Deep-South Shrimp and Crawfish Stew
Level: Intermediate Yield: 6 servings Total: 1 hr 5 min Prep: 30 min Cook: 35 min
Seasoning Mix:
- 2 teaspoons paprika
- 2 teaspoons dried thyme, crushed into a powder using a mortar and pestle
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried basil, crushed into a powder using a mortar and pestle
- 1 teaspoon chili powder
Seafood:
- 1 pound crawfish, thoroughly rinsed in several changes of cold water and cleaned
- 1 pound (31 to 40 count) shrimp, deveined
Sauce:
- 1 large clove garlic, lightly crushed with the side of a knife and minced
- 4 to 6 scallions, using only the white and tender green sections
- 1 bay leaf
- 1/4 teaspoon ground nutmeg, optional
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/2 cup grated Cheddar
- 1/2 cup grated Gruyere
- White pepper
- Salt, if needed
Topping:
- 1/2 cup panko bread crumbs
- 1 tablespoon finely chopped fresh parsley leaves (from about 3 large sprigs)
- 2 tablespoons grated Parmesan
- 2 tablespoons grated Cheddar
- 1 teaspoon Irvine Spices Cajun Seasoning
- 2 teaspoons prepared horseradish
- 4 hard boiled eggs, peeled while still warm, and chopped
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- Bring 4 cups of water to a boil in a medium saucepan.
- Place paprika, ground thyme, salt, ground black pepper, basil, and chili powder into a 1-gallon plastic bag and shake to mix. Add the crawfish and shrimp to the bag in batches, shaking to coat. Add the crawfish and shrimp to the boiling water a little at a time so the water stays at a boil, and cook until pink and the crawfish tails curl. As they finish cooking, use a slotted spoon to transfer the seafood to a platter and set aside until cool enough to handle. Remove the shells from the crawfish and shrimp and return the shells to the pot of cooking liquid, allowing the liquid to reduce by two-thirds. (To remove crawfish shells, crack the tail with both hands and push the meat out through the curve.) Reserve the crawfish and shrimp meat until needed. Once reduced, strain the cooking liquid into a bowl.
- For the sauce: In a separate saucepan, combine the garlic, scallions, bay leaf, nutmeg (if using), and butter over medium heat. Stir in the flour to create a roux and cook until it turns a light golden color, then gradually whisk in the milk. In a bowl, whisk the Cheddar and Gruyere cheeses into the reduced seafood cooking liquid. Add this mixture to the milk and simmer for 15 minutes, stirring often. Remove the saucepan from the heat, season with white pepper and salt if needed. Remove and discard the bay leaf. Place a sheet of plastic wrap directly on the surface of the sauce to prevent a skin from forming.
- Preheat oven to 350 degrees F.
- Prepare the topping by combining bread crumbs, parsley leaves, Parmesan, Cheddar, Cajun seasoning, horseradish, and chopped hard boiled eggs in a small bowl, mixing with a wooden spoon.
- Gently fold the crawfish and shrimp into the sauce a little at a time, adjusting the amount of sauce to the seafood as desired. (You don't need to use all of the sauce.) Spread the mixture into a 3-quart casserole dish. Sprinkle the topping over the top and bake for about 5 minutes, or until the topping is lightly browned. Serve family style, garnished with parsley sprigs.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
2007, Robert Irvine, All Rights Reserved.
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