2 tablespoons Louisiana-style hot sauce (we used Crystal hot sauce)
1/3 teaspoon ground cayenne pepper (optional) (we used 1/2 teaspoon)
2 tablespoons seafood seasoning (we used Chef Paul Prudhomme Seafood Magic Seasoning Blends)
1/2 teaspoon ground black pepper (we used freshly ground black pepper)
1 cup fish stock (we used seafood stock)
1 pound medium shrimp- peeled and deveined
Pour the oil into a heavy skillet*, setting the skillet over medium heat. Once the oil’s hot, slowly stir in the flour, continuing to stir for another 15 to 20 minutes or until the roux has at least a “peanut butter brown” look to it or darker (ours got to what we thought of as “peanut butter brown” by the 7 or 8 minute mark). If your roux gets burnt, just throw it away and start over, there’s no saving a burnt roux !
Toss the onion, garlic, celery and bell pepper into the skillet, stirring for 5 minutes or so to get the vegetables softened (ours took around 6 or 7 minutes). Mix in the chopped tomatoes, stock and seafood seasoning. Turn the heat down to low and let it simmer for 20 minutes, stirring occasionally during that time.
Stir in the hot sauce and cayenne (if you’re using cayenne that is), mixing in the crawfish and shrimp next. Cook for an additional 10 minutes or until the shrimp are opaque (fully cooked).
*When we saw that they called for a heavy skillet, we thought about using our cast-iron skillet but we found out that if your cast-iron skillet isn’t heavily seasoned, acidic food can strip away the seasoning and give the food to have a metallic taste. We decided to just use a regular large skillet.
The recipe actually suggested serving this with hushpuppies or crackers on the side but we enjoyed serving this over rice. You might think with the multiple sources of heat in this dish that it might be too spicy but it’s not ! You get a nice level of heat but still taste the other flavors, especially the ones from the seafood seasoning. The sauce tastes so good that we didn’t want to leave one speck of it behind in the skillet ! If we did one thing differently next time we make this, it’d be taking the tail shells off the shrimp so you can really dig in as soon as you get yourself a helping. If you’re a fan of shrimp and crawfish, you’re gonna love this delicious etouffe !
This recipe came from Allrecipes.
We weren’t paid in any form to promote Crystal, Chef Paul Prudhomme Seafood Magic Seasoning Blends, or Allrecipes.
Salt and pepper (we used table salt and freshly ground black pepper)
1 lb. linguine
6 tbsp. butter (we used unsalted butter)
1 small poblano chile pepper, seeded and finely chopped
1 small onion, finely chopped (we used a yellow onion)
4 cloves garlic, finely chopped (we used a yellow onion)
3 tbsp. flour (we used all-purpose flour)
1 1/2 cups chicken stock
1/2 cup crème fraîche or Mexican crema (we used Mexican crema)
1 lb. medium shrimp (we bought raw medium shrimp that were already peeled and deveined and we took the tail shell off)
Finely chopped fresh thyme, for garnishing
Grated parmigiano-reggiano, for garnishing (optional) (we used it)
Fill a large pot with water and set it over medium-high heat. Once boiling, salt the water, adding in the pasta next and letting it cook until it’s al dente. Drain (we left our pasta in a strainer until it was needed later on).
While the pasta is cooking, take a medium-sized saucepan out and add 4 tablespoons of the butter to it, setting the saucepan over medium heat. Once the butter’s melted, stir in the poblano, onion and garlic, cooking it for 7 to 8 minutes or until they’ve softened. Whisk in the flour, continuing to whisk for one minute. Whisk the chicken stock in, bringing the sauce to a simmer. Stir constantly for 5 minutes.
Take a small saucepan out and pour the crema into it, setting it over medium heat. Once it’s warm, whisk the crema into the sauce, stirring to combine. Pour the sauce into a food processor or blender (we used a blender), pureeing until “very smooth” (our blender’s strong enough that the sauce was completely smooth). Season the sauce with salt before moving onto the next step.
Place the remaining butter in a large skillet, setting the skillet over medium-high heat. Once the butter’s melted, add the shrimp in, cooking them until they’re fully cooked (look pink and feel firm). Season the shrimp with salt and pepper before adding in the pasta and sauce, tossing to coat everything in the sauce. Take a taste before sprinkling on the thyme and parmigiano-reggiano to see if it needs any salt (ours did). Enjoy !
