{"id":2695,"date":"1999-12-04T13:35:48","date_gmt":"1999-12-04T13:35:48","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/prudhommes-crawfish-etouffee\/"},"modified":"1999-12-04T13:35:48","modified_gmt":"1999-12-04T13:35:48","slug":"prudhommes-crawfish-etouffee","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/prudhommes-crawfish-etouffee\/","title":{"rendered":"Prudhomme&#8217;s Crawfish Etouffee"},"content":{"rendered":"<div class=\"asset-body\">\n<p>Seasoning mix:<br \/>\n2 tsps. salt<br \/>\n2 tsps. ground red pepper<br \/>\n1 tsp. white pepper<br \/>\n1 tsp. black pepper<br \/>\n1 tsp. dried basil leaves<br \/>\n1\/2 tsp. dried thyme leaves<br \/>\nFor etouffee:<br \/>\n1\/4 c. chopped onion<br \/>\n1\/4 c. chopped celery<br \/>\n1\/4 c. chopped green bell peppers<br \/>\n7 Tbs. vegetable oil<br \/>\n3\/4 c. all purpose flour<br \/>\n3 c. fish stock<br \/>\n2 sticks unsalted butter<br \/>\n2 lbs. peeled crawfish tails or medium shrimp<br \/>\n1 c. very finely chopped green onions<br \/>\n4 c. cooked rice<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>Combine seasoning mix ingredients in a small bowl &amp; set aside. In a separate bowl, combine onions, celery &amp; bell pepper. In a large heavy skillet, heat oil over high heat until it begins to smoke, about 4 minutes. With a long handled metal whisk, gradually mix in flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark red brown, about 3-5 minutes. Remove from heat &amp; immediately stir in vegetables &amp; 1 Tb. of the seasoning mix with a wooden spoon. Continue stirring until cooled, about 5 minutes. In a 2 quart saucepan, bring 2 c. of the stock to a boil over high heat. Gradually add roux &amp; whisk until dissolved. Reduce heat to low &amp; cook until flour taste is gone, about 2 minutes, whisking almost constantly. Remove from heat &amp; set aside. Heat serving plates in a 250 oven. In a 4 quart saucepan, melt 1 stick of the butter over medium heat. Stir in crawfish or shrimp &amp; green onions. Saute 1 minute, stirring. Add remaining stick of butter, stock mixture &amp; remaining 1 c. stock. Cook until butter melts &amp; is mixed into the sauce, about 4-6 minutes, constantly shaking the pan in a back &amp; forth motion. Add remaining seasoning mix, stir well &amp; remove from heat. Serve at once. To serve, mound rice on serving plates &amp; surround with etouffee. Makes 8 servings.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Seasoning mix: 2 tsps. salt 2 tsps. ground red pepper 1 tsp. white pepper 1 tsp. black pepper 1 tsp. dried basil leaves 1\/2 tsp. dried thyme leaves For etouffee: 1\/4 c. chopped onion 1\/4 c. chopped celery 1\/4 c. chopped green bell peppers 7 Tbs. vegetable oil 3\/4 c. all purpose flour 3 c. [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[],"class_list":["post-2695","post","type-post","status-publish","format-standard","hentry","category-shellfish"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2695","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2695"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2695\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2695"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2695"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}