Pappadeaux Etouffee

Serves 8

Ingredients

Scale: 1x
  • 2 stick Butter
  • 2 tablespoon Butter
  • ¾ cup Flour
  • 1 tablespoon Flour
  • 1½ teaspoon Paprika
  • 1 teaspoon Cayenne pepper
  • ½ teaspoon Red pepper flakes (crushed)
  • 2½ cup Onion (chopped)
  • 1 cup Celery (chopped)
  • 1 cup Green pepper (diced)
  • 5 teaspoon Garlic (finely minced)
  • 3 cup Water
  • 3 tablespoon Water
  • 5 teaspoon Shrimp Base
  • 3 tablespoon Flour
  • 1 pound Crawfish orShrimp
  • 6 tablespoon Butter

Instructions

  1. First, you make a roux.....Heat butter and gradually add flour. Whisk until dark brown color.
  2. Add paprika, cayenne, black pepper and red pepper. Cook for 1 minute.
  3. Add onions, celery, green pepper and garlic. Saute for 10 minutes.
  4. Bring water to boil and slowly add to roux mixture whisking constantly. Bring to simmer and add shrimp base.
  5. At this point, taste for saltiness(add more if needed) and also for thickness. If it needs thickening, add the 3 tablespoons of flour whisking constantly.
  6. You can add some red bell pepper and parsley for color at this point. About 2 tablespoons of each.
  7. Just before serving, melt remaining butter and saute crawfish or shrimp until opaque.
  8. Add this to the sauce and serve over rice.
Cajun Baked