You won’t want to stop eating this until you are so stuffed that you can’t eat anymore ! You taste the poblano in the sauce and the sauce itself has this wonderfully velvety, silky smooth texture to it. The shrimp adds a different texture to the meal and it helps this feel like a complete meal.
The parmigiano-reggiano and thyme do make this taste even better but we thought the dish tasted awesome even without them !
Toasted Rice, for serving with the étouffée (recipe follows)
Take a large pot (we used a large Dutch oven) and set it over medium-high heat. Once the pot’s hot, pour the vegetable oil in, adding in the andouille afterwards. Stir the andouille constantly for 4 to 5 minutes or until it looks crispy, taking the andouille out afterwards and placing it on a plate for now. Season the chicken with salt (we seasoned both sides of the chicken) before adding it to the Dutch oven in batches to get browned for 5 minutes per side (our chicken took 4-5 minutes per side to get browned). Once each batch is browned, put the chicken on the same plate as the andouille. Once all the browned chicken is on the andouille plate, you can move onto the next step.
Now we make the roux: take the pot off the heat and let it cool down a little bit before measuring how much drippings are in the pot (you only need ¼ cup, if you have more than that, then discard the excess but if you don’t have enough to get ¼ cup then add more oil until you do reach ¼ cup). Return the pot (with the ¼ cup of drippings in it), sitting it over medium heat. Once the drippings are hot, sprinkle in the flour, stirring to scrape up the browned bits from the bottom of the pot using a wooden spoon. Continue to stir for 10 to 12 minutes or until the flour mixture looks deep brown and smells nutty. Now mix in the following ingredients: celery, onion, bell pepper, garlic, cayenne and salt to taste (we added in ½ teaspoon). Stir for 6 to 8 minutes or until the vegetables are tender.
Whisk the broth in now, putting the andouille and chicken back into the pot. Let the mixture simmer for 25 minutes or until the chicken is fully cooked (25 minutes did it for us). Take the chicken out of the pot and put it on a plate where it can cool down enough that you won’t end up burning your fingers when you handle it (don’t turn the heat off, let the stew simmer). Remove the skin and bones from the chicken and throw them away. Shred the chicken meat and put it back in the pot, adding in the shrimp and sherry as well. Let the stew cook for another 2 to 3 minutes or until the shrimp is pink and just cooked through. Season with salt and black pepper to taste.
4 tablespoons butter (we used unsalted butter)
2 cups converted long-grain rice
1 teaspoon salt (we used table salt)
½ teaspoon pepper (we used freshly ground black pepper)
2 cups chicken broth (we used reduced-sodium chicken broth)
Chopped scallions (we sliced 3 scallions)
Chopped parsley (We took a bundle of Italian parsley, removed the stems and roughly chopped the leaves. We got somewhere between 1/3 to ½ cup of chopped parsley.)
Add the butter to a pot, setting the pot over medium-high heat. Once the butter’s melted, stir in the rice, salt and pepper. Continue to stir for another 5 minutes or until the rice looks golden. Stir in the broth and water, bringing it to a simmer. Once simmering, turn the heat down to low. Put a lid on the pot to cover and let the rice cook for 15 minutes. Take the pot off the heat and let it sit for 5 minutes. Fluff the rice with a fork and mix in the scallions and parsley.
Étouffée in french means “smothered” and believe us, this tastes so good you’re definitely going to want to smother the rice with this delicious étouffée ! While the dish did turn out salty (which is on us), there was so much flavor in the sauce that it was hard to put it down ! The rice actually helped cut down on the saltiness and added more texture to the meal but was tasty enough that we could’ve been happy just eating it all by itself. The andouille was like an extra burst of flavor every time you had some in a bite. The chicken and shrimp helped make this feel hearty as well as adding additional textures to the dish. This étouffée is wonderful whether you’re looking for something to fix for mardi gras or just want a scrumptious, hearty meal
This recipe came from Food Network.
We weren’t paid in any form to promote Food Network.
