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You can easily substitute crawfish tails for shrimp if you prefer. Either way, this is an authentic Louisiana recipe that might have you speaking in French by the time you're done, longing for a visit to The Big Easy.
Ingredients:
3 lbs. shrimp
1 stick butter
1/2 cup flour
1 large onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
4 cloves garlic, minced
1 can diced tomatoes
2 quarts shrimp stock (see below)
3 green onions, chopped
salt, pepper and Tony Chachere's creole seasoning
Directions:
Peel and devein shrimp and set aside.
Heat the shrimp stock over medium-high heat for 20 minutes, while you're making the roux and cooking the onions, bell peppers and celery. Strain shrimp tails and vegetables and the broth is the stock.
Melt the butter in a large pot over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, about 10 minutes.
Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
Add diced tomatoes, shrimp stock, salt, pepper and Tony Chachere's seasoning.
Bring the mixture to a boil, and reduce to a simmer, stirring occasionally for 45 minutes.
Season the shrimp with a tablespoon of Tony Chachere's and add them to the pot, cooking for about five minutes or until the shrimp are cooked through.
Add chopped green onions to garnish and serve over rice.
To complete your meal, serve with French bread and a fresh dinner salad.
Shrimp stock:
2 quarts water
Shrimp tails
Left over bits of onion, celery and bell pepper (tops, etc.)
1 tbsp. of Tony Chachere's creole seasoning
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