Creole Recipes Etouffee Recipe Cards Recipe For Shrimp

SHRIMP CREOLE

Steps:

• Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

CLASSIC SHRIMP ÉTOUFFéE

Steps:

• Gather the ingredients.
• First, clarify the butter. Melt the butter in a heavy saucepan over low heat. Let it simmer until the foam rises to the top.
• Once the butter stops making crackling noises and there is no longer any foam rising to the top, remove it from the heat and let it cool slightly.
• Most of the solids will be on the bottom. Skim off any foam with a spoon. Strain through a cheesecloth-lined strainer.
• After clarifying the butter, you will have about 4 to 5 tablespoons for the roux.
• Put the clarified butter in a Dutch oven or large heavy saucepan. Heat over medium-low heat and add the flour.
• Cook, whisking constantly, until the roux is golden brown, about the color of peanut butter.
• Add the chopped onion, celery, bell pepper, and garlic to the roux and continue cooking, stirring frequently, until the onion is translucent, about 10 to 12 minutes.
• Add the clam juice or shrimp stock and diced tomatoes, along with 1 tablespoon of the Creole seasoning, ground black pepper, and bay leaf. Bring to a boil. Reduce heat to low and simmer for 30 to 45 minutes or until the vegetables are softened.
• If the sauce mixture seems too thick, thin it with a little more clam juice, shrimp stock, or some chicken broth. Taste and add more Creole seasoning and salt, as needed.
• Add the shrimp and continue cooking for about 3 to 4 minutes or until the shrimp are cooked through.
• For each serving, put a big scoop of rice in the center of a deep plate or shallow bowl. Spoon the shrimp étouffée around the rice. Sprinkle with a little fresh chopped parsley or green onion tops. Serve with a simple tossed salad and crusty French bread or rolls.

CREOLE CRAWFISH ETOUFFEE

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the flour and cook, stirring often, until the roux is pale brown, about 10 minutes. Add the celery, onions and bell pepper. Cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
• In small bowl, combine the stock and tomato paste. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Reduce the heat to medium and simmer until slightly thickened and the flavors have married, about 10 minutes.
• Add the crawfish, parsley and cayenne pepper. Cook until heated through, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Spoon over hot rice. Garnish with scallions and serve immediately.