Shrimp Etouffe

The French word "etouffee" means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish and, in some cases, meat or game. Though more Creole in origin, etouffees are found throughout Cajun country. ~John Folse~

Any time I say, "I think I'm in the mood for etouffee.", people that usually can't hear me yell, "Feed the dog!", come running from who knows where to ask with big blinking eyes if I need any help, can they get me a cold beverage or would I be interested in a neck massage.

Yes, the word, "etouffee", is magical, it's mysterious, but what really counts, it rocks your taste buds baby and that's with a capital R!

Some of you are scared of crawfish or turn your nose up at them. If you live in my part of the country, they just ain't that easy or economical to get. So when your husband drives in from New Orleans and has forgotten to get crawfish, you can always use shrimp.

This recipe is adapted from Chef John Folse's History of Creole Cooking

INGREDIENTS:

2 pounds peeled and de-veined shrimp (set shrimp shells aside)
1/4 pound butter
1 cup onion, chopped
1/2 cup celery, chopped
½ cup green bell pepper, chopped
½ cup red bell pepper, chopped
½ cup tomatoes, diced
2 tbsps garlic, diced
2 bay leaves
1/2 cup tomato sauce
1 cup flour
2 quarts shrimp stock or water (recipe below)
1 ounce sherry
1 cup green onions, chopped
½ cup parsley, chopped
salt and cayenne pepper to taste
Louisiana Hot Sauce
2 cups white rice, steamed

DIRECTIONS:

In a 2-gallon stock pot, melt butter over medium-high heat. Add onion, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux. Slowly add shrimp stock and water, a little at a time, until sauce consistency is achieved. I strongly recommend using half stick and half water. Using all stock makes the sauce to thick and pasty and it will stick tot he bottom of your pot and burn. Continue adding more stock/water as necessary to retain consistency. Bring to a rolling boil, reduce to simmer and cook 15 minutes, stirring occasionally. Add shrimp, cook another 15 minutes and continue stirring occasionally. Add sherry, green onions and parsley and cook an additional 5 minutes. Season to taste using salt and cayenne pepper. Serve over steamed white rice using a few dashes of Louisiana Gold Pepper Sauce.

SHRIMP STOCK:

In a large stock pot add 1 gallon of water, season water with 4 tablespoons of Zatarain's powdered crab boil or 4 tablespoons of Zatarain's Creole Seasoning. If you don't have either of these, mix together in a bowl, 1 tablespoon Lawry's Seasons Salt, 1 tablespoon black pepper, 1/2 tablespoon paprika, 2 teaspoons cayenne, 2 teaspoons garlic powder, 2 teaspoons onion powder.

Slice one lemon in half, squeeze the juice into the water and throw the squeezed lemons halves into the water. Slice a head of garlic in half (at the equator) and add to water un peeled and unseparated, and 2 bay leafs.

Bring water to a boil and add the shrimp shells (and shrimp heads too if you have them). Return water to a boil. Lower heat to medium-high and let it bubble for 30 minutes. Remove from heat and let the pot sit for 30 minutes. Strain and you'll have a real good seafood stock.

Place the leftover stock in ice trays, freeze, place cubes in a re-sealable plastic bag and you'll have seafood stock in small portions when ever you need it.

Laissez les bons temps rouler ya'll!