Crawfish /shrimp Etouffee

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 tablespoons oil
• 6 tablespoons flour
• 1 onion, chopped
• 1 green pepper, chopped
• 2 stalks celery, chopped
• 2 scallions, sliced, green parts reserved
• 4 -6 cups shrimp stock (recipe follows) or 4 -6 cups water
• 3 tablespoons creole seasoning, such as cacheres
• 1 teaspoon cayenne pepper
• 1 lb crawfish tail, peeled
• 1 lb shrimp
• hot sauce
• cooked rice
• 2 lbs shrimp shells, and tails from shrimp
• 3 -4 quarts water
• 2 stalks celery, cut in half
• 1 onion, with skins on sliced in half
• 2 garlic cloves, sliced in half
• 1/2 cup baby carrots

Recipe

• 1 for shrimp stock, place 2 lbs of shrimp shells and tails into a stockpot, add 3-4 quarts of water.
• 2 add celery, onion, garlic, carrots, bring to boil.
• 3 lower to simmer and cook 3-4 hours, adding water if needed. drain through a sieve, discarding solids.
• 4 for the etouffee: heat 6 tbs oil and flour together in a heavy pan until it turns brown, stirring for 15-20 minutes.
• 5 add onion, stir, celery, peppers and seasonings, stirring, until vegetables are softened.
• 6 add shrimp stock and stir in slowly.
• 7 mixture will be very thick, so you can adjust the thickness to your liking by adding extra stock, simmer 10 minutes.
• 8 add shrimp, cook 5 minutes, add crawfish.
• 9 cook on simmer for 10 minutes until cooked through.
• 10 serve over rice.