Shrimp Etouffe (Carrie) by cpeirson


1/2 oil 1/2 c all pourpose flour (extra as needed) 1 c chopped sweet onion 1/2 c chopped green pepper 1 c chopped celery 3 cloves garlic, finely minced 1/2 t black pepper 1/2 t white pepper 1/2 t cayenne pepper, more if desired 1 t Cajun seasoning 1/2 c minced green onions, plus extra for garnish 1/2 c minced fresh parsley 2-3 dashes Tobasco or hot sauce 1-8oz clam juice 1-14.5 oz diced Rotel tomatoes salt to taste 1 lb small or medium shrimp, peeled and deveigned (recommend 31/35 count size) 1 lb craw fish 1/2 stick butter rice (optional)


Note - to make roux, use oil instead of butter, because butter burns.

Make the roux - whisk together oil and flour in a large heavy saucepan over low heat to form paste. Continue cooking over low heat and whisk continuiously until the mixture turns a caramel color and gives off a nutty aroma, anout 15-20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes until the vegetables are limp. Add the black, white and caynene pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add the salt, starting with 1 tsp, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10-15 minutes. Add shrimp, crawfish and stir. It will take about 3 minutes for the seafood to cook; don't overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer serve over rice. Garnish with green onion.