Ingredients
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6 tablespoons oil
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6 tablespoons flour
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1 onion, chopped
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1 green pepper, chopped
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2 stalks celery, chopped
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2 scallions, sliced, green parts reserved
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4 -6 cups shrimp stock (recipe follows) or 4 -6 cups water
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3 tablespoons creole seasoning, such as cacheres
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1 teaspoon cayenne pepper
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1 lb crawfish tail, peeled
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1 lb shrimp
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hot sauce
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cooked white rice
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2 lbs shrimp shells, and tails from shrimp
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3 -4 quarts water
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2 stalks celery, cut in half
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1 onion, with skins on sliced in half
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2 garlic cloves, sliced in half
Instructions
- for shrimp stock, place 2 lbs of shrimp shells and tails into a stockpot, add 3-4 quarts of water.
- add celery, onion, garlic, carrots, bring to boil.
- lower to simmer and cook 3-4 hours, adding water if needed. drain through a sieve, discarding solids.
- for the etouffee: heat 6 tbs oil and flour together in a heavy pan until it turns brown, stirring for 15-20 minutes.
- add onion, stir, celery, peppers and seasonings, stirring, until vegetables are softened.
- add shrimp stock and stir in slowly.
- mixture will be very thick, so you can adjust the thickness to your liking by adding extra stock, simmer 10 minutes.
- add shrimp, cook 5 minutes, add crawfish.
- cook on simmer for 10 minutes until cooked through.
- serve over rice.