I'm in awe of the balance, strength, every time I cook Cajun or Creole; it's one of the few places in America, where there's an extensive cuisine.
The dish, stuffed, is one of the joys of the crown of that cuisine.
What is Etouffee?
Étouffée means essentially "smothering" and it is a common south cooking technique. You make a flavorsome and cook in it meat or fish, not for a braise or stew, and not for a sauté.
étouffé unites all the features of Louisiana cooking: fish, a "Holy Trinity," an olive oil, a celery, green pepper, conventional cajun seasoning, and a hot (availables our own shrimps by making sure you have a gulf for your etouffee).
We will use this spical, tasty classic from New Orleans to prove that good results can be achieved from using waterlogged frozen shrimp, which is the only alternative, sadly. We must use a few tricks to make them work. I actually prefer this with small pieces of browned poultry or beef.
Ingredients :
- 3/4 teaspoon paprika
- 1/4 teaspoon ground thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground black pepper
- 2 pounds shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 3 tablespoons butter
- 1/3 cup diced
- 1/3 cup diced green bell pepper
- 1/3 cup thinly sliced celery
- 2 tablespoons all-purpose flour, or as needed
- 1/2 cup diced tomatoes
- 1 3/4 cups stock, or as needed
- 1/2 teaspoon Worcestershire
- 1 dash hot sauce, or more to taste
- salt to taste
- 1/4 cup sliced green onions
- 2 cups cooked rice, or to taste
Directions :
- In a small bowl, mix paprika, thyme, oregano, cayenne, garlic, ground and white pepper.
- Drain at least 15 minutes in a colander. Transfer for approximately three minutes to a bowl lined with towels and dry shrimp. Remove towels of paper from bowl with 1 tea cubicle salt, 1 tea cubicle spice blend. Toss to coat with a blend of seasoning.
- Heat a large heavy pot of vegetable oil over high heat until it's hot. Cook the in a hot oil for 1 minute without mixing; mix and cook for another 1 minute.
- transfer to a big bowl. Let stand in a bowl until it shapes juice. Strain juices to a total of 2 cups and add additional stock if needed.
- Melt the butter over medium heat in a large skillet until it becomes brown on the outside. Sprinkle with hot butter about 5 minutes of onion, celery, and green pepper. Pour in the rest of the mixture of spice.
- In a blend of vegetables sprinkle with the flour and saute for 3 to 4 minutes. Stir in tomatoes; cook on the bottom of the pan, about 3 minutes, before juices begin to smoke. Stir in a combination of vegetables and stir until smooth. Bring to a frying pan, then cook for 3 to 5 minutes, until thickened to a low level. Mix the and hot of Worcestershire. Season to taste with salt.
- Mix the into the etouffee sauce; cook until the are cooked for about 1 minute.
- Add green onions and cayenne pepper dusting to the air. In tall, shallow pots, pour over rice.
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