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home > recipes > seafood > seafood etouffee
An etouffee (A-too-FAY) is a type of stew in which shellfish is smothered in a seasoned vegetable mixture and served with rice. SEAFOOD ETOUFFEE (Cajun) serves 6 source:Better Homes and Gardens 12 oz fresh or frozen peeled and deveined shrimp 1/2 cup butter 1/2 cup all-purpose flour 10 oz can tomatoes and green chili peppers 1 3/4 cups water 2 carrots, cut into 1/4 inch slices 1 stalk celery, cut into 1/2 inch slices 1/2 cup chopped onion 1/2 cup chopped green pepper 1 teaspoon dried basil, crushed 1/2 teaspoon salt 1/2 to 3/4 teaspoon ground red cayenne pepper 1/4 teaspoon black pepper 6oz canned crab meat, drained, flaked and cartilage removed 3 cups hot cooked rice Thaw shrimp, if frozen. In a heavy skillet or saucepan melt butter or margarine. Stir in the flour. Cook over medium heat, stirring constantly for 20-30 minutes or until roux is the color of an old copper penny. Stir in undrained tomatoes and green chili peppers, water, carrots, celery, onion, green pepper, dried basil, salt, ground red pepper and black pepper. Bring the mixture to boiling, stirring frequently. Reduce heat. Cover the saucepan and simmer about 25 minutes or till the vegetables are tender. Add shrimp and crab meat. Bring to boiling . Reduce heat. Simmer, uncovered, for 1-3 minutes or till shrimp turns pink. Serve in bowls with a mound of rice atop each servings. Enjoy, Lei Gui Bronx,NY

Seafood Etouffee


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(posted July 21, 1995)

An etouffee (A-too-FAY) is a type of
stew in which shellfish is smothered in
a seasoned vegetable mixture and served with
rice.
SEAFOOD ETOUFFEE (Cajun)
serves 6
source:Better Homes and Gardens
12 oz fresh or frozen peeled and deveined
shrimp
1/2 cup
butter
1/2 cup
all-purpose flour
10 oz can tomatoes and
green chili peppers
1 3/4 cups water
2 carrots, cut into 1/4 inch slices
1 stalk
celery, cut into 1/2 inch slices
1/2 cup chopped
onion
1/2 cup chopped
green pepper
1 teaspoon dried
basil, crushed
1/2 teaspoon
salt
1/2 to 3/4 teaspoon ground red
cayenne pepper
1/4 teaspoon black pepper
6oz canned
crab meat, drained, flaked and cartilage removed
3 cups
hot cooked rice

Thaw
shrimp, if frozen. In a heavy skillet or saucepan melt butter or
margarine. Stir in the flour. Cook over medium heat, stirring constantly for
20-30 minutes or until
roux is the color of an old copper penny. Stir in
undrained tomatoes and
green chili peppers, water, carrots,
celery, onion,
green pepper, dried basil, salt, ground red pepper and black pepper. Bring
the mixture to boiling, stirring frequently.
Reduce heat. Cover the saucepan
and
simmer about 25 minutes or till the vegetables are tender. Add shrimp and
crab meat. Bring to boiling . Reduce heat. Simmer, uncovered, for 1-3 minutes
or till
shrimp turns pink. Serve in bowls with a mound of rice atop each
servings.
Enjoy,
Lei Gui
Bronx,NY



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