Shrimp Or Crawfish Etouffee

Etouffee

Ingredients:

5 pounds of Crawfish or shrimp or a combination of both

1 stick of butter

4 cup of onions, chopped

2 cup celery, chopped

1 cup green bell pepper, chopped

1 cup red bell pepper, chopped

1 (14.5-ounce) can diced tomatoes

4 garlic cloves

2 teaspoons basil

2 bay leaves

1 cup flour

½ cup chopped parsley

2 tablespoons of Tony's seasoning

Salt to taste

½ teaspoon cayenne pepper

2 quarts water (shrimp stock if you have it)

3 cups of rice

Directions

Cook the rice, using 2 cups of water for each cup of rice. Set aside.

Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until you get the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for approximately 10 minutes.

Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of Tony's seasoning (Cajun seasoning mix). Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.

Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Tony's seasoning and add them to the pot, stirring to evenly distribute. Cook the shrimp for 3 to 5 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.

Serve immediately over steamed white rice and garnish with sliced green onion tops.  Then sit back and savor the goodness.

Obed Kirkpatrich had been cooking since he was 12 years old. He has had several of his receipts appear in newspapers in Louisiana, one time a full page devoted to simple and easy Cajun receipts.

He lived in Baton Rouge, Louisiana for 25 years and it was there that he honed his Cajun cooking skills. He now resides in Franklin, TN and since moving there has taught many Tennesseans the art of southern Cajun cuisine. His receipts are simple, easy and mouth watering.

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