Shrimp And Crawfish Etoufee
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tbsp
Butter1 small
Yellow Onion (cut into wedges)10 cloves
Garlic1 tbsp
Roux (recipe follows)1
Rum6
Shrimps1 pinch
Pepper1 pinch
Kosher Salt1 pinch
Ground Thyme1 cup
Brown Rice1 cup
Long Grain White Rice1 cup
Canola1 tbsp
Thyme Leaves (fresh)1 tsp
Salt1 cup
Lemon Juice2 tbsps
Canola Oil1 cup
Oil1 cup
FlourDirections:
1
Watch how to make this recipe
2
For the Etouffee: Heat a medium cast-iron skillet over medium heat and add the butter
3
Saute the trinity (peppers, onions and celery)
4
Add the garlic, and saute until slightly tender
5
Add the Roux and deglaze with some rum to help break it down (it will flame up)
6
Add 1 to 2 cups purified water to form a sauce
7
Add in the shrimp, crawfish, pepper, salt and thyme
8
Reduce the flame to a medium-low simmer
9
Add Mama's Green Creole Sauce
10
Stir constantly making sure the roux doesn't burn and is completely dissolved
11
Taste periodically to confirm desired taste
12
Simmer 10 to 20 minutes, until the etoufee reaches desired thickness
13
For Mama's Creole Herb Rice: Preheat the oven to 400 degrees F
14
Cook the brown rice in 1 cup water, covered, for 30 to 40 minutes
15
Cook the white rice in 1 cup water in a rice steamer
16
After both are cooked, empty the pans onto a cookie sheet
17
Mix the rice and toss with the oil, thyme and salt to taste
18
Drench the etoufee over the rice, and serve
19
Place 2 cups water, the lemon juice, oil, salt, garlic, jalapenos, green onions, yellow onions, bell peppers and parsley in a blender and process until a sauce is formed
20
If the blender is not large enough, you can make it in two batches
21
Yield: about 2 1/2 cups
22
Heat the oil in a heavy skillet over low heat
23
Add the flour and stir until mixture is creamy and there are no lumps
24
Turn the heat down low and keep stirring until the mixture reaches the desired color (a medium or dark brown)
25
Be careful and pay attention as not to burn the roux-- after it reaches a certain shade of brown it will begin to brown faster
26
Yield: about 1/2 cup