The Cookbook

Crawfish or Shrimp Etouffe

As in most Louisiana recipes, First you make a roux. The simplest way to do this is below. If you are forced to go to the grocery and are tempted by the bottled roux.. you are taking a big chance. Making a roux takes time, but it is the one single item (well except maybe the brandy) heh... that can make or break your dish...

Carry on......

INGREDIENTS:
8 ounces butter, divided
1/2 C flour
1/2 C chopped onion
1/2 C chopped green pepper
1/2 C chopped celery
2 cloves garlic, minced
1 t salt
1 t cayenne pepper
1/2 t black pepper
1/4 teaspoon thyme
2 C fish stock
2 pounds crawfish tails, peeled
1 C chopped green onions, with tops
6 to 8 T sherry or good brandy, optional, I prefer brandy

PREPARATION:
Make a roux with 4 ounces of butter and flour, cooking over low heat until flour is dark brown; stirring constantly, 20 to 30 minutes. Keep heat low and stir constantly to prevent scorching.

Add the chopped vegetables and seasonings; cook until vegetables are softened. Gradually stir in stock and let simmer 15 minutes or until thickened.

Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer 4 to 5 minutes, cover, remove from heat, and let sit 15 minutes. Serve hot around a mound of rice.

Serves 4.

Ric