SHRIMP OR CRAWFISH ÉTOUFFÉE
4 to 6 servings
Melt in a large skillet or Dutch oven over medium heat:
- 6 tablespoons butter
Gradually whisk in:
- ¼ cup all-purpose flour
Cook, stirring constantly, until the roux is almost as dark as milk chocolate, about 20 minutes. Stir in:
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 small green bell pepper, chopped
Cook, stirring, until the vegetables are softened, 5 to 6 minutes. The roux will continue to darken to a deep mahogany color. Add:
- 4 garlic cloves, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
Stir well and cook for 1 minute more. Stir in:
- 2 cups chicken stock or Shrimp or Shellfish Stock made from the shrimp shells, or water
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon hot pepper sauce, or to taste
Stirring constantly, bring the sauce to a simmer. Add:
- 2 pounds medium to large shell-on shrimp, peeled and deveined, or crayfish tails (from 10 pounds head-on crayfish)
Bring the liquid back to a simmer. Reduce the heat so the sauce bubbles gently, cover, and cook until the shrimp or crayfish are firm and pink, about 10 minutes. Add:
- 4 green onions, finely chopped
- ¼ cup chopped parsley
Season to taste with:
- Salt and black pepper
- Hot pepper sauce
Serve with:
- Cooked rice