In New Orleans, self-indulgence is a birthright and drinking is a civilized pursuit.
The Plate
Shrimp Etouffee
Ok, I have to admit... Crawfish Etouffee is my all time favorite, but crawfish are not in season and I am not about to recommend that you use imported frozen crawfish for anything. There, I got that off my chest. Ok, wait... one more thing. Etouffee is a New Orleans "Creole Classic". Creole not Cajun, there is a difference; mainly the fact that Creole food contains tomatoes and Cajun does not. An easier way to describe the difference between the two is to say that Creole is "city food" and Cajun is "country food". There... got it? Ok, let's get on with it. This is a great recipe from "Nola Cuisine". I hope you enjoy.What you need...
2 Tbsp creole seasoning (Tony Chachere)4 tbsp unsalted butter
1/2 cup onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup bell pepper, finely chopped
1/4 cup flour
3/4 cup diced tomatoes
1 1/2 cups shrimp stock
2 tbs minced garlic
1 bundle fresh thyme
2 tbsp worcestershire sauce
1 tsp Tobasco sauce
1/2 cup green onions, thinly sliced
3 tbsp minced Italian parsley
2 lbs shrimp, peeled and deveined
What you do...
Season the shrimp with 1 Tbsp of the Creole Seasoning.
Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.
Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.
Serve over rice.
Click here for original recipeThe Playlist
Cookin' With Jazz
("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )
The Bar
The "Big NoNO" (a little twist on the NOLA Hurricane)
12 oz light rum
12 oz dark rum
10 oz pineapple juice
10 oz orange juice
10 oz pomegranate juice
1/2 cup simple syrup
1/4 cup lime juice
1/4 cup lemon juice
garnish with orange/lemon slices and cherries
Mix all ingredients in a tall pitcher. Serve in tall glasses over ice.
Laissez les bon temp rouler
Keep on Cookin'!
Awesome! Great looking Dish. GOing to give this one a try for sure! The playlist is awesome too! Thanks Bill!
ReplyDeleteThanks Tom... Plan is to do a weekly update, so check back. Also open to any suggestions for Food, Music and Drink. Enjoy!
Delete