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Friday, May 27, 2011

Shrimp Etouffee

I don't often do New Orleans Cuisine and I have been meaning to do some for quite a while. This dish was exceptional and it will become part of the repertoire. It is a great dish for buffets and dinners with a lot people to a great extent it can be prepared in advance. It was just delicious. I will try to get the recipe down here soon but there are plenty of recipes on the Internet for these kinds of dishes.

 6 tablespoons unsalted butter

1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1 (14.5-ounce) can diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
1 quart fish stock or water
2 cups of white wine
3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
1/4 cup chopped parsley leaves
Steamed white rice, for serving
1/2 cup thinly sliced green onion tops, for garnish
I jalapeno chopped

Melt the butter in a large dutch oven and set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne. Cook the tomatoes for 2 to 3 minutes and then add the shrimp stock and the wine.

Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes or until fully cooked. Season the shrimp and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.

Serve immediately over steamed white rice and garnish with sliced green onion tops.

A little lemon is also good with this dish. Be sure to cook the roux thoroughly or you will taste the flour.
The gist of this recipe is that you make a roux and cook it out. You add the vegetables and the the liquid and garlic etc. You cook them out and then add the liquid, correct the seasoning and the consistency add the rest of the ingredients and let simmer till cooked. Correct the seasoning , add the chopped parsley and serve. Simple.

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