I love southern cuisine because it contains the cooking process and flavor complexity of many of the other parts of the world I enjoy eating. I also love shrimp… just adore it. Etouffee is commonly made with crawfish (we call them crawdads in Oregon), a type of freshwater lobster…but I still prefer shrimp even though I can get crawdads easily. This creole curry is spicy, thick, and very satisfying. It’s one of my favorite of the cajun dishes and reminds me of Indian curries.
Special Tools: sieve or cheesecloth
Add to a sauce pan on medium heat
- 1.5 cups water
- shrimp shells
- 1 tbs carrot juice (or a 1/2 cup chopped carrots)
- 1 tbs tomato paste
- 1 tbs dried parsley (or a handful of fresh)
- 1 tsp oregano
- 1 tsp peppercorns
Bring water to a boil, and then reduce to a simmer (medium to medium-low heat) for 20-30 minutes.
Strain into a container and it’s ready to use in the etouffee (or other shrimpy dish)!
After some evaporation due to cooking this will yield about 1 cup of stock.
On medium heat, add to a pan:
- 3 tbs oil (or butter or ghee)
- (optional) 1 mustard seed, when it pops, oil is warm enough
When oil is warm enough, add and stir continuously do not let burn
- 3 tbs flour
When your roux is a golden brown color and smells similar to nuts, add
- 1 tbs garlic, minced
- 1 onion, diced (smaller pieces)
- 1 red bell pepper, diced
- 3 tbs tomato paste
Saute for 10-15 minutes until vegetables are soft. Slowly mix in
- 1 cup dry, white wine (sherry)
- 1 cup shrimp stock (above recipe… or vegetable broth)
Once liquid is blended, add
- 2 bay leaves
- 1 tbs oregano
- 1 tbs thyme
- 1 tbsp (or more) hot sauce (Louisiana hot sauce, Tabasco, etc)
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne (or to taste)
Allow to cook for 10-15 minutes so flavors have a chance to blend.
You can cook longer or on a higher high to reduce the liquid content and make a thicker sauce, or add a lid to keep liquid content as it is.
- 1 lb shrimp (shelled)
Cook 5-10 minutes or until shrimp is done.