Gallon Of Shrimp Or Crawfish Etouffee Recipe

If using shrimp: peel and devein shrimp; reserve shells to make stock if desired. If using crawfish, ensure tails are thawed and drained. Pat seafood dry and refrigerate until ready.

Rinse rice in cold water until water runs clear and set aside to drain.

Chop onion, bell pepper, celery, parsley and slice green onions; mince garlic.

Quick shrimp stock (optional)

In a large pot, add shrimp shells (from the peeled shrimp), 10 cups water (you can substitute part with fish/chicken stock), 1 small chopped onion, 1 celery stalk, 1 bay leaf, 1 tsp black peppercorns. Bring to a simmer and cook 20–25 minutes. Strain and reserve liquid; use to bring total stock to 8 cups for the etouffee.

In a heavy-bottomed stockpot or Dutch oven over medium heat, combine butter and vegetable oil until butter is melted and foamy.

Reduce heat to medium-low and stir in the flour. Cook the roux, stirring constantly with a heatproof spatula or wooden spoon, until it reaches a peanut-butter to light-brown color (about 12–18 minutes). Watch closely to avoid burning; adjust heat as needed.

Once roux reaches the desired color, add the chopped onion, bell pepper and celery. Stir to coat vegetables in the roux and cook until the vegetables are soft and the mixture is fragrant, about 6–8 minutes.

Add the minced garlic and tomato paste and cook, stirring, for 1–2 minutes to deepen flavors and cook off the raw tomato taste.

Slowly whisk in the warm seafood stock (or prepared stock + purchased stock) a ladle at a time to fully incorporate and avoid lumps. Bring mixture to a gentle simmer.

Add the bay leaves, thyme, Worcestershire sauce, paprika, cayenne, salt and black pepper. Stir to combine. Simmer gently, uncovered, for 20–25 minutes to meld flavors and slightly thicken; stir occasionally to prevent sticking.

Taste and adjust seasoning—add more salt, hot sauce or cayenne if desired.

If a smoother, silkier texture is desired, stir in the heavy cream and simmer for an additional 3 minutes (optional).

Add the shrimp (or crawfish tails) to the simmering etouffee. Cook just until shrimp are opaque and cooked through, about 3–5 minutes for medium shrimp; crawfish tails need about 2–3 minutes to heat through if pre-cooked. Avoid overcooking.

Stir in lemon juice, chopped parsley, and most of the sliced green onions. Remove bay leaves.

Adjust final seasoning (salt, pepper, hot sauce) to taste.

While etouffee simmers, prepare rice: in a large pot bring 9 cups water to a boil, add 1 tsp salt and the 6 cups long-grain rice. Stir once, reduce heat to low, cover and simmer for 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Ladle etouffee into bowls, serve with cooked rice either on the side or spooned over rice. Garnish with remaining green onions and extra parsley. Offer hot sauce at the table.

To store: cool completely, refrigerate in airtight containers for up to 3 days or freeze up to 3 months. Reheat gently over low heat, adding a splash of stock or water if needed.