Crawfish & Shrimp Etouffee |
|
 |
Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 10 |
|
A very rich hearty meal, I cook it occasionally for our supper club. Everyone really likes it. A lot of ingredients but really pretty easy to make. The roux either makes or breaks it. Ingredients:
1 cup unsalted butter |
1 cup flour |
4 cups diced yellow onions |
2 cups diced celery |
2 cups diced bell peppers (assorted colors) |
2 teaspoons salt |
1 teaspoon white pepper |
2 teaspoons cayenne pepper |
1 tablespoon minced garlic |
1 1/2 cups water |
1/2 cup dry sherry |
1 tablespoon creole seasoning |
3 bay leaves |
1 (10 ounce) can rotel tomatoes (drained) |
1/2 cup chopped parsley |
1/2 cup chopped green onion |
1 teaspoon fresh thyme, chopped |
2 lbs shrimp, peeled & deveined |
1 lb crawfish tail |
8 cups steamed cooked white rice (i prefer long grain) |
Directions:
1. In a large pot or dutch oven with the butter & flour over medium heat make a medium brown roux.
2. Add the onions, celery, bell pepper, bay leaves, salt, and cayenne & white peppers. Cook, stirring over medium high heat until onions, bell peppers & celery are soft, about 7 to 8 minutes.
3. Add the garlic & thyme and stir well for about a minute or so.
4. Add about 3/4 of the water and sherry & stir well.
5. When the mixture comes to a boil add the rest of the water if needed. You want mixture to nearly coat a spoon.
6. Add rotel, parsley, green onions & creole seasoning, simmer about 6 minutes until mixture thickens. Add shrimp & crawfish and simmer until seafood is done, until Shrimp curl & turn pink.
7. Discard bay leaves & serve over steamed rice, garnish with parsley and green onions.
|
|