This recipe is a modification of Emeril's recipe for Etouffee. We don't do crawfish here (YUCK!) - way too muddy tasting. The combination of the shrimp and scallops was great. It takes bunches of prep chopping all the greens and stuff, but it's really worth the time and effort.
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
6 cloves garlic, minced
3 bay leaves
3 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1-1/2 cup peeled, diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
2 tsp Louisiana hot sauce
2 tsp Worcestershire sauce
8-10 Jumbo Shrimp peeled
1/2 Pound bay scallops
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 4 to 5 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil. Reduce heat to a very low simmer, and cook uncovered for 30 minutes, stirring occasionally.
Add shrimp, lemon juice, green onions, and parsley and cook for 15 to 20 minutes; add scallops and simmer for an additional 5-minutes stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.
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