This is an authentic cajun recipe. It tastes just like the shrimp etouffee I ate in Opelousas, LA while on a business trip in 1965. It was this meal that got me hooked on Cajun and Creole recipes, food, and cooking. I used a lot less cayenne and somehat less black pepper. This dish transported me back to Opelousas (figuratively, of course).
My brother had accused me of not knowing how to cook so we decided to have him and his girlfriend over for dinner to prove him wrong. I shelled the shrimp and simmered the stock for about six hours the day before having the dinner. I used the full strength of seasoning and though I found it a little spicy, the perfect white wine did manage to soothe my flaming taste buds. I adjusted the 'put together' method a little and was able to reduce some of the work involved. Absolutely the finest etoufee I've ever made and it's now my number one "I need to impress' menu choice. Happy cooking....storm
This is a wonderful recipe, My husband will not eat tomatoes so Shrimp Etouffee came to mind as I was deciding a dish to celebrate Mardi Gras. I found a Chinese fish bullion which was awesome and not to salty, at a local %u201CWorld Market%u201D that augmented the shrimp shell stock because I only had time to boil for an hour. I followed the recipe exactly and I was so pleased to have the extra time in preparation be worth every minute! The only thing I did a little different was to make my Roux in my cast iron pot, as it really cuts down on the scorching factor. Once my veggies were stirred in, off the heat as suggested, I poured in half the stock in the cast iron to temper the roux into an easier consistency whisking briskly until it was thinned enough to finish cooking and final reduction process. My husband commented 3 or 4 times and mentioned how good it was AGAIN this morning. Thank you SugarPea!
Made this last night full strength on the spice and it was NOT too hot. Used Better than Bouillion Lobster Base as suggested by Evil Genius and it cuts out the stock step listed in this recipe. Use it ! This stuff is great. This recipe was really delicious and it tastes like authentic New Orleans !! A rich, smoky flavor -yum ! I ate so much I was starting to sweat ! haha My husband said the taste brought back memories of when we went to New Orleans. Really great ! God bless Paul Prudhomme!
Prudhomme's recipe has been a staple in our house for years. We are well used to the heat. The first time I made this I labored over the stock all day, and in the end it wasn't all that much to speak of. I now use, and recommend, lobster bouillon base. This stuff is awesome and makes quick work of the stock, which I also cook the rice in. The only difference in this recipe vs. the original is not using 2 sticks of butter in the finishing stage. There's a reason Prudhomme needs 2 stools when he sits down! This is still very rich, but I'd recommend an extra cup of stock in the last step because without the 2nd stick of butter, the sauce is rather thick. Yes, it is very spicy. Yes, it is absolutely wonderful. Go full strength and wipe the sweat off your brow as you eat!
This was really tasty, but I thought I could handle the heat (I couldn't) and made up the full batch of seasoning mix. I ended up holding back nearly a tsp of it in the end, but it was still too hot for me. I did enjoy the entire process of making this labour-intensive dish, and boiled the stock for nearly 2 hours (all the time I had at my disposal). Enjoyed by hubby and myself and enough left over for one more generous serving (how do you get 6-8 servings out of this, sugarpea?).