Shrimp Etouffee

Even though I matured in New Jersey, and my mom is from New England, I still assume Louisiana has the most effective food in America.

Every time I cook Cajun or Creole I’m in awe of the balance and stamina in the cooking there; it is among the few places in the United States with an enduring food all its very own.

This recipe, étouffée, is among that cuisine’s crown gems.

What is Etouffee?

Étouffée primarily indicates «surrounded,» and also it is an usual food preparation strategy in the South; a fricassee is the same offer. You make a savory sauce as well as prepare a meat or fish in it, not so long as a braise or stew, as well as not so brief as a sauté.

Shrimp étouffée unites all of the characteristics of Louisiana food preparation: Seafood (assistance our very own shrimpers by making certain you utilize Gulf shrimp for your etouffee), a flour-and-oil roux, the «Holy Trinity» of onion, celery as well as green pepper, standard Cajun flavoring and also hot sauce.

The Etouffee Dispute

Debates rage over whether etouffee should have a roux in it, whether you can use more than one seafood (wouldn’t that be a gumbo, after that?), and also whether to use tomato or otherwise. We chose a roux, one seafood, Tabasco, and also no tomato. You can change this dish to fit your own preferences.

You’ll keep in mind the lengthy preparation time in this recipe— that is mainly for peeling off the shrimp coverings for the supply and then for simmering that stock. If you use tinned or pre-made stock, your prep time will certainly drop to around 20 minutes.

You can utilize shrimp, crawfish or crab for this recipe interchangeably.

Ingredients

Optional Shrimp Stock:

  • Shells from 2 extra pounds of shrimp
  • 1/2 huge onion, cut
  • bottom and also top from 1 environment-friendly pepper
  • 2 garlic cloves, chopped
  • 1 celery stalk, sliced
  • 5 bay leaves

Étouffée

  • 2 extra pounds shrimp, covering on (get rid of coverings for use in the shrimp supply, otherwise making your own supply, you can obtain shrimp currently shelled)
  • 1/4 cup vegetable oil or lard
  • Heaping 1/4 mug flour
  • 1/2 big onion, cut
  • 1 bell pepper, chopped
  • 1-2 jalapeno peppers, cut
  • 1 large celery stalk, cut
  • 4 garlic cloves, cut
  • 1 pint shrimp supply (see above), or clam juice or pre-made fish or shellfish stock
  • 1 Tbsp Cajun spices
  • 1/2 teaspoon celery seed
  • 1 Tbsp wonderful paprika
  • Salt
  • 3 environment-friendly onions, chopped
  • Warm sauce (Crystal or Tabasco) to taste
Technique

1 Make the shrimp stock: Pour 2 quarts of water into a pot as well as add all the shrimp supply active ingredients. Bring to a boil, drop the warmth down and also simmer the stock carefully for 45 minutes. Strain with a fine-meshed filter into an additional pot set over reduced warmth. You will certainly have additional stock, which you can make use of for soup, risotto, etc. It will last in the refrigerator for a week.

2 Make the roux: To make the etouffee, start by making a roux. Warm the grease or lard in a hefty pot over tool heat for 1-2 mins. Stir in the flour well, ensuring there no globs. Let this cook, stirring commonly, until it transforms a rather brownish; this must take about 10 minutes orso. 3 Add the celery, bell onion, pepper, and jalapeño: Add the celery, environment-friendly pepper, jalapeño and onion, mix well and prepare this over tool heat for 4 mins, mixing occasionally. Add the garlic and also chef another 2 mins.

4 Add the shrimp supply, then the spices and also the shrimp: Slowly include the hot shrimp stock, mixing continuously so it integrates. The roux will certainly take in the supply and also take up in the beginning, after that it will certainly loosen. Add enough supply to make a sauce about the density of syrup, about 1 pint.

Include the Cajun spices, celery seed and paprika and mix well. Add salt to taste, then blend in the shrimp. Cover the pot, transform the warm to its lowest setup and also chef for 10 mins.

5 Add the green onions and also warm sauce to taste. Serve over white rice with a chilly beer or lemonade.

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