Set out a scale and the equipment for Crawfish etouffee. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh shrimp, peeled, unsalted butter, celery, red bell pepper, yellow onion, cayenne, tomato paste, dry jasmine rice, low-sodium chicken broth, kosher salt. Crawfish etouffee is cooked in Louisiana as its own plate, not as a copy of a restaurant menu. Cook onion, celery, and pepper in butter, then smother the shrimp in that sauce. Crawfish is the usual shellfish. Shrimp, cooked through, is what this pantry weighs. Amounts are for 4 from foods this library can count.
