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prudhomme's shrimp or crawfish etouffee

a recipe by
Leanne D.
Southern, CA

I love Prudhomme's recipe but sometimes he uses a LOT of fat,I would use half the amount of butter,(or 1/4 lb) called for in this recipe. I make seafood broth by simmering crawfish or shrimp shells,onion,garlic,parsley and anchovy paste and enough water to cover for about an hour.Add a small bottle of clam juice and let it sit until cooled.

serves 8
method Stove Top

Ingredients For prudhomme's shrimp or crawfish etouffee

  • 1/4 c chopped onions
  • 1/4 c celery
  • 1/4 c chopped green bell peppers
  • 7 tablespoons vegetable oil
  • 3/4 c flour
  • 2 tablespoons seafood seasoning
  • 3 c seafood stock
  • 1/2 lb unsalted butter
  • 2 pounds uncooked medium shrimp or crawfish
  • 1 c very finely diced green onions
  • 4 c hot cooked white rice
  • 2 t. salt
  • 2 t. cayenne
  • 1 t. white pepper
  • 1 t. black pepper
  • 1 t. dried sweet basil leaves
  • 1/2 t. dried thyme leaves

How To Make prudhomme's shrimp or crawfish etouffee

  • 1
    Peel the shrimp or crawfish and use the shells to make the stock.Combine the onions, celery and bell peppers in a bowl and set aside. Throughly combine the seasoning mix ingredients in a small 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 seasoning.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 seasoning , 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.

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