Shrimp Etoufee

Seasoning Mix:
2 tsp. salt
2 tsp. cayenne pepper
1 tsp. white pepper
1 tsp. black pepper
1 tsp. dried basil leaves
1/2 tsp. dried thyme leaves

Other ingredients:
1/4 cup onions, chopped
1/4 cup celery, chopped
1/4 cup green peppers, chopped
7 tbsp. vegetable oil
3/4 cup all-purpose flour
3 cups seafood stock
1/2 lb. butter
2 lb. shrimp crawfish
1 cup green onion, finely chopped
4 cups rice, cooked

Directions:

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

In a separate bowl combine the onions, celery, and bell peppers.

In a large skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long handled whisk, gradually mix in the flour, stirring until smooth (this mixture is called "roux"). Lower heat, continue cooking, whisking constantly, until roux is dark brown (this will take a while, be patient, and don't stop stirring (this is the secret to a good etouffee, the darker the "roux", the better. Don't let it burn, though).

Remove from heat and immediately stir in the vegetables and 1 tbsp. of the seasoning mix with a wooden spoon; continue stirring until cooked, about 5 minutes.

In a 2-qt. saucepan bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly. Remove from heat and set aside.

In a 4-qt. saucepan melt 1 stick of butter over medium heat. Stir in shrimp and the green onions; saute 1 minute, stirring constantly.

Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock; cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly shaking the pan in a back and forth motion.

Add the remaining seasoning mix, stir well and remove from heat (if sauce starts to separate, add about 2 tbsp. more of butter or water and shake pan until it combines). Serve immediately, over cooked rice.

Comments from Sally :

The seafood stock is something that most people do not have available - I use chicken stock instead (homemade) and still the dish tastes very good. I am sure a real gourmet would not agree with me, but.... I rather make the dish this way than not make it at all! I think you could use bottled clam juice + water to replace seafood stock, but I never did it myself. I've made a similar recipe using crawfish instead of shrimp, it works great!

I also used more pepper than the recipe called for and added Tabasco sauce when the dish was almost ready.

User Reviews:

I loved the spices!

submitted by nursetifni on December 09, 2006

My boyfriend loves etoufee and I thought that I'd surprise him & this recipe certainly did. It was so-o-o good. My roux never came out better. This will be a welcome addition to weekend dinners.

submitted by drea2530 on December 01, 2004

I is the best etoufee recipe I've tested (with a few minor adjustments). I used vegetable and chicken stock in place of the seafood stock, but did not use all of the seasoning (it was hot enough!). Otherwise, better than what I have ever tasted in restaurants. Promise.

submitted by jbrunning on December 10, 2003

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