JOHN BESH'S ETOUFFEE
Yield 6 people
Number Of Ingredients 17
Steps:
- 1. Heat the oil in a large saucepan over medium-high heat. Whisk the flour into the very hot oil. It will immediately begin to sizzle and fizz. Keep whisking and reduce the heat to moderate. Continue whisking until the roux takes on a gorgeous dark brown color, about 15 minutes. *I donât know if I screwed something up but mine only took about half that time* Add the onions, reduce the heat, and cook until the onions caramelize. If you add all the vegetables at the same time, the water that results will boil the onions and their sugars wonât caramelize. 2. When the onions have turned the roux shiny and dark, add the celery, bell peppers, garlic, thyme, cayenne, and paprika. Cook for 5 minutes. Now add the tomatoes and the Shellfish Stock and increase the heat to high. 3. Once the sauce has come to a boil, reduce the heat to moderate and let simmer 5-7 minutes, stirring often. Be careful not to let it burn or stick to the bottom of the pan. 4. Reduce the heat to low and stir in the butter. Add the crawfish tails and green onions. Season with Worcestershire, Tabasco, salt, and black pepper. Once the crawfish tails have heated through, remove the saucepan from the heat. 5. Serve in individual bowl over rice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ian Siku
[email protected]I've been making this etouffee for years and it's always a crowd-pleaser.
Mike Bradley
[email protected]This is my new favorite etouffee recipe. It's so easy to make and it always turns out perfectly.
Dil kumar shrestha
[email protected]This is a great recipe for a party. It's easy to make ahead of time and it always gets rave reviews.
shirley Heald
[email protected]I love that this recipe uses fresh ingredients. It makes the etouffee so much more flavorful.
9S SHUVO
[email protected]This is the perfect recipe for a weeknight meal. It's quick and easy to make, and it's always delicious.
Shamoon Ashraf
[email protected]I've made this etouffee several times and it's always a hit. It's a great recipe for any occasion.
Maelie White
[email protected]This etouffee is a great way to impress your friends and family.
Patrick Smith
[email protected]I'm a chef and I can say that this etouffee is one of the best I've ever tasted.
Payton Blacks
[email protected]This is the best etouffee I've ever had. The shrimp were cooked perfectly and the sauce was amazing.
Milk Haroon
[email protected]I've been making this etouffee for years and it's always a crowd-pleaser.
Stewart Blandford Dance
[email protected]This is my new favorite etouffee recipe. It's so easy to make and it always turns out perfectly.
Muhammad Mushtaq
[email protected]I'm not a huge fan of seafood, but I really enjoyed this etouffee. The sauce was so rich and flavorful.
Cornel
[email protected]This is a great recipe for a party. I made it for a potluck and it was a huge hit.
kironde louis
[email protected]I love that this recipe uses fresh vegetables. It makes the etouffee so much more flavorful.
Nadia Rehman
[email protected]This recipe is a great way to use up leftover rice. I always have a container of cooked rice in my fridge, so this is a quick and easy meal to throw together.
Cory Turner
[email protected]I didn't have any shrimp on hand, so I used chicken instead. It turned out just as good!
Waleeyat Opeyemi
[email protected]The sauce was a bit too spicy for my taste, but I was able to tone it down by adding a little bit of cream.
Nazar Hussain
[email protected]This was my first time making etouffee and it was delicious! I followed the recipe exactly and it turned out perfectly.
Iain Fyfe
[email protected]I've made this etouffee several times and it always turns out great. It's a great recipe for a weeknight meal because it's quick and easy to make.
Md Shakibkhan
[email protected]This etouffee was a hit with my family! The sauce was rich and flavorful, and the shrimp were cooked perfectly. I will definitely be making this again.