Seafood Etouffee

Dipping Down The Bayou...

Hello Artsy Friends Stopping In Today..

How did everyone do with "Irene" swaying by this past weekend??

I pray you are all well & survived safely. We had a huge tree fall 

next door in our neighbors yard and some power outage, but that 

was the most of it.. Whew!! Made for a fun snuggle 

in movie day on the flip side!!

Seafood Etouffee

With all the weather "Bliss"  I decided to make some comfort

food for dinner tonight. I've been craving something Cajun or 

Louisiana inspired lately and really wanted to try making etouffee,

SO I DID!!! The house smells SOO yummy & this dish

was a huge HIT within the house.. Hope you enjoy my 

really simple recipe I'm sharing this evening.. Toodles..

Artsy Ingredients

• 1/3 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 small green bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 fresh tomatoes, chopped
• 2 tablespoons Louisiana-style hot sauce
• 1/3 teaspoon ground cayenne pepper (optional)
• 2 tablespoons seafood seasoning
• 1/2 teaspoon ground black pepper
• I piece habanero pepper
• 1 cup fish stock
• Crab Legs
• 1 pound medium shrimp - (I kept the shells on)

Lets COoOOok!!

Heat the oil in a heavy skillet over medium heat. Gradually stir 

in flour, and stir constantly until the mixture turns 'peanut butter brown or 

darker, at least 15 or 20 minutes. I use a large fork with the flat side 

to the bottom of the pan in a side to side motion. 

This is your base sauce or 'Roux'. 

It is very important to stir this constantly. If by chance 

the roux burns, discard and start over.

Once the roux is browned, add the onions, garlic.

Add Celery and bell pepper to the skillet, and saute for about

5minutes to soften. Stir in the chopped tomatoes and

fish stock, and season with the seafood seasoning. 

Reduce heat to low, and simmer for about

20 minutes, stirring occasionally. 

 Season the sauce with hot pepper sauce and cayenne 

pepper (if using),  I added some habanero's to mine for more heat

then hot sauce had to offer (I'm not a big fan of hot sauce

as a form of "spice or heat to food")

Stir & add the crab legs and shrimp.

Cook for about 10 minutes, or until the shrimp are opaque.

Cool for a few minutes & serve!!

ALL DONE & READY FOR CHOP!!

YUM YUM YUM!!

I AM WARM & FUZZY ALL OVER!!!

Totally LOVED My Dish!!

Hope you get to try this awesome and simple

recipe within your home sometime.. Please be sure

to share your thoughts if you get to.

Thanks SO very much for stopping in today!!

I've had requests to share our Disney trip & will be

soon, fun post in the works.. Hold on tight!! TY

*~Stay Artsy~*

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