Crawfish or Shrimp Etouffe

Name: Crawfish or Shrimp Etouffe
Yield: Makes 4-6 servings
Ingredients: 6 TB. butter; 6 TB. flour; 1 medium onion, chopped; 2 scallions, chopped; 2 stalks celery, chopped; 1/2 cup chopped green bell pepper; 2 large cloves garlic, chopped; 1 tsp. salt or to taste; black pepper to taste; 1/4 tsp. thyme leaves; 1/4 tsp. cayenne pepper; 1 TB. lemon juice; 2-1/4 cups fish stock, vegetable stock, water or bottled clam juice

From: The Complete Idiot's Guide to American Cooking

Servings: Makes 4-6 servings

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Ronnie's Notes

This special dish is suitable for company. You can make the sauce ahead, reheat and proceed with adding the shellfish.

Prep time: less than 30 minutes

Region: Louisiana

Ingredients

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6 TB. butter
6 TB. flour
1 medium onion, chopped
2 scallions, chopped
2 stalks celery, chopped
1/2 cup chopped green bell pepper
2 large cloves garlic, chopped
1 tsp. salt or to taste
black pepper to taste
1/4 tsp. thyme leaves
1/4 tsp. cayenne pepper
1 TB. lemon juice
2-1/4 cups fish stock, vegetable stock, water or bottled clam juice

Instructions

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shrimp, shelled and deveined or 1 lb.

peeled crawfish tails 2 TB.

chopped fresh parsley 3 cups cooked white rice` Heat the butter in a large skillet over low-moderate heat.

When the butter has melted and looks foamy, add the flour and cook ingredients, stirring constantly with a whisk, for , or until the mixture turns dark tan.

Add the onion, scallions, celery and bell peppers and cook for or until the vegetables have softened.

Add the garlic and cook one minute.

Add the salt, black pepper, thyme, cayenne pepper, lemon juice and fish stock.

Simmer ingredients for .

Add the shrimp and cook another .

Remove the pan from the heat, cover and let ingredients rest for .

Place ingredients on a serving platter, sprinkle with parsley and serve over cooked white rice.

HOT TIP: This recipe calls for a butter roux, which gives it a rich flavor.

You can substitute vegetable oil if you prefer.

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