Shrimp or Crawfish Étouffée (Stew)

Name: Shrimp or Crawfish Étouffée (Stew)
Ingredients: ¼ cup chopped onions; ¼ cup chopped celery; ¼ cup chopped green bell peppers; 7 tablespoons vegetable oil; ¾ cup all-purpose flour; 2 tablespoons Chef Paul Prudhomme's Seafood Magic®; 3 cups seafood stock, in all; ½ pound (2 sticks) unsalted butter, in all; 2 pounds whole, uncooked medium shrimp or crawfish; 1 cup very finely diced green onions; 4 cups hot cooked white rice

www.magicseasoningblends.com

Étouffée means smothered, and in this traditional Louisiana dish the shrimp or crawfish are smothered with seasoned vegetables in a dark roux.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.magicseasoningblends.com.

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