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Crawfish (or Shrimp) E'Touffee Recipe

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This recipe for Crawfish (or Shrimp) E'Touffee, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carrie Davidson, step-daughter of Sam Hanson
Added: Wednesday, April 8, 2009


2 teaspoon salt
4 cups hot basic cooked rice
1/2 - 1 teaspoon white pepper
1 teaspoon dried basil
1/4 cup chopped onion
1/4 cupped chopped green pepper
3/4 cup all purpose flour
1 cup minced green onions
1 - 2 teaspoon ground red pepper (cayenne)
1/2 pound unsalted butter, divided
1/2 - 1 teaspoon black pepper
1/2 teaspoon thyme leaves
1/4 cup chopped celery
7 tablespoons salad oil
3 cups seafood stock or clam broth
2 pounds peeled crawfish tales or medium shrimp

In a small bowl combine seasoning mix ingredients and set aside. In another bowl combine onion, celery, and pepper. In a large heavy skillet heat oil over high heat until it begins to smoke, about 4 minutes. With a long handled wire whisk, gradually mix in flour, stirring constantly until smooth. Continue cooking, whisking constantly, until roux is dark red brown, about 5 to 7 minutes. Remove from heat and immediately stir in vegetables and 1 tablespoon seasoning mix with wooden spoon; continue stirring until cooled, about 5 minutes. In 2-quart saucepan heat 2 cups of stock to boiling. Gradually add roux and whisk until smooth. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking constantly. Remove from heat. In 4 quart saucepan melt 1/4 pound butter over medium heat. Stir in crawfish or shrimp and green onion; saute remaining butter, roux and remaining 1 cup stock; cook until butter melts, constantly shaking in a back and forth motion (do not stir). Add remaining seasoning mix; stir well and remove from heat. Serve immediately. Mound 1/2 cup rice on each heated serving plate; surrounded with 3/4 cup e'touffee.

Personal Notes:
Personal Notes:
Roux has to be stirred continuously or it will taste burnt.




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