Side Pannel
Crawfish of Shrimp Etouffee
Crawfish of Shrimp Etouffee
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Fish
Ingredients List
- -------------------------------SEASONING MIX-------------------------------
- 2 ts Salt
- 2 ts Cayenne pepper
- 1 ts White pepper
- 1 ts Black pepper
- 1 ts Dried basil leaves
- 1/2 ts Dried thyme leaves
Directions
OTHER INGREDIENTS
1/4 c Chopped onoins
1/4 c Chopped celery
1/4 c Chopped green peppers
7 tb Vegetable oil
3/4 c All-purpose flour
3 c Seafood stock
1/2 lb Butter
2 lb Shrimp or crawfish
1 c Finely chopped green onion
4 c Cooked rice
Throughly 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 skillet (preferably cast iron), heat the oil over high heat
until it begins to smoke, about 4 minutes. With a long handled whisk,
gradually mix in the flour , stirring until smooth. Continue cooking,
whisking constantly, until roux is dark brown, about 3-5 minutes. Remove
from heat and immediately stir in the vegetables and 1 T of the seasoning
mix with a wooden spoon; continue stirring until cooled, about 5 minutes.
In a 2-qt. 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. Remove from heat and set aside.
In a 4-qt. saucepan melt 1 stick of butter over medium heat. Stir in shrimp
and the green onions;saute 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 4-6
minutes, constantly shaking the pan in a back and forth motion.
Add the remianing seasoning mix, stir well and remove from heat ( if sauce
starts to separate, add about 2 T more of stick or water and shake pan
until it combines) .Serve immediately.
1/4 c Chopped onoins
1/4 c Chopped celery
1/4 c Chopped green peppers
7 tb Vegetable oil
3/4 c All-purpose flour
3 c Seafood stock
1/2 lb Butter
2 lb Shrimp or crawfish
1 c Finely chopped green onion
4 c Cooked rice
Throughly 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 skillet (preferably cast iron), heat the oil over high heat
until it begins to smoke, about 4 minutes. With a long handled whisk,
gradually mix in the flour , stirring until smooth. Continue cooking,
whisking constantly, until roux is dark brown, about 3-5 minutes. Remove
from heat and immediately stir in the vegetables and 1 T of the seasoning
mix with a wooden spoon; continue stirring until cooled, about 5 minutes.
In a 2-qt. 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. Remove from heat and set aside.
In a 4-qt. saucepan melt 1 stick of butter over medium heat. Stir in shrimp
and the green onions;saute 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 4-6
minutes, constantly shaking the pan in a back and forth motion.
Add the remianing seasoning mix, stir well and remove from heat ( if sauce
starts to separate, add about 2 T more of stick or water and shake pan
until it combines) .Serve immediately.
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