Crawfish Of Shrimp Etouffee

Recipe Ingredients

		Seasoning Mix
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Cayenne pepper
1 teaspoon	5ml	White pepper
1 teaspoon	5ml	Black pepper
1 teaspoon	5ml	Dried basil leaves
1/2 teaspoon	2.5ml	Dried thyme leaves
		Other Ingredients
1/4 cup	15g / 0.5oz	Chopped onions
1/4 cup	27g / 1oz	Chopped celery
1/4 cup	36g / 1.3oz	Chopped green peppers
7 tablespoons	105ml	Vegetable oil
3/4 cup	46g / 1.6oz	All-purpose flour
3 cups	711ml	Seafood stock
1/2 lb	227g / 8oz	Butter
2 lbs	908g / 32oz	Shrimp or crawfish
1 cup	62g / 2.2oz	Finely chopped green onion
4 cups	640g / 22oz	Cooked rice

Recipe Instructions

Thoroughly 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 remaining 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.

Source:
ESSENCE OF EMERIL SHOW#EE118

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