Title: Crawfish of Shrimp Etouffee
Categories: Fish Main
Yield: 4 Servings
| SEASONING MIX |
| 2 | ts | Salt |
| 2 | ts | Cayenne pepper |
| 1 | ts | White pepper |
| 1 | ts | Black pepper |
| 1 | ts | 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.