Friday, October 12, 2012

Easy Etouffee

From the kitchen of One Perfect Bite...This is an easy and delicious version of a Cajun etouffee. An etouffee is main course dish that's popular in Louisianna and other areas of the Southern United States. It is prepared with shellfish and cooked in a sauce that is thickened with a roux. A roux is a gravy-like paste made from equal parts of flour and fat which are combined and cooked until the flour taste disappears and the mixture begins to color. The roux used to make an etouffee is cooked until it is reddish-brown and when that color is reached, it is thinned with water and tomato puree to make the sauce in which the shellfish cook. This version of the dish is really easy to prepare and it is possible to have it on the table in a less than an hour. It is delicious and you'll be rewarded for your efforts with smiles and empty plates. I do have two cautions to share with you. It is important to keep the roux in motion as it browns. It can burn in the blink of an eye and if that happens you'll have to throw it out. Overcooking the shrimp is also a potential problem. Few things are worse than tough shrimp. If you keep them in the sauce too long, they will overcook and toughen and you will speak ill of me. This makes a wonderful meal for family and friends. The recipe comes from Family Circle magazine and this is the kind of dish they do really really well. Here's how the etouffee is made.

Easy Shrimp Etouffee...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine

1/4 cup all-purpose flour
1/4 cup vegetable oil
1 large onion, chopped
1 large green pepper, seeds removed, chopped
1 cup chopped celery
3 cloves garlic, chopped
1 (8-ounce) can no-salt-added tomato sauce
3 tablespoons reduced-sodium Worcestershire sauce
2 teaspoons Cajun seasoning (such as McCormick)
1-3/4 pounds large shrimp, cleaned and deveined
1/2 cup parsley, chopped
3 cups cooked brown rice
Lemon wedges

1) In a large heavy-bottomed pot, whisk together flour and oil until combined. Bring to boiling; reduce heat to medium and cook for 5 minutes, whisking continuously, until reddish-brown in color.
2) Add onion, green pepper, celery and garlic. Cook 5 minutes, stirring occasionally. Stir in tomato sauce, 1 cup water, Worcestershire sauce and Cajun seasoning; simmer 15 minutes.
3) Add shrimp and simmer 4 minutes. Stir in parsley.
4) Serve shrimp over brown rice. Squeeze lemon wedges over each plate. Yield: 4 servings.

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Rumana Rawat said...

So juicy and perfectly done. feel like grabbing the bowl from the screen:)

Angie's Recipes said...

Love prawns and this looks so wonderful with the roux thickened sauce.

Priya Suresh said...

Irresistible, soo tempting and highly inviting.

Diane said...

Thanks for the reminder that we have not had shell fish, other than oysters for some time, will change that over the weekend and try this gorgeous dish. Have a great weekend Diane

Salsa Verde said...

Hi Mary,
Love cajun seasoning and these prawns looks so delicious and mouth watering!
Cheers and hope you have a fantastic weekend,

Debbie said...

This looks so delicious. I'm always in the mood for a shrimp dish. I made the grape cake yesterday that you posted earlier in the week and it was delicious!!! I will probably post it some time soon and will link it back to you. Thanks for another winning recipe Mary!

Kim said...

Never had this kind of meal, but I should say it looks DELICIOUS!

Big Dude said...

Looks like a nice version of this cajun/creole classic.

Valerie Harrison (bellini) said...

Overcooked shrimp is the worst and one reason some may not like enjoy them. When done right they are perfection.

Claudia said...

Dreaming of shrimp now. You always inspire.

Ana Regalado said...

Ha ! I burned the roux the first time I made it ! lol And haven't made it again 'til now :P :D Your dish looks wonderful and utterly delicious ! Guess you made that roux perfectly :D

Banana Wonder said...

Etouffee! Yours is the best lookin I've ever seen. The first time I experienced Etouffee was in college at the dorms - and it was gray!

Catherine said...

Dear Mary, This dish looks hearty and delicious! A perfect meal. Blessings dear. Catherine xoxo

Rosita Vargas said...

Estupenda receta me gusta,abrazos y abrazos.

Whats Cookin Italian Style Cuisine said...

wow now that looks like its screaming my name!

We Are Not Martha said...

Yum! I've never made an etouffee before, but now I'm totally tempted!


Unknown said...

Hi Mary, that looks wonderful.....I absolutely love shrimp and your recipe is something I definitely would like to try. Thanks for sharing!

Food Jaunts said...

That looks amazing. I'm a huge Cajun and Creole dish fan - nice tip on the shrimp they can definitely turn rubbery in a second.

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