Email to Nancy       

Recipe Categories: WickedlyGood's HOME PAGE1-HandyMiscInfoforCooking APPETIZERS APPETIZERS_TAPAS BBQ BEEF BEVERAGES BREAD BreadTutorial BREAKFAST BUTTERS-flavored Cakes CAKESandPIES CANDY CANNING---PICKLED CANNINGFRUIT CanningVeggies CASSEROLES Coffeecakes-Quick CoffeecakesandRolls--Yeast COOKIES COOKIES---CHRISTMAS COOKIES--SAVORY COOKIES-Molded Cookieswithjam DESSERTS DESSERTS---FRUIT DESSERTS---ICECREAM EGGS Entrees--ComboMeats ETHNIC FISHandSEAFOOD FROSTING FRUIT FRUITDIPS HolidayGoodies JAMSandJELLIES MARINADES MEATS MISCRecipeCollections Morels MUFFINS PASTA PASTRIES PIES PIZZA Pork POULTRY QUICKBREADS RICE SALADandDRESSING SaladDressings SALADS---POTATO SALADS--CHICKEN SaladsGreen SALADSMISC SANDWICHES SAUCES SAUCES-Savory SNACKS SOUPSandSTEWS STUFFING Substitutions SYRUP TARTS ThaiRecipes VEGETABLES Vegetables---preservingrecip YEASTRECIPES--MISC

Shrimp Étouffée




Source of Recipe


Chase (Sharon)


1/4 Cup butter
1 medium onion chopped
2 celery ribs chopped
1 medium-size green bell pepper chopped
4 garlic cloves minced
1 large shallot chopped
1/4 Cup all-purpose flour
1 Tsp salt
1/2 to 1 teaspoon red Ground pepper
1 (14 1/2-ounce) can chicken broth
1/4 Cup fresh parsley Chopped
1/4 Cup fresh chives Chopped
2 Lb cooked peeled crawfish tails
Hot rice Cooked

MELT butter in a large Dutch oven over medium-high heat. Add onion~and next 4 ingredients; saute 5 minutes or until tender. Add flour, salt,and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly,5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice. Garnish, if desired.
*2 pounds frozen cooked crawfish tails, thawed and drained, may be substituted for fresh crawfish. NOTE: I use prawns or large shrimp.