John Beshs Etouffee Recipes

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CHEF JOHN'S SHRIMP ETOUFFEE



Chef John's Shrimp Etouffee image

We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 1h15m

Yield 4

Number Of Ingredients 23

¾ teaspoon paprika
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon white pepper
¼ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
½ teaspoon salt
1 tablespoon vegetable oil
3 tablespoons butter
⅓ cup diced onion
⅓ cup diced green bell pepper
⅓ cup thinly sliced celery
2 tablespoons all-purpose flour, or as needed
½ cup diced tomatoes
1 ¾ cups chicken stock, or as needed
½ teaspoon Worcestershire sauce
1 dash hot sauce, or more to taste
salt to taste
¼ cup sliced green onions
2 cups cooked rice, or to taste

Steps:

  • Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
  • Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
  • Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
  • Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
  • Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
  • Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
  • Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
  • Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g

JOHN BESH'S ETOUFFEE



JOHN BESH'S ETOUFFEE image

Yield 6 people

Number Of Ingredients 17

Crawfish Étouffeé (serves 6)
3 tablespoons canola oil
3 tablespoons flour
1 small onion, diced
1 stalk celery, diced
Half a red bell pepper, diced
2 cloves garlic, minced
Leaves from two sprigs of fresh thyme
¼ teaspoon cayenne pepper 1 teaspoon smoked paprika
1 small tomato, peeled, seeded, and diced
1 quart Basic Shellfish Stock (see above recipe)
3 tablespoons butter
1 pound peeled crawfish tails (from 2 ½ pounds live)
2 green onions, chopped
2 dashes Worchestershire
2 dashes Tabasco Salt Freshly ground black pepper
3 cups cooked Basic Louisiana Rice (see above recipe)

Steps:

  • 1. Heat the oil in a large saucepan over medium-high heat. Whisk the flour into the very hot oil. It will immediately begin to sizzle and fizz. Keep whisking and reduce the heat to moderate. Continue whisking until the roux takes on a gorgeous dark brown color, about 15 minutes. *I don’t know if I screwed something up but mine only took about half that time* Add the onions, reduce the heat, and cook until the onions caramelize. If you add all the vegetables at the same time, the water that results will boil the onions and their sugars won’t caramelize. 2. When the onions have turned the roux shiny and dark, add the celery, bell peppers, garlic, thyme, cayenne, and paprika. Cook for 5 minutes. Now add the tomatoes and the Shellfish Stock and increase the heat to high. 3. Once the sauce has come to a boil, reduce the heat to moderate and let simmer 5-7 minutes, stirring often. Be careful not to let it burn or stick to the bottom of the pan. 4. Reduce the heat to low and stir in the butter. Add the crawfish tails and green onions. Season with Worcestershire, Tabasco, salt, and black pepper. Once the crawfish tails have heated through, remove the saucepan from the heat. 5. Serve in individual bowl over rice.

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