SHRIMP OR CRAWFISH ETOUFFE - PAUL PRUDHOMME
Steps:
- Peel the shrimp or crawfish and use the shells to make a stock.
- Combine onions, celery and bell peppers and set aside.
- Heat the oil in a cast iron skillet over high heat until it begins to smoke, about 4 minutes. Gradually whisk in flour, stirring until smooth. Continue cooking, whisking constantly until the roux is dark red-brown, about 3 to 5 minutes, being careful not to let it scorch or splash on your skin. Remove from heat and immediately stir in the vegetables and 1 tablespoon of the Seafood Magic with a wooden spoon. Continue stirring until cool, about 5 minutes.
- Bring 2 cups of stock to boil in 2 quart saucepan over high heat. Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition. Reduce heat to low and cook, whisking constantly, until the flour taste is gone, about 2 minutes. If any of the mixture scorches, don't continue to scrape that part of the pan bottom. Remove from heat and set aside.
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Nkali Kirumira Esau
[email protected]I'm so glad I found this recipe. It's the best shrimp etouffee I've ever had. The roux was perfect and the shrimp were cooked to perfection.
Anthea Jamal
[email protected]This etouffee was amazing! The flavors were perfect and the shrimp were cooked to perfection. I will definitely be making this again.
Sadat Ahmad
[email protected]I love this etouffee! The roux is perfect and the shrimp are always cooked perfectly. I highly recommend this recipe.
Bilai Khan
[email protected]This is my go-to recipe for shrimp etouffee. It's always a crowd-pleaser and it's so easy to make.
Krishna Rai
[email protected]I've made this etouffee several times now and it's always a hit. It's easy to make and the flavor is amazing.
Zehab Hassan
[email protected]This etouffee was delicious! I made it for a party and everyone raved about it. The roux was perfect and the shrimp were cooked to perfection.
ronald freeman
[email protected]I'm so glad I found this recipe. It's the best shrimp etouffee I've ever had. The roux was perfect and the shrimp were cooked to perfection.
wirasat com
[email protected]This etouffee was amazing! The flavors were perfect and the shrimp were cooked to perfection. I will definitely be making this again.
Marilee's World
[email protected]I love this etouffee! The roux is perfect and the shrimp are always cooked perfectly. I highly recommend this recipe.
Jacob Schweitzer
[email protected]This is my go-to recipe for shrimp etouffee. It's always a crowd-pleaser and it's so easy to make.
Nobuhle Molefe
[email protected]I've made this etouffee several times now and it's always a hit. It's easy to make and the flavor is amazing.
Rene Vos
[email protected]This etouffee was delicious! I made it for a party and everyone raved about it. The roux was perfect and the shrimp were cooked to perfection.
Velma Beckwith
[email protected]I'm not a huge fan of seafood, but I really enjoyed this etouffee. The flavors were well-balanced and the shrimp were cooked perfectly.
Ali abbas 62
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The roux is easy to make and the shrimp are always cooked perfectly.
ma francia espineda
[email protected]I made this etouffee last night and it was a hit! My family loved it. The flavor was amazing and the shrimp were so tender.
razaq Anwar
[email protected]This is the best shrimp etouffee I've ever had! The roux was perfect and the shrimp were cooked to perfection. I will definitely be making this again.