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Shrimp and Crawfish Etouffee
Ingredients
For Shrimp Stock:
- 1tbs canola oil
- shells from about 1/2 lb of 31/35 shrimp
- 1 white onion - large dice
- 2 ribs celery - large dice
- 2 carrots - large dice
- 1tsp salt
- 3Qts water
- 4 whole peppercorns
- 1 clove
- 1 bay leaf
- 5 parsley stems
- 2 thyme sprigs
For Etouffee:
- 1 yellow onion - small dice
- 2 ribs celery - small dice
- 3/4 green bell pepper - small dice
- 2 cloves garlic minced
- 1 stick butter
- 4 tbs AP flour
- 2 sprigs thyme - leaves removed and minced
- 1/4 tsp chili powder
- 1/8 tsp cayenne pepper
- 1/2 bay leaf
- 1 tsp paprika
- 4 dashes hot sauce
- to taste kosher salt
- to taste fresh cracked black pepper
- 1 3/4 C Shrimp stock (see recipe above)
- 1/2 lb 31/35 shrimp deveined, peeled
- 1/2 lb cooked crawfish tails
- 3 green onions sliced thin on a bias
- 2-3 tbs finely chopped parsley
- 4 C. cooked rice pilaf
Instructions
Shrimp Stock:
Note: The term 31/35 shrimp refers to the count. It means there are 31-35 head off shrimp of similar size per 1 lb.
- Saute shrimp shells in canola oil till they turn pink, add onion, celery, carrot. Season with salt and saute to get a little caramelization/color and tenderness.
- add the rest of the ingredients; simmer uncovered for 45 minutes. The stock will reduce to about 1 3/4 C. concentrating the flavors and producing a delicious base cooking liquid. After 45 minutes strain through a mesh strainer or chinoise and reserve the liquid.
Note:
The size of your vegetables may vary from mine. It's best to shoot for a ratio of 2 parts onion, 1 part celery, 1 part bell pepper. However, you can adjust these proportions to your own personal taste.
- in a large straight sided saute pan melt the butter. Add the onion, celery, bell pepper and garlic; season with salt and black pepper. Saute until tender and translucent. Stir in chili powder, cayenne, paprika, hot sauce, bay leaf, and thyme.
- Sprinkle in flour and stir to incorporate thoroughly. Allow the flower to cook for about 30 seconds to form a white roux. It will start to smell faintly like cookies baking in the background of all the other smells. Smell for it, you'll know when it happens.
- When your roux has reached the appropriate color/smell stir in the shrimp stock and simmer to reach nappe consistency. Turn the temperature down to medium-low and add the shrimp, cover and cook until opaque then add the crawfish and cook until heated through.
- Turn heat off, stir in green onion and parsley. Serve over rice pilaf (see "Bake Shop, Garde Manger, and Certified Culinarians" for recipe)
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