Recipe: Shrimp Etoufee
For most people there is no difference between Cajun and Creole food. But there is a difference. Though it is subtle in taste it is quite evident in the kitchen. Cajun food is simple food – whatever is available all in one big pot (gumbos and jambalayas). Creole takes the same ingredients and adds them to the traditional techniques of French cooking (etoufees and bisques). While Cajun food is usually hot, Creole food isn’t nearly as spicy.
This recipe is rustic enough for a Mardi Gras picnic or tailgate party yet fancy enough to make for your Valentine. Enjoy!
- 1/2 cup butter
- 1/2 cup flour
- 1 yellow onion, finely diced
- 2 bell peppers, finely diced
- 3 stalks celery, finely diced
- 2 cloves garlic, crushed
- 2 cups shrimp stock or chicken stock
- 2 pounds fresh shrimp
- 1 teaspoon cayenne pepper
- 1 Bay leaf
- salt and white pepper to taste
- Combine butter and flour in a hot deep skillet over medium-high heat and stir frequently until you have a smooth peanut butter-colored roux, about 7-10 minutes.
- Add the onions, bell pepper and celery to the roux and cook roughly 5 minutes.
- Add the garlic and cook another 5 minutes.
- Slowly pour in the stock bring the liquid to a bowl and add the bay leaf. Lower to a simmer.
- Stir frequently and reduce to a thick consistency.
- Add the shrimp and season to taste with cayenne, salt and white pepper. Cook enough to cook the shrimp, about 5 minutes.
- Serve over hot rice.
Remember to remove the Bay leaf.
Substitute crawfish tails for shrimp to make crawfish etoufee.
I like to serve mine with a little cracklin’ cornbread but a loaf of crusty French bread is always welcome.
Rather than dicing the vegetables I sometimes like to pulverize them in the food processor.