Shrimp Ettoufe Food

SHRIMP ETOUFEE

Steps:

• Add the oil to a large heavy Dutch oven over medium-high heat. Once hot, sprinkle in the flour. Cook the roux, while stirring, until it's the shade of peanut butter, 10 to 12 minutes. Add the thyme, garlic, celery, onions and bell pepper and saute until the vegetables are soft, about 5 minutes. Stir in the paprika, cayenne and white pepper and cook until fragrant, about 1 minute. Whisk in the stock, clam juice, tomatoes, hot sauce and Worcestershire. Season with salt and pepper. Bring to a boil, reduce to a low simmer and cook, uncovered, stirring occasionally, 30 minutes.
• After 30 minutes of simmering, adjust the seasoning with salt, pepper and hot sauce. Stir in the shrimp, lower the heat and cook until the shrimp are cooked through and bright pink, about 5 minutes. Stir in the green onions right before serving.
• Serve in a bowl with a mound of white rice in the center.

SHRIMP AND CHICKEN ETOUFFEE

Steps:

• Heat a large pot over medium-high heat. Add the vegetable oil and andouille and cook, stirring, until crisp, 4 to 5 minutes. Transfer to a plate. Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side. Transfer to the plate with the andouille.
• Make the roux: Remove the pot from the heat and cool slightly (there should be about 1/4 cup drippings; drain or add oil as needed). Return the pot to medium heat. Sprinkle in the flour and stir, scraping up the browned bits from the pan with a wooden spoon. Continue to cook, stirring, until the mixture smells nutty and turns a deep brown, 10 to 12 minutes. Add the celery, onion, bell pepper, garlic, cayenne, and salt to taste. Cook, stirring, until the vegetables are tender, 6 to 8 minutes.
• Whisk in the broth. Return the chicken and andouille to the pot and simmer until the chicken is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool slightly while the stew simmers; remove the skin and shred the meat. Return the meat to the pot. Stir in the shrimp and sherry and cook until the shrimp turn pink, 2 to 3 more minutes. Season with salt and black pepper.

SHRIMP ETOUFFEE

Steps:

• Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
• Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
• Serve immediately over steamed white rice and garnish with sliced green onion tops.
• Combine all ingredients thoroughly.
• Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
• Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
• Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.

SHRIMP ETOUFFE

Steps:

• If you are using fresh shrimp, peel and devein first; if using frozen precooked shrimp, you can thaw them right before using by placing the shrimp in a mesh colander and running them under cold water for about 5-10 minutes until thawed, stirring so they don't stick together- drain well.
• Keep shrimp cold until ready to use.
• Heat a large, deep skillet over medium-high heat.
• Melt butter in pan and sauté celery, bell pepper, green onion, and garlic until softened and lightly browned.
• Stir in flour until blended, then pour in soup, V-8, and salt.
• Cook until thick (you may need to lower temperature a bit), stirring often.
• Add remaining ingredients and cook until the shrimp are cooked through (they will turn pink and opaque- this only takes a few minutes) or, if using precooked seafood, just until the shrimp are heated through.
• Be careful not to overcook the shrimp or it will get tough.
• Ladle over hot, cooked rice.

ANN'S SHRIMP ETOUFFEE

Steps:

• In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
• Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.
• Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.

SHRIMP ETTOUFE'

Steps:

• Building the Beast.
• I start with chopping up the Onion, Peppers, and Celery fairly fine, 1/4 inch pieces at most, and set aside together in a bowl. Then chop up the Green Onion and Garlic, set aside seperately. Mix the spices into a bowl, set aside. With the 2 double batches I've made so far the veggies have filled a 10 cup size tupperware container.
• Peel the Shrimp and set aside. With the Clam Juice simmer all the Shrimp shells in a pan to add flavor to the Clam Juice. When done strain the shells out of the juice and set aside. Toss the shells.
• Next its usually a good idea to start the rice. Preheat oven to 350. For this recipe its nice to bake it, more flavorful. I use the bread loaf baking pans for this and find that I can fit 2 Cups of Rice with 4 Cups of Chicken Stock in the pan. For a double batch party I bake 3 pans. Add a little bit of the spice mixture and some Garlic Powder. Its up to you how much spice to add but Jim has found through many batchs that just mildly seasonning the rice is better so you can use the rice to moderate how spicey the meal is when you sit to eat. Cover with foil and seal. Bake for 1 hours - 1 hours 10 min - 20 minutes.
• All the above steps can be done the day before to help spread out the work.
• The Heart of the Beast (The Roux).
• Now you can start making the Roux. Have all the ingredients that you prepared handy because once you begin you won't be able to leave the Roux or stop stirring it.
• The 2 double batches that I've made up to this point filled to the brim a 6 quart stock pot so use something at least that size or larger. For the best results use a wooden spoon and cast iron pot. We have designated gear just for this stage of the cookin. After you eat this you won't think we're so fanatical hehe. But we are, about our Ettoufe' anyway.
• Take a cup of Olive Oil and heat over a med-high flame until just a pinch of flour bubbles, at which point add the 1 cup of Flour. Stir continuously (but very carefully, will give ya a good burn if you splatter yourself, mainly your fingers). If any brown flecks appear remove from the heat immediately and continue to stir until the flecks disappear. Return to the heat. Continue this process until the Roux is a peanut butter colored or darker. NOTE: If you see black specs in the Roux then it has burned and must be discarded. The Roux process requires constant attention and viligance. Helps to have a beer to sample during this stage too.
• After reaching your desired color reduce the heat to low and add the Onion, Peppers, and Celery with approximately a TBS of the spice mixture. Mix well until the veggies have cooked some, translucent (about 5 minutes). Add the Clam Juice and mix well. Raise the heat to med-high and stir continuosly watching for sticking on the bottom of the pan. Add the butter, garlic, and remaining spices. At this point you can also add the Bay Leaf for added flavor. Bring to a full boil for a least 1 minute while stirring. This is important as it removes any flour taste form the Roux. NOTE: If the butter later seperates and sits on the surface shake the pot to remusify for 5 minutes, stirring won't do the trick.
• Reduce the heat and add the Shrimp and Green Onions, stir until the shrimp is cooked, serve over the rice. When I made Ettoufe' last weekend if took me about 1 hour 10 minutes from the start of the Roux till ready to serve. Left overs seem to take on better flavor as it ages and it also freezes well too.
• We've had lots of parties centered around just this dish. After you've made it and created some Ettoufe' fiends it's not to hard to get them to help make it the next time. So then you can have some folks work on the shrimp while others work on the veggies. This will of course free you up to concentrate on the key piece of the Ettoufe', the Roux. And of course with a good batch you still get all the credit too! Enjoy!

SHRIMP ETOUFFEE

Steps:

• In a skillet, melt the butter and stir in the flour.
• Cook stirring constantly until this is a rich brown.
• Add the vegetables and cook until tender.
• Stir in the water, shrimp, parsley and seasonings.
• Simmer uncovered for about 20 minutes.
• Serve over hot rice.

CHEF JOHN'S SHRIMP ETOUFFEE

Steps:

• Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
• Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
• Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
• Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
• Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
• Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
• Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
• Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.