Saturday, May 14, 2005

Shrimp Étouffée

Shrimp Étouffée (Adapted from CL)

4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
6 tablespoons butter, divided
1/2 cup all-purpose flour
1 1/2 cups chopped onion
2/3 cup diced celery
1 cup chopped red bell pepper
3/4 cup water
1/4 cup tomato paste
1 tablespoon Cajun seasoning
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 cup chopped green onions
1/2 cup chopped fresh parsley, divided
1 pound medium shrimp, peeled and deveined
4 cups hot cooked long-grain rice (I used brown rice)

In a small saucepan, add broth, thyme, basil and bay leaf - bring to a simmer over medium heat, cover and then remove from the heat.

In a medium saucepan, add 4 tablespoons butter and melt over medium heat. Sprinkle flour into the pan - cook, whisking constantly, until very brown, about 8 minutes. Remove from heat - whisk 1 cup of the broth mixture into to pan until smooth. Whisk in remaining broth mixture and set aside.

In a Dutch oven, melt remaining butter over medium-high. Add onion, celery and bell pepper - cook until tender and the onion begins to brown, about 10 minutes. Add tomato paste and cook, stirring, for 1 minute. Stir in water, scraping pan to loosen any browned bits. Add Cajun seasoning, garlic, cayenne, black pepper, and salt - cook 1 minute, stirring constantly. Stir in reserved broth-flour mixture and Worcestershire sauce - bring to a simmer and cook, stirring occasionally, for 10 minutes. Stir in green onions, 1/4 cup parsley and shrimp - cook until shrimp are done, about 2 to 3 minutes. Remove bay leaf and serve mixture over rice. Scatter each serving with remaining parsley.

Makes about 4 to 6 servings.

Just found the recipe? Click here to see where we talked about it!

7 comments:

  1. Joe,
    Your etouffee sounds wonderful, but is a tad more complicated than the cajun kind. I'm going to try your recipe this winter and see what my family thinks. We usually don't brown the roux as much and don't use Worcestershire or tomato paste (as you mentioned.)There is no right or wrong way to make cajun food, it all comes from the heart!

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  2. Jennifer from NYC7/16/2008 12:13:00 PM

    Joe,

    This looks delicious. I would like to give it a try.

    What did you think or it? Did you like it?

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  3. Margaret - I'm glad to hear you say that! I'm curious now though as you say this is a tad more complicated - easier sounds good to me!

    Jennifer - did you check out our review on the main page?

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  4. Actually, Joe, your recipe turns out to be quite authentic to the Lafayette/Acadiana area of Louisiana. This site has some great Cajun recipes, although they are not light. http://www.realcajunrecipes.com/

    The way I used to make etouffee involved a lighter roux, and only had bell pepper, onions, celery, and cajun seasoning as a base for the shrimp. No real recipe, but we never put tomato sauce or paste in ours. We used lots of shrimp or crawfish, so they were the main focus of the dish.

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  5. Margaret - Thanks for the link and your take on the recipe! I'll be jotting down that info as notes on the recipe in case we try to do something like this again!

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  6. I finally made this tonight. yummy!

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  7. Julie - Fantastic! Thanks for the feedback.

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