DAVID'S LOUISIANA SHRIMP/CRAWFISH ETOUFFEE
Etouffee is probably my favorite Cajun/Creole dish. I love both shrimp or crawfish they do have a different flavor when finished. If you buy crawfish make sure you get them with fat included, makes a world of difference. It doesn't matter if your etouffee comes out lighter than what I've posted, it's all good! Experiment and...
Provided by David Kuhlmann
Categories Seafood
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Finish making your blonde roux (pictured) but no darker than this. Once you add the aromatics it will stop the roux from changing color further.
- 2. While roux is still hot and on med-high heat add all of the Holy Trinity (onions, celery, bell pepper) and garlic. Continue to cook until onions, celery and bell peppers are tender. It helps to sweat the aromatics if you sprinkle a few pinches of salt over the top of this before mixing it with a heavy wooden spoon.
- 3. Everything is now tender add 2 cups of stock and stir until smooth, then add two more cups of stock and bay leaves and stir until blended
- 4. Continue at a simmer for about minimum 30-45 minutes before adding your shrimp or crawfish. Cook another 10-15 minutes, now it's ready to serve.
- 5. Finished and ready to serve. You can either serve over rice, pasta of any shape even mashed potatoes. I like to either pour over rice or put a cup of rice on top in the center and garnish with fresh chopped parsley or chopped green onions Serve with fresh or hot french bread
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