Friday, January 2, 2009

Etou(fee), Brute?

I cracked open the 75th anniversary edition of The Joy of Cooking for the first time and made shrimp etoufee. Good stuff. I finally got to make a roux, which isn't all that exciting except that I love to say "roux" (Raggy! I found a roux!... Hey gang, Scooby found a clue!).

It turned out very well. Since I made a few changes to the recipe, I can share it:

Peel and de-vein 1 lb shrimp

Toss with:

1 tsp paprika
1 tsp thyme
1 tsp sea salt
1 tsp black pepper
1/2 tsp basil
1/2 tsp red pepper flakes

Set shrimp aside.

In a large skillet mix 3 tbsp of olive oil and flour over medium heat. Stir constantly until the roux(!) turns a dark brown (about 20 minutes). Stir in:

1 cup chopped onions
1 cup chopped green peppers
1/2 cup chopped celery
1/2 - 1 lbs of chopped andouille sausage (can substitute smoked sausage, but get the andouille)

Stir until the vegetables are browned, about 5-6 minutes, then add:

2 cloves of garlic
1/2 tsp sage
1/2 tsp thyme

Stir for about 1 minute then stir in:

2 cups chicken stock
2 tbsp tomato paste
1 tbsp worcestershire sauce
1/2 tsp of your favorite hot sauce

Stir, bringing to a simmer. Remember those shrimp you coated earlier, how they called to you? Throw them in that skillet and return to a simmer. Reduce the heat and let it simmer for about 10 minutes. Add a 1/4 cup of parsley.

I served it over a bed of white rice with some baked baguette bread and a bottle of Riesling. It was worth the time.

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