Crayfish is the traditional seafood used in étoufée, however shrimp is a more than adequate substitute. The mahogany-colored roux adds a deep flavor to this Cajun specialty.
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon crushed dried basil
1/2 teaspoon dried thyme
1/2 cup diced onions
1/4 cup diced celery
1/4 cup diced green bell pepper
1 cup chicken stock
1 cup clam juice
3 tablespoons vegetable oil
5 tablespoons all-purpose flour
1/2 cup butter
1 pound large shrimp, peeled and deveined
3 green onions, finely chopped
Cooked rice for accompaniment
- In a small bowl combine together cayenne pepper, salt, white pepper, black pepper, basil and thyme; mix well. Stir in onions, celery and bell pepper; set aside.
- In a small saucepan heat chicken stock and clam juice until boiling. Reduce heat to low and hold warm.
- Heat a medium skillet over medium-high heat. Add oil and when hot, but not smoking, whisk in flour to make a roux. Cook, stirring frequently, about 2 minutes. Add reserved vegetables and seasonings and cook, stirring often, until mixture is dark reddish-brown, about 3 minutes. Lower heat and allow to cool for several minutes. Add 1/4 cup of hot stock, stirring well to incorporate. Continue adding the stock in 1/2 cup increments until all of the stock has been added; set aside.
- In a large skillet melt butter over medium-high heat. When foam has subsided, add shrimp, cook for 1 minute. Add green onions and continue cooking until shrimp are pink. Remove shrimp and whisk vegetables into pan. Return shrimp to skillet and mix well. Serve over cooked rice.
Makes 4 servings.