So with leftovers from our rib roast, I've been on beef overload this week. Time for a change and shrimp étouffée would be perfect, but I switched gears after I got started and decided to make creole. So I assembled the necessary ingredients and started...
Butter melted and added the flour for the roux. Cooked over medium heat stirring almost continuously until dirty blond...
Added the onion, peppers, and celery and sauted, stirring almost constantly, until they were tender, about 7-8 minutes...
Added the garlic and sauted a couple more minutes then added the sausage and cooked a couple more minutes...
Since I had the shrimp peels, onion ends, another celery stalk, and green onions, why not make some more stock? A quart or so of water and I had this cooking while I made the roux...
Added the shrimp stock, tomatoes, 1 TBSP of Cajun seasoning, 1 TBSP sweet paprika, 1 TBSP coarse ground black pepper, ¼ tsp of cayenne pepper, and crawfish tales. Brought to a simmer and let it go for about 30 minutes. Found a use for a tool in my arsenal, crushing tomatoes, thanks to
chopsaw
...
Added the shrimp, put the lid on and turned off the heat. Served over rice with chopped green onions. Grab a shovel and it's time to eat...
Somebody can set me straight, but I started with étouffée and decided to make creole. I think the difference being tomatoes and roux? The heat was fairly mild and ½ tsp of cayenne wouldn't be too much and I didn't add any salt. Since my wife was the primary laborer in this endeavor, I decided to use the Slap Ya Mama Cajun seasoning...
, that way she knew I meant business...
We were pleased with how this course change turned out and here's my entry into the "new" soup/stew/anything-you-can-eat-with-a-shovel forum...
- 4 T unsalted butter
- 1/4 cup A.P. flour
- 1 bell pepper chopped
- 2 stalks celery chopped
- 2 small onions chopped
- 4 cloves garlic chopped
- 2-3 bay leaves
- Quart of shrimp peeled
- Crawfish tales
- Zatarain's Andouille sausage sliced ½" thick
- Quart of my homemade shrimp stock
- 28 oz. can of whole peeled tomatoes
- Cajun seasoning
- Sweet paprika
- Cayenne pepper
- Coarse ground black pepper
Butter melted and added the flour for the roux. Cooked over medium heat stirring almost continuously until dirty blond...
Added the onion, peppers, and celery and sauted, stirring almost constantly, until they were tender, about 7-8 minutes...
Added the garlic and sauted a couple more minutes then added the sausage and cooked a couple more minutes...
Since I had the shrimp peels, onion ends, another celery stalk, and green onions, why not make some more stock? A quart or so of water and I had this cooking while I made the roux...
Added the shrimp stock, tomatoes, 1 TBSP of Cajun seasoning, 1 TBSP sweet paprika, 1 TBSP coarse ground black pepper, ¼ tsp of cayenne pepper, and crawfish tales. Brought to a simmer and let it go for about 30 minutes. Found a use for a tool in my arsenal, crushing tomatoes, thanks to

Added the shrimp, put the lid on and turned off the heat. Served over rice with chopped green onions. Grab a shovel and it's time to eat...
Somebody can set me straight, but I started with étouffée and decided to make creole. I think the difference being tomatoes and roux? The heat was fairly mild and ½ tsp of cayenne wouldn't be too much and I didn't add any salt. Since my wife was the primary laborer in this endeavor, I decided to use the Slap Ya Mama Cajun seasoning...
