A classic New Orleans dish served in the finest restaurants and in the greasiest spoons, although it is said that the best versions are made at home. A stew that makes a fine one dish meal. It can be made in advance, refrigerated, and reheated over a period of several days. Always cook the rice fresh. Minute rice works fine. This recipe makes a large batch, enough to feed 12-16.
sticks salt butter
a heavy 5-6 quart kettle, pot, or frying pan (I prefer a large, deep, non-stick
frying pan), melt butter over low heat. Gradually add flour, stirring constantly.
Cook until a light to medium brown roux is formed (about 20 minutes). Quickly
add the onion (not the green onions), green pepper, celery, and crushed red pepper
pods and continue to cook, stirring frequently, until veggies are tender and glazed
(about 20 minutes). (You may need to add 1/2 to 1 cup cold water when glazing
the veggies if the roux and veggies are too thick). Then add about
Tips: 1. I recommend the medium size black tiger shrimp commonly found in most grocery stores in the Duluth area. They come individually flash frozen, deveined, with the shell still on. Just before starting to cook, thaw shrimp under cold running water, peel and rinse with cold water. Leave in refrigerator until it is their turn to go into the pot. 2. The dish is called "crawfish etouffee", but because I like shrimp and because it is more readily available than crawfish, I have tinkered with this recipe to the point where it should more appropriately be called "shrimp etouffee." You can buy frozen crawfish tail meat by the pound, with the juices in it, in Superior, WI on Hwy. 2 at the roadside seafood "shack" not too far from McDonalds. I also have purchased it from my local grocery store meat department who ordered it for me from Kemps in Minneapolis. It takes about a week to get and is the same product sold in Superior. Experiment with this dish. You may like a little more or less (or none at all) of certain ingredients). I am going to try it with Chicken one of these days instead of seafood!