Shrimp And Crawfish Etouffee Recipe

Ingredients

For Shrimp Stock:

 

  • 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:

 

  • 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, peeled 
  • 1/2 lb cooked crawfish tails 
  • 3 green onions sliced thin on a bias
  • 2-3 tbs finely chopped parsley
  • 4 C. cooked rice pilaf

 

 

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 Favicon Nibbledish
View Full Recipe



MS Found Country:US image description
Back to top