Ingredients

• 1 pound crawfish tails (or shrimp)
• 1 stick of butter
• 4 chopped shallots
• 1/4 cup chopped parsley
• 1/4 cup chopped celery
• 1/2 lemon
• 1 pinch of salt (to taste)
• 1 pinch of cayenne pepper powder (to taste)
• 1 teaspoon paprika
• 1 tablespoon corn starch
• 14 ounces chicken broth
• 1/4 cup chopped mushrooms

Directions

This recipe was submitted by listener Trey B. and featured on episode nine of the DnA Foodcast. It calls for crawfish tails, but you can substitute with shrimp if you, like both Alexander and Dave, find it tough to track down fresh crawfish tails in your area.

Hardware

• Cutting knife and cutting board
• Large skillet or fry pan (the bigger, the better)

Instructions

• Chop shallots, celery and parsley, cover and saute in butter for 5 minutes.
• Add crawfish tails.
• Add chicken broth and bring to high heat.
• Add squeezed lemon, paprika, salt and pepper to taste.  Let mixture come to a boil and simmer for 5 minutes.
• Dissolve cornstarch in 1/4 cup of water and make a watery paste.  Stir into etoufee and cook until thickened.
• Take off of heat and let sit, covered for 10 minutes.
• Serve and enjoy!