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.
Shrimp and Crawfish Etouffee:
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)