Shrimp Etouffee II: A Deeper Dive into Louisiana’s Culinary Heart
Shrimp Etouffee, a cornerstone of Louisiana Creole cuisine, is a dish that evokes warmth, comfort, and a celebration of fresh seafood. While seemingly simple, mastering the perfect etouffee requires understanding the nuances of flavor development and technique. This recipe, Shrimp Etouffee II, builds upon the classic, offering a deeper, richer flavor profile and exploring some alternative approaches to elevate your etouffee experience. It’s a dish that welcomes experimentation, allowing you to adjust the spice level and ingredient ratios to suit your personal preferences.
## What is Etouffee?
Before we dive into the recipe, let’s define what etouffee actually *is*. The word “etouffee” comes from the French word “étouffer,” meaning “to smother.” In culinary terms, it refers to a dish where seafood, typically crawfish or shrimp, is smothered in a rich, flavorful sauce. Unlike gumbo, which is a soup, etouffee is a thicker stew or sauce served over rice. The holy trinity of Creole cooking – onions, bell peppers, and celery – forms the aromatic base, while butter, flour, and seafood stock create the luxurious sauce.
## Shrimp Etouffee II: The Recipe
This recipe aims to create a richer, more complex flavor compared to a simpler etouffee. We’ll achieve this by utilizing browned butter, a deeper roux, and a blend of Creole spices. We’ll also incorporate a touch of tomato paste for added depth.
**Yields:** 6-8 servings
**Prep time:** 30 minutes
**Cook time:** 1 hour 15 minutes
### Ingredients:
* **For the Shrimp:**
* 2 pounds large shrimp, peeled and deveined (reserve shells)
* 1 tablespoon Creole seasoning
* 1 tablespoon olive oil
* **For the Seafood Stock (Optional, but highly recommended):**
* Shrimp shells (from the 2 pounds of shrimp)
* 8 cups water
* 1 onion, quartered
* 2 celery stalks, chopped
* 1 carrot, chopped
* 1 bay leaf
* 1 teaspoon black peppercorns
* 1 teaspoon salt
* **For the Etouffee:**
* 1 cup unsalted butter
* 1 cup all-purpose flour
* 2 large onions, chopped
* 2 green bell peppers, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 tablespoon tomato paste
* 4 cups seafood stock (or chicken stock)
* 1 (14.5 ounce) can diced tomatoes, undrained
* 2 tablespoons Worcestershire sauce
* 2 tablespoons Creole seasoning (adjust to taste)
* 1 teaspoon cayenne pepper (adjust to taste)
* 1/2 teaspoon dried thyme
* 1/4 teaspoon dried oregano
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped green onions
* Salt and black pepper to taste
* Cooked white rice, for serving
* Hot sauce, for serving (optional)
### Equipment
* Large pot or Dutch oven
* Large skillet or sauté pan
* Whisk
* Cutting board
* Knife
* Measuring cups and spoons
### Instructions
**1. Prepare the Shrimp:**
* In a bowl, toss the peeled and deveined shrimp with 1 tablespoon of Creole seasoning and 1 tablespoon of olive oil. Set aside.
**2. Make the Seafood Stock (Optional but Recommended):**
* This step significantly enhances the flavor of the etouffee. If you skip this step, use 4 cups of high-quality chicken or vegetable stock instead.
* In a large pot, combine the shrimp shells, water, onion, celery, carrot, bay leaf, peppercorns, and salt. Bring to a boil over high heat.
* Reduce heat to low, cover, and simmer for 30 minutes. This extracts all the wonderful seafood flavor from the shells.
* Strain the stock through a fine-mesh sieve, discarding the solids. Set the stock aside.
**3. Create the Brown Butter:**
* In a large pot or Dutch oven over medium heat, melt the butter. Continue to cook, swirling the pot occasionally, until the butter turns a nutty brown color and has a rich, toasted aroma. Be careful not to burn it. This process takes about 5-7 minutes.
**4. Make the Roux:**
* Gradually whisk the flour into the browned butter. Continue to whisk constantly over medium heat until the roux turns a light brown color. This will take about 15-20 minutes. The roux is the foundation of the etouffee, so patience is key. A properly made roux provides both flavor and thickening power.
**5. Sauté the Vegetables:**
* Add the chopped onions, bell peppers, and celery (the holy trinity) to the pot with the roux. Cook over medium heat, stirring frequently, until the vegetables are softened and translucent, about 8-10 minutes. This step is crucial for building the aromatic base of the dish.
**6. Add Aromatics and Tomato Paste:**
* Add the minced garlic and tomato paste to the pot. Cook for 1 minute more, stirring constantly, until fragrant. The tomato paste adds a subtle depth and richness to the sauce.
**7. Deglaze and Add Stock:**
* Slowly pour in the seafood stock (or chicken stock), whisking constantly to prevent lumps from forming. Be patient and incorporate the liquid gradually.
