Etouffee Shrimp, or with Chicken or Sausage

Prudhomme’s Shrimp Etouffee By Kris (Chicken and Sausage)

Ingredients:

• 1/4 Cup Onion, Chopped
• 1/4 Cup Celery, Chopped
• 1/4 Cup Green Bell Peppers, Cored, Seeded & Chopped
• 7 Tbls Vegetable Oil
• 3/4 Cup All Purpose Flour
• 2 Cups Chicken Stock
• 1/4 Lb Sweet Butter

For meat

• 1 lb chopped chicken breast butter sauted
• 1 lb chunked andouille sausage (hot) butter sauteed

For Shrimp

• 1.5lb peeled, cleaned shrimp tails

 

• 1 Cup Green Onions, Chopped Very Fine
• 1/4 Lb Sweet Butter
• 1 Cup Chicken stock
• 4 Cups Cooked Rice, Hot

 

• SEASONING MIX:
• 2 tsp Salt
• 2 tsp Cayenne
• 1 tsp White Pepper
• 1 tsp Black Pepper
• 1 tsp Dried Sweet Basil Leaves
• 1/2 tsp Dried Thyme Leaves

OR USE

• 2 tablespoons Chef Paul Prudhomme’s Seafood Magic

makes things simpler at the grocery.

Makes 6 to 8 servings.Directions:
Combine the seasoning mix ingredients in a small bowl. Set aside.

In a small skillet, cook chicken and sausage until just cooked in a little oil. Set aside.
Combine the onions, celery and bell pepper in another bowl. Heat the oil over high heat in a large, heavy (cast iron works best) skillet until it begins to smoke (about 4 minutes). Use a long handled metal whisk to gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roue is dark red-brown (3 to 5 minutes). Don’t let the roue scorch in the pan or splash on your skin. Remove from the heat.
Immediately stir in the vegetables using a wooden spoon. Add seasoning mix. Continue stirring, using the wooden spoon, until cooled (about 5 minutes). Bring the first measure of stock to a boil over high heat in a (2 Qt.) saucepan. Gradually add the stock in small amounts. Continue whisking until the roue is completely dissolved. Add cooked chicken and sausage. (if using) Reduce heat to low. Cook until the flour taste is gone (about 2 minutes), whisking constantly. Remove from the heat. Set aside.

Heat the serving plates in a 250 degrees oven. Melt the first measure of butter over medium heat in a (4 Qt.) saucepan. Stir in green onions. Saute for about 1 minute, stirring constantly. Add the second measure of butter, the stock mixture and the second measure of stock. Cook until the butter melts and is mixed into the sauce – shaking the pan gently back and forth while the butter melts – DO NOT STIR(!) Add shrimp, if using, cooking gently for only a few minutes until shrimp is cooked.
(BUT I generally can’t help myself from stirring anyways). Stir well. Remove from the heat. Serve immediately – mound 1/2 cup of rice on each serving plate. Surround the rice with 3/4 cup of the etouffee.

(sometimes, I just make the gravy more like a sausage gravy, adding stock until the right consistency, and then adding the extra butter to turn up the sauce’s unctuousness.

NOTE: If the sauce starts to separate, add small amounts of stock and shake the pan as before until it recombines.