Shrimp Crawfish Delight (Print Version)
# Ingredients:
→ Seafood
01 -
1 lb medium shrimp
02 -
1 lb crawfish tails
→ Vegetables
03 -
1/2 cup chopped parsley
04 -
1 cup chopped green onions
05 -
1/4 cup diced bell peppers
06 -
1/4 cup diced celery
07 -
1/4 cup diced onions
→ Pantry
08 -
3 cups cooked rice
09 -
3/4 cup flour
10 -
1/2 cup vegetable oil
11 -
1/2 lb (2 sticks) butter
12 -
3 cups seafood, shrimp, or chicken stock
13 -
Tony Chachere’s Creole Seasoning, to taste
14 -
Garlic Powder, to taste
15 -
Italian Seasoning, to taste
16 -
Onion Powder, to taste
# Instructions:
01 -
Warm up the oil in a heavy pan on high heat until you see it start smoking. Quickly mix in the flour until it’s smooth. Lower the heat to medium and keep stirring nonstop until it turns the color of peanut butter.
02 -
Turn off the stove. Toss in the diced onions, celery, bell peppers, and all the seasonings. Let them sit and soften for about 5 minutes.
03 -
In a pot with a thick bottom, bring 2 cups of your stock to a boil. Add the roux to the stock while whisking. Keep cooking on medium-low until the raw flour taste is gone. Stir now and then, then season and set aside.
04 -
Clean the skillet and melt a stick of butter over medium heat. Add the shrimp, crawfish tails, and green onions. Cook for about a minute or until shrimp are pink.
05 -
Melt the second stick of butter in the skillet along with 1 cup of stock. Stir everything together until smooth, then pour it all into the pot with the roux mixture. Stir well.
06 -
Heat the pot on high until it boils. Drop it to a low simmer, cover the pot, and cook for 30 minutes. Stir sometimes and adjust seasoning if needed.
07 -
While everything simmers, make the rice following the directions on the package.
08 -
Spoon about 1/2 cup of rice onto a plate or bowl. Pile the étouffée on top, then sprinkle with parsley before bringing it to the table.
# Notes:
01 -
Always stir the roux while it’s cooking so it doesn’t burn.