CRAWFISH AND SHRIMP ETOUFFEE
Roux: (This can be made ahead of time. Night before)
- 1 cup all-purpose flour
- 1 cup vegetable oil or butter
====== Heat the oil in a pot and whisk in the flour. Cook until the mixture becomes a peanut butter color. Continually stir the mixture so the flour does not burn on the bottom of the pan. About 10-20 minutes on medium-low heat. Take it off the heat. Let it cool if you are putting it in the fridge for later.
Crawfish Stock: (This can be made the night before)
- 3.5 fresh whole crawfish
- 4 cloves of garlic
- 1 bay leaf
- 1 teaspoon of salt
- 1 tablespoon garlic powder
- 2 tbsp cayenne pepper
- 1 tbsp crushed red pepper
- enough water to cover the crawfish(there will be more than enough stock for the etouffee)
====== Bring the water to a boil in a large bowl. Turn the heat down to a simmer and add the crawfish. Boil until the crawfish have turned reddish. Remove the tail meat from the crawfish and place the meat in a different bowl for later. Put the crawfish head and tail shells back into the water. Add the rest of the ingredients to the water and let simmer for an hour. If you make the stock early and let it cool before you put it in the fridge.
The Etouffee:
- 1.5 lb frozen cooked medium shrimp
- Crawfish tail meat(see above)
- 1 cups diced celery
- 1 cups diced onions
- 1 cups diced green peppers
- 1 tbsp crushed red pepper
- 1 bay leaf
- 3 tbsp cayenne pepper
- 1 tspn black pepper
- 3 tbsp garlic powder
- 4 cloves minced garlic
- Roux(see above)
- 10 cups Crawfish Stock strained(see above)
====== Pour the roux in a large pot. Add the vegetables and a cup of the strained crawfish stock. Stir and let cook for 3 minutes. Add the rest of the ingredients except for the meat. Add the rest of the stock. Let it simmer for 1/2 hour. Add the shrimp and crawfish meat. Let it cook for 1 hr, ocassionally stirring so the roux does not sink and burn on the bottom. Turn off the heat and cover(the heat does not dissipate too fast so it will be hot and still cooking for a bit). Add more cayenne pepper to taste. Serve with rice.