Etouffee
"this is a crawfish etouffee recipe but can be altered by subsituting diffrent meat and stock . I lived in louisiana for 2 years and miss the great food. I hadn't perfected my cajun cooking before leaving but i came home with some great recipes. Make sure everything is chopped before you start."
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1⁄2 teaspoon sweet basil
- 1⁄2 teaspoon dried thyme
- 1⁄2 cup celery (chopped)
- 1⁄2 cup onion (chopped)
- 1⁄4 cup red bell pepper (chopped)
- 1⁄4 cup green bell pepper (chopped)
- 3⁄4 cup green onion (chopped)
- 1⁄2 cup unsalted butter
- 1⁄2 cup vegetable oil
- 3⁄4 cup flour
- 3 cups seafood stock
- 2 lbs crawfish or 2 lbs shrimp
- 4 cups cooked rice
directions
- mix seasonings in a bowl and set aside. make a roux, In a cast iorn skillet heat oil untill extreamly hot, wisk in flour a bit at a time untill roux is smooth and dark brown in color. reduce heat to medium and add the bell peppers, onions, celery and half the seasoning mix. cook untill onions start to clear then add the stock and stirr untill roux is dissolved. reduce heat slightly and cook for 5 more min untill flour taste is gone then remove form heat and set aside. In a saucepan melt butter over medium heat add crawfish/shrimp, green onions and the rest of the seasoning mixture. cook for about 5 minute then add stock/roux mixture. Stirr untill mixed. Serve over cooked rice.
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