Miss Ollie’s Crawfish or Shrimp Étouffée (Etouffee)
2006-05-27- Course: Main Dishes
- Yield : 4 - 6
- Servings : 4 - 6
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
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Miss Ollie had been in our household for a long time. She was one of the best cooks around. Our family loved when she prepared this étouffée.
Ingredients
- 2 pods of garlic, chopped fine
- 2 cups onions, chopped fine
- 2 cups celery, (no strings) chopped fine
- 1 bell pepper, chopped fine
- 1/4 cup Mazola oil for sautéing
- 2 tbsp tomato paste
- water
- 1 tbsp cornstarch
- 1 pound shrimp or crawfish with fat, uncooked and peeled
- handful of chopped parsley and green onions (optional)
Directions
Step 1
In a medium saucepan or cast iron pot, add oil and sauté the garlic, onion, celery and green pepper. Sauté until the veggies wilt.
Step 2
Add the tomato paste and enough water (about 1 to 2 cups) to form a saucy gravy.
Step 3
Dissolve the cornstarch in water and add to the mixture. Cook over low heat, stirring occasionally for 10 to 15 minutes.
Step 4
Salt and pepper to taste, then add the crawfish or shrimp and cook for 10 to 15 minutes more or until pink.
Step 5
Add fresh parsley and/or green onions and serve over rice.
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(3 / 5)
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