An etouffee is a Creole (French and Spanish influenced) stew that is usually made with shrimp or crayfish, but could be made with any seafood. I didn’t have any crayfish on hand, and to be honest, haven’t yet seen crayfish in this part of the world yet, so I used shrimp instead. I don’t really make rouxs that much because I find that it makes very heavy stews, which I don’t enjoy as much. However, in this instance, it turned out very well – not too heavy at all, and very very flavorful from all that shrimp stock! The shrimp etouffee is really yummy, and so unique that I really can’t identify it with any other cuisine I’ve had. Try it!
Ingredients (serves 4)
- 2 tablespoons butter (unsalted)
- 1/4 cup plain white flour
- 1 white onion, chopped
- 1 green pepper, chopped
- 1 clove garlic, minced
- 1/2 can diced tomatoes
- 1 bay leaf
- pinch of salt
- 1/4 teaspoon cayenne pepper
- 1 1/2 cup shrimp stock (may substitute for chicken or veggie stock)
- 1 pound par-cooked shrimp, peeled and deveined
- parsley, chopped
- green onion, chopped
- Serve with white rice or brown rice
Add the chopped onions and fry until the onions are slightly transparent, then add the green peppers and fry until slightly softened.
Add diced tomatoes, cayenne pepper, garlic, salt and a bay leaf and cook for about four minutes, stirring occasionally.
Add shrimp stock, and bring the contents to a boil, stirring occasionally. When the contents have reached a boil, turn the heat down and let simmer, covered, for 6 to 8 minutes. The sauce will thicken up slightly.
Add par-cooked shrimp, and cook until the shrimp is heated through.
Serve over rice and garnish with green onions.