CRAWFISH & SHRIMP ETOUFFEE

Crawfish & Shrimp Etouffee image

Provided by Chef RHT IV

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 20

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)

Steps:

In a large pot or dutch oven with the butter & flour over medium heat make a medium brown roux.
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.
Add the garlic & thyme and stir well for about a minute or so.
Add about 3/4 of the water and sherry & stir well.
When the mixture comes to a boil add the rest of the water if needed. You want mixture to nearly coat a spoon.
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.
Discard bay leaves & serve over steamed rice, garnish with parsley and green onions.