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|03-18-2012, 07:50 PM||#1|
Matrix Shad can't catch
Join Date: Aug 2009
Location: Daphne, AL / Calera, AL
Anybody have a good etouffee recipe?? Downtime's red beans and rice was awesome, so I'm hoping someone has an etouffee recipe that is equally as good.
><((((º> Every man's life ends the same way. It is only the details of how he lived and how he died that distinguish one man from another.
|03-18-2012, 08:10 PM||#2|
Join Date: Aug 2008
Still looking for a good one myself. It's one of my favorites and after trying it at quite a few places outside LA I dont order it anywhere else unless I'm in LA. Nothing I've had comes close to the real deal.
|03-18-2012, 09:16 PM||#3|
Join Date: Sep 2007
(by Marc Savoy of Eunice, LA)
Contributed by Sarah Savoy, who says:
|03-19-2012, 07:51 AM||#4|
Join Date: Jan 2012
Location: Ephesus GA
Thanks Downtime2! I am a tryin this soon!
|03-21-2012, 07:16 PM||#5|
Join Date: Aug 2009
Location: Tuscaloosa/Orange Beach
Shrimp or Crawfish Etouff�e (Stew)
Makes 8 Servings
Etouff�e means smothered, and in this traditional Louisiana dish the shrimp or crawfish are smothered with a great combination of seasoned vegetables in a dark roux.
Find this recipe and more in Chef Paul Prudhomme's Pure Magic.
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers
7 tablespoons vegitable oil
3/4 cup all-purpose flour
2 tablespoons or 1 tablespoon plus 1 tablespoon Chef Paul Prudhomme's Seafood Magic� or
Chef Paul Prudhomme's Meat Magic�
Chef Paul Prudhomme's Poultry Magic�, in all
3 cups seafood stock, in all
1/2 pound (2 sticks) unsalted butter, in all
2 pounds whole, uncooked medium shrimp or crawfish
1 cup very finely diced green onions
4 cups hot cooked white rice
how to prepare
Peel the shrimp or crawfish and use the shells to make the stock. If you can't buy whole raw shrimp where you live, go ahead and use peeled ones and substitute vegetable stock for the seafood stock.
Combine the onions, celery and bell peppers in a bowl and set aside.
Heat the oil in a large, heavy skillet (preferably cast iron) over high heat until it begins to smoke, about 4 minutes. Gradually whisk in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roux is dark red-brown, about 3 to 5 minutes, being careful not to let it scorch or splash on your skin. Remove from the heat and immediately stir in the vegetables and 1 tablespoon of the Seafood Magic (or other Magic Seasoning) with a wooden spoon. Continue stirring until cool, about 5 minutes.
Bring 2 cups of the stock to a boil in a 2-quart saucepan over high heat. Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition. Reduce the heat to low and cook, whisking almost constantly, until the flour taste is gone, about 2 minutes. If any of the mixture scorches, don't continue to scrape that part of the pan bottom. Remove from the heat and set aside.
Melt 1 stick of the butter in a 4-quart saucepan over medium heat. Stir in the shrimp (or crawfish) and the green onions, and sauté, stirring almost constantly, for 1 minute. Add the remaining butter, the stock mixture and the remaining 1 cup stock. Cook, constantly shaking (versus stirring) the pan in a back-and-forth motion, until the butter melts and is mixed into the sauce, about 4 to 6 minutes. Add the remaining Seafood Magic (or other Magic Seasoning), stir well, and remove from the heat. If the sauce starts to separate, add 2 tablespoons more stock or water and shake the pan until it combines. Serve immediately over the rice.
Copyright © 1995 by Paul Prudhomme
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