CRAWFISH /SHRIMP ETOUFFEE

Crawfish /Shrimp Etouffee image

Provided by chia2160

Categories Gumbo

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

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6 tablespoons oil
6 tablespoons flour
1 onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
2 scallions, sliced, green parts reserved
4 -6 cups shrimp stock (recipe follows) or 4 -6 cups water
3 tablespoons creole seasoning, such as cacheres
1 teaspoon cayenne pepper
1 lb crawfish tail, peeled
1 lb shrimp
hot sauce
cooked white rice
2 lbs shrimp shells, and tails from shrimp
3 -4 quarts water
2 stalks celery, cut in half
1 onion, with skins on sliced in half
2 garlic cloves, sliced in half
1/2 cup baby carrots

Steps:

for shrimp stock, place 2 lbs of shrimp shells and tails into a stockpot, add 3-4 quarts of water.
add celery, onion, garlic, carrots, bring to boil.
lower to simmer and cook 3-4 hours, adding water if needed. drain through a sieve, discarding solids.
for the etouffee: heat 6 tbs oil and flour together in a heavy pan until it turns brown, stirring for 15-20 minutes.
add onion, stir, celery, peppers and seasonings, stirring, until vegetables are softened.
add shrimp stock and stir in slowly.
mixture will be very thick, so you can adjust the thickness to your liking by adding extra stock, simmer 10 minutes.
add shrimp, cook 5 minutes, add crawfish.
cook on simmer for 10 minutes until cooked through.
serve over rice.