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.
- 1 stick or 1/2 cup of butter
- 1/2 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
- 1/2 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
- Melt butter over medium heat in a dutch oven or covered saute pan.
- 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)
- Stirring periodically cook the roux until it is peanut butter brown.
- If the roux is a little thick you can add some more fat so you can effectively saute your Holy Trinity
- Sweat your onions, pepper, and celery for about 5-6 minutes if the roux starts to get darker lower your heat
- Add you garlic, shallot, and tomato paste cook for 2 minutes raising the heat to medium high.
- Deglaze your pan with the stock and add Worcestershire, Cajun Spice, Old Bay, and paprika
- 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
- Make 2 cups of dry rice with 4 cups of water
- Bring sauce to a heavy simmer. Sometimes you need more liquid sometimes you need to reduce it a bit.
- Add your shrimp and poach in sauce over medium low for about 5 minutes covered
- Season with salt and hot sauce
- Top with green onion