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Chicken Etouffee

Chicken Stock for Etouffee: Put chicken in water and

Fish Etouffee

Rehydrate etouffee mix in 1 cup water.
Slowly add rehydrated mixture to 1/2 cup melted butter, stirring until well blended. Add crabmeat and simmer 10 minutes.

Blackened Catfish With Crawfish Étouffée

ecessary.
Serve with crawfish etouffee on top blackened catfish. Garnish

Dutch Apple Cake(Recipe Of The Late Aunt Emma Wilson Plumlee.)

Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).

Sloppy Joe Restaurant Recipe

he bottom.
YIELD: This recipe serves 5 people with about

Shish Taouk (Chicken Kebab Recipe)

until delicately browned.
The recipe also says you can also

Kfc Original Recipe Chicken Livers (Copycat)

lour and 1/2 cup Recipe #453973 (one batch without added

Best Pizza Recipe

irections for sauce:
This recipe makes enough sauce for about

Emeril'S Shrimp Etouffee

riginal Essence (I used the recipe on Zaar), Cook tomatoes for

Crawfish Etouffee

uthentic etouffee. Save the roux for the crawfish stew, another recipe entirely

Crawfish Etouffee

br>NOTE:
If the etouffee mixture is still too thick

Shrimp Etouffee

Melt butter.
Add veggies.
Turn on low heat.
Throw in shrimp; cover with tight lid.
Cook for 45 minutes.
Do not add water to this recipe.
Never freeze it.
Serve over cooked rice.

Crawfish Etouffee

Melt oleo.
Cook celery, onions and bell pepper slowly for 40 minutes or until done.
Add seasoned crawfish tails and cook slowly for 40 minutes.
Add parsley with crawfish tails.
Add green onions during the last 10 minutes.
Add cornstarch to thicken just before adding green onions.
Add lemon juice.
Let set for a few minutes. Serve over cooked rice.
May use shrimp.

Tre'S Cajun Crawfish Etouffee

Saute, onions celery and bell pepper in butter add salt and the paprika. Add golden roux. Stir until well blended. Add crawfish tails cook ten minutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add more water if too thick. Serve hot over rice. To make golden roux melt butter in a cast iron skillet over low temperature. Blend in flour until golden color, stirring occasionally. Takes about 15 minutes.

Crawfish Etouffee

he chopped green onions.
Etouffee should always be served over

Lite Shrimp Etouffee

Saute vegetables and herbs in olive oil until onion is clear. Brown flour (see roux recipe) and add to vegetables.
Slowly add water, mixing well, until thoroughly combined.
Add remaining ingredients, except shrimp, and simmer for 15 minutes.
Add shrimp and cook until they turn pink.
Adjust seasoning if necessary. Serve with rice.

Weight Watchers Seafood Etouffee Recipe

Finely chop green pepper, celery, onion. Saute in a large pot with non-stick cooking spray.
Add clam juice or chicken broth, shelled shrimp, crawfish tails only, all the soups and seasonings to your liking and simmer until shellfish are done, about 10 to 15 minutes. Serve over steamed rice.
Variation: Leave out the crawfish and add more shrimp or crabmeat.
When I make this I use chicken broth instead of clam juice. I use a lot of Tony's and just sprinkle the whole top of the pot once with Old Bay seasoning and stir all together. We ...

Shrimp Etouffee

s the key to good etouffee.
Don't be tempted

Shrimp Or Crawfish Etouffee

Make roux in a heavy skillet, cooking until mahogany-colored. Add onions, green pepper and celery to hot roux.
Cook, stirring often, until vegetables are slightly wilted and transparent, about 5 minutes.
Stir in tomato paste, cayenne and black pepper.
Stir in crawfish tails.
Slowly stir in stock or clam juice.
Season with salt.
Reduce heat.
Simmer, uncovered, 45 minutes.

Crawfish Etouffee

Chop onion, bell pepper and celery.
Saute in drippings until almost clear; set pot off.
Add soups and tomato sauce, using 1/2 can of water in each to rinse cans, adding to pot.
Stir until completely mixed while heating on medium fire.
When soups start to boil, add crawfish, seasonings and the balance of recipe. Bring to boil again.
Lower heat to simmer for 8 to 10 minutes. Be sure to stir very often to prevent sticking or burning.

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