Mar 2, 2015

Shrimp Etouffee with Mushrooms

I'm going to tell you a little secret about a famous Cajun dish.
One where shortcuts are taken.

Even (if not especially) in highly praised, highly rated "Cajun restaurants."

 

True story.
But I'm not naming names.

Just know that rather than using a roux, many restaurants and home cooks turn to cream of mushroom soup to thicken etouffee (and even gravy).

Shrimp Etouffee w/ Mushrooms | Ms. enPlace


Another true story: I've used a lot of cream of mushroom in my day.  A lot.
When I first learned to cook, it was the start of many meals.

Hell, I've made and eaten plenty of crawfish etouffee that started out with cream of mushroom soup.

The thing is, it kind of skeeves me out now.
Shrimp Etouffee w/ Mushrooms | Ms. enPlace

But I do love mushrooms.  And I wondered what would happen if fresh mushrooms were added to shrimp etouffee.

What happened was that the mushrooms made the gravy even darker and richer than with just a roux.  And much darker than cream of mushroom soup would have.

Shrimp Etouffee w/ Mushrooms | Ms. enPlace

Tips:
How to make shrimp stock
How to make a roux



Print It!

Shrimp Etouffee with Mushrooms

1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
8 oz button mushrooms, sliced
about 1/2 cup flour
1 stick butter
2 1/2 cups shrimp stock
1 to 1 1/2 tsp salt
1/2 tsp black pepper
1 to 1 1/2 tsp Tony's Creole Seasoning
1 bay leaf
1 lb peeled shrimp
1/4 cup chopped green onion, plus 2 Tbsp for serving
4 cups cooked rice

Have all the vegetables chopped before starting the roux.
In a cast iron or stainless steel pot, melt the butter over medium heat.  Sprinkle in 1/2 cup flour and stir.  Continue slowly stirring the mixture.  If pools of butter form, sprinkle in a small amount of flour.  Stir until the roux is the color of a shiny penny.

Add the onion, bell pepper, garlic, and mushrooms and saute for about 15 minutes.  Pour in the shrimp stock.  Add the seasonings and bay leaf.  Simmer for about 10 minutes.

Add the shrimp and 1/4 cup green onion.  Cover and simmer another 20 minutes (rice can be cooked during this time).  Serve over rice and sprinkle the remaining green onion over each serving.  Serves 4.


 More shrimp...
Shrimp Salad Stuffed Tomatoes
Shrimp Creole Calas w/ Lemony Garlic Mayo
Shrimp & Andouille Baked Potatoes










Linking with:
Yesterfood
The 21st Century Housewife Hearth and Soul Blog Hop Lou Lou Girls
I party and get pinned at Tasty Tuesdays on Anyonita Nibbles Miz Helen’s Country Cottage
My Turn for us
Share your recipes on Morsels of Life: Five Friday Finds

Mar 1, 2015

See Ya in the Gumbo # 172


*~*~* 
Welcome to See Ya in the Gumbo!
*~*~* 


My great grandpa said See ya in the gumbo! 
instead of "good-bye."
It means see ya out there in the mix.

Gumbo is a mix of various ingredients.  
And no two people make it the same way.
To "make a gumbo" means much more than cooking.  When someone says "I'm making a gumbo," it means family and friends are invited.

I invite you to join this POTLUCK PARTY every Sunday night.
Bring whatever mix of ingredients you'd like.

Ms. enPlace


Top Five Features
(based on your clicks)

**Top-viewed**
  10 Great Winter Recipes   
from Simple Living and Eating
**Top-viewed**
Sunday Gravy: Italian Red Meat Sauce: simplelivingeating.com  

Cauliflower Carrot Herb Mash  
from Best of Long Island and Central Florida
Cauliflower Carrot Herb Mash   from Best of Long Island and Central Florida

BBQ Chicken & Pineapple Quesadillas 
from Simply Stacie
BBQ Chicken & Pineapple Quesadillas   

Stir-Fried Chicken w/ Cashew Nuts
from Little Joy Factory 
 Stir-Fried Chicken w/ Cashew Nuts from Little Joy Factory

Feta and Jalapeno Corn Muffins
from Living the Gourmet
Living the Gourmet: Feta and Jalapeño Corn Muffins

My picks...
Blueberry Overnight French Toast Casserole 
from The Lady Prefers to Save
Blueberry Overnight French Toast Casserole  from The Lady Prefers to Save

Lit'l Smokies Egg and Cheese Drop Biscuits
from Soup Spice Everything Nice
Lit'l Smokies Egg and Cheese Drop Biscuits from Soup Spice Everything Nice

Chocolate Crumb Bundt Cake
from Living the Gourmet
Living the Gourmet: Chocolate Crumb Bundt #BundtBakers



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Feb 23, 2015

Spicy Shrimp Etouffee

Another Mardi Gras over with.



Stray beads collected.  Streets swept clean.

And the grocery ads for Lenten seafood are pouring in.

Crawfish is usually the "go-to" when it comes to etouffee.  But since crawfish season has just started, prices are high ($16.99/lb for peeled tail meat).

Spicy Shrimp Etouffee | Ms. enPlace
 

And that just ain't happening, ya dig?

Shrimp make a mighty fine etouffee too.
Spicy Shrimp Etouffee | Ms. enPlace

This is a spicy shrimp etouffee with Tony's Creole Seasoning and a good helping of cayenne pepper and Louisiana hot sauce.  I also decided to make this more of a New Orleans etouffee than a Cajun one, adding a can of Ro-tel tomatoes.

If you've been around here for a while, you've probably noticed than I use an oil-based roux when I make gumbo.  Since etouffee is a simpler dish, I like to use a butter roux to add flavor and richness.

Spicy Shrimp Etouffee | Ms. enPlace


Tips:
How to make shrimp stock
How to make a roux



Print It!

Spicy Shrimp Etouffee

1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
about 1/2 cup flour
1 stick butter
1 can Ro-tel tomatoes (I use original flavor)
2 1/2 cups shrimp stock
1 to 1 1/2 tsp salt
1 tsp cayenne pepper
1 to 1 1/2 tsp Tony's Creole Seasoning
1 1/2 tsp Louisiana Hot Sauce
1 lb peeled shrimp
4 green onions, chopped and divided
4 cups cooked rice

Have all the vegetables chopped before starting the roux.
In a cast iron or stainless steel pot, melt the butter over medium heat.  Sprinkle in 1/2 cup flour and stir.  Continue slowly stirring the mixture.  If pools of butter form, sprinkle in a small amount of flour.  Stir until the roux is the color of a shiny penny.

Add the onion, bell pepper, and garlic and saute for about 10 minutes.  Pour in the ro-tel (including the juice) and shrimp stock.  Add the seasonings and hot sauce.  Simmer for about 10 minutes.

Add the shrimp and 2/3 of the green onion.  Cover and simmer another 20 minutes (rice can be cooked during this time).  Serve over rice and sprinkle the remaining green onion over each serving.  Pass hot sauce at the table.  Serves 4.


More seafood...
Crawfish Etouffee
Cheese & Shrimp Stuffed Poblanos
Catfish Divan










Linking with:
Yesterfood
The 21st Century Housewife Hearth and Soul Blog Hop Lou Lou Girls
I party and get pinned at Tasty Tuesdays on Anyonita Nibbles Miz Helen’s Country Cottage Celebrate It!
My Turn for us
Share your recipes on Morsels of Life: Five Friday Finds