earth chef: shrimp o crawfish etouffee

O my, this is good stuff, whether you choose shrimp or crawfish etouffee. The picture above is Shrimp Etouffee with cornbread and scallion. When I ate this I topped with Mambo Sauce, what ya talking 'bout. This is easy to make and will impress you and all who partakes. I bought two 12 ounce packs of frozen, small, raw, peeled and deveined shrimp at wally world, cooked in water with a little cajun seasoning. Wally world usually carries pound packs of peeled cooked seasoned crawfish, perfect, ready to go for this recipe. Find in frozen seafood.

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INGREDIENTS

2 pounds shrimp or crawfish (peeled deveined and cooked)

1 quart water

12 TBLS butter (stick and half)

1 package green onions (cleaned, washed and cut into quarter inch pieces, both green and white parts)

2tsp seasoning salt (like Lawry's)

1 tsp cayenne

1 tsp black pepper

1/4 tsp basil

1/4 tsp thyme

1/4 cup chicken powder (powdered chicken bouillon. See picture below)

Roux: 3/4 cup oil, 3/4 cup flour (see directions below)

DIRECTIONS

If you have raw shrimp or crawfish, cook them now. Cook in water with a little cajun seasoning (If you do not have cajun seasoning, no problem, cook in plain water or if you want to make some seasoning click on cajun seasoning and go to bottom of page for recipe for cajun seasoning), set aside. Get your water boiling in a large sauce pan, add 1/2 stick butter, seasoning salt, cayenne, black pepper, basil, thyme and chicken powder. While your water and spices are coming to boil, cook your roux, I use a 10" iron skillet, add oil and start heat on low to med low, add flour a little at a time, mixing with heat resistant spatula to good consistency, it might not take all the flour or you may need to add a little.

Keep Roux at a simmer while stirring often, do not burn. Keep eye on your water and spices, turn down to low and slow. Cook Roux to a nice peanut hull color, some like it darker, your choice. It seems to taste burnt with a dark, dark roux, it's a Louisiana thing, your choice. Cookin Roux is an art, take it slow, mixing often until you reach the desired color, turn the temp up on your water spice, back to boil.

Now the fun part, add hot roux to water with spices, water should be hot to boiling. CAUTION!! keep you face away from pot, you will have an explosion, Bam! Scrap all roux into pot and mix well. Add your shrimp or crawfish and mix well. Turn heat off, keep stirring until pot cools a little, do not burn. Wipe skillet out with a paper towel, return to eye on med high and add the rest of the butter (stick of butter), clarify and add chopped onions. Stir often and cook until light brown.