Crawfish and Shrimp Étouffée with Bronzed Catfish
Happy New Year, everyone! Sorry for the long absence, but I’ve been preoccupied with family issues. But, I’m back!
So, winter is officially here in south Louisiana,and with that, all of our wonderful, more heartier fare is on everyone’s dinner table. My husband is a picky eater, but he’s always happy to eat most Cajun or Creole dishes, so I take advantage of this time of the year, making gumbos and étouffées. Just like any Louisiana dish, every cook has their own version of étouffée. Some recipes start with a roux, and others, like my version, do not. You can use crawfish, shrimp, a combination of both, or even chicken. In today’s post, I used both crawfish and shrimp.
Because I was in the mood for catfish, I decided to go all out and serve the étouffée over my bronzed catfish. The husband, however, ate his over rice. While he likes catfish, he only eats it fried. This is a perfect dish for a cold, wintery night – enjoy!
Crawfish and Shrimp Étouffée
stick unsalted butter
large onion, diced
large green bell pepper, diced
stalks celery, diced
tablespoon minced garlic
tablespoons no-salt added Cajun or Creole seasoning
teaspoon dried thyme
leaves
pounds peeled seafood (shrimp, crawfish or combination of both)
shrimp stock or water
tablespoon cornstarch
and cayenne to taste
tablespoons chopped fresh parsley, plus more for garnish
tablespoon green onions, plus more for garnish
cooked rice
the butter in a large heavy pot over medium heat.
the onions, bell peppers, celery, garlic, and seasoning.
for about 15 minutes, or until soft.
cups of the stock or water, bring to a boil.
and over high heat, until liquid is reduced by half.
crawfish tails and return to a boil, cooking for 10 minutes.
shrimp and return to boil.
cornstarch into remaining ½ cup of water and add to étouffée, cooking for another 10 minutes, or until
thickened and shrimp is cooked.
tablespoons parsley and 1 tablespoon green onions, and serve over rice and/or
bronzed catfish.
with additional parsley and green onions, if desired.
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