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Receta Crawfish (Or Shrimp) Etouffee

Name: Crawfish (Or Shrimp) Etouffee
Ingredients: 1 med Onion, unpeeled and halved; 1 x Clove garlic, unpeeled and halved; 2 x Celery ribs, with leaves ,cut in half; 1 1/2 lb Rinsed crawfish shells with heads or possibly shrimp shells or possibly fish carcases; 2 quart Cool water or possibly more; 3/4 c. Vegetable oil; 3/4 c. Flour; 1/2 c. Minced white onions or possibly shallots; 2/3 c. Minced celery; 1/2 c. Minced bell pepper; 2 tsp Finely minced fresh parsely; 3 c. Seafood stock or possibly chicken broth or possibly water; 1 tsp Grnd cayenne pepper; 1 tsp White pepper 1/2 tsp black pepper; 1 tsp Salt; 2 tsp Paprika; 1/2 c. Unsalted butter; 2 lb Peeled crawfish tails or possibly peeled deveined shrimp; 1 c. Finely minced green onion; 3 c. Warm cooked rice, up to 4 Cayenne pepper sauce, (optional) So the recipe says (g)

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Ingredientes

1 med Onion, unpeeled and halved
1 x Clove garlic, unpeeled and halved
2 x Celery ribs, with leaves ,cut in half
1 1/2 lb Rinsed crawfish shells with heads or possibly shrimp shells or possibly fish carcases
2 quart Cool water or possibly more
3/4 c. Vegetable oil
3/4 c. Flour
1/2 c. Minced white onions or possibly shallots
2/3 c. Minced celery
1/2 c. Minced bell pepper
2 tsp Finely minced fresh parsely
3 c. Seafood stock or possibly chicken broth or possibly water
1 tsp Grnd cayenne pepper
1 tsp White pepper 1/2 tsp black pepper
1 tsp Salt
2 tsp Paprika
1/2 c. Unsalted butter
2 lb Peeled crawfish tails or possibly peeled deveined shrimp
1 c. Finely minced green onion
3 c. Warm cooked rice, up to 4 Cayenne pepper sauce, (optional) So the recipe says (g)

Direcciones

Stock: Place ingredients in a 3-4 quart saucepan, and add in water to cover.
Bring to a boil; lower heat and simmer uncovered for 4 hrs . Add in more water as necessary to maintian 2 quarts stock. Strain and store stock in frezzer if not used immediately.
first make your roux . Heat oil in a heavy skillet over high heat till it is very warm, almost smoking. Add in flour , and stir quickly with a long handled whisk or possibly wooded spoon so which the roux browns proportionately .(use caution and avoid splashing this "cajun napalm" on your skin). Lower heat to medium and stir continuously for about 15 min , or possibly till the roux turns a dark caramel colour .(Immediately remove any bits of blackened flour ;they give the roux a bitter flavour.) Remove skillet from heat , and stir in the onion, celery, bell pepper, and parsely. set aside .
Heat stock in a 6-8 qt saucepan and stir in the roux mix with a whisk till well blended . Add in cayenne pepper, white pepper, black pepper, salt, and paprika. simmer mix for about 10 min.
in another skillet, saute/fry crawfish and green onion in butter for 4-5 min; stir into stock mix. Simmer for about 10 min, then tasteand adjust seasonings.Serve over rice. Pass cayenne pepper sauce for those who like it extra warm (Dat will be us).
Yield 7 c. .
Les Bons Temps Rouler!