Étouffée

SLIGHTLY MODIFIED! I've always followed my recipe, but I realized last night how to alter the steps (and ingredients) to make this dish not only easier, but really shine!

One of my favorite Louisiana comfort foods!

This is a wonderfully savory seafood that originated in the Acadian city of Breaux Bridge, Louisiana. Étouffée  means "to smother", and the name is reflected in the way in which you pour this thick stew over hot rice. You can use any meat, but the traditional style is with shrimp/prawns.

Cajun spice blend:

1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp thyme
1/4 tsp dried oregano
1/4 tsp cayenne pepper
1/4 ground black pepper
1/4 filé powder (optional)
Salt (to taste)

Mix all the ingredients together to make an authentic Cajun seasoning.

2 pounds shrimp (I keep the shells and tails on, because 50% of a shellfish's flavor comes from the shell. Yes, I eat the shells, and tails, too. I just have to chew carefully.)
1 Tbsp vegetable oil
1 1/2 cups chicken stock
3 Tbsp butter
1 onion, chopped
2 bay leaves, dried
1 green bell pepper, diced
2 stalks celery, chopped
3 Tbsp flour
2 tomatoes, diced (or 1/2 can of chopped tomatoes)
garlic cloves, finely minced (I use 8 because I am a fiend for garlic!)
1/2 bunch of parsley, finely chopped
1 tsp Worcestershire sauce
Louisiana hot sauce, to taste
3 green/spring onions, sliced
Lemon zest and fresh squeezed lemon juice
Hot cooked rice

1. Season the shrimp with 1 tsp of the Cajun spice blend (see recipe above).

2. Heat a large skillet with the oil; when hot, add the shrimp. Stir and cook until pink on both sides.

3. Add the butter to the shrimp. When the edges of the melted butter turn light brown (and this will happen quickly), add the onion, bay leaves, bell peppers, and celery. Cook until the vegetables are softened, stirring frequently. Stir in the remaining Cajun spice blend.

4. Sprinkle the flour into this vegetable mixture to make the roux. Cook for about 4 minutes. Stir in the tomatoes and garlic. Cook until a bit of browning forms under the vegetables on the skillet bottom. The mixture should be very savory smelling by now.

5. Add the chicken stock and stir until smooth. Turn the heat to high. When the liquid barely boils, reduce the heat to medium low. Simmer until the sauce thickens and reduces slightly, about 5 minutes. Add the parsley.

6. Adjust the seasoning if necessary. Add the Worcestershire sauce and hot sauce.

7. Serve over hot rice, garnished with sliced green onions, lemon zest, a squeeze of fresh lemon juice, cayenne pepper and filé powder (both optional)


Serves 4