Shrimp Etouffee

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Shrimp Etouffee! This traditional Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and inexperienced pepper, and a easy roux to thicken it up. Serve it over rice for a real Cajun meal!

Pictures Credit score:
Elise Bauer

Though I grew up in New Jersey and my mom is from New England, I nonetheless suppose Louisiana has the perfect meals in America.

Each time I prepare dinner Cajun or Creole I’m in awe of the stability and power within the cooking there; it’s one of many few locations in the USA with a long-standing delicacies all its personal.

This dish, étouffée, is one in every of that delicacies’s crown jewels.

What’s Etouffee?

Étouffée principally means “smothered,” and it’s a frequent cooking method within the South; a fricassee is identical deal. You make a flavorful sauce and prepare dinner a meat or fish in it, not as long as a braise or stew, and never so brief as a sauté.

Shrimp étouffée brings collectively the entire hallmarks of Louisiana cooking: Seafood (assist our personal shrimpers by ensuring you employ Gulf shrimp to your etouffee), a flour-and-oil roux, the “Holy Trinity” of onion, celery and inexperienced pepper, conventional Cajun seasoning and sizzling sauce.

Shrimp Etouffee

The Etouffee Dispute

Debates rage over whether or not etouffee should have a roux in it, whether or not you should use multiple seafood (wouldn’t that be a gumbo, then?), and whether or not to make use of tomato or not. We went with a roux, one seafood, Tabasco, and no tomato. You possibly can alter this recipe to fit your personal preferences.

You’ll word the lengthy prep time on this recipe—that’s principally for peeling the shrimp shells for the inventory after which for simmering that inventory. When you use canned or pre-made inventory, your prep time will go right down to about 20 minutes.

Need Extra Nice Louisiana Recipes?

Up to date March 5, 2019 : We spiffed up this submit to make it sparkle! No change to the unique recipe.

Shrimp Etouffee Recipe

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You need to use shrimp, crawfish, or crab for this recipe interchangeably.

Elements

Non-compulsory Shrimp Inventory:

  • Shells from 2 kilos of shrimp
  • half of giant onion, chopped
  • prime and backside from 1 inexperienced pepper
  • 2 garlic cloves, chopped
  • 1 celery stalk, chopped
  • 5 bay leaves

Étouffée

  • 2 kilos shrimp, shell on (take away shells to be used within the shrimp inventory, if not making your individual inventory, you will get shrimp already shelled)
  • 1/four cup vegetable oil or lard
  • Heaping 1/four cup flour
  • half of giant onion, chopped
  • 1 bell pepper, chopped
  • 1 to 2 jalapeno peppers, chopped
  • 1 giant celery stalk, chopped
  • four garlic cloves, chopped
  • 1 pint shrimp inventory (see above), or clam juice or pre-made fish or shellfish inventory
  • 1 Tbsp Cajun seasoning
  • half of teaspoon celery seed
  • 1 Tbsp candy paprika
  • Salt
  • three inexperienced onions, chopped
  • Sizzling sauce (Crystal or Tabasco) to style

Methodology

1 Make the shrimp inventory: Pour 2 quarts of water right into a pot and add all of the shrimp inventory elements. Carry to a boil, drop the warmth down and simmer the inventory gently for 45 minutes. Pressure via a fine-meshed sieve into one other pot set over low warmth. You should have additional inventory, which you should use for soup, risotto, and many others. It’ll final within the fridge for every week.

2 Make the roux: To make the etouffee, begin by making a roux. Warmth the vegetable oil or lard in a heavy pot over medium warmth for 1 to 2 minutes. Stir within the flour, ensuring there are not any clumps. Let this prepare dinner, stirring usually, till it turns a really brown; this could take about 10 minutes or so.

three Add the greens: Add the celery, inexperienced pepper, jalapeño and onion, combine effectively and prepare dinner this over medium warmth for four minutes, stirring often. Add the garlic and prepare dinner one other 2 minutes.

four Add the shrimp inventory, then the seasonings and the shrimp: Slowly add the new shrimp inventory, stirring always so it incorporates. The roux will soak up the inventory and seize up at first, then it can loosen. Add sufficient inventory to make a sauce in regards to the thickness of syrup, about 1 pint.

Add the Cajun seasoning, celery seed and paprika and blend effectively. Add salt to style, then combine within the shrimp. Cowl the pot, flip the warmth to its lowest setting and prepare dinner for 10 minutes.

5 Add the inexperienced onions and sizzling sauce to style. Serve over white rice with a chilly beer or lemonade.

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Hank Shaw

A former restaurant prepare dinner and journalist, Hank Shaw is the creator of three wild sport cookbooks in addition to the James Beard Award-winning wild meals web site Hunter Angler Gardener Cook dinner. His newest cookbook is Buck, Buck, Moose, a information to working with venison. He hunts, fishes, forages and cooks close to Sacramento, CA.

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