Crawfish Or Shrimp Etouffee Recipe

Crawfish Or Shrimp Etouffee Recipe

Ingredients:

For the Seasoning Mix:
2 tsps of salt
1 tsp of pepper (white)
2 tsps of cayenne
1 tsp of pepper (black)
1 tsp of basil leaves (dried)
1/2 tsp of thyme leaves (dried)

Others:
1/4 c of onions; chopped
1/4 c of celery; chopped
1/4 c of peppers (green); chopped
7 Tbsps of vegetable oil
1 c of butter
3/4 c of flour (all purpose)
3 c of stock
2 lbs of crawfish or shrimp
1 c of onion (green); chopped finely
4 c of rice (cooked)

Instructions:

Combine salt, cayenne, peppers, basil, and thyme inside a bowl; mix thoroughly and place on the side. Combine onions, green peppers, and celery inside a bowl.

Heat oil on a skillet above medium-high heat till it starts forming smokes, about four mins. Slowly add flour, stir constantly till smoothened. Continue to cook, while whisking continuously, till roux becomes brown, or about 3 to 5 mins.

Take out from the heat then quickly add vegetables and a tablespoon of mixture of seasoning. Continue to stir till cooled or about five mins.

Heat (2 cups) stock inside a saucepan above high or medium-high heat; let it boil. Slowly add roux then whisk constantly till dissolved completely.

Reduce the heat into gentle then cook till flour-taste disappears, or about two mins, whisking occasionally. Take out from the heat then set on the side.

Melt half the butter on a saucepan above moderate heat. Add (green) onions and shrimp; saute for one min, while stirring occasionally.

Then, add remaining butter, rest of stock and mixture of stock/roux; cook till butter has melted and mixed well with sauce, or for 4-6 mins, shaking pan occasionally. Add remaining mixture of seasoning and stir thoroughly.

Take out from the heat. If sauce separates, add 2 tablespoons of water or butter till combined well. Serve at once. Serves 4.

>> Crawfish Or Shrimp Etouffee Recipe