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The ingredients needed to cook Shrimp &/or crawfish etoufee (Amethyst spin):
- You need 1 medium onion
- Prepare 1/2 large bell pepper or 1 small
- You need 2-3 stalk celery depending on size
- Use Mince garlic (fresh or jar)
- Take 1 tbsp olive oil
- Take 1 1/2 sticks butter (I use the olive oil and sea salt sticks)
- Get 1/4 cups flour
- Take 2 lb seafood (shrimp and/or crawfish) shrimp can be raw or cooked
- Provide 2 tbsp old bay
- You need 2 cans petite diced tomatoes
- Get 1 tsp cayenne pepper (less if you don’t like spice)
- Take 1 tsp black pepper
- Take 1/2 tbsp garlic powder
- You need 1/2 tbsp Tony’s creole seasoning or similar
- Get 1 tsp sugar
- Use 1 bunch green onions
- Get 4-5 sprigs parsley/cilantro
- Use 2 cups chicken broth (1/2 cup used to keep Vegas moist)
Instructions to make Shrimp &/or crawfish etoufee (Amethyst spin):
- Make a glass of wine or drink of choice because why not!
- Defrost seafood and season with 1tbsp old bay (save remainder)
- In a Dutch oven preferably, Sauté vegetables in olive oil then remove from pot and set aside (I add 1/2 cup of the broth while sautéing to keep veg is moist)
- Heat butter in pot and once melted gradually add in flour stirring constantly until brown (peanut butter or darker color) about 5-10 min typically. Careful not to burn!
- One desired color add in your sautéed veggies and stir. Once mixed add in canned tomatoes with the juices) then as the remainder of the chicken broth and stir. Will look like this
- Add all seasoning and sugar, mix then add in shrimp and stir
- At this point I put the Dutch oven in the oven on 300 for about 30 min. During this time you can cut up the scallions and parsley and/or cilantro.
- When you take out of the oven put the scallions, parsley and/or cilantro and let sit 5-10 min then serve over rice
- With most creole dishes the seasoning is more of a dash of this and pinch of that! Make it your own and each time you make this you might adjust it a little to taste.
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