Name: Crawfish or Shrimp Etouffee
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 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

Recipe by Denver cooks

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Crawfish or Shrimp Etouffee created by Denver cooks

Authentic Low Country Dish

Ready In:: 1hr 20mins
Serves:
Units:

Nutrition Information

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ingredients

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

directions

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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