|2 servings||calories per servings 520||protein serving 25 g||carbs per serving 71 g||total fat per serving 15 g|
Étouffée is a classic southern Louisiana dish, traditional in both Creole and Cajun cuisines. The technique to make the sauce is called “smothering” and is similar to making gravy out of pan drippings. Unlike gravy, this technique calls for browning the flour (though not as much or as deeply as is done for many gumbo recipes). Crawfish is the most popular protein in étouffée, but since its season is only a few months long, people happily use shrimp for the majority of the year.
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||71 g|
|Dietary Fiber||4 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Peel and halve onion. Dice 1/2 cup (save any extra onion for another use).
• Finely chop celery.
• Discard pepper stem and seeds. Finely chop flesh.
• Thinly slice green onion, keeping white and green parts separate.
• Peel and chop garlic.
• Pick and chop parsley leaves.
Place a large, deep skillet over medium-high heat. Add butter. When butter melts and foams, whisk in flour. Cook, whisking, until mixture is smooth and golden, about 2 minutes.
• Stir in onion, celery, pepper, onion whites and garlic. Cook, stirring occasionally, until vegetables begin to become tender and fragrant, 3-4 minutes.
• Stir in Cajun seasoning.
• Stir in bouillon cube and 1 cup hot water. Cook, stirring, until mixture simmers.
• Reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens and it smooth, 8-10 minutes.
• Season shrimp with 1/4 teaspoon kosher salt.
• Add shrimp to sauce. Cook without disturbing until shrimp begin to change color, about 1 minute.
• Cook, stirring, until shrimp are pink and just firm, 1-2 minutes.
• Remove skillet from heat. Stir in 1/4 teaspoon kosher salt, most of onion greens and most of parsley. Taste and adjust seasoning as desired.
• Divide rice between 2 bowls.
• Top with shrimp étouffé. Garnish with remaining onion greens and remaining parsley, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...