Fast Cooking Methods Shrimp or crawfish etoufee Amethyst spin Delicious and Healthy

Without fail recipe ultimate Shrimp &/or crawfish etoufee (Amethyst spin) easy, yummy, practical.

Good Afternoon my mother, at this time you can make recipe Shrimp &/or crawfish etoufee (Amethyst spin) with 18 ingredients and 9 steps. Below this is how to prepare, please read carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 18 ingredients and 9 stages of easy cooking Shrimp &/or crawfish etoufee (Amethyst spin).

Ingredients all Shrimp &/or crawfish etoufee (Amethyst spin) #

1. Prepare 1 : medium onion.

2. Prepare 1/2 : large bell pepper or 1 small.

3. Needed 2-3 stalk : celery depending on size.

4. Needed : Mince garlic (fresh or jar).

5. Needed 1 tbsp : olive oil.

6. Needed 1 1/2 sticks : butter (I use the olive oil and sea salt sticks).

7. Needed 1/4 cups : flour.

8. Needed 2 lb : seafood (shrimp and/or crawfish) shrimp can be raw or cooked.

9. Prepare 2 tbsp : old bay.

10. Needed 2 cans : petite diced tomatoes.

11. Needed 1 tsp : cayenne pepper (less if you don’t like spice).

12. Prepare 1 tsp : black pepper.

13. Needed 1/2 tbsp : garlic powder.

14. Needed 1/2 tbsp : Tony’s creole seasoning or similar.

15. Prepare 1 tsp : sugar.

16. Prepare 1 bunch : green onions.

17. Needed 4-5 sprigs : parsley/cilantro.

18. Prepare 2 cups : chicken broth (1/2 cup used to keep Vegas moist).

If all main ingredients Shrimp &/or crawfish etoufee (Amethyst spin) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Shrimp &/or crawfish etoufee (Amethyst spin) #

1. Make a glass of wine or drink of choice because why not!.

2. Defrost seafood and season with 1tbsp old bay (save remainder).

3. 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).

4. 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!.

5. 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.

6. Add all seasoning and sugar, mix then add in shrimp and stir.

7. 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..

8. When you take out of the oven put the scallions, parsley and/or cilantro and let sit 5-10 min then serve over rice.

9. 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..

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