Shrimp and Crawfish Etouffee
- 1/2 cup butter
- 2 medium red onions, diced
- 2 stalks celery, diced
- 1/2 cup green onions, finely sliced
- 1 medium green pepper, diced
- 5 cloves garlic, chopped
- 3/4 cup flour
- 4 cups chicken stock
- 1, 8oz can tomato paste
- 2, 10oz cans chopped tomatoes
- 1 tsp salt
- 2 Tbsp lemon juice
- 2 bay leaves
- 1/2 tsp dry thyme
- 1/2 tsp dry oregano
- 1/2 tsp fresh parsley
- 1/2 tsp black pepper
- 1/4 tsp white pepper
- 3 Tbsp tiger sauce
- 1/2 Tbsp tabasco
- 1 tsp cayenne pepper
- 2/3 cup cooking sherry
- 2 lbs small salad shrimp, or bigger if you like
- 1 lb crawfish tails
Sweat all vegetables in butter in a large stock pot until translucent. Add flour and reduce heat to medium low. Cook this mixture for about 2-3 minutes to remove the raw flour taste. Be careful not to burn. Add the sherry and cook for 30 seconds or so. Add the chicken stock and dry herbs and spices. Stir to remove any lumps of flour. Bring to a gentle simmer and add the tomato paste, chopped tomatoes, lemon juice, tiger sauce, and Tabasco. Simmer on low heat, stirring occasionally for about 45 minutes. Add shrimp and crawfish and cook an additional 10-15 minutes. Serve with rice and garnish with lemon wedges and fresh parsley.