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American, Creole
Crawfish (or Shrimp) Etouffée

Photo by: Joey De Leo
Comments: 0
 

Recipe

Yield: Makes 8 Servings

Ingredients

Seasoning mix:

  • 2 teaspoons salt
  • 2 teaspoons ground red pepper (preferably cayenne)
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 1 teaspoon dried sweet basil leaves
  • ½ teaspoon dried thyme leaves

  • ¼ cup chopped onions
  • ¼ cup chopped celery
  • ¼ cup chopped green bell peppers
  • 7 tablespoons vegetable oil
  • ¾ cup all-purpose flour
  • 3 cups, in all, Basic Seafood Stock
  • ½ pound (2 sticks) unsalted butter, in all
  • 2 pounds peeled crawfish tails or medium shrimp
  • 1 cup very finely chopped green onions
  • 4 cups hot Basic Cooked Rice

Directions

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery and bell peppers.

In a large heavy skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long-handled metal whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark red-brown, about 3 to 5 minutes (be careful not to let it scorch in the pan or splash on your skin). Remove from heat and immediately stir in the vegetables and 1 tablespoon of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes.

In a 2-quart saucepan bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly (if any of the mixture scorches, don’t continue to scrape that part of the pan bottom). Remove from heat and set aside.

Heat the serving plates in a 250°F oven.

In a 4-quart saucepan melt 1 stick of the butter over medium heat. Stir in the crawfish (or shrimp) and the green onions; sauté about 1 minute, stirring almost constantly. Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock; cook until butter melts and is mixed into the sauce, about 4 to 6 minutes, constantly shaking the pan in a back-and-forth motion (versus stirring). Add the remaining seasoning mix; stir well and remove from heat (if sauce starts separating, add about 2 tablespoons more of stock or water and shake pan until it combines). Serve immediately.


© 1984 Paul Prudhomme

Note from Cookstr's Editors

Nutritional information does not include Basic Seafood Stock or Rice. For nutritional information on Basic Seafood Stock or Rice, please follow the links above.

 

Nutritional Information

Nutrients per serving (% daily value)

449kcal (22%)
54mg (5%)
8mg (13%)
220mcg RAE (7%)
423mg
38mg
20g
1g
1g
11g
190mg (63%)
655mg (27%)
16g (78%)
36g (56%)
2mg (10%)
 

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