I recently posted pics of a crawfish etouffe I made over at SUWYC. It turned out so good that I just have to share the recipe. You can use shrimp or crawfish for this. I made it from a recipe in Paul Prudhomme’s Louisiana Kitchen cookbook. I actually liked this better than the shrimp Creole recipe I just posted. I happened to find Paul’s recipe online and want to share it with The Pit. Rather than retype everything, I’m just gonna paste the recipe here. It’s identical to his cookbook version I used, with the exception of the seasonings. [explained in notes]
Makes 8 Servings [that’s kinda generous 😂]
Ingredients:
¼ cup chopped onions
¼ cup chopped celery
¼ cup chopped green bell peppers
7 tablespoons vegetable oil
¾ cup all-purpose flour
2 tablespoons Chef Paul Prudhomme's Seafood Magic®
(OR substitute 1 Tbsp Chef Paul Prudhomme's Meat Magic®
Plus 1 Tbsp Chef Paul Prudhomme's Poultry Magic®, in all)
3 cups seafood stock, in all
½ pound (2 sticks) unsalted butter, in all
2 pounds whole, uncooked medium shrimp or crawfish
1 cup very finely diced green onions
4 cups hot cooked white rice
How To Prepare
Peel the shrimp or crawfish and use the shells to make the Basic Seafood Stock. If you can't buy whole raw shrimp where you live, go ahead and use peeled ones and substitute chicken stock, vegetable stock or store-bought unsalted seafood stock.
Combine the onions, celery and bell peppers in a bowl and set aside.
Heat the oil in a large, heavy skillet (preferably cast iron) over high heat until it begins to smoke, about 4 minutes. Gradually whisk in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roux is dark red-brown, about 3 to 5 minutes, being careful not to let it scorch or splash on your skin. Remove from the heat and immediately stir in the vegetables and 1 tablespoon of the Seafood Magic® or other Magic Seasoning Blend®, with a wooden spoon. Continue stirring until cool, about 5 minutes.
Bring 2 cups of the stock to a boil in a 2-quart saucepan over high heat. Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition. Reduce the heat to low and cook, whisking almost constantly, until the flour taste is gone, about 2 minutes. If any of the mixture scorches, don't continue to scrape that part of the pan bottom. Remove from the heat and set aside.
Melt 1 stick of the butter in a 4-quart saucepan over medium heat. Stir in the shrimp (or crawfish) and the green onions, and sauté, stirring almost constantly, for 1 minute. Add the remaining butter, the stock mixture and the remaining 1 cup stock. Cook, constantly shaking (versus stirring) the pan in a back-and-forth motion, until the butter melts and is mixed into the sauce, about 4 to 6 minutes. Add the remaining Seafood Magic® or other Magic Seasoning Blend®, stir well, and remove from the heat. If the sauce starts to separate, add 2 tablespoons more stock or water and shake the pan until it combines. Serve immediately over the rice.
NOTES: 1. If you don’t have any Paul Prudhomme’s Seafood Magic for the seasonings, here’s what he used in the cookbook version and what I used as well……
2 tsp of salt
2 tsp of cayenne pepper
1 tsp of white pepper
1 tsp black pepper
1 tsp dried sweet basil leaves
1/2 tsp dried thyme leaves
Don’t get worked up over the amount of pepper, it’s not overpowering at all, once cooked. It was just right to me.
2. This recipe calls for using 2 sticks of butter total, I highly recommend using the full amount called for. It’s SO good in the end. You ain’t gonna be eating this too often so get over it…😂
3. It’s not mentioned in the recipe but after whisking the flour in the oil for the roux, turn the heat down to medium/medium low. Also, it’ll probably take longer than the 3 - 5 minutes he says it takes for the roux to be done. It was closer to 10 minutes for me.
4. I doubled the vegetable amounts from 1/4 cup to 1/2 cup. Worked out fine.
Here’s a few pics you’ve probably seen already but I want to include them for any newbies.
Roux Color At The Start
Roux Color When Finished
Crawfish Cooking In Butter
Ready To Eat
A Crusty Bread Goes Great With This
Yum!
Makes 8 Servings [that’s kinda generous 😂]
Ingredients:
¼ cup chopped onions
¼ cup chopped celery
¼ cup chopped green bell peppers
7 tablespoons vegetable oil
¾ cup all-purpose flour
2 tablespoons Chef Paul Prudhomme's Seafood Magic®
(OR substitute 1 Tbsp Chef Paul Prudhomme's Meat Magic®
Plus 1 Tbsp Chef Paul Prudhomme's Poultry Magic®, in all)
3 cups seafood stock, in all
½ pound (2 sticks) unsalted butter, in all
2 pounds whole, uncooked medium shrimp or crawfish
1 cup very finely diced green onions
4 cups hot cooked white rice
How To Prepare
Peel the shrimp or crawfish and use the shells to make the Basic Seafood Stock. If you can't buy whole raw shrimp where you live, go ahead and use peeled ones and substitute chicken stock, vegetable stock or store-bought unsalted seafood stock.
Combine the onions, celery and bell peppers in a bowl and set aside.
Heat the oil in a large, heavy skillet (preferably cast iron) over high heat until it begins to smoke, about 4 minutes. Gradually whisk in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roux is dark red-brown, about 3 to 5 minutes, being careful not to let it scorch or splash on your skin. Remove from the heat and immediately stir in the vegetables and 1 tablespoon of the Seafood Magic® or other Magic Seasoning Blend®, with a wooden spoon. Continue stirring until cool, about 5 minutes.
Bring 2 cups of the stock to a boil in a 2-quart saucepan over high heat. Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition. Reduce the heat to low and cook, whisking almost constantly, until the flour taste is gone, about 2 minutes. If any of the mixture scorches, don't continue to scrape that part of the pan bottom. Remove from the heat and set aside.
Melt 1 stick of the butter in a 4-quart saucepan over medium heat. Stir in the shrimp (or crawfish) and the green onions, and sauté, stirring almost constantly, for 1 minute. Add the remaining butter, the stock mixture and the remaining 1 cup stock. Cook, constantly shaking (versus stirring) the pan in a back-and-forth motion, until the butter melts and is mixed into the sauce, about 4 to 6 minutes. Add the remaining Seafood Magic® or other Magic Seasoning Blend®, stir well, and remove from the heat. If the sauce starts to separate, add 2 tablespoons more stock or water and shake the pan until it combines. Serve immediately over the rice.
NOTES: 1. If you don’t have any Paul Prudhomme’s Seafood Magic for the seasonings, here’s what he used in the cookbook version and what I used as well……
2 tsp of salt
2 tsp of cayenne pepper
1 tsp of white pepper
1 tsp black pepper
1 tsp dried sweet basil leaves
1/2 tsp dried thyme leaves
Don’t get worked up over the amount of pepper, it’s not overpowering at all, once cooked. It was just right to me.
2. This recipe calls for using 2 sticks of butter total, I highly recommend using the full amount called for. It’s SO good in the end. You ain’t gonna be eating this too often so get over it…😂
3. It’s not mentioned in the recipe but after whisking the flour in the oil for the roux, turn the heat down to medium/medium low. Also, it’ll probably take longer than the 3 - 5 minutes he says it takes for the roux to be done. It was closer to 10 minutes for me.
4. I doubled the vegetable amounts from 1/4 cup to 1/2 cup. Worked out fine.
Here’s a few pics you’ve probably seen already but I want to include them for any newbies.
Roux Color At The Start
Roux Color When Finished
Crawfish Cooking In Butter
Ready To Eat
A Crusty Bread Goes Great With This
Yum!
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