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Étouffée means "smothered" and we can't think of a more traditional or tasty Louisiana recipe than crawfish étouffée! Watch the instructional cooking video to learn how to make crawfish étouffée.
Popular around the state, étouffée literally means "smothered." This rich Creole dish can be prepared with crawfish or shrimp and is served over rice. In a heavy skillet or Dutch oven, melt the butter and then stir in the flour. Cook and stir constantly over low heat for about 20 minutes, until mixture is a caramel-colored paste called a roux.
Simmer uncovered for 6-8 minutes. Add the cream to the pan and continue to simmer for another 5-7 minutes or until the mixture has thickened and will coat the back of a spoon. Once the sauce has thickened, add the crawfish and shrimp to the pan. Cook 2-3 minutes until the shrimp is cooked through.
Keto friendly flours like almond or coconut are little help when trying to thicken a dish like Keto Shrimp Etouffee. To keep it keto, I used the thickening power of heavy cream with a touch of cream cheese.