SEAFOOD ETOUFFEE
Cajun seafood stew to serve with a mound of rice on top. Adjust cayenne to taste. Start with a little, you can always add more later!
Provided by kathiejacgmail.com
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In large, heavy pan melt the butter. Stir in the flour and cook over medium-low heat, stirring constantly for 20 to 25 minutes or until a dark reddish-brown roux is formed.
- Stir in the undrained tomatoes and chilies, water, sliced carrot and celery, chopped onion and green peppers, basil, salt, minimum amount of cayenne (can always be adjusted up later), and black pepper. Bring the mixture to a boil, stirring frequently. Reduce heat and simmer about 25 minutes until vegetables are tender. Adjust the hotness with additional cayenne if desired. (Can be prepared to this point with the vegetables undercooked, then refrigerated to be reheated and completed right before serving).
- With the stew simmering, add the shrimp and crabmeat and simmer uncovered for 3 to 5 minutes, until the shrimp are pink and cooked through.
- Serve in bowls with stew on the bottom and a mound of rice atop. Serve with a crusty French bread.
Nutrition Facts : Calories 599, Fat 24.9, SaturatedFat 15, Cholesterol 244.4, Sodium 1316.5, Carbohydrate 60.7, Fiber 2.6, Sugar 2.9, Protein 31.9
SEAFOOD ETOUFFEE
Steps:
- Heat the oil in a large saute pan over medium-high heat. Then add the onion, peppers, celery, and tomatoes. Saute until they begin to sweat, about 2 to 3 minutes. Add the garlic and shallots, then all of the seafood and sausage, and stir. Add the wine and bring to a boil. Add the chili sauce, salt, and pepper, to taste. Stir to make sure all ingredients are evenly combined. Serve "family style" in a large bowl.
SEAFOOD ETOUFFEE
Homestyle Etoufee from a recipe from my cousins wife, a real, native Cajun. She says this is her grandmothers recipe. There is never any left no matter how much I make, and everyone always wants the recipe. Etoufee made easy, keeps several days, and freezes well. That is if you have any left over. Double the amount of seafood for a real feast. Also good with chicken and chicken boullion.
Provided by herb-princess
Categories Crab
Time 35m
Yield 2-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute Vegetables in butter. Add seasonings and soups. Simmer about 10 minutes.
- Add seafood. Either cook briefly, about 5 minutes, after adding the seafood, or simmer a long time until seafood is tender. Serve over rice.
WEIGHT WATCHERS SEAFOOD ETOUFFEE RECIPE
My MIL is Cajun and makes the best etoufee recipe I have ever tried. This I feel is equally as good and much lower in fat and calories too!!! Trust me you won't be able to tell the difference. This is just wonderful and my husband loves this recipe better then his mother's because of the lower fat content. You just have to try this delicious etoufee recipe. This is one you will want to make over and over again!
Provided by chris_tam
Categories Crawfish
Time 30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Finely chop green pepper, celery, onion. Sauté in a large pot with non-stick cooking spray.
- Add clam juice or chicken broth, shelled shrimp, crawfish tails only, all the soups and seasonings to your liking and simmer until shellfish are done, about 10 to 15 minutes. Serve over steamed rice.
- Variation: Leave out the crawfish and add more shrimp or crabmeat.
- When I make this I use chicken broth instead of clam juice. I use a lot of Tony's and just sprinkle the whole top of the pot once with Old Bay seasoning and stir all together. We like a lot of spice at our house.
- WW points 3 without rice.
Nutrition Facts : Calories 146.3, Fat 3.8, SaturatedFat 2, Cholesterol 145.6, Sodium 745.2, Carbohydrate 9.1, Fiber 0.6, Sugar 1.7, Protein 18.1
SPICY AND SAVORY FISH AND SEAFOOD ETOUFFEE
I really wanted some seafood last night and just thought this up. I really liked it. Wish I knew how many calorie were in it.
Provided by lovesgoodfood
Categories Catfish
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Over medium heat melt 1 Tbsp of butter and 1 Tbsp of oil in a 12in non-stick skillet. Season both sides of fish fillets with seasoning and red pepper. Place 4 fillets in skillet and cook about 3-5 min per side until golden brown.
- Repeat with another 1 Tbsp butter, 1 Tbsp oil, and remaining 4 fish. While fish is cooking, dice onion, green pepper, and celery. Mince garlic.
- Once all fish is cooked, cover with a piece of aluminum foil to keep warm. Add remaining butter, oil, onion, bell pepper, and celery. Cook for about 3min and move to edges of skillet. Add mushrooms and garlic to center of skillet, cook about 2-3 minute.
- Add broth, milk, shrimp and diced crab meat. Increase heat to medium high. Once it begins to boil, gradually add flour while constantly stirring to remove lumps. (Taste and adjust seasoning to your liking.) Serve over fish and possibly rice.
- *I also added more seasoning and pepper to sauce. I really enjoyed it!
Nutrition Facts : Calories 355.8, Fat 22.6, SaturatedFat 6.7, Cholesterol 143.5, Sodium 295.8, Carbohydrate 4.3, Fiber 0.7, Sugar 0.6, Protein 32.5
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