Killer Cajun Shrimp & Crawfish

killer-cajun-shirmp

Servings: 4      Prep Time:       Cook Time:

Ingredients:

-- THE AROMATICS:
½ small onion, diced
1 celery rib, diced
5 cloves Garlic, minced
1 stick of butter
-- THE SPICES:
2 T Dried or fresh rosemary
2 tsp Dried thyme
1 T Dried fennel
2 tsp Celery seed
1 T Crushed red pepper flakes (less if you don’t like it too spicy, you can always add more later)
2 tsp Black Pepper (again, use less if you’re a wimp)
2 tsp kosher or sea salt
-- THE BROTH
1.5 quarts Chicken broth (low sodium and organic – because you already got a whole stick o’ butter in it already, might as well add some sort of health benefit to this dish)
16 oz Bottled Clam juice
1/2 lemon (cut in half just throw both pieces in the broth)
3 oz. Tomato paste
1 cup White wine
-- THE SHRIMP OR CRAWFISH:
2 lbs Shrimp or 4 lbs Crawfish

Directions:

The Aromatics:
Fry onion, celery, garlic in the butter until fragrant and soft

The Spices:
Place all in a morter and smash (or just quickly run knife through the herbs on cutting board) You want the herbs to still stay whole, but you need to smash them to release its flavors. Add spices to the pot.

The Broth:
Add the broth ingredients, simmer on low for at least 1 hour. Taste, add more salt if needed
1.5 quarts Chicken broth (low sodium and organic – because you already got a whole stick o’ butter in it already, might as well add some sort of health benefit to this dish)
16 oz Bottled Clam juice

The Shrimp or Crawfish:
Just before serving, add and simmer until done (how long depends on how big your shrimp or crawfish are. start with 3 minutes for Shrimp and 7 minutes for Crawfish. Check and adjust with more time if needed)

The Bread:
1-2 loaves French bread, sliced – you can make your own loaves very easily! I always have 2 loaves on hand, 9 times out of 10 we grab the pot with leftover broth and dig in with the second loaf