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Home arrow Cookbook arrow Recipes
Categories Seafood Shrimp and Crawfish Étouffée
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Shrimp and Crawfish Étouffée
Description:this is a pretty tradtional style etouffee recipe.   you can optionally add more spice or more tomatoes.
Ingredients:for the stock......

6 cups water
1 ten ounce fish
shells from 2 pounds shrimp
2 stalks celery, halved
1 medium onion, quartered
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon cavander\'s greek seasoning
2 green onions

for the etoufee.....

1/3 cup vegetable oil (for the roux)
1/4 cup all-purpose flour (for the roux)
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 fresh tomatoes, chopped
2 green onions, chopped
2 tablespoons Louisiana-style hot sauce (optional)
1/3 teaspoon ground cayenne pepper (optional)
2 tablespoons seafood seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon old bay seasoning
1 cup fish stock
1 pound crawfish tails
2 pounds shrimp - peeled and deveined (use shells for stock)

for the stock.....

bring water to a boil and add ingredients and cook covered over medium heat for 30-45 minutes and strain very well to make sure all bones are removed. set one cup aside and freeze the rest for something like paella.

for the etouffee.....

heat the oil in a heavy skillet over medium heat. gradually stir in flour, and stir constantly until the mixture turns \'peanut butter\' brown or darker, at least 15 or 20 minutes. use a large wooden fork with the flat side to the bottom of the pan in a side to side motion. this is your base sauce or \"roux\". it is very important to stir this constantly. if by chance the roux burns, discard and start over.

when the roux is finished, add in the regular onion, bell pepper, garlic and celery and cook over medium heat for five minutes. after five minutes, add your tomatoes, fish stock, seafood seasoining, salt and old bay and simmer for twenty minutes. after twenty minutes, add your shrimp and crawfish tails and green onions and simmer for another ten minutes. serve over white rice.

Number Of Servings:6Source:
Vegetarian:NoTime To Prepare:
Date:Wed 16 Nov 2011 15:35:58 UTCViewed:4250 times
Author:jason canoniciEmail:
Rating:4,00 (3 votes)

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