Davids Louisiana Shrimpcrawfish Etouffee Recipes

LOUISIANA'S BEST CRAWFISH ETOUFFEE RECIPE

Steps:

• 1. Melt the butter in a heavy large skillet. Don't use cast iron. Saute chopped vegetables for 30 minutes on low heat, but don't brown.
• 2. Add flour to vegetables to make a paste; saute 5 minutes, but don't brown.
• 3. If you have shrimp or chicken stock use it, or you can make your own chicken broth by dissolving bouillon cubes in water. If all else fails use water and add to vegetable mixture, whisking to prevent lumps. Simmer on medium low for 45-50 minutes, stirring occasionally. Taste for flavor and add seasonings as needed. No matter how you like it; mild, medium or hot, just remember that you can always ADD more heat, but you can't take it out. The longer you simmer, the better it will get. If it begins to thicken add more stock/broth/water.
• 4. When ready to serve add crawfish tails to sauce and bring to a low boil. Simmer for 5-10 minutes. Add parsley, heat through and serve over white rice, garnish with sliced green onions if desired, and Leidenheimer's French bread. Ahhh, C'est ci bon!
• 5. *Cooks Notes ~ In New Orleans kitchens the Holy Trinity is a practically required group of seasonings; onions, celery, and bell pepper. When garlic is added it becomes the Holy Trinity wit' da Pope. Recipe can be doubled I always make my Etouffee as written, though some like it with some tomato in it (Creole style), so in that case these optional ingredients can be added. 1 can diced tomatoes 1 lg can tomato sauce 1 Tbsp sweet basil

CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE

Steps:

• 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 and fish 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.

LOUISIANA CRAWFISH ETOUFFEE

Steps:

• Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
• While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

DAVID'S LOUISIANA SHRIMP/CRAWFISH ETOUFFEE

Steps:

• 1. Finish making your blonde roux (pictured) but no darker than this. Once you add the aromatics it will stop the roux from changing color further.
• 2. While roux is still hot and on med-high heat add all of the Holy Trinity (onions, celery, bell pepper) and garlic. Continue to cook until onions, celery and bell peppers are tender. It helps to sweat the aromatics if you sprinkle a few pinches of salt over the top of this before mixing it with a heavy wooden spoon.
• 3. Everything is now tender add 2 cups of stock and stir until smooth, then add two more cups of stock and bay leaves and stir until blended
• 4. Continue at a simmer for about minimum 30-45 minutes before adding your shrimp or crawfish. Cook another 10-15 minutes, now it's ready to serve.
• 5. Finished and ready to serve. You can either serve over rice, pasta of any shape even mashed potatoes. I like to either pour over rice or put a cup of rice on top in the center and garnish with fresh chopped parsley or chopped green onions Serve with fresh or hot french bread