Killer Cajun Shrimp or Crawfish
Ingredients
THE AROMATICS:
- 1/2 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 of butter in it already, might as well add some sort of health benefit to this dish)
- 16 ounces Bottled Clam juice
- 1/2 lemon (cut in half just throw both pieces in the broth)
- 3 ounces Tomato paste
- 1 cup White wine
THE SHRIMP OR CRAWFISH:
- 2 pounds Shrimp or 4 pounds Crawfish
Instructions
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 needed1.5 quarts Chicken broth (low sodium and organic & because you already got a whole stick of 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 - see link to recipe below to 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
Notes
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