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).
And that just ain't happening, ya dig?
Shrimp make a mighty fine etouffee too.
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.
How to make shrimp stock
How to make a roux
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.