Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups seafood stock
- 1 pound shrimp, peeled and deveined
- 1 pound crawfish tails, peeled
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 4 cups cooked white rice
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or whisk
- Serving bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the flour and whisk constantly until the mixture turns a dark brown color, about 10-15 minutes.
3. Add the chopped onion, bell pepper, celery, and garlic to the pot and stir to combine.
4. Add the paprika, cayenne pepper, thyme, oregano, salt, and black pepper to the pot and stir to combine.
5. Slowly pour in the seafood stock, stirring constantly to prevent lumps from forming.
6. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
7. Add the shrimp and crawfish tails to the pot and stir to combine.
8. Cook for an additional 5-7 minutes, until the seafood is cooked through and pink.
9. Stir in the chopped parsley and green onions.
10. Serve the seafood étouffée over cooked white rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 480 per serving
- Fat: 20g
- Carbohydrates: 45g
- Protein: 30g
Substitutions for ingredients:
- Seafood stock can be substituted with chicken or vegetable stock.
- Shrimp can be substituted with scallops or crab meat.
- Crawfish tails can be substituted with lobster or mussels.
Variations:
- Add diced tomatoes to the sauce for a slightly different flavor.
- Use Cajun seasoning instead of the individual spices for a quicker preparation.
- Add sliced andouille sausage for a heartier dish.
Tips and tricks:
- Be patient when making the roux, as it takes time to achieve the desired dark brown color.
- Use fresh seafood for the best flavor.
- Garnish with additional chopped parsley and green onions for a pop of color.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat, stirring occasionally.
Presentation ideas:
- Serve the seafood étouffée in individual bowls with a scoop of white rice in the center.
- Garnish with a lemon wedge for added flavor.
Garnishes:
- Chopped parsley
- Chopped green onions
- Lemon wedges
Pairings:
- Crusty bread
- Cornbread
- Beer or white wine
Suggested side dishes:
- Roasted vegetables
- Corn on the cob
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more seafood stock or water to thin it out.
- If the sauce is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the seafood thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Étouffée is a Cajun and Creole dish that originated in Louisiana in the 1920s.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve with a side salad for a complete meal.
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Region: Louisiana