The Neighborhood Cup
1 Journey
Aliso Viejo, CA 92656
949.716.5100
info@TheNeighborhoodCup.com

Hours of Operation
Mon - Thu 6 am - 9:30 pm
Friday 6 am - 11:00 pm
Saturday 7 am - 11:00 pm
Sunday 8 am - 5:00 pm








  

Recipes from The CUP

Crawfish (or Shrimp) Etouffee
Ingredients
  • 1 stick unsalted butter
  • 4 tablespoons flour
  • 1 cup chopped yellow onions
  • 1 cup chopped celery
  • 1 cup chopped green bell peppers
  • ¼ cup chopped green onions
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 1 teaspoon salt
  • ¼ teaspoon cayenne
  • 2 tablespoons dry sherry
  • 1 ½ cups shrimp stock, or clam juice, or chicken stock, or water
  • 1 pound crawfish tails or shrimp
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons chopped fresh parsley leaves
  • Cooked long grain white rice or dirty rice

Directions

Chop your vegetables first and set aside, the assembly goes quickly.

In a large pot, melt the butter. Add the flour and cook over medium heat to make the roux. Stir constantly until the roux has a caramel color, takes about 15 minutes. Be patient and lower the heat if needed, the deeper the color the more nutty the flavor (be careful not to burn).

Add the onions, celery, bell pepper, green onions, garlic, bay leaves, salt and pepper, stirring until softened, about 5 minutes.

Add the sherry and cook 3 minutes.

Add the stock and crawfish tails and bring to a boil. Reduce and simmer till thick, about 5 minutes. If too thick, add a little more stock.

Add the lemon juice. Stir in the parsley and remove from the heat. Remove the bay leaves.

Adjust the seasoning to taste. You may like it with more spice and can add more cayenne or red pepper flakes, but taste first.

Serve over rice.

Makes 1 1/2 cups

recipe Archives

The Neighborhood Cup
...more than just coffee

 

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