Recipe by chia
i made this for dinner tonight and i just had to share, it was so good.prep time considers the time it takes to make stock, but you can always use water. serve this with hot sauce on the side, some like it hot! you can also make this with crawfish only, as i did in this photo.
Top Review by highcotton
I've eaten some superb versions of etouffee over the years but, until now, never imagined that I could replicate that true N'awlins taste at home. Not only was this dish restaurant-quality, it was downright simple to make!! A little time-consuming (especially since I did go all-out and do the shrimp stock), but virtually foolproof as long as you stir that roux religiously. A couple of family members aren't wild about crayfish, so I omitted that and doubled up on the shrimp. The only other changes I made were to cut the cayenne from 1 tsp. to 1/2 tsp. and use 2 T. of Creole seasoning instead of 3. We seriously love spicy foods, so I was just being a little cautious, fully expecting I'd need to go back later and add the rest. Well, NOT! The lesser amounts took it to the outer limits of my 'comfort zone' when it comes to heat, and I'm definitely not a wimp! We love Tony Cachere's but find it way too salty when used in large amounts, so I mixed up Kittencal's cajun seasoning (recipe #186029). Maybe Kitten's homemade version -- which was delicious, btw! -- packs a much bigger wallop than the commercial brands. At any rate, I just wanted to warn you to add the seasonings gradually instead of all at once. This stuff is too fabulous to risk messing up by getting heavy- handed with the 'heat'. Kudos, chia. Humongous kudos!!
- 6 tablespoons oil
- 6 tablespoons flour
- 1 onion, chopped
- 1 green pepper, chopped
- 2 stalks celery, chopped
- 2 scallions, sliced, green parts reserved
- 4 -6 cups shrimp stock (recipe follows) or 4 -6 cups water
- 3 tablespoons creole seasoning, such as cacheres
- 1 teaspoon cayenne pepper
- 1 lb crawfish tail, peeled
- 1 lb shrimp
- hot sauce
- cooked white rice
- 2 lbs shrimp shells, and tails from shrimp
- 3 -4 quarts water
- 2 stalks celery, cut in half
- 1 onion, with skins on sliced in half
- 2 garlic cloves, sliced in half
- 1⁄2 cup baby carrots
Directions See How It's Made
- for shrimp stock, place 2 lbs of shrimp shells and tails into a stockpot, add 3-4 quarts of water.
- add celery, onion, garlic, carrots, bring to boil.
- lower to simmer and cook 3-4 hours, adding water if needed. drain through a sieve, discarding solids.
- for the etouffee: heat 6 tbs oil and flour together in a heavy pan until it turns brown, stirring for 15-20 minutes.
- add onion, stir, celery, peppers and seasonings, stirring, until vegetables are softened.
- add shrimp stock and stir in slowly.
- mixture will be very thick, so you can adjust the thickness to your liking by adding extra stock, simmer 10 minutes.
- add shrimp, cook 5 minutes, add crawfish.
- cook on simmer for 10 minutes until cooked through.
- serve over rice.