Etouffee

17 ingredients
9 steps

Ingredients

  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 12 teaspoon sweet basil
  • 12 teaspoon dried thyme
  • 12 cup celery (chopped)
  • 12 cup onion (chopped)
  • 14 cup red bell pepper (chopped)
  • 14 cup green bell pepper (chopped)
  • 34 cup green onion (chopped)
  • 12 cup unsalted butter
  • 12 cup vegetable oil
  • 34 cup flour
  • 3 cups seafood stock
  • 2 lbs crawfish or 2 lbs shrimp
  • 4 cups cooked rice

Directions

  1. 1
    mix seasonings in a bowl and set aside.
  2. 2
    make a roux, In a cast iorn skillet heat oil untill extreamly hot, wisk in flour a bit at a time untill roux is smooth and dark brown in color.
  3. 3
    reduce heat to medium and add the bell peppers, onions, celery and half the seasoning mix.
  4. 4
    cook untill onions start to clear then add the stock and stirr untill roux is dissolved.
  5. 5
    reduce heat slightly and cook for 5 more min untill flour taste is gone then remove form heat and set aside.
  6. 6
    In a saucepan melt butter over medium heat add crawfish/shrimp, green onions and the rest of the seasoning mixture.
  7. 7
    cook for about 5 minute then add stock/roux mixture.
  8. 8
    Stirr untill mixed.
  9. 9
    Serve over cooked rice.

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