Quote:
Try to post that recipe! I am craving something spicy and diferent!
Here you go, banter.
From Paul Prudhomme's Louisiana Kitchen cookbook.
Crawfish (or shrimp) Etouffee'
Makes 8 servings
Seasoning mix
2 tsp salt
2 tsp ground red pepper (cayenne)
1 tsp white pepper
1 tsp black pepper
1 tsp dried sweet basil leaves
1/2 teaspoon dried thyme leaves
1/4 C chopped onions
1/4 C chopped celery
1/4 C chopped green bell peppers
7 Tbsp veg oil
3/4 C all-purpose flour
3 cups,
in all,
Basic Seafood Stock
1/2 lb (2 sticks) unsalted butter,
in all
2 lbs peeled crawfish tails or medium shrimp
1 C very finely chopped green onions
4 cups hot cooked rice (and none of that Minute Rice stuff...
)
Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery and bell peppers.
In a large heavy skillet (pref cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long-handled metal whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark red-brown, about 3-5 minutes (be careful not to let it scorch in the pan or splash on your skin). Remove from heat and immediately stir in the veggies and
1 Tbsp of the seasoning mix with a wooden spoon; continue stirring untill cooled, about 5 minutes.
In a 2-quart saucepan, bring 2 cups of the
stock* to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly. If any scorches, don't try to scrape that part of the pan. Remove from heat and set aside.
In a 4-quart saucepan melt
1 stick of the butter over medium heat. Stir in the crawfish or shrimp, and the green onions; saute' about 1 minute, stirring almost constantly. Add the remaining stick of butter, the stock mixture and the remaining 1 C stock; cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly shaking the pan in a back-and-forth motion (vs stirring). Add the remianing seasoning mix; stir well and remove from heat (if sauce starts separating, add about 2 Tbsp more of stock or water and shake pan until it combines). Serve immediately in pre warmed bowls or plates. To serve, mound 1/2 cup rice on each heated serving dish. Surround the rice with 3/4 C of the ettouffee'. Enjoy!
* Stock
1 1/2 to 2 lbs rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2 1/2 to 3 quarts) or rinsed fish carcasses (heads and gills removed) or any combination of these. You can also substitute oyster liquor for all or part of the seafood stock called for in a recipe.
I'm not exactly sure what my husband used, as I had neither of these on hand.
But he's a Marine, so he improvised, adapted, and overcame ooh-RAH! and it was good. He also substituted diced chicken breasts for the shrimp.
It's a really forgiving recipe.
Sounds delicious.....
