Prudhomme Shrimp Etouffee

Serves 8

Ingredients

Scale: 1x
  • 1 teaspoon Salt
  • 1½ teaspoon Cayenne pepper
  • ¾ teaspoon White pepper
  • ¾ teaspoon Black pepper
  • 1 teaspoon Basil (dried)
  • ½ teaspoon Thyme (dried)
  • ¼ cup Onion (diced)
  • ¼ cup Celery (diced)
  • ¼ cup Green pepper (diced)
  • ½ cup Oil
  • ¾ cup Flour
  • 3 cup Fish stock or clam juice
  • 2 stick Butter
  • 2 pound Crawfish or Shrimp
  • 1 cup Green onion (minced)
  • 4 cup Rice (cooked)

Instructions

  1. Make a roux with the flour and oil. Bring to dark red-brown color.
  2. Once roux is made, add 1 tablespoon of the seasonings, onion, green pepper and celery.
  3. Remove pan from heat and stir until mixture stops bubbling.
  4. Boil 2 cups stock and add roux. Turn heat to low and cook for 2 minutes whisking constantly.
  5. Remove from heat and cool.
  6. In large saucepan, melt 1 stick of butter and saute the crawfish and green onions for about 1 minute.
  7. Add the remaining stick of butter, the stock mixture and the remaining 1 cup of stock.
  8. Cook until butter is melted, about 4-6 minutes.
  9. Add the remaining seasonings, stir well and remove from heat.
Cajun Baked