In the spirit of Mardi Gras, I decided that what I wanted more than anything was etouffee. So here’s the recipes!
from The Louisiana Roux Spoon Cookbook
2 TB butter
2 cups yellow corn meal
2 cups hot water
1 tsp baking powder
3/4 cup milk
1 tsp salt
Boil water and add the corn meal, baking powder, butter and salt. Stir and mix. Add milk and let cool before adding the egg. Pour into muffin tins or a shallow 8×8 pan. Bake at 350 degrees for 30 minutes.
from The Bubba Gump Shrimp Co. Cookbook
2 pounds unpeeled medium sized fresh shrimp
2 cups water
2 cups chopped onion
4 cloves garlic, minced
2 TB butter or margarine, melted
1 cup sliced green onions
3 TB cornstarch
1/3 cup chopped fresh parsley
3/4 tsp salt
1/4 tsp ground white pepper
Hot cooked rice
Peel and devein shrimp (if not already deveined), reserving shells and tails. Chop shrimp and set aside. Place shells and tails in a medium saucepan; add water and bring to a boil. Cover, reduced heat and simmer 30 minutes. Pour liquid through a wire mesh strainer into a bowl, discarding shells and tails. Set strained stock aside.
Cook chopped onion and garlic in butter in a large skillet over medium high heat, stirring constantly, until tender. Add 2 cups of the reserved stock, and bring to a boil. Reduce heat to low, then stir in shrimp and green onions. Cook 5 minutes, stirring occasionally.
Combine cornstarch and an additional 1/2 cup reserved stock; gradually stir into shrimp mixture. Bring to a boil; boil, stirring constantly 1 minute. Stir in parsley, salt and pepper. Serve over rice.
Yield: 8 servings
Review: The cornbread required a longer cooking time, but my oven tends to run a little oddly. That and I don’t preheat. I find it wastes unnecessary energy. Anyways, the cornbread was cooked perfectly after about 36 minutes. The top was just slightly toasted and perfectly crisp. The under layer, however, was moist and delicious. And this is coming from a girl who isn’t a huge fan of cornbread. That being said, it was still a little bland for my tastes. However it paired perfectly with the etouffee.
The etouffe I changed slightly. I just found the most delightful market with meats and seafood (as well as lots of other great stuff) so I wanted to use crawfish tails in my etouffee. So I bought a pound and half of shrimp and 1 pound of crawfish tail meat. When you use crawfish, always remember to rinse it WELL. I literally stood at my sink for about 10 minutes finger combing through the crawfish. This will get out the traditionally fishy taste and smell associated with this superbly yummy ingredient. For a little added flair, I also used Jasmine rice instead of plain white rice. Mike loved the combination of shrimp and crawfish with the mild yet delicious sauce.
Check out The Louisiana Roux Spoon to order the cookbook or any of their products. They are awesome! You can also check out Bubba Gump’s website to find a location near you,or to do a little shopping. I did not however see the cookbook on the website.
Happy Friday and good eatin!
Originally posted on Tumblr March 12, 2011