Louisiana / Creole
Crawfish and Shrimp Etouffee
Blond roux, smothered, finished with butter.
50 minutes Serves 6
Where this comes from
Etouffee means smothered — a technique that runs from Louisiana back through the whole Black South.
Ingredients
- 1/2 cup butter plus 1/2 cup flour
- 1 onion, 1 bell pepper, 2 celery ribs
- 4 cloves garlic
- 2 cups shellfish stock
- 1 lb crawfish tails with fat
- 1 lb shrimp
- Cayenne, paprika, salt
- Scallions and parsley
Method
- 011. Cook butter and flour to blond, about 8 minutes.
- 022. Add trinity and garlic, cook 8 minutes.
- 033. Whisk in stock, simmer 15 minutes until it coats a spoon.
- 044. Add crawfish and shrimp, cook 5 minutes.
- 055. Off heat, swirl in 2 tbsp cold butter. Finish with scallion and parsley.
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