Shrimp &/or crawfish etouffee (Amethyst spin)

Name: Shrimp &/or crawfish etouffee (Amethyst spin)
Cuisine: American
Ingredients: 1 medium onion; 1/2 large bell pepper or 1 small; 2-3 stalk celery depending on size; 2 Tbsp Mince garlic (fresh or jar); 1 tbsp olive oil; 2 sticks butter (I use the olive oil and sea salt sticks); 1/3 cups flour; 2 lb seafood (shrimp and/or crawfish); 2 tbsp old bay (1 season seafood, 1 in sauce); 2 cans petite diced tomatoes; 1/2 tsp cayenne pepper (less if you don’t like spice); 1 tsp black pepper; 1/2 tbsp garlic powder; 1/2 tbsp Tony’s creole seasoning or similar; 1 tsp accent; 1 tsp sugar; 1 bunch green onions; 4-5 sprigs parsley/cilantro; 2 cups chicken broth

wearefamily @wearefamily

One of my favorite recipes! Can be done with shrimp alone or both shrimp and crawfish

wearefamily @wearefamily

One of my favorite recipes! Can be done with shrimp alone or both shrimp and crawfish

Saved

Ingredients

1medium onion
1/2large bell pepper or 1 small
2-3 stalkcelery depending on size
2 TbspMince garlic (fresh or jar)
1 tbspolive oil
2 sticksbutter (I use the olive oil and sea salt sticks)
1/3 cupsflour
2 lbseafood (shrimp and/or crawfish)
2 tbspold bay (1 season seafood, 1 in sauce)
2 canspetite diced tomatoes
1/2 tspcayenne pepper (less if you don’t like spice)
1 tspblack pepper
1/2 tbspgarlic powder
1/2 tbspTony’s creole seasoning or similar
1 tspaccent
1 tspsugar
1 bunchgreen onions
4-5 sprigsparsley/cilantro
2 cupschicken broth

Saved

Steps

1

Make a glass of wine or drink of choice because why not!
2

Defrost seafood and season with 1tbsp old bay (save remainder). Dice bell pepper, onion and celery
3

In a Dutch oven preferably, sauté vegetables (adding minced garlic towards the end) in olive oil until soft and translucent then remove from pot and set aside (I add 1/2 cup of water and optional better than bouillon chicken if you have while sautéing to keep veg is moist and cover when not stirring)
4

Start oven to 350. 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!
5

One desired color turn off stove and 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
6

Add all seasoning and sugar, mix then add in shrimp (and crawfish if using) and stir
7

At this point I put the Dutch oven in the oven on 350 for about 30 min. During this time you can cut up the scallions and parsley and/or cilantro.
8

When you take out of the oven put the scallions, parsley and/or cilantro and let sit 5-10 min then serve over rice
9

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.