Categories: Brunch, Dinner, Lunch, Vegetarian
MsMickey
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CAJUN SHRIMP ETOUFFEE

Picture of Shrimp Etoufee
This wonderful etouffee is a traditional dish from Louisiana. It's made with shrimp, the Holy Trinity of onion and celery mixed in roux to make it thicker! This over rice will bring you back home again while eating some Cajun favorites that are sure not be missed by any true Southerner. Photo Credit: Kenda Jones
Calories: 340g Per Serving
Serving Size: 6
Preparation: 5 mins
Cook Time: 25 mins
No. of Ingredients: 16
Yield: 1 servings
AA5DDF76-8A09-4740-BFE4-C99BD1A64D68

Description

Smothering is a cooking technique used in both Creole and Cajun cuisine where food is cooked in a sauce or gravy. The holy trinity of Creole and Cajun cuisine, celery, bell peppers, and onions, are first sauteed in a roux until they are soft. Andouille sausage is then added to the pot along with the shellfish. The shellfish is cooked until it is tender and then served over rice.

Crawfish Etouffee is a dish that can be enjoyed year-round, but is especially popular during the Lenten (without any andouille) season when many people give up meat for religious reasons. This dish is a delicious way to get your seafood fix!

Ingredients

  • 1/2 cup all-purpose flour
  •  1/2 cup vegetable oil
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 1 pound fresh shrimp or crawfish tails, peeled and deveined
  • 1/2 Pound of andouille sausage (use Ms. Mickey's Air Fryer to char the sausages) 
  • 1/2 teaspoon salt
  • 1/4 teaspoon Ms. Mickey's Extreme Fiery Blend
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Bayou Cajun Spice
  • 1 Westbank Bay Leaf
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1/4 cup chopped green onions

Instructions

1. Holy trinity and andouille sausage is added into a large saucepan over medium heat, combine flour and oil.

2. Cook, stirring constantly, for about 5 minutes or until roux is dark reddish-brown.

3. Add holy trinity to the roux; cook for 3 minutes.

4. Add andouille sausage into Ms. Mickey's air fryer and cook/char them for 10 minutes.

5. Add shrimp or crawfish tails, salt, Extreme Fiery Seasoning, black pepper, Westbank Bay Leaf, Bayou Cajun Spice, diced tomatoes with their juices, and chicken broth into same pot with roux. 

6. Bring to a boil; and add the charred sausages simmer on a low heat for 10 minutes.

7. Once it thickens.  Stir in green onion, and serve over cooked rice.

8. Crawfish étouffée is a classic Cajun dish that can be made in under an hour. This dish is traditionally served over rice, but can also be served with pasta.

 

Equipment Used

Here are the recommended products used to create this Receipe that you can use.

Items used for this Recipe

Special Edition Digital Electric Deep Air Fryer
Extreme Fiery Blend
Multi-Functional Signature Aprons
Bayou Cajun Spice

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Nutrition Facts

1 serving per container

Serving Size:

  8g

Amount per serving

Calories

  260
% Daily Value*

Total Fat

  14g
  18%

Saturated Fat

  3.5g
  18%

Trans Fat

  2.5g
  18%

Cholesterol

  90mg
  30%

Sodium

  1330mg
  58%

Total Carbohydrate

  21g
  8%

Dietary Fiber

  1g
  4%

Total Sugars

  2g
Includes 0g Add Sugars
  0%

Protein

  12g
Calcium  61mg
  4%
Iron  1mg
  6%
Potassium  226mg
  4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

About Me

Who Is Ms.Mickey

After a long and successful career in the military, S. Kathleen Mickey retired and decided to start her own business. She was determined to make it work, no matter what. And she did – during the pandemic, her business flourished like never before. Now that things are starting to settle down, she’s looking forward to spending more time with her three adult children, all of whom are successful in their own right.
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Contact

ADDRESS
P.O. Box 408
Hope Mills, NC 28348

PHONE
1-833-PEPPER5 (737-7375)

EMAIL
spices@msmickeys.com

About

Ms. Mickey’s Creole Seasonings offers bulk spices, herbs and culinary ingredients direct to consumers online and in the food manufacturing, food service, food retail, craft brewing, and restaurant industries.

© Copyright 2022 MsMickeys. All Rights Reserved

Created by ©2022 Imageburst LLC.

CAJUN SHRIMP ETOUFFEE

Ingredients

  • 1/2 cup all-purpose flour
  •  1/2 cup vegetable oil
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 1 pound fresh shrimp or crawfish tails, peeled and deveined
  • 1/2 Pound of andouille sausage (use Ms. Mickey's Air Fryer to char the sausages) 
  • 1/2 teaspoon salt
  • 1/4 teaspoon Ms. Mickey's Extreme Fiery Blend
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Bayou Cajun Spice
  • 1 Westbank Bay Leaf
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1/4 cup chopped green onions

Instructions

1. Holy trinity and andouille sausage is added into a large saucepan over medium heat, combine flour and oil.

2. Cook, stirring constantly, for about 5 minutes or until roux is dark reddish-brown.

3. Add holy trinity to the roux; cook for 3 minutes.

4. Add andouille sausage into Ms. Mickey's air fryer and cook/char them for 10 minutes.

5. Add shrimp or crawfish tails, salt, Extreme Fiery Seasoning, black pepper, Westbank Bay Leaf, Bayou Cajun Spice, diced tomatoes with their juices, and chicken broth into same pot with roux. 

