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Wednesday, October 27, 2010

Crawfish etouffee! (or shrimp)

I love crawfish etouffee. If crawfish is not in season, shrimp also works.

Heat butter in a cast iron skillet. Add chopped onions, celery, green onions, minced garlic, crawfish or shrimp. Cook down.

Most recipes also include chopped bell peppers, but I hate peppers, so I don't.

While that's cooking, make your blond roux. Heat 2 tbsp butter in a separate skillet; Slowly stir in flour, bit by bit, not all at once.

When flour is slightly browned, add 1 cup of chicken stock and 1 cup milk. Whisk.

Keep whisking in more flour until the sauce is the thickness you want. I like it thick.

Add the sauce to the main skillet. Then add 1/2 can of diced tomatoes*.

*Not the whole can. Adding all of them will give it too strong of a tomato flavor.

Add onion powder, garlic powder, black pepper, cajun seasoning and / or seasoned salt.

Continue cooking until done. AFTER the heat is off and it's cooled down a bit, add some kitchen bouquet. Do not add while it's still cooking because it will sizzle and burn.

Serve over rice.




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