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Crawfish Of Shrimp Etouffee

 

Seafood lovers will enjoy this scrumptious dish made with shrimp, seafood stock and a variety of spices.
76

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 teaspoons salt
2 teaspoons cayenne pepper
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon basil
dried
*
½ teaspoon thyme
dried
*
¼ cup onions
chopped
¼ cup celery
chopped
¼ cup green bell peppers
chopped
7 tablespoons vegetable oil
¾ cups all-purpose flour
3 cups seafood stock
*
1 cup butter
2 pounds shrimp
or crawfish
1 cup scallions, spring or green onions
finely chopped
4 cups rice
cooked

Directions

Throughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery, and bell peppers.

In a large skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long handled whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark brown, about 3 to 5 minutes. Remove from heat and immediately stir in the vegetables and 1 tb. of the seasoning mix with a wooden spoon. Continue stirring until cooled, about 5 minutes.

In a 2 quart saucepan bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly. Remove from heat and set aside.

In a 4 quart saucepan melt ½ cup butter over medium heat. Stir in shrimp and the green onions; sauté 1 minute, stirring almost constantly. Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock. Cook until butter melts and is mixed into the sauce, about 4 to 6 minutes, constantly shaking the pan in a back and forth motion.

Add the remianing seasoning mix, stir well and remove from heat (if sauce starts to separate, add about 2 tb. more of butter or water and shake pan until it combines). Serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 570g (20.1 oz)
Amount per Serving
Calories 161141% of calories from fat
 % Daily Value *
Total Fat 73g 112%
Saturated Fat 33g 166%
Trans Fat 0g
Cholesterol 565mg 188%
Sodium 2034mg 85%
Total Carbohydrate 57g 57%
Dietary Fiber 5g 18%
Sugars g
Protein 129g
Vitamin A 49% Vitamin C 31%
Calcium 19% Iron 57%
* based on a 2,000 calorie diet How is this calculated?

 

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