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1
For the Etouffee: Heat a medium cast-iron skillet over medium heat and add the butter.
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2
Saute the trinity (peppers, onions and celery).
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3
Add the garlic, and saute until slightly tender.
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4
Add the Roux and deglaze with some rum to help break it down (it will flame up).
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5
Add 1 to 2 cups purified water to form a sauce.
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6
Add in the shrimp, crawfish, pepper, salt and thyme.
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7
Reduce the flame to a medium-low simmer.
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8
Add Mama's Green Creole Sauce.
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9
Stir constantly making sure the roux doesn't burn and is completely dissolved.
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10
Taste periodically to confirm desired taste.
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11
Simmer 10 to 20 minutes, until the etoufee reaches desired thickness.
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12
For Mama's Creole Herb Rice: Preheat the oven to 400 degrees F. Cook the brown rice in 1 cup water, covered, for 30 to 40 minutes.
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13
Cook the white rice in 1 cup water in a rice steamer.
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14
After both are cooked, empty the pans onto a cookie sheet.
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15
Mix the rice and toss with the oil, thyme and salt to taste.
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16
Drench the etoufee over the rice, and serve.
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17
Place 2 cups water, the lemon juice, oil, salt, garlic, jalapenos, green onions, yellow onions, bell peppers and parsley in a blender and process until a sauce is formed.
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18
If the blender is not large enough, you can make it in two batches.
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19
Heat the oil in a heavy skillet over low heat.
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20
Add the flour and stir until mixture is creamy and there are no lumps.
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21
Turn the heat down low and keep stirring until the mixture reaches the desired color (a medium or dark brown).
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22
Be careful and pay attention as not to burn the roux-- after it reaches a certain shade of brown it will begin to brown faster.
