August 16, 2010

Shrimp etoufee

I've never had etoufee before I made this, so I can't really compare what I made to anything. My husband had seafood etoufee the last time we went to the Cajun restaurant near us. Usually I would try his food, but since it was "seafood", I tend to be cautious in case some crab is in there, or else I may get a really puffy face! I have to say that I enjoyed this dish a lot and was pleased with the flavors. It did take a while to make and some patience, but as usual, it paid off in the tasting! I loosely followed a recipe I found online. This made enough for the two to three people as a main course. You could use other seafood or a mixture, or even crawfish tail meat if you can find it.

Shrimp etoufee
5 tablespoons unsalted butter
1/4 cup all-purpose flour
2 tablespoons creole seasoning
1 teaspoon smoked paprika
1/2 cup onion, diced
1 rib celery, diced
1/3 cup green bell pepper, diced
3/4 cup diced tomatoes (fresh or canned)
2 cloves garlic, minced
1-1/2 cups low-sodium chicken stock (or shrimp stock)
about 5-7 sprigs fresh thyme, leaves roughly chopped
2 bay leaves
1 tablespoon Worcestershire sauce
hot sauce (cayenne pepper sauce) to taste
4-5 green onions (green and whites), thinly sliced
1/4 cup fresh parsley, minced
about 1-1.5 lbs shrimp, peeled and deveined
salt and fresh ground black pepper, to taste
white rice

Season the shrimp with salt, pepper, and about 1/2 tablespoon of creole seasoning. Refrigerate until ready to use. Warm 4 tablespoons butter in a cast iron skillet. Add the onion, peppers, and celery and cook until the onions begin to turn translucent. Add the garlic and cook for another minute. Whisk in the flour to make your roux. Cook the roux, stirring constantly, for about 5-8 minutes. The roux should begin to turn the color of peanut butter. Once it reaches that color, add a small amount of the stock and stir to form a paste. Continue to add the stock slowly, whisking as you go. Add the remaining creole seasoning, salt, and pepper. Bring to a boil and then reduce to a simmer. You want it to be the consistency of gravy (add more stock if needed). Simmer for about 5 minutes.

Then start your rice. Cook one cup of white rice to package directions. Add a bay leaf to the water.

Next add the thyme, remaining bay leaf, tomatoes, Worcestershire, and hot sauce to your etoufee. Continue to simmer for about another 20 minutes. Add the shrimp along with the green onions and parsley (saving enough of both for garnishing). Simmer for another 10 minutes, or until the shrimp are pink and cooked through. Remove bay leaves. Taste for salt, pepper, and hot sauce (add more if needed). Stir in remaining tablespoon of butter. Serve immediately over rice. Garnish with remaining green onions and parsley and serve with hot sauce.

1 comment:

  1. This looks delicious! Love just about any type of seafood stew. Must add to my to do list.


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