4 cup crawfish fat (or fish oil)
- 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon creole seasoning (https://www.justapinch.com/recipes/main-course/other-main-course/sallyes-homemade-creole-seasoning.html)
- 3 to 4 cups cooked rice
- 8 cups water (or vegetable broth)
How To Make crawfish or shrimp etouffe (sallye)
-
Step 1Vegetables can be chopped or minced in food processor and set aside
-
Step 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.
-
Step 3Add crawfish fat (or fish oil), salt, pepper, and creole seasoning, replace cover, and continue simmering for 15 more minutes.
-
Step 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.
-
Step 5Spoon over cooked rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes