Bomb Ass Crawfish/Shrimp Étouffée
Ingredients: 1 Pack of frozen or fresh crawfish tails ½ Cup of all purpose flour 2 Sticks of Unsalted Butter 32 Oz of Seafood Stock 1 fresh lemon 8 Oz of tomato paste 1 can of Rotel or 1-2 fresh diced tomatoes ½ Cup of the following (finely diced): White onion Celery Green onion Green Bell Pepper Fresh parsley 1 tablespoon of minced garlic ———————————————————— Dry Seasonings: 1 Tablespoon of Louisiana Crawfish boil seasoning 1 Teaspoon sea salt 1 ½ tsp Ground Black pepper Pinch of cayenne pepper ———————————————————— Directions: Season the crawfish/shrimp tails with the crawfish boil and set aside. They will be used later. To make the roux: Start by melting one stick of butter on low heat. Slowly add in the flour and stir continually until well blended. Increase the heat until the roux is caramel/peanut butter toned in color. The texture will change from dough like to soup like if done properly. Carefully stir consistently. IT WILL SCORCH IF YOU LEAVE IT UNATTENDED. Add in the white onions, celery, green onions, garlic and green bell pepper. Be sure to stir well as the mixture will be thick. Add in the can of rotel and tomato paste. Stir well. Next, begin pouring the seafood stock, one cup at a time, being sure to stir well until the entire carton of stock is in the dish. Bring to a rolling boil. Cover and simmer for 10 minutes. Uncover and add in crawfish/shrimp,
black pepper and cayenne. Simmer for 20 minutes thereafter. Stir frequently to ensure nothing sticks to the bottom of the pan. If it does begin to stick to the bottom of the pan, add the other stick of butter to the dish. Add in parsley and lemon juice. Stir well. The dish is now complete! Enjoy over a bed of fresh jasmine rice for optimum flavor and enjoyment! Thanks for tuning in guys! Peace and love, Britt <3