Crawfish and Shrimp Étouffée

Name: Crawfish and Shrimp Étouffée
Yield: Serves at least 12
Ingredients: ¼ cup chopped flat-leaf parsley; 6 to 8 cups cooked rice, heated; ¾ pound large shrimp, peeled and deveined; ¾ cup finely chopped scallions, including most of the green parts; 1 teaspoon salt; ½ teaspoon cayenne; 2½ to 3 cups stock, preferably half chicken, half seafood), heated to a boil; ½ cup tomato purée; 1 pound crawfish tails; ¾ pound large shrimp, peeled and deveined; ¼ teaspoon freshly ground black pepper; 3 tablespoons unsalted butter; 1 cup chopped yellow onion; ¼ cup unbleached all-purpose flour; ¼ cup canola or vegetable oil; ¼ cup canola or vegetable oil; 2½ to 3 cups stock, preferably half chicken, half seafood), heated to a boil; 2 large cloves garlic, peeled and minced; 1 bell pepper (any color), seeds and membranes removed, and chopped; ¾ cup sliced celery

Preparation info

Serves at least
12

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

Anne Semmes’s version of crawfish and shrimp étouffée, the famed Creole stew, is robust and seductive. One bite quickly leads to the next. Anne starts her stew with a roux—flour and oil slowly cooked and stirred until the mixture turns a golden nut brown—to thicken the sauce and deepen the flavor. She also includes tomatoes. While both additions are debated among locals, I’m sure you will find this version to be sensational.

Ingredients

Stew
Main course
Gluten-free

Ingredients

Method