Today, I'm going to teach you guys how to make shrimp etouffee. We'll be using a recipe from Paula Deen, available at
http://www.foodnetwork.com/recipes/paula-deen/shrimp-etouffee-recipe.html
For those of you outside the US, reference this picture. Sorry that it's a little small.
Please ignore my dirty stove top.
wo quick changes: I substituted gluten-free all purpose flour for normal flour and doubled the recipe.
First, lay out all your ingredients. Prepare all the vegetables as listed, chopping your yellow onion, green pepper, and celery. Mince the garlic or use preminced from a jar. 1 tbsp of chopped garlic from a jar is equal to one clove. Mince your parsley (i used a blender for this because I'm lazy) and mince your green onions.
Peel your shrimp, if needed. I used large shrimp. Save the shells and put them in a bag in the freezer if you'd like to make delicious seafood stock.
Now let's actually start cooking. Grab a stockpot and heat it on low. Add the oil and flour, then whisk together. It should be sort of paste like. Whisk this CONSTANTLY over LOW heat for 15-20 minutes until it turns a caramel brown color and makes a noticeable smell.
awesome, i will be monitoring
This is about how it should look when it's done. Mine's a little dark because I was too busy shitposting on another board to notice I overdid it slightly.
Next, move the roux to a larger pot and mix in the vegetables: onion, green pepper, celery, and garlic. Mix them together and heat on LOW for about 5 minutes until they look a little soft. Stir occasionally when you hear it start to sizzle or pop.
Okay, now add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add the clam juice and the tomatoes with their juice, stir to blend. Raise the heat to high, stirring again when you hear sizzling, until it begins to bubble. When the bubbling happens, turn it down to low, then cook on low for about 15 minutes, stirring occasionally still.
At this point, you can add all the shrimp. I had to cook for 10 more minutes after adding the shrimp until they were cooked through instead of the time stated in the recipe. You can tell when they are done because they form a tight circle instead of being in a C shape.
Finally, remove it from heat and add your butter, stirring the mixture until the butter melts. For a less thick consistency, add 1/3 cup white wine. Cooking wine is fine, you don't need to be fancy.
Make rice in your rice cooker, I prefer jasmine rice for this application. Make sure to fluff it when it's done.
Make a bit of cornbread, too. I'm not going to walk you through this as I used a gluten-free mix, and you shouldn't subject yourself to that if you don't have celiac.
wa la
This actually wasn't difficult at all, so give it a shot yourself if you want to.
>>7133240
thanks for posting, looks good
>>7133225
>Overcooked shrimp
Shit recipe
Next time add it when you're practically done, the residual heat will cook it through
Tender soft shrimp is 10x better than rubbery shrimp
>>7133212
So you fucked up on the first step and burned the roux?
Shit recipe btw, "american" cooking.(yes I am fully aware that jambalaya and etoufee originated in america)
>>7133241
No problem.
>>7133249
I did add when practically done, but between using much larger shrimp than called for and doubling the recipe, the residual heat just wasn't enough. I had actually taken it off the heat and let it sit for a bit, then tried it. Shit was raw, so I put it back on until the doneness I prefer.
>>7133251
It looks a bit darker than it is normally due to the gluten free flour, which is already pretty brown. You'd obviously want a less dark color if you were using wheat flour.
>>7133251
That isn't even close to burned roux. It's supposed to be like that, it's great. Smells like toasty popcorn.
>>7133291
Yeah, that's pretty much exactly how mine smelled, and if the lighting was better, pretty much identical to how it looked. Glad to know I didn't fuck it up, though I didn't think I did because it tasted perfect, just like the restaurants.
>>7133218
also, mixing raw veg such as onion with the roux instead of frying them beforehand
fuck you op, this thread made me curl into a ball of cringe and I'm now rolling towards your house, where I will find you and kick you until you throw up that shit you've just cooked and the I'll force feed it to you.
fuck's sake man...
