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Crawfish Of Shrimp Etouffee
| Ingredients | |||
| ---SEASONING MIX--- | |||
| 2 | teaspoon | salt | |
| 2 | teaspoon | cayenne pepper | |
| 1 | teaspoon | white pepper | |
| 1 | teaspoon | black pepper | |
| 1 | teaspoon | basil leaves, dried | |
| 1/2 | teaspoon | thyme leaves, dried | |
| ---OTHER INGREDIENTS--- | |||
| 1/4 | cup | onions, chopped | |
| 1/4 | cup | celery, chopped | |
| 1/4 | cup | green peppers, chopped | |
| 7 | tablespoon | vegetable oil | |
| 3/4 | cup | flour, all-purpose | |
| 3 | cup | seafood stock | |
| 1 | cup | butter | |
| 2 | pound | shrimp OR crawfish | |
| 1 | cup | green onion, finely chopped | |
| 4 | cup | rice, cooked | |
Directions: | |||
| 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 tb. of the seasoning mix with a wooden spoon. Continue stirring until cooled, about 5 minutes. In a 2 quart 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 quart saucepan melt 1/2 c 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 tb. more of butter or water and shake pan until it combines). Serve immediately. | |||
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