Crawfish & Shrimp Etouffee

Submitted by Chef RHT IV

"A very rich hearty meal, I cook it occasionally for our supper club. Everyone really likes it. A lot of ingredients but really pretty easy to make. The roux either makes or breaks it."

 

• Ready In: 1hr 20mins
• Ingredients: 20
• Serves: 8-10

ingredients

• 1 cup unsalted butter
• 1 cup flour
• 4 cups diced yellow onions
• 2 cups diced celery
• 2 cups diced bell peppers (assorted colors)
• 2 teaspoons salt
• 1 teaspoon white pepper
• 2 teaspoons cayenne pepper
• 1 tablespoon minced garlic
• 1 1⁄2 cups water
• 1⁄2 cup dry sherry
• 1 tablespoon creole seasoning
• 3 bay leaves
• 1 (10 ounce) can Rotel Tomatoes (drained)
• 1⁄2 cup chopped parsley
• 1⁄2 cup chopped green onion
• 1 teaspoon fresh thyme, chopped
• 2 lbs shrimp, peeled & deveined
• 1 lb crawfish tail
• 8 cups steamed cooked white rice (I prefer long grain)

directions

1. In a large pot or dutch oven with the butter & flour over medium heat make a medium brown roux.
2. Add the onions, celery, bell pepper, bay leaves, salt, and cayenne & white peppers. Cook, stirring over medium high heat until onions, bell peppers & celery are soft, about 7 to 8 minutes.
3. Add the garlic & thyme and stir well for about a minute or so.
4. Add about 3/4 of the water and sherry & stir well.
5. When the mixture comes to a boil add the rest of the water if needed. You want mixture to nearly coat a spoon.
6. Add rotel, parsley, green onions & creole seasoning, simmer about 6 minutes until mixture thickens. Add shrimp & crawfish and simmer until seafood is done, until Shrimp curl & turn pink.
7. Discard bay leaves & serve over steamed rice, garnish with parsley and green onions.

Reviews

[RC Pilot]

One of the best Etouffee recipes I have made. However, the peppers were a bit much for my family. Next time I will omit the white pepper and cut the cayenne to 1 teaspoon.

 

[hemianddakota]

This was really, really good. I needed to add a bit to it to make it more liquid. I added a can of chicken broth. That really added more mosture and a bit of a zing. Wonderful!