Shrimp Étouffée

Prep Methods/Techniques , ,
Cuisine
Course ,
Servings 8
Ingredients
    Creole Seasoning
  • 2 tbsp salt
  • 2 1/2 tbsp paprika
  • 2 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 tbsp cayenne pepper
  • 1 tbsp ground black pepper
  • 1 tbsp onion powder
  • 1 tbsp dried thyme
    • Roux
  • 1/2 cup vegetable oil
  • 1 cup unbleached all-purpose flour
    • Shrimp
  • 2 lb large shrimp
  • 2 tbsp Creole seasoning (above)
    • Sauce
  • 1 medium green bell pepper, cored, seeded and diced
  • 1 medium onion, diced
  • 6 celery stalks, sliced
  • 3 clove garlic, peeled and minced
  • 1 1/2 cup dark roux (above)
  • 2 bottles dark beer (24 ounces)
  • 3 bay leaves
  • 2 cup clam juice
  • 2 tbsp Creole seasoning (above)
  • 2 tsp hot sauce (I like Frank's)
  • 2 tsp Worcestershire sauce
  • Salt, to taste
    • Serving
  • Gumbo Rice (see Cook's Notes)
  • 4 green onions, thinly sliced on the diagonal
  • Additional Creole seasoning
Method
    For the Creole seasoning:
  1. Combine all the Creole seasoning ingredients and set aside.
    2. For the roux:
  2. Pour the oil into a saucepan and set over moderate heat, allowing the oil to come slowly just to the smoking point, the oil will shimmer and move about in the pan. Pour in the flour and immediately start to whisk vigorously. The mixture will smooth out as you whisk and when it has the consistency of wet sand, change from whisk to wooden spoon.
  3. Stirring rather slowly and constantly and reaching all over the bottom of the pan, continue cooking the roux over moderately high heat. It will gradually turn blond, then medium brown. Finally, after 25 to 30 minutes, it will be the color of dark peanut butter, watch carefully, the cooking goes very fast at the end. Remove from heat and set aside.
    4. For the shrimp
  4. Shell, devein and clean the shrimp. Sprinkle the shrimp with 1 tablespoon of Creole seasoning and set aside
    5. For the sauce:
  5. Mix together the green bell pepper, onion, celery and garlic. Heat the roux in a large pot, stirring. When very hot, slide in the vegetables. Cook, stirring slowly, for 2 to 3 minutes over high heat, until the onions are translucent.
  6. Remove from heat and vigorously beat in the beer, whisking until smooth. Return the pan to the burner and, over moderately high heat, add the bay leaves and whisk while gradually pouring in the clam juice. Continuing to whisk, add 1 tablespoon of the Creole seasoning, hot pepper sauce, Worcestershire sauce and salt to taste.
  7. Stir the shrimp into the bubbling sauce and simmer for 2 to 3 minutes, until the shrimp turn pink.
    8. To serve:
  8. Spoon a portion of hot rice into the center of a large shallow bowl. Surround with a serving of shrimp and sauce. Scatter the green onions over shrimp and rice. Dust the edges of the bowl with Creole seasoning.
Cook's Notes
If you are preparing the sauce just before serving, Make the rice first. It cooks in the oven for 70 minutes and will stay warm in a closed oven for a good 2 hours.
Yield
8 to 10 servings
Ingredient Notes
You will have a lot of left-over Creole seasoning. It's nice to have around though. Store it in an airtight container and don't forget to label the container.
Find the recipe for Gumbo Rice here.
Advance Prep
The seasoning mix can be prepared far in advance.
The roux can be cooked, cooled and stored in the refrigerator for up to a week.
The sauce can be made up to 3 days in advance; when cool, cover and refrigerate. Heat to a simmer before adding the shrimp.
Source/Adapted From
Cooking With Master Chefs by Julia Child