Nothing says comfort like a silky, piping-hot bowl of etouffee. As winter rages on, make a note to serve this soother on an especially frigid night.
Yield: 6 servings
Add butter to a large pot on medium heat. When it has melted, add flour. Cook until roux is a dark brown color, stirring constantly, about 10 minutes. Add onion, celery, pepper and tomatoes, and cook until vegetables are soft, about 8 minutes. Add garlic, paprika, black pepper, salt, oregano, thyme and cayenne pepper, and cook 1 minute.
Nothing says comfort like a silky, piping-hot bowl of etouffee. As winter rages on, make a note to serve this soother on an especially frigid night.
Yield: 6 servings
Add butter to a large pot on medium heat. When it has melted, add flour. Cook until roux is a dark brown color, stirring constantly, about 10 minutes. Add onion, celery, pepper and tomatoes, and cook until vegetables are soft, about 8 minutes. Add garlic, paprika, black pepper, salt, oregano, thyme and cayenne pepper, and cook 1 minute.
In a separate pot, bring shrimp stock and wine to a simmer. Slowly add liquid to roux, whisking constantly. Cook for 10 minutes, stirring occasionally. Add crawfish. Cook for 8 minutes, then add shrimp and lemon juice. Simmer for another 4–5 minutes, until shrimp are cooked through. Garnish with scallions and parsley, and serve with rice.
