Online Recipe Book


Etouffee 1 - Tony's

Source
Louisiana's Original Creole Seafood Recipes by Tony Chachere (1982, p17)
Yield
2 servings
Prep info
15 min prep + 40 minute cook
Prep time
15 minutes
Cook time
40 minutes
Time required
55 minutes
Oven preheat
N/A
Type
Mains - Seafood
Status
Favourite
Tags
Cachere Creole

Ingredients

  • 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 (as needed)
  • 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:
  • brown rice (for serving)
  • 1 T chopped green onion (for garnish)
  • 1 T chopped flat leaf parsley (for garnish)

Method

1. Start the rice cooking.

2. Lot 1: Season the peeled shrimp or crawfish with Slap Ya Mama seasoning; leave to absorb the flavour.

3. Lot 2: Mix roux flour and water together to make a paste. Use just enough water to make a paste. Use any leftover in step 6 so that 1cup is used in total.

4. Lot 3: Heat oil

5. For raw seafood: cook seafood til mostly done; remove with slotted spoon.

6. Add the onions, bell pepper, garlic, paprika, and cayenne; saute until the bell pepper starts to soften (about 10 minutes). Remove with slotted spoon.

7. 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.

8. For cooked seafood: Add seafood with the vegetables; stir; simmer for 40 minutes.

9. Serve etoufee on top of the rice; garnish with green onion and parsley.

Notes

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!

History