The original recipe is from The New Orleans Cookbook, by Rima Collin, featuring crawfish – but shrimp is also popular and more readily available in California. Étoufée is a highly spiced stew and a one-dish meal. If you can find a copy of this cookbook, it’s worth every penny for authentic New Orleans-style cooking.
INGREDIENTS:
6 tablespoons butter
1/4 cup flour
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1 tablespoon garlic, finely minced
1 1/2 cups raw medium shrimp, deveined and tails removed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 teaspoon fresh lemon juice
1/3 cup scallions, thinly sliced
1 tablespoon fresh parsley, finely minced
1 cup cold water
1-2 cups hot water, approximately
Boiled Rice
METHOD:
In a heavy 5 – 6 quart pot or kettle, melt the butter over low heat. Gradually add the flour, stirring constantly. Cook over low heat until a medium brown roux is formed, about 15 – 20 minutes.
Quickly add the onion, green pepper, celery, and garlic and continue to cook, stirring frequently, until the vegetables are glazed and tender for about 20 minutes.
Add the shrimp, salt, black pepper, cayenne, lemon juice, scallions, and parsley, and mix well. Add the 1 cup cold water and bring to a boil, then lower the heat and simmer for 5 minutes, or until the shrimp are just turning pink. Étoufée can be cooled and refrigerated at this point for serving later if desired.
Just before serving, heat the étoufée slowly over a low flame and gradually add 1 – 2 cups water to provide the gravy. Serve over boiled rice.
YIELD: Serves 4
SOURCE: Recipe adapted from The New Orleans Cookbook, by Rima and Richard Collin
