Crawfish or Shrimp Etouffee
Authentic Low Country Dish
- Ready In:
- 1hr 20mins
- 1⁄4 cup vegetable oil
- 6 tablespoons all-purpose flour
- 1 large onion, chopped
- 1 large green bell pepper, seeded and chopped
- 2 stalks celery, chopped
- 3 garlic cloves, finely chopped
- 2 cups crawfish stock or 2 cups bottled clam juice
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon salt
- 6 tablespoons butter
- 8 green onions, thinly sliced
- 2 lbs crawfish tails, peeled or 1 1/2 lbs peeled and deveined shrimp
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1⁄2 cup minced fresh parsley
- 1⁄2 teaspoon hot pepper sauce
- 3 cups hot cooked white rice
- In 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 minute.
- Stir 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 8 serving plates and spoon the mixture over rice.
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