Crawfish (or shrimp) Etouffee

By keledru

Ingredients

• 2 tsp salt
• 2 tsp cayenne pepper
• 1 tsp white pepper
• 1 tsp dried basil leaves
• 1/2 tsp dried thyme
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 3/4 cup vegetable oil
• 1 cup all-purpose flour
• 4 cups in all seafood stock
• 1 stick unsalted butter, in all
• 2 pounds peeled crawfish tails, or medium shrimp
• 1 cup finely chopped green onions
• Hot cooked rice

Preparation

Step 1

Thoroughly combine the seasoning ingredients (first 6 ingredients) in a small bowl and set aside. In separate bowl combine onions, celery, and bell peppers. If using frozen crawfish, thaw and rinse well and pat dry with paper towels to remove excess moisture.

In a large heavy skillet (preferably cast iron) heat oil over high heat until it begins to smoke. With a long handle whisk or wooden spoon gradually stir in flour, stirring until smooth. Continue cooking, stirring constantly, until roux is dark red color, being careful not to let it scorch, Be careful not to let it splash on your hand. Remove from heat and immediately add chopped vegetables and 1 tablespoon seaoning mix. Continue stirring with wooden spoon until slightly cooled, about 5 minutes.

In a 2 quart saucepan bring 2 cups broth to a boil over hight heat. Gradually stir into roux and whisk thoroughly. Reduce heat to low and cook until flour taste is gone, about 2 minutes, stirring constantly. Add remaining stock, heat to low simmer and then add crawfish and green onions. When heated thoroughly, add remaining seasoning mix (or to your taste) and butter. When butter is incorporated, remove from heat.

Serve over rice.