How to Make Crayfish or Shrimp Etoufee

A Louisiana classic, this may make some a little squeamish when they see the crayfish (sometimes called a crawfish). But who cares. All the more for you. If it's really a problem, though, just make the étoufée with shrimp, instead. Serves 4.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Ground Red Pepper To Taste
• Hot Cooked Rice
• Salt And Pepper To Taste
• Saucepans
• Strainers
• Wire Whisks
• 2 tbsp. butter - cut into small pieces
• 3 tbsp. peanut oil (or other oil)
• 3 tbsp. all-purpose flour
• 10 coriander seeds
• 4 minced scallions
• 1 seeded and finely minced jalapenos
• 1 tsp. ground black pepper
• 3 lbs. crayfish or large shrimp in their shells
• 1 tbsp. fresh lemon juices
• 1 bay leaves
• 2 onions (one quartered, one minced)
• 1 minced yellow bell peppers
• 3 garlic cloves (two crushed, one minced)
• 1 small dried chile peppers
• 1 tsp. fresh thyme

1. Combine 4 c. water, bay leaf, quartered onion, 2 crushed cloves garlic, thyme, black pepper, coriander seeds and chili pepper in a saucepan. Bring to a boil.
2. Add crayfish (or shrimp) and return to a boil.
3. Reduce heat to medium, cover and cook 1 minute.
4. Remove from heat and let stand 10 minutes.
5. Remove the crayfish (or shrimp) with a slotted spoon.
6. Strain the liquid into a clean saucepan. Boil until reduced to 2 cups.
7. While liquid boils, peel the shellfish.
8. Heat peanut oil in a medium saucepan over medium heat. Stir in flour.
9. Cook, stirring, until flour turns brown (about 10 minutes).
10. Add bell pepper, minced onion, jalapeno and 1 clove minced garlic and cook 1 minute.
11. Whisk in the reduced shellfish stock, gradually, and cook, stirring, over medium-low heat until mixture thickens.
12. Add peeled shellfish, scallions, butter, lemon juice, ground red pepper, salt and black pepper. Heat through, taste and adjust seasonings. Serve with hot cooked rice.