Crawfish of shrimp etouffee
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Crawfish of shrimp etouffee
  Crawfish    Shrimp    Fish  
Last updated 6/12/2012 12:58:07 AM. Recipe ID 20824. Report a problem with this recipe.
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      Title: Crawfish of shrimp etouffee
 Categories: Fish, Main dish
      Yield: 4 servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      2 t  Salt
      2 t  Cayenne pepper
      1 t  White pepper
      1 t  Black pepper
      1 t  Dried basil leaves
    1/2 t  Dried thyme leaves

MMMMM---------------------OTHER INGREDIENTS--------------------------
    1/4 c  Chopped onoins
    1/4 c  Chopped celery
    1/4 c  Chopped green peppers
      7 T  Vegetable oil
    3/4 c  All-purpose flour
      3 c  Seafood stock
    1/2 lb Butter
      2 lb Shrimp or crawfish
      1 c  Finely chopped green onion
      4 c  Cooked rice
 
  Throughly 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 remianing 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.
 




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Recipe ID 20824 (Apr 03, 2005)

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