It’s fall and that means time for comfort food at our home. One of our favorite comforting meals is etouffée, the rich, spicy dish that originated in Louisiana. While it looks a bit complicated, this dish is quite simple: Start with a deeply-colored roux (butter and flour mixture) then add the ‘holy trinity’ – celery, onion and bell pepper, and you’re almost all the way there! While we’ve enjoyed etouffée with crawfish and Andouille sausage, this version with easy-to-find shrimp is sensational. Ingredients:
- 4 Tbsp. plus 1 Tbsp. butter, divided
- 4 Tbsp. all-purpose flour
- ½ cup diced celery
- ½ cup diced bell pepper
- 1 cup diced onion
- 3 garlic cloves, chopped
- 1 cup bottled clam juice
- 1 cup chicken broth
- 1 cup chopped tomatoes
- ½ tsp. each salt and pepper
- 1 Tbsp. Pork Mafia Memphis Mud or Cajun seasoning
- 1 pound medium shrimps, shelled, deveined and cooked
- 4 Tbsp. chopped scallions
Directions:
- Over medium heat, melt four tablespoons of butter in a large cast iron pan then add the flour. Whisk the flour mixture, known as a roux, frequently until it is the color of peanut butter, about 10 minutes.
- Add the celery, bell pepper and onion to the roux and cook, stirring frequently, until the vegetables are softened, about 15 minutes. Add the garlic and cook an additional minute.
- Add the clam juice and broth to the vegetable mixture and scrape the bottom of the pan with a wooden spoon to loosen up all the brown bits. Add the tomatoes and seasonings and simmer for about 30 minutes.
- Add the shrimp to the pan and cook for about 5 minutes. Melt the remaining tablespoon of butter and stir.
- Serve the etouffée over white rice and garnish with scallions.
Makes 4 servings.
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