Crawfish Of Shrimp Etouffee

* Exported from MasterCook *

CRAWFISH OF SHRIMP ETOUFFEE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SEASONING MIX-----
2 ts Salt
2 ts Cayenne pepper
1 t White pepper
1 t Black pepper
1 t Dried basil leaves
1/2 ts Dried thyme leaves
-----OTHER INGREDIENTS-----
1/4 c Chopped onoins
1/4 c Chopped celery
1/4 c Chopped green peppers
7 tb Vegetable oil
3/4 c All-purpose flour
3 c Seafood stock
1/2 lb Butter
2 lb Shrimp or crawfish
1 c Finely chopped green onion
4 c Cooked rice

Throughly combine the seasoning mix ingredients in a
small bowl and set aside. In a separate bowl combine
the onions, celery, and bell peppers.
In a large skillet (preferably cast iron), heat the
oil over high heat until it begins to smoke, about 4
minutes. With a long handled whisk, gradually mix in
the flour , stirring until smooth. Continue cooking,
whisking constantly, until roux is dark brown, about
3-5 minutes. Remove from heat and immediately stir in
the vegetables and 1 T of the seasoning mix with a
wooden spoon; continue stirring until cooled, about 5
minutes.
In a 2-qt. saucepan bring 2 cups of the stock to a
boil over high heat. Gradually add the roux and whisk
until thoroughly dissolved. Reduce heat to low and
cook until flour taste is gone, about 2 minutes,
whisking almost constantly. Remove from heat and set
aside. In a 4-qt. saucepan melt 1 stick of butter
over medium heat. Stir in shrimp and the green
onions;saute 1 minute, stirring almost constantly.
Add the remaining stick of butter, the stock mixture
and the remaining 1 cup stock; cook until butter melts
and is mixed into the sauce, about 4-6 minutes,
constantly shaking the pan in a back and forth motion.
Add the remianing seasoning mix, stir well and remove
from heat ( if sauce starts to separate, add about 2 T
more of stick or water and shake pan until it
combines) .Serve immediately.



- - - - - - - - - - - - - - - - - -