ETOUFEE NEW ORLEANS (CRAWFISH OR SHRIMP)

Etoufee New Orleans (crawfish or shrimp) image

This is my Cajun standby...great for a weekend to serve many meals. A friend from New Orleans shared it 15 years ago and it is the real-deal! You can lighten the spice or go full-bore...and use crawfish (pictured here) or shrimp. I usually make a double batch and am licking fingers for a few days! Enjoy!

Provided by Dan Hammond

Categories Seafood

Time 1h10m

Number Of Ingredients 18

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Ingredients

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 tsp thyme leaves
ETOUFEE INGREDIENTS
1/4 c chopped onions
1/4 c chopped celery
1/4 c chopped green bell peppers
7 Tbsp vegetable oil
3/4 c all purpose flour
3 c basic seafood, lobster or chicken base/stock/broth
2 stick unsalted butter
2 lb peeled crawfish tails (or med shrimp)
1 c finely chopped green onions
4 c cooked rice

Steps:

1. Thoroughly combine the seasoning mix ingredients in a small bowl and set aside
2. In a separate bowl combine the onions, celery and bell peppers
3. In a large heavy skillet (cast iron is best but any non-stick will work) heat the oil over high heat until it begins to smoke, about 4 minutes.
4. with a long-handle wisk gradually mix in the flour, stirring it til smooth (add a bit more of oil if needed to get a smooth consistency)
5. Continue cooking and whisking constantly, until the roux is dark red-brown (be careful not to let it scorch in the pan or splash on your skin)
6. Remove from heat and immediately stir in the vegetables and 1 TBSP of seasoning mix using a wooden spoon; continue stirring until cooled, about 5 minutes
7. In a 2-quart sauce pan bring 2 cups of the stock/broth to a boil over high heat
8. Gradually add the roux and whisk til thoroughly dissolved.
9. Reduce heat to low and cook until flour taste is gone (about 2 minutes) whisking almost constantly (if mixture scorches don't scrape off bottom of pan). Now is a good time for a sip of cold beer :) Remove from heat and set aside.
10. In a 4 quart sauce pan melt 1 stick of butter over med heat and then stir in the crawfish (or shrimp) and the green onions: saute about 1 minute stirring constantly.
11. add the remaining stick of butter, the roux mixture and the remaining 1 cup of stock/broth; cook til the butter melts and is mixed into the sauce, about 4-6 minutes.
12. Add the remaining seasoning mix (if you prefer less spicey, add seasoning in dashes and taste...remember, you can always add hot sauce when serving, however, while the full spice load does have some "heat" it is not overwhelming and it is delicious.
13. Should your sauce start separating, add about 2 tablespoons more of stock/broth or water and shake pan until it comines.
14. Remove from heat and serve over rice!!!!
15. If you make a double batch like me, remember not only to double all ingredients, but double your pan and pot size!