Louisiana Shrimp Or Crawfish Etouffee |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The French word Etouffee means stew, smother or braise. Most etouffees are more Creole than cajun, but whatever they are afantastic dish. Ingredients:
2 pounds shrimp or crawfish tails |
1 stick butter (no margerine) |
1 1/2 cups onions, diced |
1/2 cup celery, diced |
1 cup green bell pepper, diced (can be divided red and green or all green) |
1/2 cup diced tomatoes, drained |
2 tbs garlic, minced |
1 bay leaf |
1 cup flour |
1 small can or 1/2 cup tomato sauce |
2 quarts crawfish or shrimp stock or water |
1 cup sliced green onion tops |
1/2 cup fresh parsley, chopped |
salt and louisiana hot sauce to taste |
Directions:
1. Melt butter and over medium high heat in two gallong cast iron Dutch oven or saucepot.
2. Add onion, celery and bell peppers, tomatoes, garlic and bay leaf.
3. Saute 4 or 5 minutes until veggies are wwilted.
4. Whisk in flour and stir constantly until flour is cooked. This is a white roux. Do not leave unattended and burn.
5. Slowly add crawfish or shrimp stock or water
6. Add tomato sauce and stir well
7. Simmer for 30 minutes, do not boil, stir about every five minutes.
8. Mixture should have a sauce-like consistency, add a little water or stock if necessary, but don't over thin.
9. Add crawfish tails or shrimp and cook until shrimp tturn pink. about 5-8 minutes. Do not overcook. Crawfish tails are precooked.
10. Adjust salt and add several shakes Louisiana Hot Sauce, or to taste
11. Add green onions and parsley and serve over cooked rice.
12. Note: Shrimp base can be purchased in paste form in gourmet groceries, but have a high salt content. Stock can be made by boiling shrimp heads and/or shells.
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