Etouffee 1 (Tony's)
- 57 g butter (4 T)
- 1/2 T paprika
- 1/2 c chopped onion
- 1/4 c chopped bell pepper
- 1 cloves minced garlic
- 1 c shrimp stock
- 1/2 T Worcestershire sauce
- 1/2 lb peeled seafood (shrimp, crawfish, etc)
- Slap Ya Mama seasoning (to taste)
- 1 T Corn Starch / Corn Flour
- water (as needed)
- 1 c rice
- 1 T chopped green onion (for garnish)
- 1 T chopped flat leaf parsley (for garnish)
1. Season the peeled shrimp or crawfish with Slap Ya Mama seasoning; leave to absorb the flavour.
2. Melt butter in an aluminium or steel pot, add paprika.
3. For raw seafood: cook seafood til mostly done; remove with slotted spoon.
4. Add the onions, bell pepper, and garlic; saute until the bell pepper starts to soften (about 10 minutes). Remove with slotted spoon.
5. Add flour, and make a dark roux, stirring constantly.
6. Add the Worcestershire sauce and shrimp stock, bring to the boil and reduce to a simmer. Add back the seafood and vegetables and stir in; simmer for 40 minutes.
7. For cooked seafood: Add seafood with the vegetables; stir; simmer for 40 minutes.
8. While the sauce is cooking, cook the rice.
9. Prepare a corn starch slurry and slowly add to the sauce if needed to thicken.
10. Serve on top of the rice; garnish with green onion and parsley.
SJ Note 16 April 2010: O lordy this is good! Tony has done it again! The long cook time of the seafood seemed a bit odd, but it works - we used shrimp, crawfish, and langustines (aka scampi, or Norway lobsters). My fishmonger only had them today as pre-cooked, so we altered Tony's recipe a bit to account for that. If you start with raw seafood, cook it in the butter/paprika mixture, then remove it and continue with cooking the bell pepper, etc, as written. Good eats!