Crawfish or Shrimp Etouffee
“Authentic Low Country Dish”
1 Large pot
IngredientsNutrition1⁄4 cupvegetable oil6 tablespoonsall-purpose flour1 largeonion, chopped1 largegreen bell pepper, seeded and chopped2 stalkscelery, chopped3 garlic cloves, finely chopped2 cupscrawfish stock or 2cupsbottled clam juice1 teaspoondried basil1 teaspoondried thyme1⁄2 teaspooncayenne1⁄2 teaspoonsalt6 tablespoonsbutter8 green onions, thinly sliced2 lbscrawfish tails, peeled or 1 1⁄2 lbs peeled and deveined shrimp2 tablespoonsfresh lemon juice1 tablespoonWorcestershire sauce1⁄2 cup minced fresh parsley1⁄2 teaspoonhot pepper sauce3 cups hot cooked white rice
DirectionsIn a large heavy saucepan or Dutch oven, heat the oil over medium for 1 minute.Add the flour and cook over med. to med.-high heat, stirring constantly, for 6 to 10 min., or until the roux turns a rich mahogany color.Add the onion, bell pepper, celery, and garlic. Cook, stirring frequently, for 4 min., or until the vegetables begin to.soften.Whisk in the stock, bring to a boil over med.-high heat, and cook, stirring constantly, for 1 minuteStir in the basil, thyme, cayenne, and salt.Reduce the heat to low and cook, covered, stirring occasionally, for 10 minute.In a large skillet, melt 3 tablespoons of the butter over med. heat.Add the green onions and the crawfish tails and cook, stirring frequently, for 3 minute or until the crawfish turns pink.Stir in the lemon juice and Worcestershire sauce.Add the crawfish mixture to the roux base.Cut the remaining 3 tablespoons of butter into small pieces. Reduce the heat to very low and add the butter to the mixture, 1 piece at a time, stirring well after each addition.Stir in the parsley and hot-pepper sauce.To serve, divide the rice among 6 serving plates and spoon the mixture over rice.
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