Crawfish and Shrimp Etouffee Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 stick butter
1/2 c. oil
1 onion
1 bell pepper
2 stalks celery (chopped)
2 Tbsp garlic, minced
1 1/2 bunch green onions, sliced (reserve some for garnish)
1/2 c. all purpose flour
2 c. shrimp or chicken stock, or water
4 chicken bouillon cubes (only if using water instead of stock)
1 lb. louisiana crawfish tails and fat
1 lb. large shrimp 31-40 count, peeled and deveined
1 10 oz. can Original Rotel tomatoes
salt, black pepper and garlic powder to taste
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Directions: |
Directions:Melt the butter in a heavy large skillet. Don't use cast iron. Saute chopped vegetables for 30 minutes on low heat, but don't brown. Then set aside.
Add flour and oil to pan to make a roux the color a little lighter than dark chocolate. Stir constantly on medium heat. Be careful not to brown.
Add stock to roux along with vegetables and bring to a boil, whisking to prevent lumps. Simmer on medium low for 45-50 minutes, stirring occasionally. Taste for flavor and add seasonings as needed. No matter how you like it; mild, medium or hot, just remember that you can always ADD more heat, but you can't take it out. The longer you simmer, the better it will get. If it begins to thicken add more stock/broth/water.
Add crawfish tails and shrimp to sauce and bring to a low boil. Simmer for 5-10 minutes. Add green onions, heat through and serve over white rice.
Garnish with sliced green onions if desired. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:30 minutes |
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