A rich mahogany roux provides the foundation for a mouthwatering sauce for this New Orleans specialty. Cajun cooking at its best and shrimp lovers will agree, this stew is heavenly.
Etouffee literally means, to smother. The oil based roux, vegetables, and spices create an amazing sauce which ultimately smothers the rice. Yes, there is rice beneath that pile of succulent shrimp and sauce. For this dish DD uses
Chef 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.
Shrimp Etouffee
Roux Base:
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
Shrimp saute:
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..
Shrimp Saute:
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!
