Thursday, August 7, 2008

Shrimp Etouffee

I'm due for a recipe, so how about the shrimp etouffee that I'm making at the cafe this week. When I lived in New Orleans, I cared for Auntie Young, who in turn cared for me. I cared for her as she aged and became feeble, and she cared for me because A strong wind could have knocked me over (it was my marathoning years). Every afternoon I would go over to see her and she would inevitably have some pot of Cajun food waiting for me. It was always good.

This week I've been serving Muffaletta sandwiches and shrimp etouffee. Its a simple but tasty dish that's actually not bad for you. So, let's make a roux!

Tant por tant flour and olive oil (1/2 cup of each)
eoutffee1a
Bring it to a boil and make your roux. Once it starts bubbling, turn it to Med-Low.
etouffee2
Notice the color. Its a pale beige-ish color right now. Leave it on Med-Low while you prep your vegetables.
etouffe5
Start with 2 Vidalias, 2 Bell Peppers, 3-4 stalks of Celery, a good handful of Italian parsley, 3-4 cloves of garlic, 2 Bay Leaves, and a bit of Thyme. Cut 'em up!
etouffe1
Now, let's look at that roux.
etouffee3
See how its a dark peanut butter color? That's what we're going for. It took me around 25 minutes to get there. You'll stir occasionally throughout the darkening process. This process cooks the flour and darkens the oil.

Add your stuff.
etouffee6
Stir.
etouffee7
Mmmmm...doesn't that look appetizing - as appetizing as baby diarrhea. But wait!

Add 20 oz of fish stock, clam juice or if you're a bum, vegetable stock. Then 1 C. of white wine and I add a bit of hot sauce at this point. Bring it to a low boil and cook it until it gets to a consistency that looks good to you. It won't be thick and gloppy. It should be almost stewlike. About 10-15 minutes before you're ready to serve, salt and pepper to taste, add the shrimp, and make your white rice. Serve with extra hot sauce for your guests and a good loaf of French bread! Enjoy.
etouffee8

5 comments:

Manggy said...

Ah, so it's like a shrimp, uh, gravy stew? All the salt comes from the stock or is it not meant to be salty? Pardon my ignorance-- the definition of etouffee won't stick to my head. There's one very well-known Cajun restaurant here, but that I think is it. And it's not cheap, to say the least :) (One more argument for learning to cook!)

Gfron1 said...

It's not too salty - you salt to taste. The flavor is the "burnt" roux and seafood. I spice it up with a little cajun seasoning. Good eatin' though.

John Tyler Connoley said...

I hope you'll be serving this when I work on Saturday!

OttavaRima said...

this is completely awesome and i love you for the directions.

you know (or maybe you don't) that my grandmother was cajun and had the best ever recipes, which i was too young and stupid and clueless to get from her when she was alive.

just like i was too young and stupid and clueless to take the tomatoes and zucchini and peppers my other grandmother offered me from her garden every year when she was alive.

eh. who needs dead grandmothers when you have Rob?

Kendra said...

How much shrimp goes in and how much does this make?