Remember those super awesome creamy grits? This works really well with them.
Raw crawfish can usually be found at a nicer supermarket or fish market. Cooked crawfish can be substituted for raw if need be. Add it and cook the etouffee for only 5 minutes more. Also adjust the amount of salt and spice added earlier since cooked crawfish usually are covered with spices. If you can’t get crawfish, then really fresh gulf shrimp will work as well. Either way, do not skimp or burn the roux. Serve this with extra hot sauce on the side.
- 2 cups shrimp or crawfish stock
- 2 cups chicken stock
- 5 tbsp butter
- 1/4 cup flour
- 1 medium onion diced fine
- 1 medium green bell pepper diced fine
- 2 ribs celery diced fine
- 1 large tomato diced fine or 1 14.5 ounce can dice tomatoes, drained
- 3 cloves garlic minced
- 1 lb crawfish tails shells removed
- 3 tbsp lemon juice
- 1 tbsp chopped thyme
- 2 green onions chopped fine
- 2 tbsp parsley chopped
- 1 bay leaf
- Louisiana hot sauce, or other cayenne pepper sauce
In a large stock pot melt butter over medium heat. Whisk in flour and cook roux, stirring constantly, until it reaches a dark orange color. Add onion, celery, green pepper and garlic and stir to coat. Turn heat to medium low and cook vegetables for 10 minutes stirring every so often. Add stocks, tomatoes, lemon juice, thyme and bay leaf. Season with hot sauce, salt and pepper. Bring to a boil then simmer until thickened, about 30 minutes. Add crawfish and green onions and cook until fish is cooked, about 10 minutes. Check for seasoning and spice and serve over creamy grits or white rice with fresh parsley.
Hankering for some more NOLA recipes? AnnaShortcakes recently did a whole mess of them from Po’ Boys to Cajun Bloody Marys and more. She also had a great looking etouffee. Check out the series here.