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Seafood Etouffe
1 lb crayfish or shrimp or scallops.
1 cup Shellfish stock (saved from cooking the crayfish, shrimp or scallops)
4 Tbsp. butter
4 Tbsp. flour
1 cup yellow onion, chopped
1 cup green onion, chopped
1 cup parsley, chopped
1 cup celery, chopped
2 green peppers chopped
1 tsp. garlic, chopped
1 cup dry white wine
1 tbsp. thyme
1 tbsp. Worcestershire sauce
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 tsp. ground cumin
4 dashes Tabasco sauce
Boil the shellfish and peel, reserving 1 cup of the cooking water.
Prepare the roux. Heat together in pan over medium heat, constantly
stirring, until the color of peanut butter. Saute the onion, geen
onion, parsley, celery, peppers and garlic in the roux until wilted
(about 5 minutes). Do not saute the shellfish in the roux!
Then add wine, seasonings and shellfish stock.
Simmer 30 minutes. Then just before serving, fold in 1 lb cooked
crayfish or shrimp or scallops and serve immediately over rice.
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Shrimp Etoufee 03