New Orleans-style food (i.e.: Cajun and Creole) is so rich and delicious. The levels of flavors, textures, and spices make every bite a culinary adventure. And Port Orleans resort at Disney World is my favorite place to stay because of fresh beignets every morning. But shrimp etouffee is a stew that is smothered in a roux-based sauce that is silky and goes so well with rice.
SOFTWARE
· 1/2 c. vegetable oil
· 1 1/2 yellow onions, medium, diced
· 1 stalk of celery, sliced thin
· 1/2 green bell pepper, diced
· 2 T. garlic, minced
· 3 T. butter
· 3 T. flour
· 2 lbs. shrimp, peeled, deveined, large (35 count)
· 2 t. Cajun or Creole seasoning
· 1/2 t. dried cayenne pepper
· Cooked rice (4 servings)
METHOD
1. In a Dutch oven, heat the oil over medium heat until shimmering.
2. Add the onions, celery, and green pepper. Stir and cook until softened, about 5-7 minutes.
3. Stir in the garlic and turn off the heat.
4. In a small pot, melt the butter completely over medium heat.
5. Whisk the flour into the butter until fully mixed.
6. Continue to cook, whisking constantly, until the roux reaches a light brown color. For a more deeper flavor, continue cooking and whisking until the roux gets a bit darker, but do not burn!
7. Add the roux to the vegetable pot and stir.
8. Turn the heat back on under the Dutch oven to medium heat.
9. Add the shrimp, seasoning, and cayenne and stir.
10. Cover, cook, and occasionally stir until the shrimp are no pink and a sauce has been created. Do not overcook the shrimp.
11. Serve the etouffee over the cooked rice and use more seasoning and cayenne to personalize your dish.
12. Enjoy.
VARIANTS
Some etouffees will use crawfish or chicken as the main component. Use whatever works for you. You can add diced tomatoes as well, but I think the tomato flavor can overwhelm the sauce’s flavor.
