DAVID'S LOUISIANA SHRIMP/CRAWFISH ETOUFFEE

David's Louisiana Shrimp/Crawfish Etouffee image

Provided by David Kuhlmann

Categories Seafood

Time 1h25m

Number Of Ingredients 11

2-3 lb shrimp or crawfish (crawfish with fat included)
1 c https://www.justapinch.com/recipes/side/side-rice-side/davids-perfect-rice.html per serving
1 c blonde roux https://www.justapinch.com/recipes/sauce-spread/sauce-spread-seasoning-mix/first-you-have-a-roux.html
4 large yellow onions
4-5 stalk(s) celery stalks
1 large bell pepper
6*8 clove garlic
1 bunch green onions
8-12 c seafood stock (if you can't find any, you can boil the shrimp shells) or use chicken stock
4 bay leaves dried or fresh
2-3 Tbsp add to your tastes https://www.justapinch.com/recipes/sauce-spread/sauce-spread-rub/emerils-essence-creole-seasoning-make-your-own.html

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