Shrimp Étoufée

The original recipe from The New Orleans Cookbook, by Rima Collin, featured crawfish – but shrimp is also popular and more readily available in California. Étoufée is a highly spiced stew and a one-dish meal.

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 vegetales are glazed and tender (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

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