Shrimp Étouffée

Post date: Mar 13, 2014 4:53:33 AM

Adapted from Rima & Richard Collin, "Crawfish Étouffée," The New Orleans Cookbook, (1987) p.54.

For a Crowd: (Serves 12)

1-1/2 C. salted butter (3 sticks)

1 C. flour

4 C. yellow or white onions, chopped into 1/2" dice

2 C. green bell peppers, chopped into 1/2" dice

4 C. celery, chopped into 3/8" dice

1/4 C. garlic, minced

4 lbs. shrimp, peeled and deveined

2 T. kosher salt

1-1/4 t. freshly ground pepper

1 t. cayenne pepper

1/4 t. red chile pepper flakes

(1/4 t. cumin)

1 T. lemon juice, freshly squeezed

(1/2 C. scallions, green part, thinly sliced)

2 C. flat leaf parsley leaves

5 - 6 C. cold water

In large pot (Le Creuset), melt butter over low heat. Gradually add flour, stirring constantly. Cook over low heat until a medium brown roux forms (15-20 minutes). All at once, add the onion, green pepper, celery, and garlic. Continue to cook, stirring frequently, until vegetables are glazed and tender (~20 minutes). Add the shrimp, salt, black pepper, cayenne, (cumin), and lemon juice. Mix well. Add cold water and bring to a boil. Lower heat and allow to simmer for 15-20 minutes, stirring occasionally. Let steep, loosely covered for 1 hour. Add scallion tops. Mix well. Serve with fresh parsley leaves over steamed rice or sage or HdP (Herbes de Provence) biscuits.

To Serve 2-4:

6 T. salted butter

1/4 C. flour

1 C. yellow or white onions, chopped into 1/2" dice

1/2 C. green bell peppers, chopped into 1/2" dice

1/2 C. celery, chopped into 3/8" dice

1 t. garlic, minced

1 lbs. shrimp, peeled and deveined

1-1/2 t. kosher salt

1/4+ t. freshly ground pepper

1/4 t. cayenne pepper

pinch red chile pepper flakes

(pinch t. cumin)

1 t. lemon juice, freshly squeezed

(1/4 C. scallions, green part, thinly sliced)

1/2 C. flat leaf parsley leaves

1-1/2 C. cold water

Notes:

(1) Made for the first time on 3/9/14 to celebrate "Fat Sunday" with Reg, Theresa, Paolo, Mickey, Theresa, Alex, & Kate.

(2) Served over HdP biscuits instead of rice because we also made red beans and rice. See "Breads" for HdP biscuits recipe.

(3) The crunchiness of the McInPenners' cole slaw was perfect contrast to the soft mushy textures of the étouffée and red beans and rice.