deepsouth
somebody shut me the fark up.
After the meatless pasta dish Saturday, I decided to do a seafood étouffée...
for the étouffée.....
1/3 cup vegetable oil (for the roux)
1/4 cup all-purpose flour (for the roux)
1 green bell pepper, diced
1 medium onion, chopped
3 cloves garlic, minced
2 stalks celery, diced
3 fresh tomatoes, chopped
2 green onions, chopped
2 tablespoons Louisiana-style hot sauce
1/3 teaspoon ground cayenne pepper
2 tablespoons seafood seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon old bay seasoning
1.5 cup fish stock
1 pound crawfish tails
1 pound shrimp - peeled and deveined
heat the oil in a heavy skillet over medium heat. gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. use a large wooden fork with the flat side to the bottom of the pan in a side to side motion. this is your base sauce or "roux". it is very important to stir this constantly. if by chance the roux burns, discard and start over.
when the roux is finished, add in the regular onion, bell pepper, garlic and celery and cook over medium heat for five minutes. after five minutes, add your tomatoes, fish stock, seafood seasoining, salt and old bay and simmer for twenty minutes. after twenty minutes, add your shrimp and crawfish tails and green onions and simmer for another ten minutes.
Thanks for looking!
for the étouffée.....
1/3 cup vegetable oil (for the roux)
1/4 cup all-purpose flour (for the roux)
1 green bell pepper, diced
1 medium onion, chopped
3 cloves garlic, minced
2 stalks celery, diced
3 fresh tomatoes, chopped
2 green onions, chopped
2 tablespoons Louisiana-style hot sauce
1/3 teaspoon ground cayenne pepper
2 tablespoons seafood seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon old bay seasoning
1.5 cup fish stock
1 pound crawfish tails
1 pound shrimp - peeled and deveined
heat the oil in a heavy skillet over medium heat. gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. use a large wooden fork with the flat side to the bottom of the pan in a side to side motion. this is your base sauce or "roux". it is very important to stir this constantly. if by chance the roux burns, discard and start over.
when the roux is finished, add in the regular onion, bell pepper, garlic and celery and cook over medium heat for five minutes. after five minutes, add your tomatoes, fish stock, seafood seasoining, salt and old bay and simmer for twenty minutes. after twenty minutes, add your shrimp and crawfish tails and green onions and simmer for another ten minutes.
Thanks for looking!
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