Crawfish/Shrimp Etouffee Recipe
1 pound shrimp (cut in half) or crawfish tails
1 stick butter
1 large onion, diced (heaping cup)
1/2 cup celery, diced
3/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
2 large cloves garlic, minced
1 bay leaf
1/2 cup K.A. A.P Flour, *toasted
3 cups *crawfish/lobster stock/veggie broth
( i.e. 2 cups lobster stock + 1 cup veggie broth)
1 teaspoon parsley
1 teaspoon thyme (if ground, then less!)
1 tablespoon tomato paste
2 tablespoons seafood hot sauce (greene’s of vt texas chipotle)
2 tablespoons chipotle hot sauce (sting ray)
1 teaspoon lemon
Saute onion, celery, bell peppers, garlic and bay leaf in butter in Dutch
oven until onion translucent.
Whisk in flour and stir/scrape constantly for 5 minutes on medium+. This
is a white roux.
Slowly add most of crawfish/lobster stock/broth mix and bring to boil for
Add parsley, thyme, seafood sauce, chipotle sauce, lemon and tomato paste
Simmer for 15 minutes, do not boil, stir about every five minutes.
Mixture should have a sauce-like consistency, add a little stock if
necessary, but don't over thin.
Add crawfish tails/shrimp and cook 10 minutes. Crawfish tails are precooked.
* Stock can be made by boiling lobster bodies (w/liver), or crawfish heads
* Toast the flour in a cast iron pan, over medium heat. Keep the flour
moving. This isn't something that can be left alone, the flour can burn
quickly. You’re looking for a med. brown - darkish brown color.