3 tablespoons blackening seasoning (we used Zatarain’s blackening seasoning)
3 tablespoons olive oil (we used extra-virgin olive oil)
3 tablespoons fresh lemon juice
3 pounds jumbo fresh shrimp, peeled and deveined
4 (6- to 8-inch) loaves French bread, split lengthwise (we used 16-inch loaves and cut it into 8-inch portions)
1 ½ cups mayonnaise
3 tablespoons ketchup
1 tablespoon minced green onion
1 tablespoon minced fresh parsley
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
3 teaspoons Creole seasoning (we used Zatarain’s)
2 teaspoons hot sauce (we used Frank’s RedHot Original)
Start by making the rémoulade sauce: take a medium-sized mixing bowl out and add all the rémoulade ingredients to it, stirring to combine. Place in the fridge until ready to use.
Take another medium-sized mixing bowl out and add to it the cabbages, sweet pepper slices, green onion, vinegar, honey and salt together, tossing to combine. Put a lid on the bowl and stick it in the fridge until you’re ready to assemble the po’ boys.
Take a large mixing bowl out and stir the blackening seasoning, oil and lemon juice together in it. Add the shrimp into the bowl, tossing it around in the bowl to coat.
Take a large nonstick skillet out (we used a large cast iron skillet) and get it preheated over high heat (we only went to medium-high heat). Once the skillet’s hot, add the shrimp in batches to cook for about 2 minutes per side or until the shrimp is pink and firm.
Once all the shrimp’s cooked you can start assembling the po’ boys. Take the bottom half of the French bread and place the shrimp on it, followed by adding on the slaw and drizzling on the rémoulade sauce. Eat right away.
All the components together make this a tasty sandwich ! For us, one serving was enough to keep us full for the rest of the night. Although this was delicious, it was a bit on the salty side but that might have been due simply to the brand we used for the blackening and creole seasoning.
We got the po’ boy recipe from Louisiana Cookin magazine and the rémoulade recipe came from Paula Deen’s magazine.
We weren’t paid in any form to promote Zatarain’s, Frank’s RedHot, Louisiana Cookin or Paula Deen’s magazine.
3 oz. dried whole wheat or multi-grain thin spaghetti (we used whole wheat spaghetti)
2 Tbsp. extra-virgin olive oil
1 cup thinly sliced red onion
3 cloves garlic, minced
12 oz. fresh Brussels Sprouts, trimmed and thinly sliced (we sliced them vertically)
1 Tbsp. grated fresh ginger
¼ tsp. crushed red pepper (we increased it to ½ tsp.)
½ cup chicken broth (we used reduced-sodium chicken broth)
2 Tbsp. reduced-sodium soy sauce
½ cup shredded carrot
1/3 cup snipped fresh cilantro
3 Tbsp. slivered almonds, toasted
Break spaghetti into 1-inch pieces (that’s what we did, more or less, it’s just hard to break the spaghetti into 1-inch pieces). Cook the pasta based off the directions on the package that they came in, draining the pasta afterwards. Place them in a container that you can put a lid on so the spaghetti stays warm.
Take a large skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss the onion and garlic in, stirring for 1 minute. Now throw in the Brussels sprouts, ginger, and crushed red pepper, stirring for an additional minute. Pour the broth and soy sauce into the skillet and let the dish cook for roughly 2 more minutes or until the liquid is close to being fully evaporated, stirring now and then. Take the skillet off the heat.
Add in the spaghetti you cooked earlier, along with the shredded carrot and cilantro, tossing to combine. Spread the almonds over the top and enjoy !
Makes 8 servings (as a side dish without the shrimp)
You can taste the ginger in this and there’s a little spice to this as well. The heat does build while you eat but it’s never overwhelming. The almonds add a nice crunch. Originally this was a side dish but they said you could make it a main dish by adding in 2 cups of chopped, cooked chicken breast or 2 cups cooked, shelled and deveined shrimp (we went with shrimp obviously) at the same time you’re adding in the broth. The shrimp really makes it a satisfying main dish.
1 jalapeño pepper, seeded and diced (we left the ribs and seeds in)
1 cup fresh cilantro, chopped
1 lime, juiced
Pinch of kosher salt
Pinch of sugar
2 tablespoons vegetable oil
1 ½ pounds peeled and deveined shrimp (we used extra-large shrimp)
1 (6-ounce) can enchilada sauce (we used hot enchilada sauce)
½ teaspoon ground cumin
1 tablespoon unsalted butter
16 small corn tortillas, warmed
1 avocado, peeled, pitted and diced
Lime wedges, for serving
Let’s get started with making the salsa first. Take a bowl out and mix together the mango, red onion, jalapeño and cilantro. Now add in the lime juice, salt and sugar, stirring to mix everything together.
