Shrimp Etoufee

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Shrimp Etoufee
I had this classic at Commander's Palace when I was a kid and I always strived to recreate that experience. This is one of the first recipes that I made for my wife and she mentioned she wanted it for Valentine's Day.
Author:
Cuisine: Cajun/Creole
Serves: 4-5
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 stick or ½ cup of butter
  • ½ cup of flour approximately
  • 1 onion small diced
  • 1 bell pepper small diced
  • 3 stalks celery split down the middle and chopped
  • 1 shallot petite diced
  • 3 garlic cloves
  • 1.5 tablespoon of tomato paste
  • 3 sprigs thyme (2 tsp dry)
  • 1 tsp of chopped rosemary
  • 3 bay leaves
  • 3 cups stock ( I usually use a combination of shrimp stock made from the shells and chicken)
  • 2 tsp of Worcestershire
  • 1 tablespoon of Cajun spice
  • 2 tsp Old Bay
  • ½ tsp of smoked paprika
  • 2 cups rice
  • 2 pounds Gulf shrimp peeled or crawfish(save shells for your stock)
  • salt to taste
  • Hot sauce to taste I like Crystal
  • Sliced green onion garnish
Instructions
  1. Melt butter over medium heat in a dutch oven or covered saute pan.
  2. When the butter gives off a nutty aroma slowly add flour a little at a time slowly string with a wood spoon(It should form a slightly runny paste as you will saute your aromatics in the roux after)
  3. Stirring periodically cook the roux until it is peanut butter brown.
  4. If the roux is a little thick you can add some more fat so you can effectively saute your Holy Trinity
  5. Sweat your onions, pepper, and celery for about 5-6 minutes if the roux starts to get darker lower your heat
  6. Add you garlic, shallot, and tomato paste cook for 2 minutes raising the heat to medium high.
  7. Deglaze your pan with the stock and add Worcestershire, Cajun Spice, Old Bay, and paprika
  8. At this point you can hold the sauce on low until your ready to serve it. I would not hold it longer than an hour or two
  9. Make 2 cups of dry rice with 4 cups of water
  10. Bring sauce to a heavy simmer. Sometimes you need more liquid sometimes you need to reduce it a bit.
  11. Add your shrimp and poach in sauce over medium low for about 5 minutes covered
  12. Season with salt and hot sauce
  13. Top with green onion

 


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