Recipe: Delicious Krazy Kurland Easy Shrimp Etouffee

Krazy Kurland Easy Shrimp Etouffee. Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers by making sure you use Gulf shrimp for your etouffee), a Oh myyy this was so freaking delicious and easy to make. I was literally scrapping my plate. This classic and easy shrimp etouffee recipe comes together in just minutes but is special enough to serve to company.

You can use either shrimp or crawfish tails. You don't have to go down to New Orleans to get some Crawfish Etouffee. You can make it right in your own home and you feel like your. You can cook Krazy Kurland Easy Shrimp Etouffee using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Krazy Kurland Easy Shrimp Etouffee

1. Prepare 1/2 stick of salted butter.
2. You need 2 pinches of kosher salt.
3. It's 1 of bell pepper (optional); can use bottled, marinated peppers.
4. Prepare 1 of large onion, diced.
5. Prepare 4-6 of ribs celery.
6. Prepare 4 cloves of garlic, minced.
7. It's 1 can (14 oz) of chicken broth.
8. It's 2 lbs of shrimp (or crawfish).
9. You need 1 tsp of table salt.
10. Prepare 1 tsp of cayenne.
11. It's 1 tsp of black pepper.
12. You need 1 TBSP of paprika.
13. You need 1 TBSP of parsley flakes.
14. Prepare 3 TBSP of lemon juice (approximately 1 lemon).
15. You need 3 TBSP of sherry (or port or simply red wine).
16. It's 2 TBSP of cornstarch in water (slurry) for thickening.

This is the easiest etouffee recipe I've ever seen. Buy the shrimp or crawfish already peeled and deheaded to make your time in the kitchen even shorter. I usually double the recipe and you can put as much red pepper as you like. An easy shortcut cheater etouffee that uses cream soup as a roux shortcut and works well for both shrimp and crawfish.

Krazy Kurland Easy Shrimp Etouffee instructions

1. Soften vegetables in butter and kosher salt (shown with marinated red peppers included).
2. Add remaining spices and cook for 3-4 minutes.
3. Add chicken broth and shrimp; cook semi-covered on medium heat approximately 30-40 min.
4. Add cornstarch slurry; cook approximately 5 minute untill desired consistency.
5. Done! Serve over rice (yellow rice shown).

Before you scoff at the ingredients in this shortcut method, I say give it a try. I feel certain you will be surprised. Crawfish Étouffée is a Louisiana favorite in the Cajun-Creole tradition. Here, crawfish (also known as crayfish, crawdads, or mudbugs) are smothered in a spicy Cajun sauce before being served over a hot bowl of rice. If you can't find crawfish, you can substitute lobster or shrimp.