Ingredients: |
Ingredients: 1 ½ lbs of shell-on shrimp (shell, devein and reserve shells for stock)
8 oz jar of oysters (no shells)
1 large onion, chopped (skins reserved for stock)
1 poblano pepper, chopped (reserve top for stock)
6 garlic cloves, divided
2 celery stalks, divided
3 bay leaves
2 Tbsp canola oil, 2 Tbsp bacon fat (or your choice of fat)
½ cup sweet rice flour (also known as glutinous rice flour)
2 jalapeno peppers, seeded, deveined and chopped
2 tsp seafood seasoning like Old Bay
1 tsp ground cayenne pepper
1 Tbsp sweet paprika
Salt to taste
14.5 oz can crushed tomatoes
¼ cup chopped parsley
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Directions: |
Directions:To make the stock:
Pour 1 quart of water into a medium pot.
Add half the onion plus onion skin, top from the poblano pepper, 2 garlic cloves, chopped, 1 celery stalk, chopped and 3 bay leaves and reserved shells from shrimp.
Bring to a boil, reduce heat and simmer 45 minutes. Strain broth through a fine-meshed sieve into another pot or bowl.
To make the Etouffee:
Heat the oil/fat in a large pot over medium heat.
Stir in sweet rice flour and cook stirring about 10 minutes until it browns slightly.
Stir in the vegetables: ½ onion, poblano and jalapeno peppers, 1 stalk celery, 4 garlic cloves, all chopped.
At this point the roux may seize/clump. That’s ok. Cook the vegetables stirring about 4 minutes until soft.
Slowly add 1 pint of the shrimp stock (you’ll have some left for another use), stirring as you add it.
Add the seasonings: seafood seasoning, cayenne pepper, paprika and salt.
Continue to cook 10 minutes, whisking until all clumps are broken up and mixture is thickened.
Add crushed tomatoes, shrimp and oysters and simmer over low heat about 10 minutes until mixture is thick and shellfish are cooked. |
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