In French, the word "étouffée" means, literally, "smothered" or "suffocated", so this past weekend, I enjoyed making and eating Shrimp Etouffee - shrimp smothered in a tomato based sauce. And it was yummy. In fact, truth be told, I think it tasted even better the next day when I had it again for dinner.
Because I didn't have exactly all that was required of this dish, I had to make a few substitutions which I will post below.
based on Taste of Home's "Crawfish Etouffee"
1/3 cup of all-purpose flour
1/2 cup vegetable oil
1 large onion, chopped
1 cup chopped celery
1 cup of water
2 cups of tomato sauce (I used the tomato soup I made earlier.)
1 tbsp Worcestershire sauce
1 tsp minced garlic
1 tsp lemon juice
2 tbsp aji panca (Peruvian red pepper)
1 cup of frozen okra
pinch of cayenne
pinch of dried thyme
pinch of ground cumin
1 lb of frozen large deveined shrimp, thawed
- In a heavy Dutch oven (or stockpot), whisk the flour and oil until smooth. Cook over medium heat, stirring constantly until the flour/oil mixture is a reddish-brown. (Basically, you're making a roux.)
- Sauté the onion and celery in this mixture. After a minute or two, add the garlic and sauté. Then add the aji panca. (I used the aji panca in substitution for paprika since I didn't have any.)
- Add all the other ingredients except for the shrimp and okra. Bring to a boil, then reduce heat, cover and simmer for about 20 minutes. Adjust seasonings if necessary.
- Add frozen okra and cook to almost done. Then add raw shrimp and cook until the shrimp turn pink. Adjust seasonings if necessary.
* Just curious: Etouffee. Why does using French words make you feel all sophisticated? As a kid, I would pretend to speak French, butcher what I "read" in my mom's French books, and dream of the day that I would speak fluently. What happened? I took French I from a very Southern-speaking American teacher and the next year I switched to Spanish. That teacher was German.
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