After an eventful day with 75 sixth graders from (Blessed) JPII, I was more than ready to get into the kitchen for some food therapy. Using some leftover crawfish tails from our 24 Hour Famine Crawfish Boil, I decided to make Crawfish (and Shrimp) Étouffée.
The Recipe (for a 5 gallon pot)
As many pounds of peeled crawfish tails (or shrimp) as possible (roughly 5 lbs)
3 Bell Peppers
3 Large Onions
2 Lemons (Juiced)
6 Celery Stocks
5 Garlic Cloves (minced)
2 cans of Rotel HOT
2 can tomato sauce
2 cans secret stuff (tweet at me for the secret)
1 stick of butter
1/3 cup oil
1/3 cup vegetable oil
In your pot, add 1/3 cup oil and turn on medium/high heat. Add flour and stir continuously until the flour browns. This is your roux. Be sure not to burn it. Add the onions, bell peppers, celery and garlic and cook this mixture down. Add butter and cook until vegetables are "clear" or "soft". Add roughly chopped tomatoes and lemon juice. Allow this to mix well. Then add ROTEL, sauce and secret cans. I will call the secret "Mayonnaise" but like I said, you can tweet at me, email me, facebook me, call me, skype me.....anyways. Mix this for a while. Salt and Pepper to taste. Once this comes to a boil, add your crawfish tails. or shrimp, or oyster, or whatever you want really. once again, salt and pepper to taste. Served over rice.