Thursday, June 16, 2011

Shrimp Etouffee

Like I mentioned a couple days ago, I'm on a Cajun kick. I have always wanted to try shrimp etouffee, which it turns out is delicious! There are apparently two schools of thought on etouffee. Some believe that it should not have a tomato component, while others say it should. My mom made this for dinner a few weeks back and she went with the tomatoes. I made a corn spoon bread to go with it and while it was edible, it wasn't as good as my cornbread supreme.

Note: Serve the etouffee over hot rice.


Shrimp Etouffee
Makes 6-8 servings

1/2 cup oil
1/2 cup all-purpose flour, plus extra flour, optional
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, finely minced
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper, more if desired
1 teaspoon Cajun seasoning
1/2 cup minced green onions, plus extra for garnish
1/2 cup minced fresh parsley leaves
2 to 3 dashes hot sauce (recommended: Tabasco)
1 (8-ounce) can clam juice
1 (14.5-ounce) can diced tomatoes (recommended: Ro'tel)
Salt (Cajun seasoning has salt already)
2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)
1/2 stick butter
Rice, optional
Diced green onions, for garnish

Note: To make roux, use oil instead of butter, because butter burns

1. Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.

2. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed.

3. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat.

4. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.

Source: Paula Deen

8 comments:

  1. YUM! One of my favorite recipes. Makes me miss home.

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  2. I've never tried to make my own. Though every time I've been in NOLA I've lapped it up. Usually crawfish etouffe though. I think I might have to try this.

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  3. I haven't had etouffee in YEARS and as hard as I try, I can't remember if it had tomato in it or not. Hmmm. I think this looks and sounds delicious...as does corn spoon bread =)

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  4. You are speaking to me right now. Or at least my stomach. That looks great. I first had etouffe in LA several years ago (it was crawfish) and it was good. Shrimp etouffe I bet would rock! I am so bookmarking this recipe,
    Thanks,
    Aimee

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  5. I love that you use tomatoes in your Etouffee- it stresses the Creole blend from NOLA. It sounds delicious!

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  6. Just got back from New Orleans and had a whole lot of etoufee . . . . LOVE :)

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  7. Cajun is one cuisine I have very little experience with, both cooking and eating. This sounds so good!

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  8. This looks so good! I have never made this before but just the photo and ingredients make me drool! I also love the side dish you made to go with. YUM!

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