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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crawfish (or Shrimp) E'Touffee Recipe

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This recipe for Crawfish (or Shrimp) E'Touffee is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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