Cajun Crawfish and Shrimp Etouffe You Have To Try

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Cajun Crawfish and Shrimp Etouffe

"An real Louisiana recipe with a rich and highly spiced sparkling tomato based roux with sparkling garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming however properly worth it!! Serve over steamed rice with hushpuppies and/or crackers at the side."

Ingredients :

• 1/3 cup vegetable oil
• 1/4 cup all-motive flour
• 1 small green bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 fresh tomatoes, chopped
• 2 tablespoons Louisiana-fashion hot sauce
• 1/three teaspoon floor cayenne pepper (non-compulsory)
• 2 tablespoons seafood seasoning
• half of teaspoon floor black pepper
• 1 cup fish stock
• 1 pound crawfish tails
• 1 pound medium shrimp - peeled and deveined

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H10M

• Heat the oil in a heavy skillet over medium warmness. Gradually stir in flour, and stir constantly until the aggregate turns 'peanut butter' brown or darker, at the least 15 or 20 minutes. I use a huge fork with the flat side to the bottom of the pan in a facet to facet movement. This is your base sauce or 'Roux'. It may be very crucial to stir this constantly. If with the aid of threat the roux burns, discard and begin over. Watch Now
• Once the roux is browned, upload the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 mins to melt. Stir within the chopped tomatoes and fish inventory, and season with the seafood seasoning. Reduce warmth to low, and simmer for about 20 minutes, stirring every now and then. Watch Now
• Season the sauce with hot pepper sauce and cayenne pepper (if the usage of), and add the crawfish and shrimp. Cook for approximately 10 minutes, or until the shrimp are opaque. Watch Now

Notes :

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