Shrimp and Lobster Etoufee

Posted by francis keyser Monday, August 3, 2009
Taste Level: TF
Cost: $20 and over
Serves: 4
Prep Time: 15-20 min.
Cook Time: 55-60 min.
Difficulty: 2

I can still remember the first time I had Etoufee, My dad made some crawfish Etoufee and I remember looking in the pot when he lifted me up so I could see what it was and thinking, "That looks yucky..." I am glad my parents always made me try at least one bite of my food because all it took was one bite and it was love and first taste! I can remember asking dad, "Can you cook that meal again, that way you cooked it?" He would ask me what meal and I would say, "That one with the crawfish in it." I have been cooking Etoufee for a while now and I think I have finally hit the point to where mine tastes as good as my fathers. This Etoufee is good for palates of all types. I have just enough spice for the flavor but not enough that people are constantly saying this is to hot. (If you like heat add 1 tsp more Cayenne or for even more heat 1 or 2 fresh Cayenne diced up and added with the vegetables, but be prepared for a mouth full of fire!) We had this with a pair of our friends one being from Louisiana and he and I sopped up the Roux at the end of the meal. So this one definitely passes the authentic test!

Ingredients:
1 stick butter
2 sweet onions (chopped, about 2-2 1/2 cups)
1 stalk celery (diced, about 1/3-1/2 cup)
1 green bell pepper (chopped, about 1- 1/4 cup)
1 lb shrimp (peeled, tailed)
2 5-6 oz lobster tails
4 garlic cloves (minced, about 1 tbsp-1 1/2 tbsp)
2 bay leaves
1/4 cup flour
1 tsp kosher salt
1 tsp Essence
3/4-1 tsp cayenne
2 tbsp Fresh Italian parsley (chopped)
3 green onions (chopped, about 1/2-2/3 cup)
1 10 oz can mild rotel (or 1/2 of a diced Jalapeno and 2 small tomatoes diced)

Lobster
2 lobster tails (shelled and chopped)
1 tbsp Butter
1/2 of a lemons juice
1 clove garlic (minced)
1/4 tsp essence
1/2 tsp fresh dill (diced)

Stock
4 cups water
3 bay leaves
1 large garlic clove (crushed)
1 spring rosemary bring to boil and let boil for 10 minutes.
All shrimp shells and both lobster tails.

Rice
4 servings of rice rice
1/2 tsp fresh dill (diced)
fresh crack pepper (to taste)

Stock
In a medium sized pot bring 4 cups of water to boil with bay leaves, garlic, rosemary and seafood shells. Once boiling cover pot and let simmer for 15 minutes. Remove cover and reduce down for 7-10 minutes until reduced to about 2 1/2-2 3/4 cups of stock. Run stock through strainer in order to remove garlic, bay leaves, shells and rosemary. Sit to side until you need to add to Etoufee (should be pretty soon after finishing.)

Lobster
While stock is cooking down using a small bowl roll lobster tails in lemon juice, dill, garlic and essence. Over medium low heat melt butter and cook lobsters tails covered, lemon, dill, essence and garlic for 5-7 minutes or until done.

In a large sauce pan over medium high heat, melt the butter, whisk in flour until smooth cover and let cook for 5-7 minutes until becoming peanut butter colored. Add the sweet onions, celery, garlic and bell peppers and cook until the onions are turning translucent or other vegetables are softening (about 7-10 minutes.) Add rotel, bay leaves, salt and cayenne cooking for 2-3 minutes and then whisk in stock (2-2 1/2 cups.) Bring to boil and let simmer for 25-30 minutes stirring frequently.

Roll shrimp in essence until coated and add the shrimp to sauce pan. Cook the shrimp for 5-7 minutes, stirring occasionally until they are cooked through. Add parsley green onions, lobster and cook for 2-3 minutes or until heated through.

Rice
Cook rice according to directions and then stir in dill and crack pepper.

Spoon etoufee over rice into bowls and enjoy.

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