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Crawfish/Shrimp Etouffee (et-two-fay)




Source of Recipe


Melissa Scrymgeour (Stephanie's Matron of Honor 5/02)






Recipe Introduction


We are fortunate enough to have a wonderful new member in our family! Stephanie married our nephew Rob! They married in Baton Rogue, LA, where Stephanie was born and raised! Fortunately, she has shared some of hers', her families', and friends' authentic Louisiana recipes!





List of Ingredients



• 3 regular size cans chicken broth
  
• 1 medium bell pepper, chopped
  
• 3 ribs celery, chopped
  
• 1 can cream of mushroom soup
  
• 1/2 can water
  
• 1 medium can tomato sauce
  
• 2 heaping Tbsp. flour (for Roux)
  
• enough oil to coat bottom of skillet for Roux
  
• 3 cloves garlic, chopped
  
• salt & pepper to taste
  
• 1/2 cup green onion tops, chopped
  
• 2 lbs. crawfish tails or peeled raw shrimp
  
• 1 tsp. Worcestershire sauce
  
• 1/4 tsp. poultry seasoning
  
• 1/4 tsp. sweet basil
  
• 1 tsp. Accent
  
• 1 tsp. lemon juice
  
• 1 Tbsp. parsley flakes
  






Instructions



1. To make Roux:
   
2. mix flour and oil together in a bowl to make a paste.
   
3. Place paste in pan over medium heat and stir constantly until brown. Do not let burn!
   
4. In a heavy Dutch oven, add all ingredients except crawfish/shrimp and green onions.
   
5. Let this cook until vegetables are tender.
   
6. Add roux and let cook for 30 minutes over medium heat.
   
7. Add crawfish/shrimp and onions and cook for 10 minutes longer. Do not overcook!
   
8. Serve over rice.
   






Final Comments


In Baton Rogue we had this over blackened Redfish! To die for!