Paul Prudhomme's Louisianna Kitchen recipe for basic cooked rice. I use half each clam juice & water to bake the rice, as I am making a shrimp (fish) dish. Just a hint of onions, celery, green peppers and cajun spices added to the rice for baking yields amazing flavors. The rice is covered snugly and baked for about an hour at 350 degrees. The Etouffee comes from an unknown source, and is simply delicious.
1/4 cup veggie oil
6 Tblsp all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 stalks celery, chopped
3 garlic cloves, chopped fine
2 cups clam juice (I use less for thicker sauce)
1 tsp basil, dried
1 tsp thyme, dried
1/2 tsp cayenne
1/2 tsp salt
6 Tblsp butter
8 green onion, sliced
2 lbs shrimp, large, deveined & peeled
2 Tblsp lemon juice
1 Tblsp Worcestershire sauce (vital ingredient)
1/2 cup parsley, chopped
1/2 tsp hot sauce
Roux: Heat oil in heavy bottomed saucepan over med-hi heat a couple of minutes, careful not to burn. Add flour and stir constantly, cooking until the color reaches a rich mahogany. Add onion, pepper celery, & garlic until veggies begin to soften and flavors are released. Next stir in calm juice & bring to boil. Stir in spices and reduce to simmer covered an additional 10 min..
Cook shrimp in a few Tblsp of butter over med heat. After a few min when shrimp begins to turn pink 2/3 up the side, add green onions and turn shrimp to cook on other side. After a couple of minutes add Worcestershire sauce and lemon juice. Add shrimp mixture to roux with the parsley and hot sauce...and ENJOY!