This is a Creole-style shrimp etouffee made with tomatoes, fresh shrimp, and the " holy trinity " of onion, celery, and bell pepper. If you're looking to jazz up mealtimes, this is a really tasty dish to start with. Etouffee is a French word means "smothered" or "suffocated. Most Creole and Cajun seasonings are made with a generous amount of salt, so taste and add salt, if needed, just before adding the shrimp. First, clarify the butter.
No matter how you say it or spell it, etouffee is a great way to use leftover crawfish
Étouffée - Wikipedia
For Kerms, the water is supposed to be for the rice. Not the etouffee. I think that was your mistake. I tried to make this etouffee and it was a disaster! I think the measurements might be wrong. Super easy! I am from Louisiana and agree with other reviews
Crawfish leftovers are a good excuse to invite friends over for yet another round of fun and good food. MOBILE, Alabama -- One of the more enduring and surprising charms of attending a crawfish boil comes in those wonderful moments after the bulk of the guests have eaten their fill and departed. It occurs when you discover that, lo and behold, they somehow neglected to eat them all. And if you are lucky you will have enough left over so that you just might enjoy them a second time. It is one of the great and true mysteries of life when this occurs.
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