Low-Country Seafood: The Etouffee Masterclass
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Signature Shrimp Etouffee
"Etouffee literally means 'smothered.' The secret lies in the patience of the copper-colored blonde roux."
Prep: 25mSimmer: 30mSkill: Patience
The Essentials:
- • 1 lb large shrimp (peeled & deveined)
- • 4 tbsp butter & 3 tbsp flour
- • The 'Holy Trinity' (Onion, Celery, Bell Pepper)
- • 2 cups seafood stock & Cajun spices
01. The Roux: Melt butter and whisk in flour over medium heat. Whisk constantly for 8 minutes until it reaches a deep copper hue. Don't let it burn.
02. The Smother: Sauté the finely diced Trinity in the roux. Slowly whisk in the stock until it forms a thick gravy. Fold in the shrimp.
03. The Finish: Simmer until the shrimp are pink. Serve over traditional white rice or a bed of roasted cauliflower mash for a modern update.
The Crawfish Remix
"When in season, swapping shrimp for crawfish tails provides a richer, more traditional bayou flavor profile."
The Remix Essentials:
- • Swap shrimp for 1 lb cleaned crawfish tails
01. The Integration: Add the crawfish tails to the finished roux gravy. Crawfish tails are more delicate, so they only need 3-4 minutes to heat through.
02. The Service: Crawfish Etouffee is best served with a side of crusty French bread to soak up the extra roux. Top with a heavy shower of fresh scallions.