Sunday, January 29, 2017

CREOLE SHRIMP ÉTOUFFÉE

Étouffée is a dish found in Creole and Cajun cuisine. Étouffée roughly translates to 'smother'. Creole food contains tomatoes of some type, where Cajun does not.




4 T unsalted butter
4 T all-purpose flour
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 stalks celery, diced
4 cloves garlic, minced or pressed
1 T Creole seasoning (recipe follows) 
1 T Worcestershire sauce
2 t smoked paprika
1 t dried thyme
½ t cayenne pepper (optional, if you want a little more heat)
3 cups seafood or clam broth
3 T tomato paste
2 bay leaves
4 dashes hot sauce
2 lbs medium shrimp, peeled and deveined

4 scallions, thinly sliced
¼ cup minced parsley

In a large cast-iron skillet, melt the butter over medium heat.
Whisk in the flour and cook, while whisking, until the mixture turns a light caramel color.
This could take 10 to 15 minutes. Don't let it get too dark.

Reduce heat to low and add the onion, bell peppers, celery, and garlic.
Cook for 5 to 7 minutes, then add the Creole seasoning, Worcestershire, paprika, thyme, cayenne, seafood broth or clam broth, tomato paste, and bay leaves.
Bring mixture to a boil, reduce heat to low and simmer 10 minutes.

Stir in the hot sauce and shrimp.
Cover with a lid and let simmer about 3 minutes, to cook shrimp.

Serve with cooked rice and top with the diced scallions and parsley.
Don't forget some crusty French bread.

Serves 4


Creole Seasoning
3 T paprika
2 T sea salt
2 T garlic powder
2 T cayenne pepper
2 T onion powder
2 T dried thyme
1 T dried oregano
1 T dried basil
2 T ground black pepper
1 T ground white pepper


Pour above ingredients in a jar fitted with a lid. Shake well and store in a cool dark place for up to one year.