* Add the diced tomatoes (with their juice), Worcestershire sauce, Creole seasoning, cayenne pepper, dried thyme, and dried oregano. Stir well to combine.
**8. Simmer the Etouffee:**
* Bring the etouffee to a simmer. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
**9. Cook the Shrimp:**
* In a large skillet or sauté pan over medium-high heat, sear the seasoned shrimp in batches until pink and cooked through, about 2-3 minutes per side. Be careful not to overcrowd the pan, as this will steam the shrimp instead of searing them.
**10. Combine and Finish:**
* Gently stir the cooked shrimp into the etouffee sauce. Heat through for a couple of minutes, allowing the shrimp to absorb the flavors of the sauce.
**11. Season and Serve:**
* Stir in the chopped fresh parsley and green onions. Season with salt and black pepper to taste. Adjust the Creole seasoning and cayenne pepper to your desired level of spice.
* Serve the Shrimp Etouffee hot over cooked white rice. Garnish with extra parsley and green onions, if desired. Offer hot sauce on the side for those who like extra heat.
## Tips for the Best Shrimp Etouffee
* **Don’t Rush the Roux:** The roux is the heart and soul of etouffee. Take your time and cook it properly until it reaches a light brown color. A properly made roux will thicken the sauce and impart a nutty, roasted flavor. Burnt roux = bitter etouffee, so pay close attention.
* **Fresh is Best:** Use the freshest shrimp you can find. Fresh shrimp will have a better flavor and texture.
* **Homemade Stock is Worth It:** Making your own seafood stock from the shrimp shells adds a depth of flavor that you can’t get from store-bought stock. It’s an extra step, but it’s well worth the effort.
* **Adjust the Spice Level:** Creole cuisine is known for its bold flavors. Adjust the amount of Creole seasoning and cayenne pepper to your liking. Start with less and add more as needed.
* **Don’t Overcook the Shrimp:** Shrimp cooks quickly. Be careful not to overcook it, or it will become rubbery. Cook it just until it turns pink and opaque.
* **Simmer, Don’t Boil:** Simmering the etouffee allows the flavors to meld together without scorching the sauce. Keep the heat low and stir occasionally.
* **Use a Heavy-Bottomed Pot:** A heavy-bottomed pot will distribute the heat more evenly and prevent the roux from burning.
* **Taste as You Go:** Taste the etouffee throughout the cooking process and adjust the seasoning as needed. This is your opportunity to create a dish that perfectly suits your palate.
## Variations and Substitutions
* **Crawfish Etouffee:** Substitute crawfish tails for the shrimp to make Crawfish Etouffee, a classic Louisiana dish.
* **Chicken Etouffee:** Substitute diced chicken for the shrimp to make Chicken Etouffee.
* **Vegetarian Etouffee:** Use vegetable broth and add mushrooms, okra, or other vegetables for a vegetarian version.
* **Spice it Up:** Add more cayenne pepper or a dash of hot sauce to increase the heat.
* **Make it Creamy:** Stir in a splash of heavy cream or half-and-half at the end of cooking for a creamier etouffee.
* **Add Okra:** Add sliced okra to the etouffee during the simmering process for added flavor and texture.
* **Use Different Vegetables:** Experiment with adding other vegetables, such as corn or zucchini, to the etouffee.
## Serving Suggestions
* **Over Rice:** The most classic way to serve Shrimp Etouffee is over fluffy white rice. The rice soaks up the delicious sauce and complements the flavors of the etouffee.
* **With Grits:** Serve Shrimp Etouffee over creamy grits for a comforting and satisfying meal.
* **As a Dip:** Serve Shrimp Etouffee with crusty bread or tortilla chips as a flavorful dip.
* **With a Side Salad:** Serve Shrimp Etouffee with a simple green salad to balance the richness of the dish.
* **With Cornbread:** Serve Shrimp Etouffee with warm cornbread for a complete Southern meal.
## Storage and Reheating
* **Storage:** Store leftover Shrimp Etouffee in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat Shrimp Etouffee in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of water or stock to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overcook the shrimp.
* **Freezing:** Shrimp Etouffee can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.
## Making Ahead
The etouffee sauce (without the shrimp) can be made ahead of time and stored in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce and add the cooked shrimp.
## Nutritional Information (Approximate, per serving)
* Calories: 450-550
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 30-40g
(Note: Nutritional information may vary depending on specific ingredients and portion sizes.)
## Conclusion
Shrimp Etouffee II is a delicious and rewarding dish that celebrates the rich flavors of Louisiana Creole cuisine. By taking the time to create a deep, flavorful roux and using fresh, high-quality ingredients, you can create an etouffee that is sure to impress. Whether you’re a seasoned cook or just starting out, this recipe provides a solid foundation for creating your own signature etouffee. So, gather your ingredients, put on some good music, and get ready to embark on a culinary journey to the heart of Louisiana!
