When we returned home, I wanted to cook some of the food that we had enjoyed on the trip. Crawfish weren't readily available, but shrimp were. So, I adapted a recipe for Crawfish Etouffee. The recipe calls for courtbouillon in which to cook the crawfish. To make something which will approximate this simmer 2 cups of water with two to four tablespoons of creole seasoning for 20 to 30 minutes. This will give you the flavor you need for the finished dish.
Shrimp Etouffee
1/4 pound butter
2 tablespoons flour
2 onions, chopped
2 ribs celery, chopped
3 cloves of garlic, minced
1 bell pepper, chopped
1 tablespoon tomato paste
1/4 teaspoon thyme
1/2 teaspoon basil
1/4 teaspoon ground cloves
1/4 teaspoon chili powder
1 tablespoon lemon juice
1 cup Crawfish Water (see note at beginning of recipe)
Salt and pepper to taste
1 pound shrimp
1/2 cup chopped green onions
2 tablespoons minced parsley
First, melt the butter in a large heavy skillet. Stir in flour and lightly brown. Add onions, celery, garlic and bell pepper, and saute over heat about 20 minutes, or until the vegetables are very soft.
Add the tomato paste, thyme, basil, cloves, chili powder, lemon juice and crawfish water. Mix well and cook about 15 minutes. Add salt and pepper to taste. Cover and let simmer another 10 minutes. Add the shrimp and cook about 1 minute.
Add the green onions and parsley.
Remove from the heat and let stand 5 minutes, covered, to allow the seasonings to blend.
Serve over rice.
(adapted from BEST OF THE BEST FROM LOUISIANA COOKBOOK)
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