Recipe Details

Summary

Name: Crawfish Of Shrimp Etouffee

Category: Main Dish

Ingredients and Directions

---SEASONING MIX---

2 teaspoon salt

2 teaspoon cayenne pepper

1 teaspoon white pepper

1 teaspoon black pepper

1 teaspoon basil leaves, dried

1/2 teaspoon thyme leaves, dried

---OTHER INGREDIENTS---

1/4 cup onions, chopped

1/4 cup celery, chopped

1/4 cup green peppers, chopped

7 tablespoon vegetable oil

3/4 cup flour, all-purpose

3 cup seafood stock

1 cup butter

2 pound shrimp OR crawfish

1 cup green onion, finely chopped

4 cup rice, cooked

Throughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery, and bell peppers. In a large skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long handled whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark brown, about 3-5 minutes. Remove from heat and immediately stir in the vegetables and 1 tb. of the seasoning mix with a wooden spoon. Continue stirring until cooled, about 5 minutes. In a 2 quart saucepan bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly. Remove from heat and set aside. In a 4 quart saucepan melt 1/2 c butter over medium heat. Stir in shrimp and the green onions; saute 1 minute, stirring almost constantly. Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock. Cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly shaking the pan in a back and forth motion. Add the remianing seasoning mix, stir well and remove from heat (if sauce starts to separate, add about 2 tb. more of butter or water and shake pan until it combines). Serve immediately.