Shrimp Etouffee
Etouffee is from the French word for "smothered" and describes a cooking style somewhat unique to the Southern United States, especially Louisiana and coastal Mississippi, where meats are seared, the pan deglazed, and then the meat, accompanied by a variety of vegetables and small amount of stock is simmered at low heat in manner similar to braising in the oven.
Ingredients
- 1/2 cups olive oil vegetable or canola
- 1/2 cups all-purpose flour plus more if needed
- 1 cup yellow onion chopped
- 1/2 cups green bell pepper chopped
- 1 cup celery chopped
- 3 garlic finely minced
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1/2 tsp cayenne ground
- 1 tsp Cajun spice blend
- 1/2 cups green onion (scallion) minced green onions, plus extra for garnish
- 1/2 cups parsley minced fresh
- 2 to 3 dashes hot sauce recommended: Tabasco
- 1 can clam juice
- 1 can canned cubed tomatoes
- salt cajun seasoning has salt already
- 2 pounds shrimp small or medium peeled and deveined
- 4 tbsp salted butter
- long grain rice cooked (optional)
- green onion (scallion) diced, for garnish
Instructions
- 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.
- 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. 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. 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.
- Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
Notes
Note:
Because the roux is cooked at a high temperature until it reaches a caramel color, it is best to use a cooking oil, rather than butter when making the roux.
Because the roux is cooked at a high temperature until it reaches a caramel color, it is best to use a cooking oil, rather than butter when making the roux.
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