Nila's Cajun Shrimp & Crawfish Etouffe
kozzak
Categories: Cajun, Ethnic, Seafood, Dixie, Southern, Main dish
Yield: 6 servings
1/3 c Corn oil
1/4 c All-purpose flour
1 ea Green Bell pepper seeded & diced
2 ea Garlic cloves minced
1 ea Onion chopped
2 ea Celery ribs diced
2 ea Fresh tomatoes chopped
2 ts Tabasco or Crystal hot sauce
1/4 ts Cayenne pepper ground
2 tb Seafood seasoning
1/2 ts Black pepper ground
1 c Shrimp stock
1 lb Crawfish tails
1 lb Shrimp peeled & deveined
Heat your oil in a cast iron skillet over med-heat.
Slowly stir in your flour while you stir constantly for 18-25 mons.
until this mixture turns a 'peanut butter' brown.
IYou must stir this constantly if you are to have a good roux.
If your roux burns then you must discard & start over.
Once your roux is browned then add onions, garlic, celery & bell
pepper.
Saute for 4-5 mins. to soften.
Stir in your chopped tomatoes & stock.
Season with your seafood seasoning.
Reduce heat to low then simmer for 20-22 mins. while you are stirring
occasionally.
Season with hot sauce & cayenne pepper.
Add your crawfish & shrimp then cook for about 8-10 mins. until your
shrimp are opaque.
Serve over hot rice.
ORIGIN: Nila Beaudreaux, Slidell-LA, circa 2011