| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | American | Seafood | 6 | Servings |
INGREDIENTS
| 3 | tb | Peanut oil |
| 3 | tb | Flour |
| 1 | Yellow onion; chopped | |
| 1/2 | Sweet bell pepper; chopped | |
| 3 | Ribs celery; chopped | |
| 3 | Cloves garlic; crushed | |
| 3 | tb | Tomato paste |
| 1 1/4 | c | "Brown Soup Stock" or canned beef broth |
| 1 | c | Dry white wine |
| 2 | Bay leaves | |
| 1 | ts | Whole basil leaves |
| 1 | ts | Whole thyme leaves |
| 1 | tb | Tabasco plus |
| 1/2 | ts | Tabasco |
| 1/4 | ts | Fresh ground black pepper |
| 1 | ts | Salt |
| 4 | Green onions; chopped | |
| 1 1/2 | lb | Uncooked; peeled shrimp |
| 1/4 | c | Chopped parsley |
INSTRUCTIONS
The idea of cooking a sauce for hours does not appeal to most American home cooks ... but this is the only way that a proper etouff.e can be made. The name refers to "smothering" the seafood with a heavy sauce, and it is certainly heavy. This method of cooking has its roots in Creole cuisine, and if you take the time to prepare this dish properly you will be very proud of your Creole skills. Heat a large Dutch oven and add the oil and flour. Toast this to a peanut-butter-colored roux. This should take about 15 minutes over medium heat. Be careful not to burn this. Stir often. Add the yellow onion, bell pepper, celery, and garlic. Saut. for about 10 minutes or until the vegetables are tender. Stir in the tomato paste, followed by the beef stock and wine. Stir constantly until this mixture thickens. Add the remaining ingredients, except the shrimp, parsley, and rice. Simmer, covered, for about 45 minutes. Add the shrimp and parsley and simmer for 20 minutes, un- covered. Use shrimp which are 35-40 per pound size. Serve over cooked rice. This is great with Corn Pudding and perhaps Eggplant Casserole (see recipes). From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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