Maybe you knew, maybe you didn’t know. But my family has Louisiana roots. My love for cajun food, and mardi gras is probably apparent. One of my favorite dishes is etouffee. I can’t eat it often because its so buttery and delicious that it can’t possible be good for you right? I don’t make mine with roux. I only use that for gumbo. It’s pretty time consuming for me.
The base of many if not all cajun dishes. The holy trinity, celery, onion and green bell peppers.
Butter. Always butter.
Smother the veggies until tender.
Add your shellfish and garlic. Season.
Add water and flour. Check the seasoning again, season to taste!
Stir in parsley and green onions, turn off heat.
1 ½ stick of butter
1 medium yellow onion, chopped
1 large green bell pepper, chopped
3 stalks of celery, chopped
4 cloves of garlic, minced
2 lbs of peeled, deveined shrimp, or crawfish tails with fat
1 tbsp all purpose flour
2 stalks of green onions, sliced thinly
¼ cup parsley, minced
Cajun Seasoning, black pepper, cayenne pepper, to taste
In a heavy bottom pot with a lid, melt down butter. Add onions and sautee until clear. Add green bell pepper and celery. Cover, stirring occasionally until golden. Add shrimp and garlic. Stir until shrimp is pink. Whisk 1 cup of water with one tablespoon of all purpose flour until well blended. Add to pot, stir and add seasoning. Bring to simmer. Continue to season to taste. When sauce thickens up to a gravy consistency, add parsley and green onion. Stir, cover and turn off heat. Serve over rice.