Best Shrimp Or Crawfish Etouffe Paul Prudhomme Recipes

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SHRIMP ETOUFFEE



Shrimp Etouffee image

THIS is what I want for my last meal. Paul Prudhomme makes a mean etouffee but it's a bit rich so I've adapted it to make it a little less so. I generally cut the peppers in the seasoning mix down to 1/4 of the amount on the ingredients list. Some consider me a wimp. You've been warned! Cook time for stock and rice is not included.

Provided by sugarpea

Categories     Cajun

Time 1h35m

Yield 4-8 serving(s)

Number Of Ingredients 22

2 quarts cold water
1 medium onion, unpeeled and quartered
1 garlic clove, unpeeled and quartered
1 stalk celery
shrimp shells, from 2 pounds shrimp
2 teaspoons salt
2 teaspoons ground red pepper (preferably cayenne)
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon basil
1/2 teaspoon thyme
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
7 tablespoons vegetable oil
3/4 cup flour
2 cups fish stock
6 -8 tablespoons unsalted butter, divided, to your taste
2 lbs medium shrimp, peeled
1 cup very finely chopped green onion
1 cup fish stock
4 cups hot cooked rice

Steps:

  • Fish Stock: Combine all ingredients and bring to boil; simmer for 4-8 hours, the longer the better; replenish water as needed to keep one quart of liquid in the pot.
  • If you're short on time, a stock simmered 20-30 minutes is better than water.
  • If you're even shorter for time, simmer the shells from the peeled shrimp and skip the vegetables.
  • Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
  • Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 4 minutes; use a LONG handled whisk and gradually mix in flour; cook and stir constantly until roux is dark red-brown,3-5 minutes; don't let roux scorch and DON'T get it on your skin!
  • Remove from heat and stir in the combined vegetables and ONE TABLESPOON of the dry seasoning with a wooden spoon; stir for 5 minutes while the roux cools down.
  • Gravy: Bring the fish stock to a boil in a 2 quart saucepan; gradually whisk in roux and stir until incorporated.
  • Reduce heat to low; continue stirring and cook another 2 minutes, until flour taste is gone; if any of the gravy scorches, don't scrape that part of the pan; remove from heat and set aside.
  • Finish: Using a 4 quart saucepan, melt 3-4 T butter over medium heat; stir in shrimp and green onions and sauté 1 minute, stirring constantly.
  • Add the remaining 3-4 T butter, Fish Stock and gravy; shake the pan rather than stir until the butter is melted and mixed into sauce, about 4-6 minutes.
  • Add remaining seasoning mix; stir well and remove from heat; if sauce starts separating, add a couple of T of stock or water and shake pan until it combines.
  • Plate rice in a ring and pour etouffee into center; serve immediately.

Nutrition Facts : Calories 916.1, Fat 45.7, SaturatedFat 14.9, Cholesterol 334, Sodium 2758.7, Carbohydrate 81, Fiber 3.5, Sugar 2.9, Protein 43.3

NEW CRAWFISH ETOUFFEE



New Crawfish Etouffee image

Paul Prudhomme was 390 pounds in 1993 when Marian Burros caught up with him in New York to talk about his efforts to lose weight. He was, he said, trying to develop new versions of his old recipes, with less fat and just as much flavor. This etouffee was one of them. "Rich and full flavored," Ms. Burros declared. True indeed. And worth cooking.

Provided by The New York Times

Categories     main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 1/4 teaspoon salt
1 teaspoon sweet paprika
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/8 teaspoon cayenne
1 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
1/2 cup apple juice
5 tablespoons all-purpose flour, browned (see note)
2 cups fish stock
1 pound cooked crawfish tails (about 4 pounds whole crawfish, or buy the frozen tails already cleaned, cooked and shelled)
2 cups cooked long-grain white rice

Steps:

  • To make the seasoning mix, combine the salt, paprika, onion powder, garlic powder, mustard, black pepper, white pepper and cayenne in a small bowl, and set aside. Preheat a 10-inch skillet, preferably nonstick, over high heat for about 4 minutes.
  • Place the onions, peppers, celery and two teaspoons of the seasoning mix in the hot skillet. Stir and cook, scraping the bottom of the skillet, about 2 minutes. Stir in the apple juice, scraping bottom of skillet, and cook until the liquid evaporates and a glaze forms, about 7 or 8 minutes.
  • Add the browned flour and remaining seasoning mix, and stir until a paste forms. If necessary, add small amounts of stock to moisten the flour. Spread the mixture across the bottom of the skillet and cook until the mixture sticks to the pan, 1 to 3 minutes.
  • Stir in the stock and bring to a boil, stirring constantly. Cook for two minutes, add the crawfish tails, mix well, and return to a full boil, and remove immediately. Serve over rice.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 3 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 968 milligrams, Sugar 5 grams

PRUDHOMME'S SHRIMP OR CRAWFISH ETOUFFEE



Prudhomme's Shrimp or Crawfish Etouffee image

I love Prudhomme's recipe but sometimes he uses a LOT of fat,I would use half the amount of butter,(or 1/4 lb) called for in this recipe. I make seafood broth by simmering crawfish or shrimp shells,onion,garlic,parsley and anchovy paste and enough water to cover for about an hour.Add a small bottle of clam juice and let it sit...

Provided by Leanne D.

Categories     Seafood

Number Of Ingredients 18

1/4 c chopped onions
1/4 c celery
1/4 c chopped green bell peppers
7 tablespoons vegetable oil
3/4 c flour
2 tablespoons seafood seasoning
3 c seafood stock
1/2 lb unsalted butter
2 pounds uncooked medium shrimp or crawfish
1 c very finely diced green onions
4 c hot cooked white rice
SEAFOOD SEASONING
2 t. salt
2 t. cayenne
1 t. white pepper
1 t. black pepper
1 t. dried sweet basil leaves
1/2 t. dried thyme leaves

Steps:

  • 1. Peel the shrimp or crawfish and use the shells to make the stock.Combine the onions, celery and bell peppers in a bowl and set aside. Throughly combine the seasoning mix ingredients in a small bowl and set aside. Heat the oil in a large, heavy skillet (preferably cast iron) over high heat until it begins to smoke, about 4 minutes. Gradually whisk in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roux is dark red-brown, about 3 to 5 minutes, being careful not to let it scorch or splash on your skin. Remove from the heat and immediately stir in the vegetables and 1 tablespoon of the seafood seasoning.with a wooden spoon. Continue stirring until cool, about 5 minutes. Bring 2 cups of the stock to a boil in a 2-quart saucepan over high heat. Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition. Reduce the heat to low and cook, whisking almost constantly, until the flour taste is gone, about 2 minutes. If any of the mixture scorches, don't continue to scrape that part of the pan bottom. Remove from the heat and set aside.Melt 1 stick of the butter in a 4-quart saucepan over medium heat. Stir in the shrimp or crawfish and the green onions, and sauté, stirring almost constantly, for 1 minute. Add the remaining butter, the stock mixture and the remaining 1 cup stock. Cook, constantly shaking (versus stirring) the pan in a back-and-forth motion, until the butter melts and is mixed into the sauce, about 4 to 6 minutes. Add the remaining seafood seasoning , stir well, and remove from the heat. If the sauce starts to separate, add 2 tablespoons more stock or water and shake the pan until it combines. Serve immediately over the rice.

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