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OVG Guide Widget 1

Emeril's Delmonico's Crawfish or Shrimp Etouffee

Recipe adapted from Louisiana Real and Rustic, William Morrow Cookbooks, an imprint of HarperCollins Publishers, New York, 1996, copyright MSLO, Inc., all rights reserved.


• 1 ½ sticks butter
• 4 cups chopped onions
• 2 cups chopped celery
• 2 cups chopped bell peppers
• 1 bouquet fresh thyme
• 2 teaspoons chopped garlic
• 2 pounds medium shrimp, peeled and deveined OR 2 lbs peeled crawfish
   tails (if using pre-packaged tails, do not rinse. The crawfish fat adds a
   lot of flavor to the dish)
• 2 teaspoons salt
• ½ teaspoons cayenne
• 2 tablespoons flour
• 2 cups water
• 6 tablespoons chopped parsley
• ½ cup chopped green onions

Method of Preparation:

Melt the butter in a large skillet over medium heat. Add the onions, bell pepper, onion and thyme bouquet and saute until soft and golden. Not brown, golden. This will take about 10 minutes. Add the garlic and cook for 2 minutes. If you add the garlic with the trinity, the garlic will burn. Add the shrimp or crawfish, salt, and cayenne. If using shrimp, cook for about 4 minutes until they turn pink. If using crawfish, cook them for approximately 7-8 minutes until they begin giving off a little liquid.

Next, dissolve the flour in the water and add to the shrimp/crawfish mixture. Stir until the mixture thickens slightly. Reduce heat to medium-low simmer for 6-8 minutes, stirring occasionally. Add parsley and green onions and simmer for another 2 minutes. Check seasoning and serve over rice.


Delmonico's Shrimp Ettoufee