Etouffee 1 - Tony's
- Lot 1:
- 300 g peeled seafood (shrimp, crawfish, etc)
- Slap Ya Mama seasoning (to taste)
- Lot 2:
- 25 g roux flour
- 1/2 c water
- Lot 3:
- 2 t canola oil
- 80 g chopped onion
- 40 g chopped bell pepper
- 1 cloves minced garlic
- 1/2 T paprika
- 1/4 t cayenne
- Lot 4:
- 1/2 c hot water
- 1/2 T Worcestershire sauce
- 1 bouillon cube (low sodium: seafood, vegetable, or chicken)
- To finish:
- rice (for serving)
- 1 T chopped green onion (for garnish)
- 1 T chopped flat leaf parsley (for garnish)
1. Lot 1: Season the peeled shrimp or crawfish with Slap Ya Mama seasoning; leave to absorb the flavour.
2. Lot 2: Mix roux flour and water together to make a paste. Use just enough water to make a paste. Use any extra in step so that 1cup is used in total.
3. Lot 3: Heat oil.
3. For raw seafood: cook seafood til mostly done; remove with slotted spoon.
4. Add the onions, bell pepper, garlic, paprika, and cayenne; saute until the bell pepper starts to soften (about 10 minutes). Remove with slotted spoon.
5. Lot 4: Add the water, Worcestershire sauce, bouillon cube, and roux flour paste; bring to a 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. Serve etoufee on top of the rice; garnish with green onion and parsley.
SJ Note 16 April 2010: 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!