Recipe by sugarpea
THIS is what I want for my last meal. Paul Prudhomme makes a mean etouffee but it's a bit rich so I've adapted it to make it a little less so. I generally cut the peppers in the seasoning mix down to 1/4 of the amount on the ingredients list. Some consider me a wimp. You've been warned! Cook time for stock and rice is not included.
Top Review by Ron Ellerbe
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).
- 2 quarts cold water
- 1 medium onion, unpeeled and quartered
- 1 garlic clove, unpeeled and quartered
- 1 stalk celery
- shrimp shells, from 2 pounds shrimp
- 2 teaspoons salt
- 2 teaspoons ground red pepper (preferably cayenne)
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon basil
- 1⁄2 teaspoon thyme
- 1⁄4 cup chopped onion
- 1⁄4 cup chopped celery
- 1⁄4 cup chopped green bell pepper
Roux and Gravy
- 7 tablespoons vegetable oil
- 3⁄4 cup flour
- 2 cups fish stock
- 6 -8 tablespoons unsalted butter, divided, to your taste
- 2 lbs medium shrimp, peeled
- 1 cup very finely chopped green onion
- 1 cup fish stock
- 4 cups hot cooked rice
Directions See How It's Made
- Fish Stock: Combine all ingredients and bring to boil; simmer for 4-8 hours, the longer the better; replenish water as needed to keep one quart of liquid in the pot.
- If you're short on time, a stock simmered 20-30 minutes is better than water.
- If you're even shorter for time, simmer the shells from the peeled shrimp and skip the vegetables.
- Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
- Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 4 minutes; use a LONG handled whisk and gradually mix in flour; cook and stir constantly until roux is dark red-brown,3-5 minutes; don't let roux scorch and DON'T get it on your skin!
- Remove from heat and stir in the combined vegetables and ONE TABLESPOON of the dry seasoning with a wooden spoon; stir for 5 minutes while the roux cools down.
- Gravy: Bring the fish stock to a boil in a 2 quart saucepan; gradually whisk in roux and stir until incorporated.
- Reduce heat to low; continue stirring and cook another 2 minutes, until flour taste is gone; if any of the gravy scorches, don't scrape that part of the pan; remove from heat and set aside.
- Finish: Using a 4 quart saucepan, melt 3-4 T butter over medium heat; stir in shrimp and green onions and sauté 1 minute, stirring constantly.
- Add the remaining 3-4 T butter, Fish Stock and gravy; shake the pan rather than stir until the butter is melted and mixed into sauce, about 4-6 minutes.
- Add remaining seasoning mix; stir well and remove from heat; if sauce starts separating, add a couple of T of stock or water and shake pan until it combines.
- Plate rice in a ring and pour etouffee into center; serve immediately.