Tasty Shrimp &/or crawfish etoufee (Amethyst spin) Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Shrimp &/or crawfish etoufee (Amethyst spin). Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Shrimp &/or crawfish etoufee (Amethyst spin) as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack you should try this Shrimp &/or crawfish etoufee (Amethyst spin) recipe. This Shrimp &/or crawfish etoufee (Amethyst spin) make for a tasty summer dinner that you can make it easy. The Shrimp &/or crawfish etoufee (Amethyst spin) recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Shrimp &/or crawfish etoufee (Amethyst spin) recipe.

Shrimp &/or crawfish etoufee (Amethyst spin).

Before preparing the dish, I have done some research on how to make Shrimp &/or crawfish etoufee (Amethyst spin) easily with delicious taste. You can have Shrimp &/or crawfish etoufee (Amethyst spin) using 18 ingredients and 9 steps. Here is how you cook that.

Delicious Shrimp &/or crawfish etoufee (Amethyst spin) Recipe Ingredients

1. It's 1 of medium onion.
2. Prepare 1/2 of large bell pepper or 1 small.
3. You need 2-3 stalk of celery depending on size.
4. Prepare of Mince garlic (fresh or jar).
5. It's 1 tbsp of olive oil.
6. It's 1 1/2 sticks of butter (I use the olive oil and sea salt sticks).
7. You need 1/4 cups of flour.
8. It's 2 lb of seafood (shrimp and/or crawfish) shrimp can be raw or cooked.
9. You need 2 tbsp of old bay.
10. You need 2 cans of petite diced tomatoes.
11. You need 1 tsp of cayenne pepper (less if you don’t like spice).
12. Prepare 1 tsp of black pepper.
13. Prepare 1/2 tbsp of garlic powder.
14. Prepare 1/2 tbsp of Tony’s creole seasoning or similar.
15. Prepare 1 tsp of sugar.
16. It's 1 bunch of green onions.
17. Prepare 4-5 sprigs of parsley/cilantro.
18. You need 2 cups of chicken broth (1/2 cup used to keep Vegas moist).

How to make Shrimp &/or crawfish etoufee (Amethyst spin) from scracth

1. Make a glass of wine or drink of choice because why not!.
2. Defrost seafood and season with 1tbsp old bay (save remainder).
3. In a Dutch oven preferably, Sauté vegetables in olive oil then remove from pot and set aside (I add 1/2 cup of the broth while sautéing to keep veg is moist).
4. Heat butter in pot and once melted gradually add in flour stirring constantly until brown (peanut butter or darker color) about 5-10 min typically. Careful not to burn!.
5. One desired color add in your sautéed veggies and stir. Once mixed add in canned tomatoes with the juices) then as the remainder of the chicken broth and stir. Will look like this.
6. Add all seasoning and sugar, mix then add in shrimp and stir.
7. At this point I put the Dutch oven in the oven on 300 for about 30 min. During this time you can cut up the scallions and parsley and/or cilantro..
8. When you take out of the oven put the scallions, parsley and/or cilantro and let sit 5-10 min then serve over rice.
9. With most creole dishes the seasoning is more of a dash of this and pinch of that! Make it your own and each time you make this you might adjust it a little to taste..