Ask a Frenchman what “Etouffée means and they will say “to choke” ask a Cajun and they will say “To Smother” and that’s exactly what this wonderful Cajun dish is, Shrimp smothered in an amazing, spicy, complex flavored sauce. I can only say one thing more about Etouffée, make some… tonight.
½ green bell pepper, chopped fine
½ red bell pepper, chopped fine
½ white onion, chopped fine
2 stalks celery, chopped, fine
½ cup canola oil
½ cup all purpose flour
3 cups, in all chicken, or seafood stock,
½ cup green onions, chopped very fine
1 ½ pounds peeled shrimp
½ stick unsalted butter
4 cups cooked rice
Etouffée Spice mix: mix together and set aside
2 tsp. salt
1 tsp. cayenne pepper or more!
1 tsp. dried basil
1 tsp. black pepper
1 tsp. white pepper
1/2 tsp. dried thyme
In a large heavy iron skillet, heat the oil over medium high heat until hot. Carefully whisk in the flour a little at a time until smooth, with a long handled whisk. Keep whisking constantly, until roux is dark red-brown, about 8-10 minutes. Do not let burn. Remove from heat. Immediately stir in bell pepper, onion, and celery. Continue to stir until skillet cools down, about 4-5 minutes. Then allow to fully cool.
In a medium sauce pan, over medium heat, bring the stock to a boil. Add the roux mixture and whisk constantly until roux is totally dissolved and nice and thick. Remove from heat, set aside.
In a large saucepan, over medium heat, sauté the green onions, Etouffée spice and shrimp in the butter for about 2 minute. Add roux mixture. Stir gently until well blended. Serve 3/4 cups Etouffée over 1/2 cup rice.
Note, if sauce separates a little, add 1 or 2 tablespoons water or stock and shake pan until it binds.