Crawfish And Shrimp Etouffe

Ingredients

• Servings: 6
• 1/3 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 small green bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 fresh tomatoes, chopped
• 2 tablespoons louisiana-style hot sauce
• 1/3 teaspoon ground cayenne pepper (optional)
• 2 tablespoons seafood seasoning
• 1/2 teaspoon ground black pepper
• 1 cup fish stock
• 1 pound crawfish tails
• 1 pound medium shrimp - peeled and deveined

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• 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.