This easy étouffée (crawfish or shrimp) recipe is flavorful and comes together in the time it takes to make your rice. Great weeknight recipe that makes leftovers perfect for another dinner.
Ingredients:
- 2 sticks unsalted butter
- 1 cup flour
- 2 large chopped Vidalia Onions
- 2 cups chopped celery
- 1 chopped green bell pepper
- 2 lbs. peeled and deveined crawfish or shrimp
- 4 Bay Leaves
- 1 Quart Chicken Stock
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1/4 cup fresh parsley leaves or 2 Tablespoons dried parsley
- 1 bunch chopped green onions
- cooked white rice (make 2 cups) or cauliflower rice
Étouffée (Shrimp or Crawfish) Instructions:
- Begin making your rice.
- Melt butter slowly in large skillet over medium heat.
- Add flour and make roux the color of peanut butter (5 minutes)
- Turn up heat to medium high and add onions, celery, bell peppers and sauce until soft and golden (10 minutes)
- Add crawfish or shrimp and bay leaf. Reduce heat to medium stirring occasionally. Cook 10-12 minutes until crawfish throw off water and/or shrimp are cooked through.
- Add chicken stock and season with salt and cayenne pepper. Stir until mixture thickens (4 minutes)
- Add parsley and green onions and cook for 2 more minutes.
- Allow to rest for 5 minutes.
- Remove Bay leaf and serve over cooked white rice.
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