6. Bring to a boil; and add the charred sausages simmer on a low heat for 10 minutes.

7. Once it thickens.  Stir in green onion, and serve over cooked rice.

8. Crawfish étouffée is a classic Cajun dish that can be made in under an hour. This dish is traditionally served over rice, but can also be served with pasta.

 

Equipment Used

Here are the recommended products used to create this Receipe that you can use.
Calories: 340g Per Serving
Serving Size: 6
Preparation: 5 mins
Cook Time: 25 mins
No. of Ingredients: 16
Yield: 1 servings
This wonderful etouffee is a traditional dish from Louisiana. It's made with shrimp, the Holy Trinity of onion and celery mixed in roux to make it thicker! This over rice will bring you back home again while eating some Cajun favorites that are sure not be missed by any true Southerner. Photo Credit: Kenda Jones
Calories: 340g Per Serving
Serving Size: 6
Preparation: 5 mins
Cook Time: 25 mins
No. of Ingredients: 16
Yield: 1 servings

Description

Ingredients

 sdf
  • 1/2 cup all-purpose flour
  •  1/2 cup vegetable oil
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 1 pound fresh shrimp or crawfish tails, peeled and deveined
  • 1/2 Pound of andouille sausage (use Ms. Mickey's Air Fryer to char the sausages) 
  • 1/2 teaspoon salt
  • 1/4 teaspoon Ms. Mickey's Extreme Fiery Blend
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Bayou Cajun Spice
  • 1 Westbank Bay Leaf
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1/4 cup chopped green onions

Instructions

1. Holy trinity and andouille sausage is added into a large saucepan over medium heat, combine flour and oil.

2. Cook, stirring constantly, for about 5 minutes or until roux is dark reddish-brown.

3. Add holy trinity to the roux; cook for 3 minutes.

4. Add andouille sausage into Ms. Mickey's air fryer and cook/char them for 10 minutes.

5. Add shrimp or crawfish tails, salt, Extreme Fiery Seasoning, black pepper, Westbank Bay Leaf, Bayou Cajun Spice, diced tomatoes with their juices, and chicken broth into same pot with roux. 

6. Bring to a boil; and add the charred sausages simmer on a low heat for 10 minutes.

7. Once it thickens.  Stir in green onion, and serve over cooked rice.

8. Crawfish étouffée is a classic Cajun dish that can be made in under an hour. This dish is traditionally served over rice, but can also be served with pasta.

 

Ms Mickey's Products Used

Special Edition Digital Electric Deep Air Fryer
Extreme Fiery Blend
Multi-Functional Signature Aprons
Bayou Cajun Spice

Equipment Used

Here are the recommended products used to create this Receipe that you can use.
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CAJUN SHRIMP ETOUFFEE

Picture of Shrimp Etoufee
This wonderful etouffee is a traditional dish from Louisiana. It's made with shrimp, the Holy Trinity of onion and celery mixed in roux to make it thicker! This over rice will bring you back home again while eating some Cajun favorites that are sure not be missed by any true Southerner. Photo Credit: Kenda Jones

Recipe Info

Calories: 340g Per Serving
Serving Size: 6
Preparation: 5 mins
Cook Time: 25 mins
No. of Ingredients: 16
Yield: 1 servings

Description

Smothering is a cooking technique used in both Creole and Cajun cuisine where food is cooked in a sauce or gravy. The holy trinity of Creole and Cajun cuisine, celery, bell peppers, and onions, are first sauteed in a roux until they are soft. Andouille sausage is then added to the pot along with the shellfish. The shellfish is cooked until it is tender and then served over rice.

Crawfish Etouffee is a dish that can be enjoyed year-round, but is especially popular during the Lenten (without any andouille) season when many people give up meat for religious reasons. This dish is a delicious way to get your seafood fix!

Ingredients

  • 1/2 cup all-purpose flour
  •  1/2 cup vegetable oil
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 1 pound fresh shrimp or crawfish tails, peeled and deveined
  • 1/2 Pound of andouille sausage (use Ms. Mickey's Air Fryer to char the sausages) 
  • 1/2 teaspoon salt
  • 1/4 teaspoon Ms. Mickey's Extreme Fiery Blend
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Bayou Cajun Spice
  • 1 Westbank Bay Leaf
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1/4 cup chopped green onions
  • 1/2 cup all-purpose flour
  •  1/2 cup vegetable oil
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 1 pound fresh shrimp or crawfish tails, peeled and deveined
  • 1/2 Pound of andouille sausage (use Ms. Mickey's Air Fryer to char the sausages) 
  • 1/2 teaspoon salt
  • 1/4 teaspoon Ms. Mickey's Extreme Fiery Blend
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Bayou Cajun Spice
  • 1 Westbank Bay Leaf
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1/4 cup chopped green onions

Instructions

1. Holy trinity and andouille sausage is added into a large saucepan over medium heat, combine flour and oil.

2. Cook, stirring constantly, for about 5 minutes or until roux is dark reddish-brown.

3. Add holy trinity to the roux; cook for 3 minutes.

4. Add andouille sausage into Ms. Mickey's air fryer and cook/char them for 10 minutes.

5. Add shrimp or crawfish tails, salt, Extreme Fiery Seasoning, black pepper, Westbank Bay Leaf, Bayou Cajun Spice, diced tomatoes with their juices, and chicken broth into same pot with roux. 

