An extraordinary guy can never have an ordinary day...

Today I am importing an additional New Orleans delight. Etouffee, the French word for smothered, is a customary creole dish plainly indicating covered in sauce which is densely seasoned. This is not an arduous dish to prepare, it commences with the "holy trinity" of creole cooking, celery, onions and green peppers. Then a effortless roux is developed from flour, and thinned with stock. I generated my own shrimp stock, and greatly encourage you to do the same if shrimp in the shells are available. It is spicy, as typical of conventional New Orleans cuisine, but may invariably be adjusted. Serve crusty baguettes to neighbor the Etouffee sauce (recipe on post titled It's a crazy world we're living in, 1.24.12). This facilely makes enough to please six people. Invite a few friends over, and have a creole party this weekend. After they savor this entree, you could discover them returning often. Transform your kitchen into the most popular restaurant in town.

Shrimp Etouffee

2 lbs shrimp shelled and deviened*

3/4 stick unsalted butter

1 bell pepper diced

1 jalapeno diced

1 onion diced

2 stalks celery diced

3 garlic cloves minced

1 T fresh thyme finely chopped

1 15oz can diced tomatoes

1 1/2 T creole seasoning

1 T Old Bay seasoning

1/3 C flour

2 1/2 C shrimp stock**

1 t Tabasco

1 t Worcestershire

2 T heavy cream

1 lemon

parsley (for garnish)

2 C uncooked white rice (I used jasmine)

Melt butter over medium high heat. Saute peppers, onion, celery, garlic and thyme. Once veggies are soft add creole and Old Bay stir until fragrant. Add flour, and slowly whisk until a roux develops (this should be a light brown color). Gently and slowly begin to whisk in stock. Once all the stock has been incorporated add Worcestershire and tabasco, reduce to medium low and allow to simmer 15-20 minutes.

Cook rice according to package directions.

Add shrimp, cover and cook shrimp until tender 7-10 minutes (depending on the size of the shrimp). Remove from heat and stir in cream (if using). Plate ettoufee atop rice, squeeze lemon juice on the dish and garnish with parsley.

*Try to get the best quality and freshest shrimp available (it's worth it!!). If possible get shrimp in the shells. Then when you shell the shrimp reserve the shells to make stock.

**If you have reserved shells, place in saucepan with 3-4 C water, 2 bay leaves, 2 T dried minced onions and 1 T salt. If you do not have the shells, you may substitute 1 1/2 C clam juice with 1 C water or use chicken or seafood stock. Be cautious if you are using store bought stock of the sodium content (you may always use half stock and half water).

Until tomorrow...Peace.