Wednesday, July 10, 2013

Crawfish, Sausage, and Shrimp Etouffee

This is my great recipe for hosting a group of about 10 people.  So yummy!  I made it for a work pot luck and got the stamp of approval from a native Louisiannan!  One thing I find hard to communicate in writing down my recipes is the amount of spices to put in.  Like most people, I just season to taste.  I will try my best to estimate the amount of spices but I will do it on the low end to be safe.  Nothing will ruin a dish like over spicing.  You can modify this dish with whatever protein you want.  If you can't get the crawfish skip it.  I'm lucky enough to have a mom that buys crawfish by the pounds, peels, and freezes them.  Whenever I come home, she always fills up one of those styrofoam coolers for me full of shrimp, crawfish, meats, and soups.  Again, customize this based on what you like.  The most important thing you get right is the roux.  For one party, I made a separate pot of étouffée with just sausage for the non seafood eater(s).  In this case it was for one of my girlfriends.  What!  I can't imagine life without seafood!  How can you dislike something that tastes so good???  



Ingredients

1 pound of shrimp deveined
1 pound of crawfish tails
1 package of andouille sausage -sliced or chopped depending on your preference
1 small-medium onion diced
2 bell peppers diced
4-5 stalks of celery diced
3 cloves of garlic minced
1 1/2 stick of butter
1 14 oz can of diced tomatoes
1 32 oz container of chicken stock
2 teaspoon cayenne pepper
2 teaspoon oregano
2 teaspoons Louisiana hot sauce 
1 bay leaf
thyme
2 teaspoons each salt and pepper 
1 tablespoon chopped parsley
steamed rice for serving
1/2 cup of chopped green onions for garnish

1.  In a large dutch oven or pot, melt butter over medium heat.  Add in spoonfuls of flour until it gets to a peanut butter consistency
2.  Add in garlic, bell pepper, onion, and celery.  Stir continuously for about 5 minutes.
3.  Add in can of diced tomatoes and stir about 2 minutes
4.  Add in chicken stock and stir.  Add  in your spices.  Remember, start off with the amount described and adjust to taste.  I love it spicy so I add lots of hot sauce and cayenne pepper.  Again, be careful with the salt and don't be afraid to use the salt.  Add in shrimp and sausage and continue stirring until shrimp is cooked.  You want to add in your crawfish last since it is already cooked.  
5.  Serve over rice and top with green onions.   

*tip* if you want a thicker sauce you can melt some more butter in a small skillet and add flour to make more roux. Then, add into your pot. DO NOT try to add flour directly into the étouffée pot. You will get clumpy balls of flour in your etoufee! 


No comments:

Post a Comment