Crawfish (or Shrimp) Etouffee Pappadeaux Recipe
4.4 stars -
based on 50 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: *Makes 1 Gallon: freeze some for later
1 ½ lb unsalted butter *(1 lb would be sufficient)
1 ½ quarts yellow onions, chopped fine
½ c garlic, chopped
2 c celery, chopped fine
1 ½ c bell peppers, chopped fine
1 c Dark Roux (Gumbo Roux) (3 c oil, 3 c flour)
1 c Blond Roux (1/2 c butter, 1/2 c flour)
½ tbsp black pepper
½ tbsp cayenne pepper
½ tbsp red pepper
½ tbsp paprika
2 tbsp salt
6 c shrimp stock
1 ½ c canned tomatoes, Stanislaus 74/40s *I use 28 oz can diced or peeled whole tomatoes (cut up). San Marzano are good, I can't find Stanislaus
8 lb crawfish meat *I buy frozen from seafood market. Langostino tails or shrimp can be substituted.
Cooked white rice, or (better) see separate recipe for 'dirty rice'
Shrimp stock:
shells from 2 1/2 lb shrimp OR 1 lb unpeeled raw shrimp and/or 1 lb frozen mussels
2 1/2 quarts plus 1 cup cold water
1 onion roughly chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 tablespoon garlic, roughly chopped
1/2 cup mushroom trimmings
1 bay leaf, 1/4 teaspoon dried thyme, 1/4 teaspoon crushed black peppercorns and 4 parsley stems
Dark Roux
3 c oil
3 c flour
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Directions: |
Directions:Make Dark Roux (below). Can make ahead. Freeze extra for future use.
https://www.southernfoodways.org/interview/how-to-make-a-roux/
Heat 3 c vegetable oil in a clean 12 inch deep sided pan over high heat until smoking. Add 3 c flour all at once, stirring with a wire whisk constantly without stop. Stir for about 8 minutes, reduce heat to medium and cook until done (about 2-4 mins more) The color will progress from offwhite to tan to peanut butter to brick red to mahogany. When it is the color of milk chocolate, turn off heat and let sit offheat, it will darken further.
Make Light Roux:
Melt 1/2 c butter. Add 1/2 c flour, stirring constantly with whisk for 2 minutes until thickened but still light in color.
Make Shrimp Stock:
- If using raw shrimp and/or mussels: Bring water to a boil, place seafood in and cook until done (about 8 minutes, mussels should open and shrimp will be pink). Remove seafood from pot with slotted spoon (or drain through strainer reserving liquid). Peel and set aside the meat for another use, and return shells to pot with cooking liquid and all remaining ingredients.
- If using shrimp shells: Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients.
- Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.
When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.
Make Etoufee: (can make ahead, chill, and heat with crawfish right before serving)
1. Melt 1 1/2 lb butter over low heat until almost clarified (moisture has evaporated out), then add yellow onions and garlic, cook stirring frequently for 20-30 minutes until onions start to brown and caramelize. Stir.
2. Add celery and bell pepper, cook until limber (about 10 minutes).
3. Pre-heat roux in microwave. Add black pepper, cayenne pepper, red pepper, paprika, salt and blond and dark roux to butter and vegetables.
4. Cook until roux dissolves (about 10 minutes).
5. Heat shrimp stock.
6. Add shrimp stock and bring to simmer; let cook for 15 minutes.
7. Dice tomatoes into rough chunks, add and blend and cook for one minute.
8. Remove from heat and place in plastic container. Cool.
9. Add shrimp or crayfish to the etouffee and warm before serving.
10. If desired, serve over white or 'dirty' rice. For a nice presentation, serve in a large shallow bowl with a scoop of rice in the middle |
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Number Of
Servings: |
Number Of
Servings:1 gallon |
Personal
Notes: |
Personal
Notes: The crawfish etoufee at Pappadeaux restaurant in Houston knocked my socks off. I googled to find this recipe. The dark roux and the shrimp stock are the key. This is one of the best dishes I've had, well worth the work. At the restaurant the dish is packed with seafood. This recipe makes 1 gallon of etoufee, enough for about 8 pounds of crawfish. I suggest making the etoufee ahead. Freeze half for later use, and refrigerate or use the remainder right away. Reheat and add crawfish right before serving. I bought frozen crawfish meat from Captain Marden's seafood market (via Holliston Superette). Have also used Langostino tails from Wegmans. A mix of shellfish would be good as well.
NOTE: This is a very expensive dish to make since I put substantially more seafood in it than the original recipe, but it is worth it for a special meal. You WILL be asked for this recipe.
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