Seafood Etoufee with Rice
Yield: 6 servings
- 6 oz. Butter
- 6 oz. Flour
- 1 ea. Onion, small dice
- 2 stalks Celery, small dice
- 1/2 ea. Green Pepper, small dice
- 1/2 ea. Red Pepper, small dice
- 1 ea. Jalapeno, minced
- 2 T Garlic, minced
- 1/4 tsp. Cayenne Pepper
- 1 sprig Fresh Thyme
- 1 T Black Pepper
- 2 tsp. Salt
- 2 ea. Bay Leaves
- 1 qt. Clam or Chicken Broth
- 1 lb. Shrimp, peeled and deveined
- 1 lb. Scallops
- 1 lb. Oysters, shucked with juice (optional)
- 4 ea. Scallion, sliced on bias
- 3 cups Rice, cooked
- Melt butter in a heavy saucepot. Add flour and stir until color turns dark brown. This process will create a roux.
- Add all of the vegetables and spices to roux, cook over medium heat for about five minutes.
- Wisk in broth and bring to a boil. Reduce heat to a simmer and cook for about 30 minutes.
- Add the seafood and simmer for another 10 minutes, taste and adjust seasoning.
- Add scallions and serve over cooked rice.
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