Crawfish (or shrimp) etouffee

1 Servings

Ingredients

Quantity Ingredient
1 medium Onion; unpeeled and halved
1 Clove garlic; unpeeled and halved
2 Celery ribs; with leaves ,cut in half
1½ pounds Rinsed crawfish shells with heads or shrimp shells or fish carcases
2 quarts Cold water or more
¾ cup Vegetable oil
¾ cup Flour
½ cup Chopped white onions or shallots
⅔ cup Chopped celery
½ cup Chopped bell pepper
2 teaspoons Finely chopped fresh parsely
3 cups Seafood stock or chicken broth or water
1 teaspoon Ground cayenne pepper
1 teaspoon White pepper 1/2 tsp black pepper
1 teaspoon Salt
2 teaspoons Paprika
½ cup Unsalted butter
2 pounds Peeled crawfish tails or peeled deveined shrimp
1 cup Finely chopped green onion
3 cups Hot cooked rice; up to 4
Cayenne pepper sauce; (optional) So the recipe says <g>

Directions

SEAFOOD STOCK

ETOUFFEE

Stock: Place ingredients in a 3-4 qt saucepan, and add water to cover.

Bring to a boil; lower heat and simmer uncovered for 4 hours . Add more water as necessary to maintian 2 qts stock. Strain and store stock in frezzer if not used immediately.

first make your roux . Heat oil in a heavy skillet over high heat until it is very hot, almost smoking. Add flour , and stir quickly with a long handled whisk or wooded spoon so that the roux browns evenly .(use caution and avoid splashing this "cajun napalm" on your skin). Lower heat to medium and stir continuously for about 15 minutes , or until the roux turns a dark caramel colour .(Immediately remove any bits of blackened flour ;they give the roux a bitter flavour.) Remove skillet from heat , and stir in the onion, celery, bell pepper, and parsely. set aside .

Heat stock in a 6-8 quart saucepan and stir in the roux mixture with a whisk until well blended . Add cayenne pepper, white pepper, black pepper, salt, and paprika. simmer mixture for about 10 minutes.

in another skillet, saute crawfish and green onion in butter for 4-5 minutes; stir into stock mixture. Simmer for about 10 minutes, then tasteand adjust seasonings.Serve over rice. Pass cayenne pepper sauce for those who like it extra hot (Dat will be us). Yield 7 cups .

Dec 96 Texas Highways Magazine . Recipe by Fran Decoux Gerling . Laissez Les Bons Temps Rouler!

Posted to CHILE-HEADS DIGEST by lukasz <lukasz@...> on Nov 17, 1998

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