Monday, February 22, 2010
• 6 tablespoons unsalted butter(needed a little more fat, so added 2 TBSP of oil, much smoother. it just needs to be smooth and not crumbly)
• 1/2 cup all-purpose flour
• 4 cups chopped onions
• 2 cups chopped green bell peppers
• 2 cups chopped celery (didnt' have any, didn't use)
• 2 tablespoons minced garlic
• 1 (14.5-ounce) can diced tomatoes (I used 3 fresh tomatoes, seeded)
• 2 bay leaves (I used three)
• 2 teaspoons salt (I cut this competely - trust me!! you can add it at the end if you need it!)
• 1/2 teaspoon cayenne pepper (please use this. you can lower a little, but it is a cajun dish here. my 5 year old loved it)
• 2 tablespoons Essence, (I used 1 TBSP of Tony's cajun seasoning - it was enough. you can always add more later)
• 1 quart shrimp stock (after looking at 4 different grocery stores and not finding it, I used chicken stock)
• 3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined (I only had 2 lbs.)
• 1/4 cup chopped parsley leaves (oops)
• Steamed white rice, for serving
• 1/2 cup thinly sliced green onion tops, for garnish (nope)
Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes.(I had a jar of peanut butter next to me, but I still think it could have gone darker and tasted more like etouffee. and it took me about 17 minutes) Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence(I did not do this, I really don't think it needs it) 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
Recipe adapted from Emeril.