Best Kays Seafood Etoufee Recipes

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CHEF JOHN'S SHRIMP ETOUFFEE



Chef John's Shrimp Etouffee image

We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 1h15m

Yield 4

Number Of Ingredients 23

¾ teaspoon paprika
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon white pepper
¼ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
½ teaspoon salt
1 tablespoon vegetable oil
3 tablespoons butter
⅓ cup diced onion
⅓ cup diced green bell pepper
⅓ cup thinly sliced celery
2 tablespoons all-purpose flour, or as needed
½ cup diced tomatoes
1 ¾ cups chicken stock, or as needed
½ teaspoon Worcestershire sauce
1 dash hot sauce, or more to taste
salt to taste
¼ cup sliced green onions
2 cups cooked rice, or to taste

Steps:

  • Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
  • Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
  • Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
  • Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
  • Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
  • Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
  • Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
  • Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g

CRAWFISH ETOUFFéE



Crawfish Etouffée image

Crawfish étouffée is one of the best dishes to introduce someone to Cajun cooking. The beautiful peanut butter-colored roux, the trinity-onions, bell pepper and celery-and the protein of your choice create fantastic flavor together. The classic proteins are shrimp and crawfish, but I've made it with chicken, mushrooms and even lobster. Think of this as an upgrade to your traditional gravy and rice.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 16

1/2 cup canola oil
1/2 cup all-purpose flour
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
2 to 4 cloves garlic, finely chopped
2 bay leaves
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon white pepper
Kosher salt and freshly ground black pepper
3 to 3 1/2 cups low-sodium chicken stock
2 pounds peeled crawfish tails
1 bunch green onions (3 to 4 bulbs), sliced (about 3/4 cup)
4 cups cooked rice, for serving
Hot sauce, for serving

Steps:

  • Heat the oil in a 12-inch cast iron skillet or large cast-iron skillet over medium-high heat until the oil begins to lightly smoke, about 5 minutes. Whisk in the flour and cook until it turns a peanut butter brown color. Turn off the heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Return the heat to medium to medium-low and stir in the garlic and bay leaves. While the trinity cooks, combine the cayenne, thyme, white pepper, 1 teaspoon salt and 1 teaspoon black pepper in a small bowl. Stir into the skillet, a little at a time, to build flavor (see Cook's Note).
  • Whisk in the stock 1 cup at a time, making sure it is incorporated and smooth. Bring to a boil, then cook until slightly thickened, about 2 minutes. Season to taste with salt and black pepper. Add the crawfish and cook until they tighten in appearance, 2 to 3 minutes. Turn off the heat, then stir in half of the green onions. Serve immediately over fluffed rice with hot sauce and garnish with the remaining green onions.

SHRIMP ÉTOUFFéE



Shrimp Étouffée image

Found in both Creole and Cajun cuisines, étouffée is most commonly made with crawfish tails, which have a distinct flavor, but crawfish have a short season and aren't readily available in most places. This version, with shrimp, is more than a worthy substitute, and an excellent dish all its own. The dish takes its name from the French word "étouffée," which nods to its protein being smothered with sauce. This recipe uses a shortcut version of a roux: The flour is added after the onion, celery, bell pepper and garlic have already been sautéed in the butter. If you omit the hot sauce, add apple cider vinegar in its place.

Provided by Vallery Lomas

Categories     weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons unsalted butter
1 yellow onion, finely chopped
2 celery stalks, thinly sliced
1/2 green bell pepper, finely chopped
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
3/4 cup chicken or vegetable stock
1 tablespoon hot sauce, or to taste
1 dried bay leaf
2 teaspoons store-bought or homemade Creole seasoning (see Tip)
Kosher salt and black pepper
1 pound shrimp, peeled and deveined
1 scallion, green parts chopped
White rice, for serving

Steps:

  • In a large skillet, melt the butter over medium-high heat. Add the onion, celery and bell pepper, and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, 1 more minute.
  • Sprinkle the flour over the ingredients and stir constantly until lightly toasted, about 5 minutes. Add the tomato paste, and stir and cook for 1 more minute.
  • Pour in the stock and 3/4 cup water. Cook until the liquid is reduced by half, about 3 minutes. Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, and cook until the mixture starts to thicken, about 2 minutes.
  • Stir in the shrimp and reduce the heat to medium. Simmer until the shrimp is cooked through and opaque, about 5 minutes, turning each piece halfway through. Remove from the heat. Taste and adjust seasoning. Sprinkle the scallions on top. Serve warm over rice.

KAY'S SEAFOOD ETOUFEE



Kay's Seafood Etoufee image

We all love seafood at my house! I wanted a very good etouffee fit for a king-- or queen, for that matter. Seems as though I'd try one and like certain tastes about it and then another and the same story went on... For example, one recipe was too fattening. Another recipe was not appealing to the eye, yet it had a good flavor. I set out to find a really good seafood etouffee and finally created my own. (I think it is very delicious and satisfying in all respects you'd expect from a seafood etouffee. If you have a really good recipe similar to this one, send it to me for a try. I'd love to try yours too.) I recommend this 'special' dish for a large crowd along with rice and a Caesar Salad. You wont go wrong serving this dish. I assure you!

Provided by Kay Skipper @Kay112

Categories     Fish

Number Of Ingredients 23

3 tablespoon(s) olive oil
2 - large onions, chopped
2 - bell peppers, chopped
1 - whole bunch of green onions, chopped
1 - whole bunch of celery, chopped
2 teaspoon(s) minced garlic
SAUTE ALL THE ABOVE IN LARGE POT OR DUTCH OVEN, STIRRING FREQUENTLY TIL TENDER. (APPROX 15 MINUTES ON MEDIUM HEAT) ADD THE FOLLOWING~~~
2 - packages mccormick dry (powde)r spaghetti sauce mix
1 - small can tomato paste (6 ounce)
1 - 1 large can cream of mushroom soup (26 oz)
1 - large can hunts garlic and herb spaghetti sauce (26 oz)
16 - ounces of water
1 teaspoon(s) old bay seasoning
1 teaspoon(s) seafood magic seasoning blend (chef paul prudhomme's~ google it.)
3 tablespoon(s) worcestershire sauce
1 tablespoon(s) chili powder
- hot sauce or pepper to taste. i use 1/2 tsp of louisiana hot sauce (similar to tobasco sauce)
1/4 teaspoon(s) sugar
SIMMER ABOVE ON LOW FOR APPROX 15 TO 20 MINUTES THEN ADD:
4 pound(s) of crawfish tails (i buy them frozen in 12 oz pkgs at wal mart(5 pkgs))
1 - large walmart bag of small uncooked, peeled and cleaned shrimp (approx 2 lbs for approx $9.00)
1 pound(s) of your favorite sausage, uncooked and chopped in bite size pieces. (i prefer conecuh hickory smoke sausage. google it.)
SIMMER THE ABOVE ON MEDIUM-LOW FOR APPROX 20 TO 30 MINUTES SO ALL FLAVORS MAY MELD TOGETHER.

Steps:

  • NOTE: This type meal with a salad costs approximately $12.00 to $20.00 per person at a nice restaurant. You will make enough to freeze half or 3/4ths of it. (Yes, I know this is an expensive recipe to make, but you will agree it is worth it. (I imagine I spend around $70.00 for this dish, but it is a huge pot of Seafood Etouffee.) Last but not least--- If you pull out your electric knife, this makes prepping a snap! Enjoy!

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