• Thursday, October 1, 2020

Seafood Stew

Seafood Etouffee
March 4, 2014

6 tbsp unsalted butter
6 tbsp all-purpose flour
1 large yellow onion, diced small
3 celery stalks, diced small
1 bell pepper, diced small
1 cup tomatoes, diced small
2 garlic cloves, minced
1 tsp paprika
1/2 tsp black pepper
1/2 tsp kosher salt
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp cayenne pepper
1 quart shrimp stock
1 cup white wine
1 lb peeled crawfish tails
1 lb shrimp, peeled and deveined
2 tbsp lemon juice
2 tbsp scallions
2 tbsp parsley
cooked white rice, for serving


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.

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