Shrimp Etoufee - Pure Cajun Awesomeness!




 - Granted I am posting this on the Wednesday AFTER Fat Tuesday.... perfect timing as always - but this is a great dish anytime!  Take your time with the roux - let it develop a nice warm brown hue - SLOWLY!  The home made shrimp stock is easy, and really adds a bunch of great flavor to the dish!
"Shrimp Stock"
Ingredients:
  • 2 lbs. of fresh Gulf shrimp shells and tails(if possible)
  • 1/2 cup of chopped onions
  • 1/2 cup of chopped celery
  • 2 cloves of minced garlic
  • 1 whole lemon cut into slices
  • 2 bay leaves
  • 3 sprigs of fresh thyme
  • 2 1/2 cups of water
Instructions:
  • Place all ingredients into a pot.
  • Bring to a boil and then lower to a simmer for about 45 minutes.
  • Strain the liquid out and remove the sprigs and leaves (you want the liquid).
  • You've just made your shrimp stock for the etouffee!
 Shrimp Etoufee 
      Ingredients:
  • 1 tablespoons of Cajun seasoning
  • 2 tablespoons of real butter
  • 1/4 cup of chopped onions
  • 1/4 cup of chopped celery
  • 1/4 cup of chopped bell peppers
  • 1/2 can of Ro-Tel Tomatoes
  • 3/4 cups of shrimp stock (see above)
  • 1 tablespoons of minced garlic
  • 1 bundle of thyme
  • 1 teaspoons of Worcester sauce
  • 1/2 teaspoon of Tabasco ( or more to taste)
  • 1/4 cup of chopped green onions
  • 1 tablespoons of parsley
  • 1 lbs. of fresh Gulf shrimp, peeled
  • 1/2 tablespoon of salt
  • 1/2 tablespoon of black pepper

Roux 
       The roux is the most important aspect of most Cajun food - it is very simple to make, and very simple to mess up if you are not careful!

  • Ingredients: 
    1/4 cup vegetable oil
    1/4 cup all-purpose flour

    Directions:
    Heat oil in a heavy saucepan. Gently stir in flour, whisking continuously.  Bring to a low simmer, whisking often - over medium heat.  continue to whisk for about 20 - 30 minutes until a dark mahogany brown - do NOT let it burn!  Color change should be VERY gradual.
Instructions:
  • Mix the shrimp with the Cajun seasonings.
  • Melt the butter in a pot and add the onions, bell peppers, and celery. Saute for about 10 minutes.
  • Slowly add the shrimp stock while continuously whisking.
  • Bring the pot to a boil, whisk in roux and then lower to a simmer.
  • Add the rest of the ingredients (except for the shrimp) and let it simmer for about 20 minutes.
  • Add the shrimp and let it simmer for 10 more minutes.
  • Serve over white rice and add some Cajun seasonings if needed.


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