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Lunchbreak: Shrimp and crawfish etouffee, prepared by Shaw’s Crab House chef Pete Balodimas

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Chef Pete Balodimas

Shaw's
www.shawscrabhouse.com

Brunch will now be offered on both Saturdays and Sundays - beginning on Christmas Eve in Schaumburg.  And check out the website for all other event info.

Event:
Brunch with Santa
December 18
9:00 a.m. - 2:00 p.m.
Shaw's Schaumburg
1900 E. Higgins Road
Schaumburg
(847) 517-2722

Shrimp and Crawfish Etouffee

Ingredients:
4 oz butter, diced
6 oz Tasso Ham
1 cup celery, diced
1 cup yellow onion, diced
1 cup red bell pepper, diced
1 cup green pepper, diced
2 garlic cloves, minced
2 Tbs blackening spice mix
16 oz can fire roasted diced tomatoes
2 Tbs Worcestershire sauce
1 cup heavy whipping cream
4 cups shrimp stock (1 full recipe)
2 oz all-purpose flour
1 tsp kosher salt
1 pound crawfish tails
1 pound peeled and deveined shrimp

2 cups cooked Jasmine rice
1 bunch green onions, sliced thin

Directions:
Roughly cut the tasso ham and place in a food processor.  Pulse until finely chopped. In a large sauce pot, add the butter and tasso over medium heat and cook 3-4 minutes. Add the diced vegetables and garlic and cook 4-5 minutes, stirring often. Add the blackening spice mix and salt and cook 1 minute. Add the flour and stir to incorporate with the melted butter. Cook 3-4 minutes stirring often. Deglaze with the tomatoes and Worcestershire sauce, cook 3-4 minutes. Add the shrimp stock and bring to a simmer.  Cook 4-5 minutes until thick. Add the heavy cream and bring to a simmer, cook 3-4 minutes.  Then add the shrimp and crawfish and simmer until they turn pink. Taste and season if needed.

To Plate:
Place 2 cups worth of etouffee in a large serving bowl. Garnish with cooked Jasmine rice and green onions.

Shrimp Stock
Yields 4 cups

Ingredients:
4 cups shrimp shells
1 carrot, diced
1 rib celery, diced
2 Roma tomatoes, quartered
1 shallot, diced
2 Tbs olive oil
5 cups water

Directions:
Medium dice all your vegetables, and quarter the Roma tomatoes. In a medium sized pot (at least 2.5 qt capacity) heat olive oil over medium-high heat. Sauté the shrimp shells until they turn pink. Add the vegetables and water and bring to a simmer. Cook on a low simmer for 1 hour. Strain and reserve the shrimp stock.