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Crawfish Etouffee

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Ingredients

  • ***FOR THE SHRIMP STOCK***
  • The Shells and tails from 2 lb. of Shrimp
  • 1/2 Cup chopped Onion
  • 1/4 Cup chopped Celery
  • 2 Garlic Cloves
  • 1 Lemon sliced
  • 2 Fresh Bay Leaves
  • 3 Sprigs Fresh Thyme
  • 1 tsp. Black Peppercorns
  • ***FOR THE ETOUFFEE***
  • 2 Tbsp Creole Seasoning
  • 4 Tbsp Unsalted Butter
  • 1/2 Cup Onion, Finely Chopped
  • 1/4 Cup Celery, Finely Chopped
  • 1/4 Cup Bell Pepper, Finely Chopped
  • 1/4 Cup Flour
  • 3/4 Cup fresh Tomatoes, diced
  • 1 1/2 Cups Shrimp Stock
  • 2 Tbsp Minced Garlic
  • I bundle of Fresh Thyme
  • 2 tsp Homemade Worcestershire Sauce
  • 1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
  • 1/2 Cup Green Onions, thinly sliced
  • 3 Tbsp minced Italian Parsley
  • 2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock
  • 3 Tbsp Unsalted Butter
  • Salt & Freshly Ground Black Pepper to taste
  • 1 Recipe Creole Boiled Rice

Details

Servings 2

Preparation

Step 1

Prepare the shrimp stock. Add all ingredients to a 2 qt. saucepan. Cover this with cold water, it should be about 6-8 Cups Cups. You’ll need 1 1/2 Cups for the Etouffee. Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain.

Season the shrimp with 1 Tbsp of the Creole Seasoning.

Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.

Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.

Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.

Serve over Creole Boiled Rice.

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