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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 8 |
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THIS is what I want for my last meal. Paul Prudhomme makes a mean etouffee but it's a bit rich so I've adapted it to make it a little less so. I generally cut the peppers in the seasoning mix down to 1/4 of the amount on the ingredients list. Some consider me a wimp. You've been warned! Cook time for stock and rice is not included. Ingredients:
2 quarts cold water |
1 medium onion, unpeeled and quartered |
1 garlic clove, unpeeled and quartered |
1 stalk celery |
shrimp shells, from 2 pounds shrimp |
2 teaspoons salt |
2 teaspoons ground red pepper (preferably cayenne) |
1 teaspoon white pepper |
1 teaspoon black pepper |
1 teaspoon basil |
1/2 teaspoon thyme |
1/4 cup chopped onion |
1/4 cup chopped celery |
1/4 cup chopped green bell pepper |
7 tablespoons vegetable oil |
3/4 cup flour |
2 cups fish stock |
6 -8 tablespoons unsalted butter, divided, to your taste |
2 lbs medium shrimp, peeled |
1 cup very finely chopped green onion |
1 cup fish stock |
4 cups hot cooked rice |
Directions:
1. Fish Stock: Combine all ingredients and bring to boil; simmer for 4-8 hours, the longer the better; replenish water as needed to keep one quart of liquid in the pot.
2. If you're short on time, a stock simmered 20-30 minutes is better than water.
3. If you're even shorter for time, simmer the shells from the peeled shrimp and skip the vegetables.
4. Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
5. Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 4 minutes; use a LONG handled whisk and gradually mix in flour; cook and stir constantly until roux is dark red-brown,3-5 minutes; don't let roux scorch and DON'T get it on your skin!
6. Remove from heat and stir in the combined vegetables and ONE TABLESPOON of the dry seasoning with a wooden spoon; stir for 5 minutes while the roux cools down.
7. Gravy: Bring the fish stock to a boil in a 2 quart saucepan; gradually whisk in roux and stir until incorporated.
8. Reduce heat to low; continue stirring and cook another 2 minutes, until flour taste is gone; if any of the gravy scorches, don't scrape that part of the pan; remove from heat and set aside.
9. Finish: Using a 4 quart saucepan, melt 3-4 T butter over medium heat; stir in shrimp and green onions and sauté 1 minute, stirring constantly.
10. Add the remaining 3-4 T butter, Fish Stock and gravy; shake the pan rather than stir until the butter is melted and mixed into sauce, about 4-6 minutes.
11. Add remaining seasoning mix; stir well and remove from heat; if sauce starts separating, add a couple of T of stock or water and shake pan until it combines.
12. Plate rice in a ring and pour etouffee into center; serve immediately.
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