• 85d2bd0c828fac935be5055bb2c23a46

Mom's Shrimp Etouffee

The recipe was adapted From the Prudhomme Family Cookbook Basic Cooked rice recipe and mom doubled all the veggies in it. She often tells the story of not knowing what "converted rice" was before trying this recipe and now we know the converted rice (parboiled) is key to the toothsome texture that we love. The Basic Rice recipe can be made ahead of time, as well as the etouffee base. Add the shrimps just before serving.

Prep
Cook
Serves 8people
Ingredients
Basic Cooked rice recipe:
2
cups uncooked rice
2 1/2
cups seafood stock (we usually make from the shrimp shells)
1/2
cup onions, chopped very fine (mom increases these veggies to 1/2 cup each)
1/2
cup celery, chopped very fine
1/2
cup bell pepper, chopped very fine
1 1/2
tbsp unsalted butter
1/2
tsp salt
1/2
tsp garlic powder
pinch of each: white pepper, black pepper, cayenne pepper (more spice as well)
Etoufee:
1/2
cup chopped onions
1/2
cup celery
1/2
cup chopped green bell peppers
7
tbsp vegetable oil
3/4
cup flour
2
tbsp seafood seasoning
3
cups seafood stock
1/4
lb unsalted butter
2
lb uncooked medium shrimp or crawfish
1
cup very finely diced green onions
4
cups hot cooked white rice
SEAFOOD SEASONING
2
tsp salt
2
tsp cayenne
1
tsp white pepper
1
tsp black pepper
1
tsp dried sweet basil leaves
1/2
tsp dried thyme leaves
Directions
1.
For the rice:
2.
Combine all ingredients and mix well. Place in rice cooker or use 5x9 loaf pan sealed with aluminum foil. For loaf pan method, bake at 350°F for 1 hour and 10 minutes or until rice is tender.
3.
For the Etouffee:
4.
Peel the shrimp or crawfish and use the shells to make the stock.Combine the onions, celery and bell peppers in a bowl and set aside.
5.
Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.
6.
Heat the oil in a large, heavy skillet (preferably cast iron) over high heat until it begins to smoke, about 4 minutes. Gradually whisk in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roux is dark red-brown, about 3 to 5 minutes, being careful not to let it scorch or splash on your skin.
7.
Remove from the heat and immediately stir in the vegetables and 1 tablespoon of the seafood seasoning.with a wooden spoon. Continue stirring until cool, about 5 minutes.
8.
Bring 2 cups of the stock to a boil in a 2-quart saucepan over high heat. Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition. Reduce the heat to low and cook, whisking almost constantly, until the flour taste is gone, about 2 minutes. If any of the mixture scorches, don't continue to scrape that part of the pan bottom. Remove from the heat and set aside.
9.
Melt 1 stick of the butter in a 4-quart saucepan over medium heat. Stir in the shrimp or crawfish and the green onions, and sauté, stirring almost constantly, for 1 minute. Add the remaining butter, the stock mixture and the remaining 1 cup stock. Cook, constantly shaking (versus stirring) the pan in a back-and-forth motion, until the butter melts and is mixed into the sauce, about 4 to 6 minutes.
10.
Add the remaining seafood seasoning , stir well, and remove from the heat. If the sauce starts to separate, add 2 tablespoons more stock or water and shake the pan until it combines. Serve immediately over the rice.

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