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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We've played with the traditional étouffée method a bit to make our recipe quick. But this version of the Acadian classic-shrimp smothered in a roux-thickened sauce of vegetables and spices-is every bit as luscious as the original. For extra heat, add more cayenne or a touch of Tabasco sauce. Ingredients:
2 tablespoons cooking oil |
2 tablespoons flour |
1 1/2 cups canned low-sodium chicken broth or homemade stock |
1 green bell pepper, chopped |
2 ribs celery, chopped |
2 onions, chopped |
1 bay leaf |
2 teaspoons salt |
1/4 teaspoon cayenne |
1/2 teaspoon fresh-ground black pepper |
1/2 teaspoon dried thyme |
1 1/2 pounds medium shrimp, shelled |
2 scallions including green tops, chopped |
boiled or steamed rice, for serving |
Directions:
1. In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.
2. Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
3. Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.
4. Fish Alternatives: The most authentic substitution, if you can get them, would be cooked crawfish tails. Toss them in at the end and just heat through.
5. Wine Recommendation: The down-home taste of this American original is perfect with a refreshing American white wine. Try a pinot gris from Oregon or a dry riesling, either from Oregon or Washington State. All of these have more acidity than their California counterparts.
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