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Etouffee & Creole

Crawfish Etouffee

In French, the word etouffee literally means "smothered," which is a good way to describe this Cajun dish, as it is basically smothered crawfish over rice. Although other forms of seafood may be used, a true etouffee should be made with crawfish. Unlike gumbo, which is made with a dark roux, etouffee is made from a lighter, spicer roux.

A proper etouffee will be orange-colored, with a hint of brown. It should be spicy, as it's main spice ingredient is cayenne pepper, and saucy enough to form a thick gravy for the rice. However, take note that it is not gumbo, and should not be served like soup. The gravy in etouffee is much thicker than the roux of a gumbo.

Shrimp Creole

Shrimp Creole is similar to that of an etouffee or a gumbo, except, like most creole dishes, the base is largely made up of tomatoes. Shrimp is generally used, but other meats or seafoods may be substituted. Creoles are always served over rice. The sauce is thinner than that of an etouffee, but it still should not be eaten as soup or stew.

 

CAJUNGROCER Crawfish Etouffee (5 lbs)
CAJUNGROCER Crawfish Etouffee (5 lbs)  
 
 
5lbs (80oz.)
Details  $39.95
 
 
CAJUNGROCER Crawfish Etouffee Base
CAJUNGROCER Crawfish Etouffee Base  
 
 
5 lbs. (80 oz.)
Details  $15.95$14.35
 
 
CAJUNGROCER Shrimp Creole
CAJUNGROCER Shrimp Creole  
 
 
2 lbs. (32 oz.)
Details  $21.95
 
 
CAJUNGROCER Shrimp Creole Base
CAJUNGROCER Shrimp Creole Base  
 
 
5 lbs. (80 oz.)
Details  $16.70
 
 
Chef John Folse Crawfish Etouffee
Chef John Folse Crawfish Etouffee  
 
 
28 oz. (1.9 lbs.)
Details  $10.95
 
 
Dr. Gumbo Shrimp Creole
Dr. Gumbo Shrimp Creole  
 
 
2.5 lbs. (40 oz.)
Details  $17.95
 
 
Dr. Gumbo Shrimp Etouffee
Dr. Gumbo Shrimp Etouffee  
 
 
2.5 lbs. (40 oz.)
Details  $17.95
 
 
HEBERT'S SPECIALTY MEATS Shrimp Etouffee
HEBERT'S SPECIALTY MEATS Shrimp Etouffee  
 
 
32 oz. (2 lbs.)
Details  $16.75
 
 
RICHARD'S Crawfish Etouffee
RICHARD'S Crawfish Etouffee  
 
 
16 oz. (1 lb.)
Details  $8.25
 
 
RICHARD'S Crawfish Etouffee (single serve)
RICHARD'S Crawfish Etouffee (single serve)  
 
 
11 oz. (312g)
Details  $4.25
 
 
RICHARD'S Shrimp Creole (single serving)
RICHARD'S Shrimp Creole (single serving)  
 
 
12 oz. (340g)
Details  $4.25
 
 
RICHARD'S Shrimp Etouffee
RICHARD'S Shrimp Etouffee  
 
 
16 oz. (1 lb.)
Details  $6.85
 
 
RICHARD'S Shrimp Etouffee (single serving)
RICHARD'S Shrimp Etouffee (single serving)  
 
 
12 oz. (340g)
Details  $4.25
 
 
ROBIN'S Crawfish Etouffee
ROBIN'S Crawfish Etouffee  
 
 
24 oz. (1.5 lbs.)
Details  $34.95
 
 
ROBIN'S Shrimp Etouffee
ROBIN'S Shrimp Etouffee  
 
 
24 oz (1.5 lb.)
Details  $34.95
 
 
SAVOIE'S Crawfish Etouffee
SAVOIE'S Crawfish Etouffee  
 
 
16 oz. ( 1 lb.)
Details  $9.85
 
 
SAVOIE'S Shrimp Etouffee (single serve)
SAVOIE'S Shrimp Etouffee (single serve)  
 
 
10 oz. (283g)
Details  $4.25
 
 
Tony Chachere Crawfish Etouffee
Tony Chachere Crawfish Etouffee  
 
 
12 oz.
Details  $4.35
 
 
Tony Chachere Shrimp Creole
Tony Chachere Shrimp Creole  
 
 
12 oz.
Details  $4.35
 
 
Tony Chachere Shrimp Etouffee
Tony Chachere Shrimp Etouffee  
 
 
12 oz.
Details  $4.35
 
 
Crawfish Puree
Crawfish Puree  
 
 
1/2 lbs. (8 oz.)
Details  $4.45
 
 
 Displaying 1 to 21 (of 21 products)   Result Pages:  1  

SHRIMP SALAD

 

Ingredients:
 

1/4 cup fresh lemon juice

3 tablespoons drained capers

1 shallot, minced

1 tablespoon Creole mustard

1/2 tsp dried crushed red pepper

1/2 cup olive oil

1/2 cup chopped fresh basil

 

1 lbs. uncooked large shrimp, peeled, deveined

2 zucchini, cut into 1/2-inch cubes (about 2 cups)

 

8 cups mixed baby greens (about 5 ounces)

Freshly grated Parmesan cheese (optional)

 
 
 

Preparation:

 

Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper.  Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool.  Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper.  Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.

 


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