So, this is a two-part'er. I love etouffee, and wish I would have had some crawfish for it, instead of shrimp, but still good. Etouffee is yummy just on plain rice, but put with dirty rice and... wow! :) I'll start with the dirty rice, since I made that first. It can cook while the etouffee is being made. Both of these recipes were found online when I was looking for recipes similar to Pappadeaux dirty rice and crawfish etouffee. Mmmm... I'll post the URL with the original recipe, and then mine are just slightly altered.
Dirty rice
What you'll need:
3 cups uncooked long grain rice.
2 tablespoon dirty rice seasoning (see below)
1/2 cup onion, medium dice
1 bay leaf
1 tablespoon garlic, minced fine
1 pound ground meat mixture (see below)
6 cups chicken stock
1 tablespoon vegetable oil
1/2 cup green bell pepper
Seasoning mix:
2 tsp cayenne pepper (if you don't like spicy, cut this back.)
1 1/2 tsp salt
1 1/2 tsp black pepper
1 1/4 tsp sweet paprika
1 tsp dry mustard
1 tsp ground cumin
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
Meat mix:
(I used 1 lb ground sausage, though I think I'll use the following mix next time.)
Equal portions and ground chicken livers, gizzards, and pork.
First, brown the meat. Use the oil if you're using something lean. I didn't use oil.
Stir in seasoning mixture and the bay leaf and saute about one minute.
Add vegetables and saute 3-4 minutes on high heat, stirring frequently.
Add the uncooked rice and mix in well, then add the chicken stock.
Turn heat down to a simmer, and let it simmer for 20 minutes or until the rice is done. If it gets dry before the rice finishes, add some water.
Shrimp or Crawfish Etouffee
This is DEFINITELY not for the health conscious. lol...
2 Sticks plus 3 tbsp unsalted Butter
3/4 cup plus 1 tbsp all purpose Flour
1 1/4 tsp Paprika
Scant teaspoon Cayenne pepper
Scant 1/2 tsp black pepper
Scant 1/2 teaspoon Red pepper
2 1/2 cups chopped onion
1 cup chopped Celery (I forgot to buy celery, so mine doesn't have it)
Scant cup chopped green bell pepper
4-5 tsp chopped garlic
3 cups plus 3 tbsp Water
5 tsp Shrimp or lobster base (if unavailable, use Knorr fish buillon)
Additional 3 tbsp all purpose flour (if necessary)
3 tbsp diced red bell pepper - again, didn't have it.
2 tbsp chopped parsley
1 pound Crawfish or Shrimp(peeled and deveined)
Saute the shrimp with a little oil.
When they've turned pink and are cooked through, put the aside in a dish and save the liquid from the pan in another dish.
Make a roux by melting the butter over medium high heat in a large, heavy sauce pan. Add flour gradually and stir well to blend.
Slowly cook flour, stirring frequently (a wire whisk is helpful) until it reaches a medium dark brown color (similar to chocolate milk). When the roux reaches this color, add the paprika, cayenne, black pepper and red pepper; stir well and cook for 1 minute.
Add the onion, celery, green bell pepper and garlic and saute appoximately 10 minutes, stirring frequently until the vegetables are tender.
While the vegetables are sauteing, bring the water to a boil.
Pour the boiling water into the sauce slowly, stirring constantly with a whisk. I didn't photo this part because you really do have to whisk, or you'll get lumps. As soon as the water hits the roux it's going to instantly thicken, so you want to be quick on this one.
Bring back to a simmer and add shrimp (or fish) base. This is where I used the saved juices from the shrimp earlier.
At this point, taste to determine how much salt is required, and for consistency. If the etouffee is too thin, add the additional 3 tbsp of flour, whisk to incorporate, and continue simmering. Too thick, add water. When the sauce is ready, add the red bell pepper and parsley for color.
Add the shrimp just before time to serve.
Now just spoon some of the etouffee over the rice and you're done. :)
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