Chicken Etouffee Recipes
Displaying 1 to 10 of 21 recipes.
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1. Chicken Etouffee Creole
2 lg. fryers, Salt, Red pepper, Black pepper, 4 tbsp. oil, 2 lg. onion chopped, 1 med. bell pepper chopped, 2 ribs celery chopped
2. Shrimp Etouffee
4 tbsp. butter, divided, 2 tbsp. flour, 1 c. chicken broth, 1 tbsp. onion powder, 2 tsp. thyme leaves, crushed, 1/4 tsp. salt, 1/8 to 1/4 tsp. ground red pepper, 1/8 to 1/4 tsp. black pepper, 1 c. sliced celery, 1 c. chopped sweet red bell pepper, 1 lb. lg. shrimp, peeled and deveined
3. Shrimp Etouffee
1 lb. shrimp, 1 stick butter, 1 c. finely chopped onions, 1 or 2 tsp. paprika, 3 tbsp. flour, 1 can chicken broth, Salt and pepper
4. Shrimp Etouffee
1 1/2 lbs. uncooked shrimp, 2 sticks butter, 1 bunch green onions, 1 sm. white onion, 3 toes garlic, 2 stalks celery, 2 chicken bouillon cubes, 1 tsp. salt, 1/2 tsp. black pepper, 1 tsp. red pepper, 2 cans cream of mushroom or cream of chicken soup, 1/4 c. flour, 1 1/2 cans water
5. Shrimp Etouffee
1 stick butter, 1 lg. onion, chopped, 3 ribs of celery, 1 lg. bell pepper, 1/2 tsp. cayenne pepper, 3 cans chicken broth, Salt to taste, 1/4 c. catsup, 1/2 to 3/4 c. cornstarch, dissolved, 5 lbs. peeled shrimp
6. Shrimp Etouffee
1 to 2 lbs. fresh shrimp, peeled & deveined, 2 sticks butter, 2 to 3 onions, finely chopped, Several ribs celery, chopped, 2 to 3 lg. bell peppers, diced, Garlic, diced (to taste), 1 can Ro-Tel tomatoes with chilies (or use 1 lg. can stewed tomatoes, blend or chop in blender, & Tony's Creole Seasoning to taste, 1 can cream of mushroom soup
7. Shrimp Or Crawfish Etouffee
1/2 green pepper, chopped fine, 1 onion, chopped fine, 1 stalk celery, chopped fine, 1 1/2 to 2 sticks butter, 2 lb. shrimp or crawfish, Tomato paste, 1 can chicken stock, 1 tbsp. cornstarch, Green onion tops, Parsley, Salt, black pepper, red pepper to taste
8. Crawfish Etouffee
1 stick butter, 1 lb. crawfish tails (or shrimp), peeled, 1 med. onion, chopped, 2 ribs celery, chopped, 1/2 bell pepper, chopped, 1 tbsp. paprika, 1/2 tsp. salt, 1/4 tsp. black pepper, 1 c. chicken broth, 1 tbsp. parsley, chopped, 1 tbsp. green onion tops, cut with scissors, Cooked rice
9. Craw Fish Etouffee
1 c. each chopped onion & green pepper, 1/2 c. chopped celery, 2 cloves garlic, minced, 1/4 c. butter, 1 lb. (2 1/2 c.) peeled, cooked craw fish tails, 1 (10 3/4 oz.) can condensed cream of celery soup, 1/2 c. chicken broth, 1/2 tsp. hot pepper sauce, 1/4 c. snipped fresh parsley, 1 tsp. salt, 1/8 tsp. each ground black pepper, green pepper, red pepper, 3 c. hot, cooked rice
10. Crawfish Etouffee
1 c. chopped onion, 1 c. chopped celery, 1/2 c. green onions with tops chopped, 4 tbsp. chopped shallots, 2 cloves garlic, mashed, 1 stick butter, 2 tbsp. flour, 2 c. chicken stock, 1 can Ro-Tel tomatoes, Salt to taste, 1 tsp. black pepper, Dash of cayenne pepper, 1 tbsp. Worcestershire sauce, 2 lb. crawfish meat, rinsed and drained - or shrimp, peeled and rinsed, Cornstarch for thickening, if needed
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