Easy Shrimp/Crawfish Etouffee |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is the easiest etouffee recipe I've ever seen. Buy the shrimp or crawfish already peeled and deheaded to make your time in the kitchen even shorter. Plus, it tastes great!! I usually double the recipe and you can put as much red pepper as you like. You can use shrimp or crawfish. Enjoy. Ingredients:
1 cup chopped green onion |
1 cup celery |
2 tablespoons margarine |
2 tablespoons ketchup |
2 cups water |
2 teaspoons salt |
2 tablespoons cornstarch |
1/2 teaspoon cayenne pepper |
1 lb deheaded and peeled shrimp or 1 lb crawfish |
2 cups cooked rice |
Directions:
1. Melt margarine on low.
2. Add celery and onions.
3. Cook until tender.
4. Stir occasionally.
5. In a separate bowl, combine water, ketchup, salt, corn starch, and red pepper.
6. Stir until dissolved.
7. Add this mixture to celery and onions.
8. Stir, cover, and cook on low for at least 20 minutes.
9. Add shrimp and cook, covered for 15 minutes.
10. Serve over rice.
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