SEASONING MIX
2 tsp salt
2 tsp cayenne pepper
1 tsp white pepper
1 tsp black pepper
1 tsp dried basil leaves
1/2 tsp dried thyme leaves
OTHER INGREDIENTS
1/4 cup chopped onoins
1/4 cup chopped celery
1/4 cup chopped green peppers
7 tbsp vegetable oil
3/4 cup all-purpose flour
3 cup seafood stock
1/2 lb butter
2 lb shrimp or crawfish
1 cup finely chopped green onion
4 cup cooked rice
A Recipe for
Crawfish Of Shrimp Etouffee
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
This Recipe for Crawfish Of Shrimp Etouffee is one of thousands in the Recipes-to-go Meal Cookbook.
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
If you enjoy this Crawfish Of Shrimp Etouffee Recipe - you should enjoy the recipe collections you can find on the websites below:
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
Herb Tip |
This is a recipe for Crawfish Of Shrimp Etouffee from the recipe cookbook of Recipes-to-go (Meal)
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
Herb Tip |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Throughly combine the seasoning mix ingredients in a small bowl and
set aside. In a separate bowl combine the onions, celery, and bell
peppers.
In a large skillet (preferably cast iron), heat the oil over high heat
until it begins to smoke, about 4 minutes. With a long handled whisk,
gradually mix in the flour , stirring until smooth. Continue cooking,
whisking constantly, until roux is dark brown, about 3-5 minutes.
Remove from heat and immediately stir in the vegetables and 1 T of
the seasoning mix with a wooden spoon; continue stirring until
cooled, about 5 minutes.
In a 2-qt. saucepan bring 2 cups of the stock to a boil over high
heat. Gradually add the roux and whisk until thoroughly dissolved.
Reduce heat to low and cook until flour taste is gone, about 2
minutes, whisking almost constantly. Remove from heat and set aside.
In a 4-qt. saucepan melt 1 stick of butter over medium heat. Stir in
shrimp and the green onions;saute 1 minute, stirring almost
constantly.
Add the remaining stick of butter, the stock mixture and the
remaining 1 cup stock; cook until butter melts and is mixed into the
sauce, about 4-6 minutes, constantly shaking the pan in a back and
forth motion.
Add the remianing seasoning mix, stir well and remove from heat ( if
sauce starts to separate, add about 2 T more of stick or water and
shake pan until it combines) .Serve immediately.
Serves: 4
Crawfish Of Shrimp Etouffee Recipe brought to you by Recipes To-Go