Had a snowy weekend so we decided to have comfort food meals. I baked a couple loafs of wheat bread in the dutch ovens Friday evening.
This is an all day recipe, or most of a day recipe. Shrimp Etouffee requires that you make (I suppose you could buy it) shrimp stock. Then you need to make a rue which can take up to a hour or more, and then you need to simmer the final sauce 45 minutes or so. So if you plan on giving this a go set aside a day to do it. Done right its well worth the effort.
The recipe that I use is from serious eats and can be found here:
Serious eats Etouffee
To start the day off right I decided that having a spinach and bacon omlette would be a good way to go. Home cured bacon of course.
Step one is to peel shrimp. Reserve the shells and heads if using head on shrimp. Mix shrimp with salt and baking powder place in fridge until needed.
The saute the shells in oil. I used olive oil. You want to saute them until they are slightly browned.
Then add the veggies and saute until soft. Add the tomato paste and combine. Add sherry, then water, bay leaf & parsely. Simmer for at least 45 minutes.
When the stock is done strain and set aside until needed. I ended up with an extra quart, which I froze to use next time.
Start of the rue.
I went to peanut butter color. Normally I would go a bit more but the day didn't allow it.
Bread I made is from Flour Water Salt Yeast by Ken Forkish. Overnight wheat. Wife really likes it so Its become our go to.
Enjoy!!!!
This is an all day recipe, or most of a day recipe. Shrimp Etouffee requires that you make (I suppose you could buy it) shrimp stock. Then you need to make a rue which can take up to a hour or more, and then you need to simmer the final sauce 45 minutes or so. So if you plan on giving this a go set aside a day to do it. Done right its well worth the effort.
The recipe that I use is from serious eats and can be found here:
Serious eats Etouffee
To start the day off right I decided that having a spinach and bacon omlette would be a good way to go. Home cured bacon of course.
Step one is to peel shrimp. Reserve the shells and heads if using head on shrimp. Mix shrimp with salt and baking powder place in fridge until needed.
The saute the shells in oil. I used olive oil. You want to saute them until they are slightly browned.
Then add the veggies and saute until soft. Add the tomato paste and combine. Add sherry, then water, bay leaf & parsely. Simmer for at least 45 minutes.
When the stock is done strain and set aside until needed. I ended up with an extra quart, which I froze to use next time.
Start of the rue.
I went to peanut butter color. Normally I would go a bit more but the day didn't allow it.
Bread I made is from Flour Water Salt Yeast by Ken Forkish. Overnight wheat. Wife really likes it so Its become our go to.
Enjoy!!!!
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