Easy Crawfish or Shrimp Etouffee a la Arceneaux

Out of all the New Orleans style recipes I've made over the years, not once had I tried my hand at Etouffee. . .For one thing, it's hard to get fresh shrimp in the middle of the country that hasn't been sprayed with nitrates for preservation. . .For another, the recipes make huge batches. . .We'd be eating Etouffee for months!!

Then I ran across this quick and easy recipe. . .ready to serve in 20 minutes because it is cooked in the microwave. . .Not an 18th-19th century dish. . .true. . .but I know that if my great great grandmother had had a microwave, she would have used it for sure. . .

CRAWFISH-OR SHRIMP-ETOUFFEE

A LA ARCENEAUX

1/2 cup butter

1 1/2 cups finely chopped onion

3/4 cup finely chopped green bell pepper

1 clove garlic, minced, 

or 1/4 tsp. garlic powder

2 tablespoons flour

2 heaping tablespoons undiluted cream of celery soup

1 10-oz can Ro-tel, pureed with liquid

1 cup beer

2 tsp salt

1 tsp cayenne pepper

1 lb peeled crayfish or shrimp

Micromelt butter in a 3-Qt glass dish on High 1 minute.

Add onion, bell pepper, and garlic.

Saute on High 6 minutes or until tender.

Add flour and celery soup. 

Stir in pureed Ro-tel, beer, salt, and pepper.

Microwave on High 6 minutes.

Add crawfish or shrimp. Cover. 

Microwave on High 4 minutes.

Serve Etouffee over rice.

Makes four servings.*

Told you it was simple. . .One day I'll make a big pot with the original recipe, but until then, we'll enjoy this convenience of the 21st century. . .served in our new Etouffee bowls. . .

 

 .LIFE IS GOOD

*Recipe from: Best of the Best From Louisiana Cookbook

by Gwen McKee and Barbara Moseley