Shrimp Or Crawfish Étouffée

Ingredients

• 6 tablespoons butter
• ¼ cup all-purpose flour
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 small green bell pepper, chopped
• 4 garlic cloves, chopped
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• Hide ingredients for 2 cups chicken stock or Shrimp or Shellfish Stock made from the shrimp shells, or water 1 2 cups chicken stock or Shrimp or Shellfish Stock made from the shrimp shells, or water (opens in new tab) 2 cups chicken stock or Shrimp or Shellfish Stock made from the shrimp shells, or water
  • Shells from 2 pounds shrimp, or 2 picked crab or lobster carcasses, organs and gills removed
  • 2 tablespoons vegetable oil
  • 1 small unpeeled onion, thinly sliced
  • 1 small carrot, thinly sliced
  • 1 celery rib, thinly sliced
  • 1 bay leaf
  • 1 ½ teaspoons lightly crushed black peppercorns
  • (Splash of Pernod or ¼ teaspoon fennel seeds)
  • Cold water to cover

  Sub-recipe steps

  1. Have ready: Shells from 2 pounds shrimp, or 2 picked crab or lobster carcasses, organs and gills removed
  2. Rinse the shells or carcasses and drain well. Wrap larger crab and lobster shells in a kitchen towel and smash them into small pieces with a rolling pin or the spine of a large knife. Heat in a stockpot over medium-high heat: 2 tablespoons vegetable oil
  3. Add the shells and cook, stirring occasionally, until their color brightens and they become aromatic, 3 to 5 minutes. Add: 1 small unpeeled onion, thinly sliced; 1 small carrot, thinly sliced; 1 celery rib, thinly sliced; 1 bay leaf; 1 ½ teaspoons lightly crushed black peppercorns; (Splash of Pernod or ¼ teaspoon fennel seeds)
  4. Add: Cold water to cover
  5. Bring almost to a boil, reduce the heat, and simmer gently, partially covered, for 30 minutes. Strain well. Let cool uncovered, then refrigerate covered. Use within 4 days or freeze for up to 6 months.
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon hot pepper sauce, or to taste
• 2 pounds medium to large shell-on shrimp, peeled and deveined, or crayfish tails (from 10 pounds head-on crayfish)
• 4 green onions, finely chopped
• ¼ cup chopped parsley
• Salt and black pepper
• Hot pepper sauce
• Cooked rice