Keeping it Real (Recipe: Shrimp and Crawfish Etouffee)
Syrup and Biscuits
Syrup and Biscuits
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  • 2 teaspoons to 1/4 teaspoon and the amount of white pepper from 1 teaspoon to 1/2 teaspoon While his ingredient list didn’t specify kosher salt, that’s what I used. Using my modifications, the spice blend seemed perfectly balanced. The use of table salt instead of kosher salt would have made the blend too salty. I recommend making an adjustment to the amount of salt if you prefer table salt to kosher.
  • white pepper
  • kosher salt
  • 8 tablespoons of unsalted butter. I only used three.
  • raw shrimp
  • 3 cups seafood stock, divided. (If you don’t have seafood stock, substitute a good quality chicken or turkey stock but don’t use plain water.)
  • stock
  • 2 teaspoons kosher salt
  • 1/4 teaspoon cayenne pepper
  • cayenne pepper
  • 1/2 teaspoon white pepper
  • 1 teaspoon ground black pepper
  • black pepper
  • 1 teaspoon dried basil
  • dried basil
  • 1/2 teaspoon dried thyme
  • dried thyme
  • 10 to
  • 11 tablespoons olive oil, divided
  • 3/4 cup all-purpose flour
  • 1 medium sweet onion, finely chopped
  • 1/2 cup celery with leaves, finely choppped
  • 1/2 cup green bell pepper, finely chopped
  • 3 tablespoon unsalted butter
  • 1 pound peeled raw shrimp
  • 1 pound crawfish tail meat, cooked, peeled and deveined
  • 1 cup green onions, finely chopped
  • hot cooked rice
  • 7 tablespoons olive oil in a heavy pot until smoking ( 3 to 4 minutes). Gradually whisk in flour. Whisk until roux is about the color of peanut butter (3 to 4 minutes). You must whisk constantly and don’t take your eye off the roux even for one minute. It starts browning quickly. If you burn the roux, dump it out and start over.
  • minutes
  • roux
  • 5 minutes chopped vegetables and dry seasoning added to roux
  • large
  • 4 tablespoons olive oil in a large saucepan (at least 4 quart) over medium high heat. Add shrimp and green onions. Cook for 2 minutes, constantly stirring.



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