CRAWFISH OR SHRIMP ETOUFFEE

Recipe By : Heavenly Recipes

40Minutes

Prep Time

50Minutes

Total Time

7 to 8 Persons

Serving

CRAWFISH OR SHRIMP ETOUFFEE

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

    STEP - 1

    In a large heavy saucepan or Dutch oven, heat the oil over medium for 1 minute.

    STEP - 2

    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.

    STEP - 3

    Add the onion, bell pepper, celery, and garlic. Cook, stirring frequently, for 4 min., or until the vegetables begin to.

    STEP - 4

    soften.

    STEP - 5

    Whisk in the stock, bring to a boil over med.-high heat, and cook, stirring constantly, for 1 minute.

    STEP - 6

    Stir in the basil, thyme, cayenne, and salt.

    STEP - 7

    Reduce the heat to low and cook, covered, stirring occasionally, for 10 minute.

    STEP - 8

    In a large skillet, melt 3 tablespoons of the butter over med. heat.

    STEP - 9

    Add the green onions and the crawfish tails and cook, stirring frequently, for 3 minute or until the crawfish turns pink.

    STEP - 10

    Stir in the lemon juice and Worcestershire sauce.

    STEP - 11

    Add the crawfish mixture to the roux base.

    STEP - 12

    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.

    STEP - 13

    Stir in the parsley and hot-pepper sauce.

    STEP - 14

    To serve, divide the rice among 6 serving plates and spoon the mixture over rice.

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