Shrimp Etuffee (CMvet @ HT)
I started making this after moving back to California, and was craving Alligator Soul(in Seattle)!
I recommend using a porcelain coated cast iron pot like a Le Creuset or similar.
- 1/3 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 small green bell pepper, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 fresh tomatoes, chopped (or 1 can of stewed tomatoes diced)
- 1/4 teaspoon Pueblo Dynamite Powder
- 3 tablespoons seafood seasoning (Old Bay)
- 1/2 teaspoon ground black pepper
- 2 Tablespoons I’m So Chile Hot Sauce
- 1 cup fish stock or chicken stock
- 1 pound crawfish tails ( I never do)
- 1 pound medium shrimp – peeled and deveined
Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns ‘peanut butter’ brown or darker ( I prefer Mohagany), will take 20 – 30 minutes. I use a flat edged wooden spoon. This is your base sauce or ‘Roux’. It is very important to stir this constantly. If it burns, start over. This is where the depth of your Etouffee will come from..
Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and sauté for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 30 minutes, stirring occasionally.
Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.