Categories: Brunch, Dinner, Lunch, Vegetarian
Ms Mickeys
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CAJUN SHRIMP ETOUFFEE

Picture of Shrimp Etoufee
This wonderful etouffee is a traditional dish from Louisiana. It's made with shrimp, the Holy Trinity of onion and celery mixed in roux to make it thicker! This over rice will bring you back home again while eating some Cajun favorites that are sure not be missed by any true Southerner. Photo Credit: Kenda Jones
Calories: 340g Per Serving
Serving Size: 6
Preparation: 5 mins
Cook Time: 25 mins
No. of Ingredients: 16
Yield: 1 servings
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Description

Smothering is a cooking technique used in both Creole and Cajun cuisine where food is cooked in a sauce or gravy. The holy trinity of Creole and Cajun cuisine, celery, bell peppers, and onions, are first sauteed in a roux until they are soft. Andouille sausage is then added to the pot along with the shellfish. The shellfish is cooked until it is tender and then served over rice.

Crawfish Etouffee is a dish that can be enjoyed year-round, but is especially popular during the Lenten (without any andouille) season when many people give up meat for religious reasons. This dish is a delicious way to get your seafood fix!

Equipment Used

Here are the recommended products used to create this Receipe that you can use.

Items used for this Recipe

Premium Air Fryer
MsMickeys_Extreme-Fiery-Blend-Seasoning-8oz-600
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MsMickeys_Bayou-Cajun-Spice-Seasoning-8oz-600

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Nutrition Facts

1 serving per container

Serving Size:

  8g

Amount per serving

Calories

  260
% Daily Value*

Total Fat

  14g
  18%

Saturated Fat

  3.5g
  18%

Trans Fat

  2.5g
  18%

Cholesterol

  90mg
  30%

Sodium

  1330mg
  58%

Total Carbohydrate

  21g
  8%

Dietary Fiber

  1g
  4%

Total Sugars

  2g
Includes 0g Add Sugars
  0%

Protein

  12g
Calcium  61mg
  4%
Iron  1mg
  6%
Potassium  226mg
  4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

About Me

Who Is Ms.Mickey

After a long and successful career in the military, S. Kathleen Mickey retired and decided to start her own business. She was determined to make it work, no matter what. And she did – during the pandemic, her business flourished like never before. Now that things are starting to settle down, she’s looking forward to spending more time with her three adult children, all of whom are successful in their own right.
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Recipe Details
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CAJUN SHRIMP ETOUFFEE

Ingredients

  • 1/2 cup all-purpose flour
  •  1/2 cup vegetable oil
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 1 pound fresh shrimp or crawfish tails, peeled and deveined
  • 1/2 Pound of andouille sausage (use Ms. Mickey's Air Fryer to char the sausages) 
  • 1/2 teaspoon salt
  • 1/4 teaspoon Ms. Mickey's Extreme Fiery Blend
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Bayou Cajun Spice
  • 1 Westbank Bay Leaf
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1/4 cup chopped green onions

Instructions

1. Holy trinity and andouille sausage is added into a large saucepan over medium heat, combine flour and oil.

2. Cook, stirring constantly, for about 5 minutes or until roux is dark reddish-brown.

3. Add holy trinity to the roux; cook for 3 minutes.

4. Add andouille sausage into Ms. Mickey's air fryer and cook/char them for 10 minutes.

5. Add shrimp or crawfish tails, salt, Extreme Fiery Seasoning, black pepper, Westbank Bay Leaf, Bayou Cajun Spice, diced tomatoes with their juices, and chicken broth into same pot with roux. 

6. Bring to a boil; and add the charred sausages simmer on a low heat for 10 minutes.

7. Once it thickens.  Stir in green onion, and serve over cooked rice.

8. Crawfish étouffée is a classic Cajun dish that can be made in under an hour. This dish is traditionally served over rice, but can also be served with pasta.

 

Calories: 220g Per Serving
Serving Size: 8
Preparation: 5 mins
Cook Time: 30 mins
No. of Ingredients: 13
Yield: 1 servings
The recipe has since changed over time to include different combinations of flavors including dark rum or bourbon which gives the dessert its signature flavor today. Due to the richness of this type of pudding, it is usually served in small portions alongside other dishes during holiday meals or special occasions such as weddings or birthdays. Creole Bread Pudding has become so popular that there are now many variations on how to make it depending on personal preference, such as adding berries or using different types of bread like brioche instead of French bread. Regardless of which variation one chooses to make, it is sure to delight any sweet tooth!
Calories: 220g Per Serving
Serving Size: 8
Preparation: 5 mins
Cook Time: 30 mins
No. of Ingredients: 13
Yield: 1 servings

Description

Ingredients

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  1. 1 cup Raisins
  2. 2 Egg yolks
  3. 5 Eggs
  4. 3 cups Brown sugar, packed
  5. 2 tsp Cinnamon
  6. 1 1/2 tbsp Cornstarch
  7. 9 tbsp Granulated sugar
  8. 1/2 tsp Nutmeg
  9. 5 tsp Vanilla extract
  10. 1 Loaf of French Bread
  11. 4 cups Milk
  12. 1/4 cup Rum
  13. 2 tbsp Water

Instructions

Begin by preheating your oven to 375 degrees F. Grease a 9 X 13-inch baking pan with butter or nonstick cooking spray.

Cut the French bread into cubes and spread them evenly in the greased baking pan. Set aside.

In a large bowl, whisk together the eggs, egg yolks, milk, brown sugar, granulated sugar, cinnamon, cornstarch, and nutmeg until fully combined. Stir in vanilla extract and raisins and mix until blended.

Pour the mixture over the bread cubes and gently stir with a large spoon or spatula to ensure that all the bread cubes are coated. Let stand for 15 minutes so that the bread can absorb some of the liquid mixture.

Once 15 minutes have passed, place into the preheated oven and bake for 30 minutes or until golden brown. Remove from oven and let cool for 10 minutes before serving. Serve warm with rum sauce (see instructions below).

To make rum sauce:  In a small saucepan on medium heat add rum and water. Simmer for about 5 minutes to allow flavors to combine then add granulated sugar and continue stirring until sugar has dissolved completely. Bring mixture to a slow boil then reduce heat to low and let simmer for an additional 8-10 minutes stirring occasionally until desired thickness is reached (make sure not to let it thicken too much). Serve warm over Creole Bread Pudding. Enjoy!

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