Cajun Crawfish and Shrimp Etouffe
Labels:
recipe
,
shrimp
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Ingredients:
-
1/3 cup vegetable oil
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1/4 cup all-purpose flour
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1 small green bell pepper, diced
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1 medium onion, chopped
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2 cloves garlic, minced
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2 stalks celery, diced
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2 fresh tomatoes, chopped
Directions:
- Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
- Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes andfish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
- Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
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