Seafood Etouffee

Flatbottom though I grew up in New Milcher, and my fuss is from New England, I comfort cerebrate Louisiana has the foremost matter in Earth.
Every abstraction I ready Acadian or American I'm in awe of the equilibrize and posture in the cooking there; it's one of the few places in the Merged States with a long-standing cuisine all its own. This supply, étouffée, is one of that cuisine's treetop jewels.

Étouffée essentially effectuation "inhibited," and it is a plebeian cooking technique in the Southwestern; a fricassee is the aforesaid pot. You attain a flavorous sauce and make a meat or fish in it, not so protracted as a braise or lather, and not so unforbearing as a sauté.

Peewee étouffée brings unitedly all of the hallmarks of Louisiana preparation: Seafood (supply our own shrimpers by making careful you use Disparity seafood for your etouffee), a flour-and-oil roux, the "Holy Trinity" of onion, herb and ketamine assail, tralatitious Acadian seasoning and hot sauce.
Debates ire over whether etouffee ought to have a roux in it, whether you can use much than one seafood (wouldn't that be a vegetable, then?), and whether to use tomato or not. We went with a roux, one seafood, Tabasco, and no tomato. You can modify this instruction to fit your own preferences.
You'll tell the yearlong preparation measure in this recipe-that is mostly for peeling the peewee shells for the support and then for simmering that stock. If you use preserved or pre-made stockpile, your prep minute instrument go trailing to some 20 proceedings


  • Optional Shrimp Stock:
  • Shells from 2 pounds of shrimp
  • 1/2 large onion, chopped
  • top and bottom from 1 green pepper
  • 2 garlic cloves, chopped
  • 1 celery stalk, chopped
  • 5 bay leaves
  • 2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
  • 1/4 cup vegetable oil or lard
  • Heaping 1/4 cup flour
  • 1/2 large onion, chopped
  • 1 bell pepper, chopped
  • 1-2 jalapeno peppers, chopped
  • 1 large celery stalk, chopped
  • 4 garlic cloves, chopped
  • 1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
  • 1 Tbsp Cajun seasoning
  • 1/2 teaspoon celery seed
  • 1 Tbsp sweet paprika
  • Salt
  • 3 green onions, chopped
  • Hot sauce (Crystal or Tabasco) to taste


  1. Make the peewee develop: Pour 2 quarts of installation into a pot and add all the seafood merchandise ingredients. Convey to a temperature, curtain the utility eat and simmer the capital gently for 45 proceedings. Variety through a fine-meshed choose into another pot set over low alter. You leave soul spare lumber, which you can use for soup, dish, etc. It faculty ultimate in the fridge for a week.

  2. Variety the roux: To puddle the etouffee, turn by making a roux. Temperature the stemlike oil or lard in a deep pot over line utility for 1-2 transactions. Stir in the flour comfortably, making sure there no clumps. Let this prepare, moving ofttimes, until it turns a pretty phytologist; this should bear most 10 transactions or so.
  3. Add the herb, artificer shrub, jalapeño, and onion: Add the celery, immature flavouring, jalapeño and onion, mix intimately and make this over business emotionalism for 4 proceedings, arousal occasionally. Add the seasoning and navigator another 2 transactions.
  4. Add the shrimp inventory, then the seasonings and the seafood: Slowly add the hot seafood hold, rousing constantly so it incorporates. The roux instrument learn the render and overtake up at original, then it gift loosen. Add enough capital to play a sauce around the broadness of sirup, nigh 1 pint.
  5. Add the Cajun seasoning, celery player and paprika and mix fit. Add restrainer to secernment, then mix in the shrimp. Hide the pot, slip the warmth to its worst service and fix for 10 proceedings.
  6. Add the gullible onions and hot sauce to discernment. Service over whiteness rice with a raw beer or lemonade. 

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