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.
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Arif Shekh
[email protected]This etouffee was delicious! The sauce was rich and flavorful, and the shrimp were cooked perfectly. I will definitely be making this again.
Zaib Baba
[email protected]I've tried many etouffee recipes, and this one is by far the best. It's so easy to make and always turns out perfect.
Steve Chukwu
[email protected]This etouffee is amazing! The sauce is so rich and flavorful, and the shrimp are perfectly cooked.
Kon Ika
[email protected]I love this etouffee! It's so easy to make and always turns out delicious. My family loves it too.
Stacy Powelltuck
[email protected]This etouffee was delicious! The sauce was rich and flavorful, and the shrimp were cooked perfectly. I will definitely be making this again.
Boshir Alamudin
[email protected]I've tried many etouffee recipes, and this one is by far the best. It's so easy to make and always turns out perfect.
Usman Shani
[email protected]This etouffee is amazing! The sauce is so rich and flavorful, and the shrimp are perfectly cooked.
Lalita Hong
[email protected]I love this etouffee! It's so easy to make and always turns out delicious. My family loves it too.
Frank Badu
[email protected]This etouffee was delicious! The sauce was rich and flavorful, and the shrimp were cooked perfectly. I will definitely be making this again.
Larson Pyakalyia
[email protected]I've tried many etouffee recipes, and this one is by far the best. It's so easy to make and always turns out perfect.
Manuel Garcia
[email protected]This etouffee is amazing! The sauce is so rich and flavorful, and the shrimp are perfectly cooked.
danishwar log
[email protected]I love this etouffee! It's so easy to make and always turns out delicious. My family loves it too.
Dwight Silva
[email protected]This was my first time making etouffee, and it turned out great! The sauce was flavorful and the shrimp were cooked perfectly.
Rikta Khatun
[email protected]I've made this etouffee several times now, and it's always a crowd-pleaser. The instructions are easy to follow, and the results are always delicious.
Dolapo “Sandwich” Sobayo
[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.