Crayfish is the traditional
seafood used in étoufée, however shrimp is a more
than adequate substitute. The mahogany-colored roux adds a deep
flavor to this Cajun specialty.
Shrimp Étouffée
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon crushed dried basil
1/2 teaspoon dried thyme
1/2 cup diced onions
1/4 cup diced celery
1/4 cup diced green bell pepper
1 cup chicken stock
1 cup clam juice
3 tablespoons vegetable oil
5 tablespoons all-purpose flour
1/2 cup butter
1 pound large shrimp, peeled and deveined
3 green onions, finely chopped
Cooked rice for accompaniment
In a small bowl combine
together cayenne pepper, salt, white pepper, black pepper, basil
and thyme; mix well. Stir in onions, celery and bell pepper;
set aside.
In a small saucepan heat
chicken stock and clam juice until boiling. Reduce heat to low
and hold warm.
Heat a medium skillet
over medium-high heat. Add oil and when hot, but not smoking,
whisk in flour to make a roux. Cook, stirring frequently, about
2 minutes. Add reserved vegetables and seasonings and cook, stirring
often, until mixture is dark reddish-brown, about 3 minutes.
Lower heat and allow to cool for several minutes. Add 1/4 cup
of hot stock, stirring well to incorporate. Continue adding the
stock in 1/2 cup increments until all of the stock has been added;
set aside.
In a large skillet melt
butter over medium-high heat. When foam has subsided, add shrimp,
cook for 1 minute. Add green onions and continue cooking until
shrimp are pink. Remove shrimp and whisk vegetables into pan.
Return shrimp to skillet and mix well. Serve over cooked rice.
