Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon Creole seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 3 cups seafood or chicken stock
- 1 pound peeled and deveined shrimp
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Cooked rice for serving
Special equipment needed:
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Melt the butter in the pot over medium heat.
2. Add the flour and stir continuously to make a roux. Cook until the roux turns a dark brown color, about 15-20 minutes.
3. Add the onion, bell pepper, celery, and garlic to the pot. Cook until the vegetables are soft, about 10 minutes.
4. Add the Creole seasoning, paprika, cayenne pepper, thyme, and oregano to the pot. Stir to combine.
5. Slowly pour in the stock, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 10-15 minutes, until the sauce thickens.
6. Add the shrimp to the pot and cook until they are pink and cooked through, about 5-7 minutes.
7. Stir in the green onions and parsley. Season with salt and pepper to taste.
8. Serve the étouffée over cooked rice.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 24g
Carbohydrates: 26g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Use vegetable stock instead of seafood or chicken stock for a vegetarian version.
- Substitute crawfish or chicken for the shrimp.
Variations:
- Add diced tomatoes to the pot for a slightly different flavor.
- Use a different type of seasoning blend, such as Cajun or Old Bay.
Tips and tricks:
- Be patient when making the roux. It takes time to get it to the right color.
- Use fresh herbs for the best flavor.
- Don't overcook the shrimp or they will become tough.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the étouffée in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the étouffée in individual bowls with a scoop of rice in the center. Garnish with additional chopped parsley or green onions.
Garnishes:
Chopped parsley or green onions
Pairings:
- Serve with a side salad or steamed vegetables.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Steamed broccoli or green beans
Troubleshooting advice:
- If the roux burns, start over. It will give the dish a bitter taste.
- If the sauce is too thick, add more stock or water to thin it out.
- If the sauce is too thin, cook it for a few more minutes to thicken it up.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Étouffée is a classic Creole dish from Louisiana. It typically features shellfish or chicken cooked in a roux-based sauce with vegetables and spices.
Flavor profiles:
Spicy, savory, rich
Serving suggestions:
Serve the étouffée over cooked rice for a filling and satisfying meal.
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Region: Louisiana