I went to a wonderful Cajun restaurant in Charlotte called Bordeaux's for Eid, and had a wonderful shrimp etoufee topped with a blackened whitefish. It was so good I nearly ordered another one. Not to go, to eat a second time around. Alas, I decided one day that I would endeavor this dish at home. When the time came for me to make it, I looked up some recipes and found ones with ingredient lists miles long. Let the intimidation begin!
I decided to tackle this one on my own, using the ingredients and spices in other recipes as an inspiration for my own. And guess what? It worked! I put this dish together in about 20 minutes, then put on some rice while it simmered for about 30 minutes and as though through some divine inspiration everything came together right around the same time. Rice: perfectly steamed, etoufee: perfectly spicy,warm and the perfect texture. Best of all, it was easy!
Shrimp EtoufeePrep Time: 20 mins Cook Time: 30 minutes
Cost: $9.64 Servings: 4-6
1 lb of cleaned shrimp
1/2 cup oil
1/2 cup flour
1 chopped onion
1/2 green bell pepper, chopped
3 stalks celery, chopped
1 tb. chopped garlic
1- 14.5 oz can chopped tomatoes
1/4 ts. cayenne pepper
1/2 ts. black pepper
1 ts. salt
1/2 ts. garlic powder
1/4 ts. onion powder
1 bay leaf
2 cups water or stock (shrimp if you have it!)
1. Add the flour and oil to a large stockpot or dutch oven to make a roux, and let it cook about 15 minutes until it is a caramel color. Add the vegetables and garlic then allow them to soften for about 5 minutes.
2. Add in the stock,tomatoes with their juice and all of the spices and stir to combine. Bring the mixture to a boil and turn down to low heat, simmer for 20 to thirty minutes.
3. Add shrimp and cook for an additional 3 minutes or until the shrimp are cooked.