6. Bring to a boil; and add the charred sausages simmer on a low heat for 10 minutes.

7. Once it thickens.  Stir in green onion, and serve over cooked rice.

8. Crawfish étouffée is a classic Cajun dish that can be made in under an hour. This dish is traditionally served over rice, but can also be served with pasta.

 


You must have permission for reuse or print publication directly from Ms.Mickeys.

© 2022 Ms.Mickeys.com | All Rights Reserved

CAJUN SHRIMP ETOUFFEE

Ingredients

  • 1/2 cup all-purpose flour
  •  1/2 cup vegetable oil
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 1 pound fresh shrimp or crawfish tails, peeled and deveined
  • 1/2 Pound of andouille sausage (use Ms. Mickey's Air Fryer to char the sausages) 
  • 1/2 teaspoon salt
  • 1/4 teaspoon Ms. Mickey's Extreme Fiery Blend
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Bayou Cajun Spice
  • 1 Westbank Bay Leaf
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1/4 cup chopped green onions

Instructions

1. Holy trinity and andouille sausage is added into a large saucepan over medium heat, combine flour and oil.

2. Cook, stirring constantly, for about 5 minutes or until roux is dark reddish-brown.

3. Add holy trinity to the roux; cook for 3 minutes.

4. Add andouille sausage into Ms. Mickey's air fryer and cook/char them for 10 minutes.

5. Add shrimp or crawfish tails, salt, Extreme Fiery Seasoning, black pepper, Westbank Bay Leaf, Bayou Cajun Spice, diced tomatoes with their juices, and chicken broth into same pot with roux. 

6. Bring to a boil; and add the charred sausages simmer on a low heat for 10 minutes.

7. Once it thickens.  Stir in green onion, and serve over cooked rice.

8. Crawfish étouffée is a classic Cajun dish that can be made in under an hour. This dish is traditionally served over rice, but can also be served with pasta.

 

Calories: g Per Serving
Serving Size:
Preparation: mins
Cook Time: mins
No. of Ingredients: 19
Yield: servings

When it comes to gumbo, there is no place more iconic than New Orleans. This city has a long and rich history with the dish, dating all the way back to the 18th century. Gumbo is a stew that typically contains a variety of meats and vegetables, all simmered in a roux-thickened broth. It’s a true melting pot of a dish, reflective of the city’s diverse culture. And while there are many different ways to make gumbo, there is one things that all versions have in common: they’re absolutely delicious.

If you’re looking for a gumbo that captures the true essence of New Orleans, then look no further than our New Orleans Style Gumbo History.

Calories: g Per Serving
Serving Size:
Preparation: mins
Cook Time: mins
No. of Ingredients: 19
Yield: servings

Description

When it comes to gumbo, there is no place more iconic than New Orleans. This city has a long and rich history with the dish, dating all the way back to the 18th century. Gumbo is a stew that typically contains a variety of meats and vegetables, all simmered in a roux-thickened broth. It’s a true melting pot of a dish, reflective of the city’s diverse culture. And while there are many different ways to make gumbo, there is one things that all versions have in common: they’re absolutely delicious.

If you’re looking for a gumbo that captures the true essence of New Orleans, then look no further than our New Orleans Style Gumbo History.

Ingredients

 sdf
  • 1 cup of “unsalted” chicken broth
  • 1 chopped white onion
  • 2 Chopped bell peppers
  • 5 Stalks of celery
  • 7 Cloves of garlic
  • 3 Tablespoons of Ms. Mickey’s Bayou Cajun Spice
  • 1 Teaspoon of salt 
  • 1 Teaspoon black pepper
  • 1 ½ Tablespoons of Ms. Mickey’s Extreme Fiery Blend
  • 7 Bay Leaves
  • 2 Cups of water
  • 4 Andouille sausage links 
  • 4 Boneless chicken breasts (chopped)
  • 1 Tablespoon of gumbo file’ 
  • 2 Pounds of shrimp 
  • ½ Dozen of cleaned blue crabs
  • Fresh cut parsley (amount is at your leisure)
  • 1 ½ Pounds of smoked turkey necks 
  • 1 ½ Pounds of gizzards

Instructions

Super Creole
Special Edition Digital Electric Deep Air Fryer
Creole Crab and Shrimp Boil
Extreme Fiery Blend
Multi-Functional Signature Aprons