Hi guys, this recipe has been a while coming. I had all the ingredients in my house, so I forced myself to make some time to do this.
Étouffée: I really needed some comfort food tonight. Quite a busy day at work, the last thing I wanted to do was to cook for a few hours and then clean! Creole cooking at it’s best, using shrimp, as I wasn’t able to find any crawfish.
Ingredients: 1.5kg shrimp, separated from their tails
6 bay leaves
1 liter chicken stock
8 tbsp butter
2/3 cup flour
2 tsp thyme
2 tsp oregano
2 tsp paprika
1 tsp cayenne pepper
1/2 tsp black pepper, ground
2 onions, diced
8 ribs celery, diced
1 capsicum, diced
1 bulb garlic, diced
6 green onion, diced
a few sprigs of parsley, chopped
- To make the shrimp broth, in a large pot cook the shrimp tails and bay leaves in olive oil until the tails are reddened. Then add in the water and chicken stock. Simmer for 15 minutes.
- Strain into another pot and set aside.
- Melt the butter and stir in the flour. Keep stirring until brown.
- Add in the thyme, oregano, paprika, cayenne, black pepper and mix well.
- Add in the capsicum, onion, garlic, green onion and celery. Mix well.
- Add in the shrimp broth and simmer, stirring constantly for 25 minutes.
- Add in the shrimp and mix until cooked.
- Serve with rice and parsley!