Crawfish Etouffee
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Shrimp Etouffee
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whisk roux until deep golden brown
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just starting to simmer
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Crawfish or shrimp (my favorite is crawfish), simmered in a rich sauce ~ touch of heat * MARDI GRAS special ** a popular dinner in New Orleans **
Fresh crawfish is usually available (by order) at our grocery store, but it's just as easy (and good) to buy a package of frozen crawfish (available all year ~ but usually less than 1 lb.).
CRAWFISH or SHRIMP ETOUFFEE
1/4 cup (1/2 stick) unsalted butter …………..…1/4 cup all-purpose flour
1 cup chopped onion…...……………………….....….1/2 cup chopped green bell pepper
1/4 cup chopped celery………………………....….. 2 tsp crushed garlic
2 cups seafood, vegetable or chicken stock/broth
1 tsp kosher salt……….………………………….....…1/2 tsp cracked red pepper
About 1/2 tsp Creole seasoning (Tony Chachere’s or Zatarain’s), or to taste
1 lb. crawfish tails (fresh or frozen & thawed) or 1 lb. shelled, raw shrimp (cleaned)
Dash of Tabasco sauce (optional)
1 TB chopped fresh parsley, plus extra for garnish (optional)
1/4 cup sliced green onion, plus extra for garnish (optional)
Hot, cooked white ice and crusty French bread
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Melt butter in large skillet over medium heat and stir in the flour; cook and whisk/stir for about 4 minutes or until caramel colored (this is your “roux”).
Add onion, bell pepper and celery; cook another 3-4 minutes or until tender. Then add the garlic and cook another minute. Slowly stir in the stock or broth until fully incorporated. Add the salt, pepper and Creole seasoning. Bring mixture to a boil; reduce heat to a medium-low simmer, cover and simmer for 15 minutes, stirring occasionally.
Add crawfish tails, cook and stir until crawfish is heated through; stir in the parsley and green onion, reserving a bit for garnish. Serve immediately over hot, cooked rice with fresh French bread and a side salad. Serves 2-4
Fresh crawfish is usually available (by order) at our grocery store, but it's just as easy (and good) to buy a package of frozen crawfish (available all year ~ but usually less than 1 lb.).
CRAWFISH or SHRIMP ETOUFFEE
1/4 cup (1/2 stick) unsalted butter …………..…1/4 cup all-purpose flour
1 cup chopped onion…...……………………….....….1/2 cup chopped green bell pepper
1/4 cup chopped celery………………………....….. 2 tsp crushed garlic
2 cups seafood, vegetable or chicken stock/broth
1 tsp kosher salt……….………………………….....…1/2 tsp cracked red pepper
About 1/2 tsp Creole seasoning (Tony Chachere’s or Zatarain’s), or to taste
1 lb. crawfish tails (fresh or frozen & thawed) or 1 lb. shelled, raw shrimp (cleaned)
Dash of Tabasco sauce (optional)
1 TB chopped fresh parsley, plus extra for garnish (optional)
1/4 cup sliced green onion, plus extra for garnish (optional)
Hot, cooked white ice and crusty French bread
****
Melt butter in large skillet over medium heat and stir in the flour; cook and whisk/stir for about 4 minutes or until caramel colored (this is your “roux”).
Add onion, bell pepper and celery; cook another 3-4 minutes or until tender. Then add the garlic and cook another minute. Slowly stir in the stock or broth until fully incorporated. Add the salt, pepper and Creole seasoning. Bring mixture to a boil; reduce heat to a medium-low simmer, cover and simmer for 15 minutes, stirring occasionally.
Add crawfish tails, cook and stir until crawfish is heated through; stir in the parsley and green onion, reserving a bit for garnish. Serve immediately over hot, cooked rice with fresh French bread and a side salad. Serves 2-4
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