Now for the tacos ! Take a large heavy skillet out and pour the oil in, setting the heat to high. Once the oil’s hot, toss in the shrimp*, stirring them around for 2 to 3 minutes or until they look opaque. Turn the heat down to low and pour in the enchilada sauce, stirring to coat the shrimp. Add in the cumin and continue stirring constantly for 1 to 2 minutes. Add in the butter, stirring just long enough to melt the butter, taking the skillet off the heat immediately afterwards.
Place the shrimp in the tortillas, topping it with the mango salsa and the avocado. Squeeze some lime juice over the taco and enjoy !
*We actually split cooking the shrimp into 2 batches so they could all be evenly cooked and have a chance to get seared.
This was such a delicious taco ! You get some sweetness from the mango and heat from the jalapeño and enchilada sauce. The butter gives the sauce a silky texture. We were so excited to eat this that we actually forgot to add on a squeeze of lime but we can only imagine that it would’ve made this that much tastier ! They never did say how many shrimp to put in each taco but we didn’t end up needing all 16 tortillas. We only ended up getting about 8 tacos.
This recipe came from The Pioneer Woman Magazine.
We weren’t paid in any form to promote The Pioneer Woman Magazine.
½ cup chicken broth (used Swanson’s reduced-sodium chicken broth)
2 Tbsp. reduced-sodium soy sauce
1 small head bok choy
1 lb. uncooked medium shrimp, peeled and deveined (used 31-40 count)
2 Tbsp. canola oil, divided
2 Tbsp. minced fresh ginger root
1 garlic clove, thinly sliced (used 2)
½ tsp. crushed red pepper flakes (we used 1 tsp.*)
1 large onion, halved and thinly sliced (we used a yellow onion)
2 cups sliced fresh shiitake mushrooms
¼ cup chow mein noodles (we didn’t measure out how many we used)
Hot cooked brown rice, optional (we used it)
In a small bowl, add the cornstarch, broth and soy sauce to it, stirring to combine until it’s smooth. Leave the bowl off to the side for now.
Take the bok choy and cut off the root end, leaving the stalks with their leaves. Now slice off the leaves so you’ve got leaves in one pile and the stalks in another. Slice the leaves and stalks, leaving them off to the side in their separate piles.
Take a large skillet or wok out (we used a skillet) and pour one tablespoon of canola oil into it. Set the heat to medium and once the oil’s hot, toss the shrimp in to cook until it turns pink. Take it out immediately and put it on a plate, covering it afterwards to help keep the shrimp warm.
Pour the rest of the canola oil into the skillet. Now add the ginger, garlic and red pepper flakes to the skillet, stirring it around for one minute. Now place the onion, mushrooms, and bok choy stalk slices into the skillet, continuing to cook and stir constantly for 4 minutes. Add the bok choy leaves in and cook for 2-4 minutes or until the vegetables are crisp-tender (2 minutes did the job for us).
Take the cornstarch mixture you stirred together in step one and pour it into the skillet. Wait for a boil to occur and then stir for 2 minutes or until the sauce has thickened (2 minutes worked well for us). Toss the shrimp back into the skillet, cooking just long enough for the shrimp to warm up (should only take mere seconds to occur). Spread the chow mein noodles over the dish. Serve the skillet mixture over the rice if you want to.
*The first time we had this, we didn’t feel like it had enough heat so we decided to double it. We got the heat we wanted but it did result in some coughing, sneezing, and runny noses.
This is such a scrumptious dish ! The bok choy stalk has a crunch to it which is a nice contrast against some of the softer things in the dish. The bok choy also provides a nice level of bitterness that isn’t overpowering at all. The sauce has a little bit of sweetness to it. The shrimp was juicy and tender and the flavor of the shrimp still came through at the end. There’s definitely a spicy component to this dish now ! Eating this with brown rice does cut down on the heat some and the rice will make you feel fuller with less of the skillet mixture. The chow mein noodles don’t have any flavor really but they add a really nice crunch to the dish ! We did decide it was better to just add the noodles onto our portions so we could have as little or as much as we wanted per plate.