Ingredients: |
Ingredients: Seasoning Mix:
2 teaspoons salt
1 to 2 teaspoons of ground red pepper (My family likes it really spicy, so we go with the full 2 teaspoons. When I make it for other people, I cut the red pepper down by at least half.)
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon dried sweet basil leaves
1⁄2 teaspoon dried thyme
1⁄4 cup diced onions
1⁄4 cup diced green peppers
1⁄4 cup diced celery
Note: These above 3 vegetables are called the Holy Trinity in Cajun/Creole cooking, and are found in almost all Louisiana savory dishes. They are similar to a French mirepoix except the French use diced carrots instead of the green pepper.
Roux Ingredients:
7 tablespoons of vegetable oil
3⁄4 cup all purpose flour
Remaining Ingredients:
3 cups (in all) seafood stock
2 1⁄2 pound (in all) unsalted butter (The amount of butter can cut down by half.)
2 pounds peeled and deveined crawfish tails, medium shrimp (21-25 count), and/or rock shrimp (for those of you who live in Florida)
1 cup finely chopped green onions
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Directions: |
Directions:Thoroughly combine the seasoning ingredients in a small bowl and set aside. In a separate bowl, combine the Holy Trinity and set aside.
Make a dark red-brown roux. Remove from the heat, and immediately stir in the Holy Trinity and 1 tablespoon of the seasoning mix. Continue stirring (switch to a wooden or metal spoon) until the mixture has cooled.
In a 2 quart saucepan, bring 2 cups of the seafood stock to a boil. Gradually add the roux, and whisk until thoroughly dissolved. Reduce heat to low, and cook until the flour taste is gone, about 2 minutes, whisking almost constantly. Remove from the heat and set aside.
In a 4 quart saucepan, melt 1 stick (or half stick) of the butter over medium heat. Stir in the seafood and the green onions; sauté about a minute, stirring almost constantly. Add the remaining stick of butter (or half stick), the stock mixture, and the remaining cup of stock. Cook until the butter melts and is incorporated in the stock, about 4 to 6 minutes, shaking the pan almost constantly in a back and forth motion. Do not stir as the butter will separate. Add the remaining seasoning mix; stir well and remove from the heat.
Serve over steamed white rice.
Note: This is also very good with toasted French or Italian bread. |
Personal
Notes: |
Personal
Notes: Étoufée is a Cajun dish that comes from the French word for “smothered.” It refers to the deeply seasoned, brown gravy that is typical for an étoufée and can be made with seafood, chicken, pork, gator, or any other meat, although the seasonings vary slightly depending on what protein is used.
Like many Cajun/Creole dishes, it begins with a Louisiana roux, not to be confused with a French roux. Basically, a Louisiana roux is made with more or less equal portions of flour and vegetable oil cooked in a heavy (preferably cast iron and not nonstick) skillet until it reaches the proper color for the intended dish. Experienced Cajun cooks sometimes use lard or bacon grease, but those have a tendency to burn. A scorched roux should be thrown out because the intent is to give the dish a deep, nutty flavor, not to make it taste burnt. The lightest roux is used for game and hearty meat recipes; the darkest roux is used for gumbo and is almost black. Only very experienced cooks should make black roux as a red-brown roux will be fine even for gumbo. Étoufée calls for a red-
brown roux.
Roux can be made in advance and stored at room temperature in an airtight container for a couple of days, or stored in the refrigerator for up to six months. If stored in the refrigerator, it should be brought to room temperature before proceeding with the recipe.
Easy Oven Roux
Preheat the oven to 350 degrees. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
Classic Roux
In a large cast iron skillet (or any heavy bottomed large pan that is not nonstick), combine the flour and vegetable oil. Make sure that the mixture does not fill the skillet by more than one-quarter. Turn heat to medium and whisk constantly with a long handled metal whisk until the desired color is reached. If black specks appear in the roux while it is cooking, it has burned. Cool down and discard. If you feel the roux is darkening too rapidly, remove from the heat and continue to whisk until it has cooled down somewhat.
Return to the heat and continue cooking. Once the roux has reached the desired color, remove from the heat and add the vegetables and any seasoning called for in the recipe.
Continue stirring (switch to a wooden or metal spoon) for at least 4 to 5 minutes.
If you intend to save the roux for another recipe, do not add the vegetables or seasoning. Bring the roux back to temperature over medium heat before adding the vegetables and seasoning.
Note: It is not for nothing that a Louisiana roux is called Cajun napalm. If it splatters on your skin while hot, it sticks and will burn like a %^@#$!! Always use a long-handled metal whisk when making the roux on the stove, and a long handled wooden or metal spoon when incorporating the vegetables and seasoning.
Seafood Stock
Don’t throw out the shells, tails, bones, heads (if you buy whole fish or shrimp), etc., of any seafood you buy!! You paid for them, and a seafood stock is one of the easiest stocks to make. It only takes about 30 minutes total to make, and adds significant flavor to any seafood dish. If you don’t have the time or the fish parts, many grocery stores sell seafood stock these days (Kitchen Basics has a good one), but I still simmer the store-bought stock with seasoning vegetables to add additional flavor.
Ingredients:
1 1⁄2 to 2 quarts of cold water
1 medium onion, washed, unpeeled, and quartered. The skin adds flavor and color.
1 large clove of garlic, smashed and peeled
1 rib of celery, rinsed (don’t remove the leaves)
1 1⁄2 to 2 pounds of rinsed shrimp heads/shells, fish carcasses, crab shells, etc., or any combination
Place all the ingredients in a large saucepan. Bring to a boil, and then lower the heat, and simmer covered for 20 to 30 minutes. Taste for salt. The stock shouldn’t need much because fish are naturally salty. Strain and discard the solids, and refrigerate until ready to use.
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This recipe for Seafood Étoufée is from