May 10, 2010

Rachel's Hot n' Spicy Shrimp Étouffée



Ingredients:
3 tablespoons butter
2 tablespoons Creole seasoning
1/4 cup flour
2 clove garlic, minced
1 onion, diced
1 stalk celery, diced
2 habanero peppers, minced
1 1/2 cup lobster or shrimp stock
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
1 large tomato, diced
1 teaspoon dried thyme
1 pound shrimp
2 tablespoon minced Italian parsley
1/2 cup diced green onion

cooked white rice to serve

Directions:
Place the butter, Creole seasoning, and flour in a skillet. Cook 1 minute, stirring twice. Add the garlic, onion, celery, and habanero. Sauté until the mixture is golden. Add the stock and bring to a boil. Add the hot sauce, Worcestershire sauce, tomato, and thyme. Cook, stirring occasionally, until the mixture has thickened. Add the shrimp, parsley, and green onion. Stir. Cook 5-10 minutes or until the shrimp is fully cooked. Serve over rice.


My thoughts:
I can't believe I haven't shared my recipe for étouffée until today! I searched my archives like five times before accepting that I haven't posted it before. That is just wrong. My étouffée rocks. Traditionally it is made with the holy trinity of Cajun cuisine: onions, celery and bell pepper but I find bell peppers insipid so I use habanero peppers instead. Their fruity hotness really adds a ton of flavor and takes the whole dish to a new level of awesomeness. I also simplified the roux process a bit so it is nearly foolproof but still has the nutty, rich flavor only roux can provide. No one could tell the difference between an étouffée made the traditional way and one made using my quick and dirty method. The trick is making sure the flour gets good and golden during the vegetable sauteing set. So don't fear the roux! It is what gives the étouffée its signature creaminess and depth of flavor.

It is pretty hot, if you are wimpy about spice, halve the amount of habaneros I call for or use jalapenos instead but don't sub bell peppers, they are way too bland to be a part of my hot n' spicy étouffée.