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4.3 stars - based on 46 votes
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This recipe for Crawfish (or Shrimp) Etouffee Pappadeaux is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category: | Category:Shellfish |
Ingredients: | Ingredients:*Makes 1 Gallon: freeze some for later |
Directions: | Directions:Make Dark Roux (below). Can make ahead. Freeze extra for future use. Make Light Roux: Make Shrimp Stock: Make Etoufee: (can make ahead, chill, and heat with crawfish right before serving) |
Number OfServings: | Number OfServings:1 gallon |
Personal Notes: | Personal Notes: The crawfish etoufee at Pappadeaux restaurant in Houston knocked my socks off. I googled to find this recipe. The dark roux and the shrimp stock are the key. This is one of the best dishes I've had, well worth the work. At the restaurant the dish is packed with seafood. This recipe makes 1 gallon of etoufee, enough for about 8 pounds of crawfish. I suggest making the etoufee ahead. Freeze half for later use, and refrigerate or use the remainder right away. Reheat and add crawfish right before serving. I bought frozen crawfish meat from Captain Marden's seafood market (via Holliston Superette). Have also used Langostino tails from Wegmans. A mix of shellfish would be good as well. |
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