Author Topic: Kay's E-Z Seafood Etouffee  (Read 2177 times)

Offline U_Kay

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Kay's E-Z Seafood Etouffee
« on: May 03, 2011, 12:31:29 PM »
I think it was Mighty Mouse  who asked for my recipe and I just perfected it so here it is....
 
Ingredients:
3 T olive oil or 1/3 to 1/2 lb butter
2 large onion, chopped
2 large bell peppers, chopped
1 bunch green onions, chopped
1 bunch of celery, chopped
2 tsp minced garlic (I use minced garlic in a jar)
 
Saute all the above in large pot or dutch oven, stirring frequently til tender. (approx 15 minutes on medium heat)
 
Add the following Ingredients:
2 pkgs McCormick dry spaghetti sauce mix
1 small can tomato paste (6 oz)
1 large can Cream of Mushroom Soup (26 oz)
1 large can Hunts Garlic and Herb Spaghetti Sauce (26 oz)
16 oz of water
1 tsp Old Bay Seasoning
1 tsp Seafood Magic Seasoning Blend (Chef Paul Prudhomme's~ google it.)
3 T Worcestershire Sauce
1 T Chili Powder
Hot Sauce or pepper to taste. I use 1/2 tsp of Louisiana Hot Sauce (similar to Tobasco Sauce)
2 dashes of sugar ( approx 1/4 to 1/3 tsp of sugar)
 
Simmer on low for approx 15 to 20 minutes then Add:
4 lbs of Crawfish Tails (I buy them frozen in 12 oz pkgs at Wal Mart(5 pkgs))
1 large WalMart bag of small uncooked, peeled and cleaned Shrimp (approx 2 lbs for approx $9.00)
1 lb of your favorite sausage, uncooked and chopped in bite size pieces. (I prefer Conecuh Hickory Smoke Sausage. Google it.)
 
Cook medium-low for approx 20 to 30 minutes
 
 
Serve over rice with a garden salad.
 
NOTE: This type meal with a salad costs approx $12.00 per person at a nice restaurant. You will make enough to freeze half. (Yes, I know this is an expensive recipe to make, but you will agree it is worth it.)
 
Total Prep time approx. 30 minutes.
Yields 20 to 25 servings

Offline U_Kay

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Re: Kay's E-Z Seafood Etouffee
« Reply #1 on: May 03, 2011, 03:04:49 PM »
Please note that since the above seafood comes pre-cleaned already, I do not drain the juice; instead I add it to the etouffee to enhance the flavor.
 
 

Offline Mighty_Mouse

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Re: Kay's E-Z Seafood Etouffee
« Reply #2 on: May 05, 2011, 09:54:45 AM »
Thanks, Kay, for remembering this. My DIL has copied it down and luckily we've got some of the ingredients for it. I do have a question about the sausage: I use Johnsonville whenever possible, I really like their meats, so is it OK to use it? And the hot sauce, my family prefers Texas Pete, so is that alright? I do have the Lousiana sauce also.

My DIL is going to try this for tomorrow night. Her best friend was married a few weeks ago and they're having a get-together for everyone. This sounds like just the thing for the event.
Be the kind of woman who, when your feet hit the floor in the morning, the Devil says "Oh crap, she's up".

Offline U_Kay

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Re: Kay's E-Z Seafood Etouffee
« Reply #3 on: May 05, 2011, 09:54:49 AM »
I think it was Mighty Mouse  who asked for my recipe and I just perfected it so here it is....
 
Ingredients:
3 T olive oil or 1/3 to 1/2 lb butter
2 large onion, chopped
2 large bell peppers, chopped
1 bunch green onions, chopped
1 bunch of celery, chopped
2 tsp minced garlic (I use minced garlic in a jar)
 
Saute all the above in large pot or dutch oven, stirring frequently til tender. (approx 15 minutes on medium heat)
 
Add the following Ingredients:
2 pkgs McCormick dry spaghetti sauce mix
1 small can tomato paste (6 oz)
1 large can Cream of Mushroom Soup (26 oz)
1 large can Hunts Garlic and Herb Spaghetti Sauce (26 oz)
16 oz of water
1 tsp Old Bay Seasoning
1 tsp Seafood Magic Seasoning Blend (Chef Paul Prudhomme's~ google it.)
3 T Worcestershire Sauce
1 T Chili Powder
Hot Sauce or pepper to taste. I use 1/2 tsp of Louisiana Hot Sauce (similar to Tobasco Sauce)
2 dashes of sugar ( approx 1/4 to 1/3 tsp of sugar)
 
Simmer on low for approx 15 to 20 minutes then Add:
3 to 4 lbs of Crawfish Tails (I buy them frozen in 12 oz pkgs at Wal Mart(5 pkgs))
1 large WalMart bag of small uncooked, peeled and cleaned Shrimp (approx 2 lbs for approx $9.00)
1 lb of your favorite sausage, uncooked and chopped in bite size pieces. (I prefer Conecuh Hickory Smoke Sausage. Google it.)
 
Cook medium-low for approx 20 to 30 minutes
 
 
Serve over rice with a garden salad.
 
NOTE: This type meal with a salad costs approx $12.00 per person at a nice restaurant. You will make enough to freeze half. (Yes, I know this is an expensive recipe to make, but you will agree it is worth it.)
 
Total Prep time approx. 30 minutes.
Yields 20 to 25 servings

Edited  showing you may use a minimum of 3 lbs of Crawfish.

Offline Mighty_Mouse

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Re: Kay's E-Z Seafood Etouffee
« Reply #4 on: May 08, 2011, 08:02:07 AM »
Well, the etouffee was a rousing success! There was none left for freezing, but my DIL saved me a bowlful, and boy, it was great. Thanks so much, Kay.  :-*
Be the kind of woman who, when your feet hit the floor in the morning, the Devil says "Oh crap, she's up".

 

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