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seafood Etoufee Recipe

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This recipe for seafood Etoufee, by , is from Foster Family Recipes, 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!

craig foster


Slow cooked Chicken Etoufee

3 cups Rice, white, long-grain, regular, raw, enriched
6 cups Water,
cup salted Butter,
1 large Onions, raw
1 clove Garlic, raw
cup flour, white,
1 pound Shrimp,
2 tablespoons Tomato products, canned, sauce
1 cup Water,
6 Onions, spring or scallions (includes tops and bulb), raw
1 pinch Salt, table

Step 1
Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.

Step 2
While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

Chicken Etoufee

1/2 cup of Butter
1/2 Cup of Plain Flour
1 cup of chopped Green Pepper
1 cup of chopped Celery
1 tbsp of minced Garlic
1 tsp Black Pepper
1tsp of White Pepper
1/4-1/2 tsp Caynne Pepper
1 tsp of Salt
1tsp Paprika
1 & 1/2 Cups Chicken Stock
4-8 Chicken breast cut into strips
1 cup of sliced Green Onion
1/4 Cup of chopped Parsley
4 Bay Leaves

Melt Butter in a large Pot set on Medium-High heat, whisk in Flour and cook, stirring constantly to make a light to medium Brown Roux (colour of peanut butter), Immediately add the Onion,Bell Pepper and Celery, Reduce heat to Medium and cook stirring often, stir in Garlic, 3 peppers, Salt and Paprika, Cook for 1 minute and bring to the boil.
Stir in Chicken, Reduce heat to Low (if slow cooking), stir and cover and cook until Chicken is thoroughly cooked.

Slow cooking this dish, the timings will vary- I personally slow cook everything in the Wok with a Steam lid on-Giving the dish all the flavours everything was fried in.

Slow cooking on a Hob the dish would take about 4-6 hours
Slow cooking in a slow cooker would take around 8 hours

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
Over in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.
I love the slow cooked Chicken version of this, the chicken melts in the mouth and the flavour combinations just dance around the tongue...Give it a go, I promise you wont regret it.




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