Étouffée or etouffee (pronounced: [e.tu.fe] ay-too-fay) is a dish found in both Cajun and creole cuisine typically served with shellfish over rice. It is most popular in New Orleans and in the bayou country of the southernmost half of Louisiana. The word Étouffée translates roughly to smothered , stewed, or braised. The usual staple of an étouffée is seafood such as crawfish, shrimp, or crabmeat. Other meats, such as chicken, or a combination of chicken and seafood, may also be used.
I always buy shell on shrimp, why? For the same reason I buy bone in cuts of meat. Stock. The amount of shrimp you are using for this recipe will produce just enough shrimp stock (recipe below).
Shrimp Stock Recipe
Yield 1 – 1 1/2 cups of stock
Ingredients:
Shells from 2 lb of shrimp, deveined the shrimp and use for Étouffée recipe
1/2 cup chopped onion
1/4 cup chopped celery
2 garlic cloves
1 lemon sliced
2 fresh bay leaves
3 sprigs fresh thyme
1 teaspoon black peppercorns
Directions:
- Add all ingredients to a 2 qt. saucepan.
- Cover this with cold water, it should be about 6-8 Cups. You’ll need 1 1/2 Cups for the Étouffée.
- Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain.
Étouffée Recipe
Yield 6 servings
Ingredients:
- 1/3 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 small green bell pepper, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 fresh tomatoes, chopped
- 2 tablespoons Louisiana-style hot sauce
- 1/3 teaspoon ground cayenne pepper (optional)
- 2 tablespoons seafood seasoning
- 1/2 teaspoon ground black pepper
- 1 – 1 1/2 cup shrimp stock
- 1 pound crawfish tails
- 1 pound shrimp
Directions:
- Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns ‘peanut butter’ brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or ‘Roux’. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
- Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and shrimp stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
- Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
