Shrimp and Scallop Etouffee!

[Mark R]

Shrimp and Scallop Etouffee over toasted long grain cheese rice! That's toasted pita bread slices for dippin around the outside. The recipe was for two pounds of shrimp.....but I only had one....butttt I had scallops- Winner!


We start with the mess in place!


Sautee the trinity,


Everyone in the pool!


Mmmmmmm, goodness!

[devo]

Hey Mark your killing me here, that looks sooooo gooood

[barkonbutts]

Good eats there! very nice!

[IrishChef]

OooooooOOOooo-Eeeeeeeee, I think etouffee was one of the first dishes I saw Justin Wilson make....

[BYBBQ]

Looks real tasty.

[BBQ Engineer]

I got a couple lbs of crawfish tails...Hmmmmmmm.

[nickelmore]

Cool I just took some shrimp out of the freezer to make room for some venison I am cleaning up. Was gonna brine them but I see something else.

As usual you rock.

[Mark R]

I got a couple lbs of crawfish tails...Hmmmmmmm.

Cool I just took some shrimp out of the freezer to make room for some venison I am cleaning up. Was gonna brine them but I see something else.

As usual you rock.

Here you go, if ya didn't have a recipe already.

2 lbs peeled crawfith tails
1/4 lb. butter or 1/4 cup EVOO
1/2 cup chopped celery
1 cup chopper onions
1/2 cup chopped bell pepper
4 cloves garlic, minced
2 tablespoons crawfish fat
2 cups cold water
1/4 cup onion tops (chives) and parsley
1 generous tablespoon cornstarch
salt, gbp and cayenne

Season crawfish tails with salt and pepper and put side. Heat EVOO or melt butter in heavy pot. Add garlic, bell pepper, onion and celery, cook till onions are wilted - stirring constantly. Add crawfish fat, 1 1/2 cups water nad crawfish tails. Bring to boil, then cook over low het for 30 minutes, stirring occasionally. Dissolve corn starch in 1/2 cup water, add to mixture. Let sit for a couple minutes to thicken. Serve over cooked white long grain rice. Serves 4.

[BYBBQ]

Hmmm, no Roux ??

[Mark R]

Hmmm, no Roux ??

Not in Etoufee, no. Gumbo ahhhyess!

[Slanted88]

Bad booger good right there! Scale clickin right!

[Abelman]

Looks good!

[BYBBQ]

Not in Etoufee, no. Gumbo ahhhyess!

Sorry, but I disagree. Not saying that yours is not good tasting but whether cooking cajun or creole style Etouffee most of the great cajun/creole cooks such as Justin Wilson, Paul Prudhomme, Emeril Lagasse, John Folse, John Besh, & others agree on one thing, you start with a blonde/light roux.

JWWFM-YMMV

[Mark R]

Sorry, but I disagree. Not saying that yours is not good tasting but whether cooking cajun or creole style Etouffee most of the great cajun/creole cooks such as Justin Wilson, Paul Prudhomme, Emeril Lagasse, John Folse, John Besh, & others agree on one thing, you start with a blonde/light roux.

JWWFM-YMMV

You are of course entitled to your opinion. There are some that start an Etoufee with a blond roux, but that is not the traditional method. That would be the start of crawfish stew, and that is the difference. This is a family recipe from Saint Martinville Louisiana, My Family! As with any Creole or CoonAss recipe there are a thousand variations per mile. Everyone has there own secret recipe and it's different every time. Ya use what ya have on hand right now!
So if you want crawfish stew, start with a roux. If you want Ehtoufee you add the flour or cornstarch later so it does not cook, it is only there to thicken.
But your mileage may vary!
Cheers, go cook your own!

P.S (on edit), Justin Wilson did not start Etoufee with a roux.

[jwbtulsa]

Either way, it's a good diversion from weekly tri-tip and veggies! Looks delicious.