Crawfish or shrimp etouffee

[slcolman]

Crawfish or shrimp etouffee


2 t Salt

2 t Cayenne pepper

1 t White pepper

¼ c Chopped onoins

¼ c Chopped celery

¼ c Chopped green peppers

7 T Vegetable oil

¾ c All-purpose flour

1 t Black pepper

1 t Dried basil leaves

½ t Dried thyme leaves

3 c Seafood stock

½ lb Butter

2 lb Shrimp or crawfish

1 c Finely chopped green onion

4 c Cooked rice


SEASONING MIX OTHER INGREDIENTS 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.