Apparently if you make two posts in a row, you have to start a new post or the first post gets edited to be the second post… oops.
I made etouffee tonight and it turned out simply amazing. Simply put, it is a shellfish gravy over rice.
- one stick of butter
- 2 diced green peppers
- 1 diced onion
- 3 stalks of celery diced
- * 2 links andouille sausage diced
- 2 containers of chicken stock
- 1 lb of shrimp
- 1 lb of crawfish
- 1 cup of flour
- *seafood seasoning (read Old Bay)
Z has one primary rule regarding food. It can’t look at her while she eats it. Crawfish are ultimately problematic with this rule but I solved it by cooking the shrimp and crawfish in a separate pot with the chicken stock.
I cooked the veggies and the sausage (which is not part of the original recipe) in the butter until softened. I added the flour to create a roux. I added the hot stock that had been steeping the water creatures in until I had a nice, thick, flavorful gravy. I shelled and de-veined (depooped) the critters and added the tails and shrimp meat to the finished dish as desired over rice.