posted by jacqibay 01-03-101 10:47 AM
from Chef Paul Prudhomme
Crawfish or Shrimp Etoufee
Seasoning Mix:
2 tsp. salt
2 tsp. ground red pepper (pref. cayenne)
1 tsp. white pepper
1 tsp. black pepper
1 tsp. dried sweet basil
1/2 tsp. dried thyme leaves
Etoufee:
1/4 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped green bell peppers
7 Tablespoons vegetable oil
3/4 cup all-purpose flour
3 cups, in all Seafood Stock
1/2 lb. (2 sticks) butter, in all
2 lb. peeled crawfish tails or medium shrimp
1 cup finely chopped green onions
4 cups hot cooked rice
Thoroughly combine the seasoning mix ingredients in a small bowl ad set aside. In a separate bowl combine the onions, celery and bell peppers.
In a large heavy skillet (pref. cast iron) heat the oil over high heat until it begins to smoke, about 4 minutes. With a long-handled metal whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark red-brown, about 3-5 minutes (be careful not to let it scorch in the pan or splash on you). Remove from heat and immediately stir in the vegetables and 1 tablespoon 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 (if any of the mixture scorches, don't continue to scrape that part of the pan bottom). Remove from heat and set aside.
In a 4 qt. saucepan melt 1 stick of the butter over medium heat. Stir in the crawfish (or shrimp) and the green onions; saute about 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 (versus stirring). Add the remaining seasoning mix; stir well and remove from heat (if sauce starts separating, add about 2 tablespoons more of stock or water and shake pan until it combines). Serve immediately over rice.
Note: Can substitute Knorr Seafood or Veggie Boullion for stock.