Shrimp and/or Crawfish Etouffee
(1-1.5 hours)
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
4 tablespoons butter
3 tablespoons flour
1/2 cup green onions chopped
1 1/2 cup onion, finely chopped
2 gloves garlic, 1 cup tomatoes
1/2 cup celery
1/4 cup chopped parsley
2 cups of stock
1 teaspoon tomato paste
2 teaspoon salt
2 cups shrimp/crawfish
In large saucepan melt butter. Remove from heat and stir in flour until smooth. Return to heat. Stir-fry for 10 minutes until roux is dark brown, do not burn the roux or the dish will be ruined. Stir in onions and celery. Cook 10 minutes. Add paste and stock. Stir into the roux. Add tomatoes, shrimp/crawfish, parsley, and seasonings. Cover and simmer 20 minutes. Serve with rice. 4 Servings.