Sunday, July 10, 2011

Shrimp Etouffée

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.

Serves 8

No comments:

Post a Comment