Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, shrimp &/or crawfish etoufee (amethyst spin). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Shrimp &/or crawfish etoufee (Amethyst spin) is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Shrimp &/or crawfish etoufee (Amethyst spin) is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have shrimp &/or crawfish etoufee (amethyst spin) using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Shrimp &/or crawfish etoufee (Amethyst spin):
- Make ready 1 medium onion
- Get 1/2 large bell pepper or 1 small
- Take 2-3 stalk celery depending on size
- Get Mince garlic (fresh or jar)
- Make ready 1 tbsp olive oil
- Take 1 1/2 sticks butter (I use the olive oil and sea salt sticks)
- Take 1/4 cups flour
- Make ready 2 lb seafood (shrimp and/or crawfish) shrimp can be raw or cooked
- Get 2 tbsp old bay
- Prepare 2 cans petite diced tomatoes
- Take 1 tsp cayenne pepper (less if you don’t like spice)
- Prepare 1 tsp black pepper
- Get 1/2 tbsp garlic powder
- Take 1/2 tbsp Tony’s creole seasoning or similar
- Take 1 tsp sugar
- Get 1 bunch green onions
- Make ready 4-5 sprigs parsley/cilantro
- Prepare 2 cups chicken broth (1/2 cup used to keep Vegas moist)
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Steps to make Shrimp &/or crawfish etoufee (Amethyst spin):
- Make a glass of wine or drink of choice because why not!
- Defrost seafood and season with 1tbsp old bay (save remainder)
- In a Dutch oven preferably, Sauté vegetables in olive oil then remove from pot and set aside (I add 1/2 cup of the broth while sautéing to keep veg is moist)
- Heat butter in pot and once melted gradually add in flour stirring constantly until brown (peanut butter or darker color) about 5-10 min typically. Careful not to burn!
- One desired color add in your sautéed veggies and stir. Once mixed add in canned tomatoes with the juices) then as the remainder of the chicken broth and stir. Will look like this
- Add all seasoning and sugar, mix then add in shrimp and stir
- At this point I put the Dutch oven in the oven on 300 for about 30 min. During this time you can cut up the scallions and parsley and/or cilantro.
- When you take out of the oven put the scallions, parsley and/or cilantro and let sit 5-10 min then serve over rice
- With most creole dishes the seasoning is more of a dash of this and pinch of that! Make it your own and each time you make this you might adjust it a little to taste.
From shrimp cocktail, salads, spreads, cakes and more, these easy shrimp appetizers will hold over a crowd until dinner. Sheet-Pan Jambalaya with Cauliflower Rice Sheet-pan dinners are a busy cook's dream with quick prep and easy cleanup. The crustaceans come from warm and cold waters around the world. The pink cold-water ones come cooked and peeled. And if you can't find raw, pre-prepped shrimp, don't discount frozen shrimp.
So that’s going to wrap it up with this exceptional food shrimp &/or crawfish etoufee (amethyst spin) recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
