Ingredients
For Shrimp Stock:
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- 1tbs canola oil
- shells from about 1/2 lb of 31/35 shrimp
- 1 white onion - large dice
- 2 ribs celery - large dice
- 2 carrots - large dice
- 1tsp salt
- 3Qts water
- 4 whole peppercorns
- 1 clove
- 1 bay leaf
- 5 parsley stems
- 2 thyme sprigs
For Etouffee:
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- 1 yellow onion - small dice
- 2 ribs celery - small dice
- 3/4 green bell pepper - small dice
- 2 cloves garlic minced
- 1 stick butter
- 4 tbs AP flour
- 2 sprigs thyme - leaves removed and minced
- 1/4 tsp chili powder
- 1/8 tsp cayenne pepper
- 1/2 bay leaf
- 1 tsp paprika
- 4 dashes hot sauce
- to taste kosher salt
- to taste fresh cracked black pepper
- 1 3/4 C Shrimp stock (see recipe above)
- 1/2 lb 31/35 shrimp deveined, peeledÂ
- 1/2 lb cooked crawfish tailsÂ
- 3 green onions sliced thin on a bias
- 2-3 tbs finely chopped parsley
- 4 C. cooked rice pilaf
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Description
Shrimp And Crawfish Etouffee Recipe. Shrimp Stock:Note: The Term 31/35 Shrimp Refers To The Count. It Means There Are 31-35 Head Off Shrimp Of Similar…
Nibbledish
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