Crawfish and Shrimp Etoufee

2 lbs. crawfish and/or shrimp
1/4 lb. butter
1 C minced onion
1 C minced bell pepper
1 C minced celery
1 minced poblano pepper
1/4 C green onion
1/4 C chopped parsley
2 cloves garlic
2 T crawfish fat (or butter)
1 + 1/2 C cold water
1 t corn starch
creole seasoning
cayenne pepper
thyme, oregano, bay leaf
1 dash worstershire
1 dash tabasco
salt and pepper

Season crawfish/shrimp with salt, pepper and cayenne. Heat butter in stock pot, and saute garlic, onion, poblano, bell pepper and celery until transluscent, about five minutes. Add crawfish fat and 1cup of water. Add creole seasoning, thyme, tabasco, worstershire, oregano, bay leaf and crawfish/shrimp. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Disolve the corn starch in the remaining 1/2 cup of water and add to the pot. Add green onions and parsley and cook for an additional 5 minutes.

Serve over rice.

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