Shrimp Etouffee

Hey Foodies! Tony here. Saturday night and it's my turn to cook.
I am dying for some seafood. We have this Cajun Etouffee base packet, some rice and a pound of fresh uncooked shrimp. We are ready to get started.

Begin by melting 5 tablespoons of butter in a large sauce pan. Once all the butter is melted, pour the contents of the packet into the skillet and stir constantly to make a roux.  Add 2 cups of water. Stir until it is a medium brown. It's the easiest thing in the world. Lucky for me it only takes a few minutes, because I am hungry as hell and it's damned good to eat. So, stir it up nice. Once you achieve the gravy-like consistency, add a pound of uncooked shrimp. Bring to a boil. Once it starts boiling, cover and reduce heat to a low simmer for 15 minutes. Stirring occasionally to prevent the gravy from sticking to the bottom of the pan. After 15 minutes, remove from heat and let sit for 15 more minutes. This gives the etouffee base time to thicken and work its magic.  I like to serve it over white rice. They suggest that it's good over pasta, but I don't know about that. OK. Time to eat.

Review :

The shrimp was very tender. It's a little on the salty side but the rice is perfect. What I like about this dish is it is quick, easy and exotic. Might not be for everybody. It's really good and about 6 hours faster than the Paul Prudomme's recipe. Just like being back in good, old New Orleans.

Tony's Rating 4.0

The shrimp was cooked perfectly.  It is a premixed base, so it's salty compared to what we usually make, but not bad.  It is a good substitute from the long version in the cookbook and makes up a lot quicker. Cheap dish. Under 15 bucks.

Sandy's rating 4.0


Until next time. All men must dine.