This Louisiana classic is often made with crawfish, but almost any shellfish will do. Since crawdads aren't exactly common here in SoCal, I like to use shrimp instead.
Ingredients:
2 lbs. medium shrimp, shelled and deveined (reserve shells if making shrimp stock)
Roux:
3/4 cup vegetable oil
1/2 cup flour
1 onion, chopped
2 green bell peppers, chopped
2 cups celery, chopped
4-5 cloves garlic, minced
2 tsp. salt
Seasoning:
1 1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. white pepper
1 tsp. black pepper
1 tsp. dried basil leaves or oregano
1 tsp. dried thyme leaves
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 14.5-oz. can diced tomatoes
3 bay leaves
4-5 sprigs fresh thyme
1 tbsp. fresh chopped parsley
2 tsp. Worcestershire sauce
Dash of Crystal hot sauce
6 cups water + 3 tbsp. "Better than Bouillon" lobster base
OR 6 cups shrimp shell stock*
OR 3 cups water and 3 cups clam juice
3/4 cup oil
1/2 cup flour
Sliced scallions for garnish
Steamed white rice
*If you can't find this lobster base, make a shrimp stock by combining all the shrimp shells in this recipe with 1 cup each of coarsely chopped onion, carrot and celery, 1 bay leaf, 1 tbsp. black peppercorns, 2 tsp. salt and 3 quarts of water in a stock pot. Bring to a boil, then reduce heat to simmer, and cook about 45 minutes. Strain and set aside.
1. Heat 3/4 cup oil in a large stock pot (I like to use a cast iron Dutch oven) until hot. Sprinkle in the flour and stir constantly with a wooden spoon or wire whisk for about 5-7 minutes until the roux has turned a peanut butter color. Do not over-brown.
2. In the meantime, combine all the seasoning ingredients together in a small bowl and set aside.
3. Add the diced onion, celery, bell pepper, garlic and 2 tsp. salt; reduce heat to medium and cook about 10 minutes, stirring frequently.
4. Add the tomatoes and 1 tbsp. of the seasoning mix. Cook 2-3 minutes then add 6 cups of the seafood stock. Stir in the bay leaves, fresh thyme, fresh parsley, Worcestershire sauce and Crystal hot sauce. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered, occasionally, until the sauce has thickened.
5. Season the shrimp with 1 tbsp. of the seasoning mix. Add to the sauce and cook 5-7 minutes until the shrimp are just cooked through. Remove the bay leaves and thyme sprigs before serving.
6. Serve the étouffée over hot rice and garnish with sliced scallion.
Ingredients:
2 lbs. medium shrimp, shelled and deveined (reserve shells if making shrimp stock)
Roux:
3/4 cup vegetable oil
1/2 cup flour
1 onion, chopped
2 green bell peppers, chopped
2 cups celery, chopped
4-5 cloves garlic, minced
2 tsp. salt
Seasoning:
1 1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. white pepper
1 tsp. black pepper
1 tsp. dried basil leaves or oregano
1 tsp. dried thyme leaves
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 14.5-oz. can diced tomatoes
3 bay leaves
4-5 sprigs fresh thyme
1 tbsp. fresh chopped parsley
2 tsp. Worcestershire sauce
Dash of Crystal hot sauce
6 cups water + 3 tbsp. "Better than Bouillon" lobster base
OR 6 cups shrimp shell stock*
OR 3 cups water and 3 cups clam juice
3/4 cup oil
1/2 cup flour
Sliced scallions for garnish
Steamed white rice
*If you can't find this lobster base, make a shrimp stock by combining all the shrimp shells in this recipe with 1 cup each of coarsely chopped onion, carrot and celery, 1 bay leaf, 1 tbsp. black peppercorns, 2 tsp. salt and 3 quarts of water in a stock pot. Bring to a boil, then reduce heat to simmer, and cook about 45 minutes. Strain and set aside.
1. Heat 3/4 cup oil in a large stock pot (I like to use a cast iron Dutch oven) until hot. Sprinkle in the flour and stir constantly with a wooden spoon or wire whisk for about 5-7 minutes until the roux has turned a peanut butter color. Do not over-brown.
2. In the meantime, combine all the seasoning ingredients together in a small bowl and set aside.
3. Add the diced onion, celery, bell pepper, garlic and 2 tsp. salt; reduce heat to medium and cook about 10 minutes, stirring frequently.
4. Add the tomatoes and 1 tbsp. of the seasoning mix. Cook 2-3 minutes then add 6 cups of the seafood stock. Stir in the bay leaves, fresh thyme, fresh parsley, Worcestershire sauce and Crystal hot sauce. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered, occasionally, until the sauce has thickened.
5. Season the shrimp with 1 tbsp. of the seasoning mix. Add to the sauce and cook 5-7 minutes until the shrimp are just cooked through. Remove the bay leaves and thyme sprigs before serving.
6. Serve the étouffée over hot rice and garnish with sliced scallion.
Seasonings: white pepper, ground oregano, garlic powder, paprika, granulated garlic, cayenne pepper, and black pepper.
The "trinity:" onion, bell pepper, and celery, along with minced garlic. "Better than Bouillon" makes a great lobster base: mix 3 tbsp. of the base with 6 cups of water to make the stock (or substitute with 6 cups of shrimp stock).
Make the roux and stir until it turns a peanut butter color.
Add the chopped onion, bell pepper, celery, garlic and 2 tsp. salt.
Reduce heat to medium and cook the veggies about 10 minutes.
Add the tomatoes, 3 bay leaves, fresh thyme, parsley, 1 tbsp. of the seasoning blend, and 6 cups of the seafood stock. Stir in the Worcestershire sauce and a dash of Crystal hot sauce, according to your taste. Cook until thickened.
Season the shrimp with 1 tbsp. of the seasoning mix.
Add the shrimp to the sauce. Cook for about 5-7 minutes until the shrimp are just barely cooked through. Remove the bay leaves and thyme sprigs before serving.
Serve with rice and garnish with scallions.
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