- Jan 18, 2001
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Crawfish Etouffee - Based on Paul Prudhomme
Seasonings and Ingredients
2 teaspoons salt
1 teaspoons ground red pepper (preferably cayenne) ? PP recipe calls for 2 tspns
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon dried sweet basil leaves
½ teaspoon dried thyme leaves
¼ cup chopped onions
¼ cup chopped celery
¼ cup green bell peppers
7 tablespoon vegetable oil
¾ cup all purpose flour
3 cups Seafood Stock (or fish stock)
1 stick of butter (unsalted) ? PP recipe calls for 2 sticks.
2 pounds peeled crawfish tails or medium shrimp (1 pound would suffice, but go with the 2 pounds if you can)
1 cup very finely chopped green onions
4 cups cooked rice
Mix seasonings together in a small bowl.
Combine onions, celery, and bell pepper in another bowl.
Roux:
Using a large heavy skillet (cast iron recommended) heat the oil until it begins to smoke (about 4-5 minutes). Gradually and CAREFULLY whisk in the flour. Gently whisk CONSTANTLY. It will burn like napalm if it splashes on you. Whisk until roux is red ?brown. REMOVE from heat and add vegetables and 1 tablespoon of seasoning mix. Stir until cool.
!!Assess your roux. Scorched or too dark (black or dark brown is too dark IMO)? Consider starting over? it?s not that much time and you haven?t added any expensive ingredients yet.
In a sauce pan, bring 2 cups of stock to a boil. Gradually to add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone (about 2-5 minutes). AGAIN, WHISK CONSTANTLY. Do NOT scorch.
!!Assess your roux. Scorched or too dark (black or dark brown is too dark IMO)? Consider starting over? it?s not that much time and you haven?t added any expensive ingredients yet.
Finishing:
At this point, I dump in my crawfish tails, juice too, and butter, and chives, remaining spice blend, and the rest of stock. Great stuff!
This recipe makes some of the best etouffee I have ever had.
:beer:
Seasonings and Ingredients
2 teaspoons salt
1 teaspoons ground red pepper (preferably cayenne) ? PP recipe calls for 2 tspns
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon dried sweet basil leaves
½ teaspoon dried thyme leaves
¼ cup chopped onions
¼ cup chopped celery
¼ cup green bell peppers
7 tablespoon vegetable oil
¾ cup all purpose flour
3 cups Seafood Stock (or fish stock)
1 stick of butter (unsalted) ? PP recipe calls for 2 sticks.
2 pounds peeled crawfish tails or medium shrimp (1 pound would suffice, but go with the 2 pounds if you can)
1 cup very finely chopped green onions
4 cups cooked rice
Mix seasonings together in a small bowl.
Combine onions, celery, and bell pepper in another bowl.
Roux:
Using a large heavy skillet (cast iron recommended) heat the oil until it begins to smoke (about 4-5 minutes). Gradually and CAREFULLY whisk in the flour. Gently whisk CONSTANTLY. It will burn like napalm if it splashes on you. Whisk until roux is red ?brown. REMOVE from heat and add vegetables and 1 tablespoon of seasoning mix. Stir until cool.
!!Assess your roux. Scorched or too dark (black or dark brown is too dark IMO)? Consider starting over? it?s not that much time and you haven?t added any expensive ingredients yet.
In a sauce pan, bring 2 cups of stock to a boil. Gradually to add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone (about 2-5 minutes). AGAIN, WHISK CONSTANTLY. Do NOT scorch.
!!Assess your roux. Scorched or too dark (black or dark brown is too dark IMO)? Consider starting over? it?s not that much time and you haven?t added any expensive ingredients yet.
Finishing:
At this point, I dump in my crawfish tails, juice too, and butter, and chives, remaining spice blend, and the rest of stock. Great stuff!
This recipe makes some of the best etouffee I have ever had.
:beer: 
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