Recipe - Crawfish (Or Shrimp) Etouffee

SEAFOOD STOCK
1 md Onion; unpeeled and halved
1 Clove garlic; unpeeled and
halved
2 Celery ribs; with leaves
,cut in half
1 One half pound Rinsed crawfish shells with
heads or shrimp shells or
fish carcases
2 qt Cold water or more

ETOUFFEE
Three fourths cup Vegetable oil
Three fourths cup Flour
One half cup Chopped white onions or
shallots
2/3 cup Chopped celery
One half cup Chopped bell pepper
2 teaspoon Finely chopped fresh parsely
3 cup Seafood stock or chicken
broth or water
1 teaspoon Ground cayenne pepper
1 teaspoon White pepper One half tsp black
pepper
1 teaspoon Salt
2 teaspoon Paprika
One half cup Unsalted butter
2 pound Peeled crawfish tails or
peeled deveined shrimp
1 cup Finely chopped green onion
3 cup Hot cooked rice; up to 4
Cayenne pepper sauce;
(optional) So the recipe
says g

Stock: Place ingredients in a 34 qt saucepan, and add water to cover.
Bring to a boil; lower heat and simmer uncovered for 4 hours . Add more
water as necessary to maintian 2 qts stock. Strain and store stock in
frezzer if not used immediately.

first make your roux . Heat oil in a heavy skillet over high heat until it
is very hot, almost smoking. Add flour , and stir quickly with a long
handled whisk or wooded spoon so that the roux browns evenly .(use caution
and avoid splashing this "cajun napalm" on your skin). Lower heat to medium
and stir continuously for about 15 minutes , or until the roux turns a dark
caramel colour .(Immediately remove any bits of blackened flour ;they give
the roux a bitter flavour.) Remove skillet from heat , and stir in the
onion, celery, bell pepper, and parsely. set aside .

Heat stock in a 68 quart saucepan and stir in the roux mixture with a
whisk until well blended . Add cayenne pepper, white pepper, black pepper,
salt, and paprika. simmer mixture for about 10 minutes.

in another skillet, saute crawfish and green onion in butter for 45
minutes; stir into stock mixture. Simmer for about 10 minutes, then
tasteand adjust seasonings.Serve over rice. Pass cayenne pepper sauce for
those who like it extra hot (Dat will be us). Yield 7 cups .

Dec 96 Texas Highways Magazine . Recipe by Fran Decoux Gerling . Laissez
Les Bons Temps Rouler!

Posted to CHILEHEADS DIGEST by lukasz lukasz@midcoast.com.au on Nov 17,
1998