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Add a photoI love Cajun food and making "black" roux is a lot of fun and a bit of a challenge. I took Cajun/Creole cooking lessons in my 20's and have become a big fan of its dishes. It does require time to cook this meal, but it's well worth it. It looks great if you mound your rice in a coffee cup and un-mold it on center of plate and serve the Etouffee around the rice.
Ingredientes
- Fish Stock
- 2 quarts cold water
- 1 medium onion, unpeeled and quartered
- 1 garlic clove, unpeeled and quartered
- 1 stalk celery
- shrimp shells, from 2 pounds shrimp
- Seasoning Mix
- 2 teaspoons sea salt (I use salt alternatives)
- 2 teaspoons ground red pepper (preferably cayenne)
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon basil
- 1/2 teaspoon thyme
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- Roux and Gravy
- 7 tablespoons vegetable oil
- 3/4 cup flour
- 2 cups fish stock
- Finish
- 6 -8 tablespoons unsalted butter, divided, to your taste
- 2 lbs medium shrimp, peeled
- 1 cup very finely chopped scallion
- 1 cup fish stock
- 4 cups hot cooked rice
Direcciones
- Directions:
- Fish Stock:
- Combine all ingredients and bring to boil; simmer for 4-8 hours, the longer the better; replenish water as needed to keep one quart of liquid in the pot.
- If you're short on time, a stock simmered 20-30 minutes is better than water.
- Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
- Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 4 minutes; use a LONG handled whisk and gradually mix in flour; cook and stir constantly until roux is dark red-brown,3-5 minutes; don't let roux scorch and DON'T get it on your skin!
- Remove from heat and stir in the combined vegetables and ONE TABLESPOON of the dry seasoning with a wooden spoon; stir for 5 minutes while the roux cools down.
- Gravy: Bring the fish stock to a boil in a 2 quart saucepan; gradually whisk in roux and stir until incorporated.
- Reduce heat to low; continue stirring and cook another 2 minutes, until flour taste is gone; if any of the gravy scorches, don't scrape that part of the pan; remove from heat and set aside.
- Finish: Using a 4 quart saucepan, melt 3-4 T butter over medium heat; stir in shrimp and green onions and sauté 1 minute, stirring constantly.
- Add the remaining 3-4 T butter, Fish Stock and gravy; shake the pan rather than stir until the butter is melted and mixed into sauce, about 4-6 minutes.
- Add remaining seasoning mix; stir well and remove from heat; if sauce starts separating, add a couple of T of stock or water and shake pan until it combines.
- Plate rice and pour etouffee around rice serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1208g | |
| Recipe makes 4 servings | |
| Calories 989 | |
| Calories from Fat 444 | 45% |
| Total Fat 50.28g | 63% |
| Saturated Fat 15.86g | 63% |
| Trans Fat 0.61g | |
| Cholesterol 398mg | 133% |
| Sodium 2272mg | 95% |
| Potassium 869mg | 25% |
| Total Carbs 73.72g | 20% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.09g | 2% |
| Protein 58.01g | 93% |
