Etoufee' is quintessential Cajun, it's not spicy,
and it's one of the easiest Cajun dishes to make. If
you want to make your first Cajun dish that uses a roux
this is the one to make. Crawfish etoufee' is
most famous, but shrimp etoufee' or a mixture of shrimp and
crawfish is just as tasty.
|½ tsp||black pepper
||finely sliced green
||corn or canola oil
||all purpose flour
||headed and peeled shrimp
or crawfish tails (or any combination of the two)
Mix the spices together in a small bowl and set
them aside. In a big pot (I use a big enameled cast
iron dutch oven) make a light brown roux with the flour and oil then turn the
burner off. The roux should be just a little darker than
peanut butter. Watch the roux carefully as you make it, because it will
continue to darken even after you turn the heat off,
especially if you use a cast iron pot. As soon as the roux has turned light brown, stir in the
celery and onions. Keep stirring the roux/vegetable
mixture for the next 5 minutes to soften the vegetables
and to keep them from burning.
While you are stirring, bring 3 cups of
water to a boil in a two quart pot. When the water has
come to a boil, add the roux mixture to the water in small
spoonfuls. Make sure you break up each spoonful
completely and stir it in before adding the next spoonful.
Bring this to a boil and simmer for 5 minutes. (It is very
important to break up each spoonful and simmer it or the
etoufee' will taste floury). Wipe out the big pot you used
to make the roux and melt the butter over
medium high heat, then add the shrimp or crawfish.
Turn the heat up to high and cook this
mixture, stirring constantly, for about 2
minutes. Now add the spices, and the mixture from
the other pot. Stir this well, then thin
the etoufee' by adding 1 to 2 cups of water. You
will have to adjust the amount of water based on the color
of you roux. The darker a roux is the less it will thicken the etoufee'.
Your finished etoufee' should be like a thick stew, but
should be easy to serve with a ladle. Bring
everything to a boil and turn the heat off. Put a
big spoonful of rice in a bowl, ladle the etoufee' over
the rice and top everything with the green onions.
Enjoy! This is heaven in a bowl.