Crawfish and Shrimp Etouffee

Creole Crawfish and Shrimp Etouffee

Serves 6-8 portions

1 1/2 cups butter
1 cup flour
2 lb onions, chopped
1 large green bell pepper, medium dice
2 ribs celery, medium dice
4 cloves garlic, minced
2 tsp salt
1 Tbsp Cayenne pepper
2 lbs Shrimp, peeled and deveined
1 lb Crawfish tail meat
1/2 cup green onions, chopped
1/4 cup parsley, minced
3 bay leaves
1 1/2 tsp dried Thyme
juice of 2 lemons
7 cups chicken stock
2 Tbsp Worcestershire sauce
1 Tbsp Louisiana hot sauce

Melt butter. Add flour, stir until dark tan. Quickly add onions, bell pepper, garlic, bay leaves, thyme, salt, cayenne pepper. Stir over medium heat until vegetables are tender. Add crawfish and shrimp and stir together. Add chicken stock. Stir together to fully incorporate roux mixture with stock. Add green onions and parsley. Cover and geat to a boil, stirring often. Reduce heat and cook 12-15 minutes. Add lemon juice. Let stand 15 minutes and serve over white rice.


White Rice
Ratio = 1 cup rice : 1 3/4 cup water

2 Tbsp butter
2 bay leaves
1 tsp salt

Bring water to a boil. Add butter, bay leaves and salt. Stir in rice. Return to boil and cover. Immediately reduce heat to lowest setting and set timer for 20 minutes. Do no remove the lid. When 20 minutes expires turn off heat and keep covered for an additional 5 minuites. Remove lid and fluff rice with a fork.