Louisiana Shrimp Etoufee

 |   |  1 min read

Rockin' Sidney: Don't Mess With My Toot Toot
Louisiana Shrimp Etoufee

In my travel book Postcards from Elsewhere I write about being in cajun country in Louisiana where the bayou seems mysterious and the food is exceptional. That chapter about Breaux Bridge and the people we met is reproduced here for your amusement.

As I say, one of the great things about that part of the world is the food, so here is a recipe which is alarmingly simple and utterly terrific.

Just follow the instructions exactly and you can't go wrong. This will serve two or three people.

INGREDIENTS

6 tbsp of salted butter

quarter a cup of flour

a cup of onion, chopped

half a cup of celery

half a cup of green pepper finely chopped

one tbsp of finely minced garlic

two cups of shrimp, peeled and deveined (actually prawns are even better)

one tsp salt

quarter tsp fresh ground ppepper

quarter tsp cayenne

one tsp fresh lemon juice

half a cup of spring onions thinly sliced

one cup cold water

two cups hot water

rice

METHOD

Melt the butter in a deep pan on a low heat. Gradually add the flour stirring constantly. Cook on a low heat until a medium brown roux is formed (might take about 15 minutes)

Then add the onion, green pepper, celery and garlic. Continue to cook stirring often until the veges are all tender.

Add the shrimp/prawns, salt, pepper, cayenne, lemon juice and spring onions. Mix well. Add the cold water and bring to the boil.

Lower the heat and simmer for 10 minutes, stirring often until the shrimp/prawns turn pink.

Remove from the heat.

Prepare the rice.

Before serving slowly heat again, gradually adding one to two cups of hot water to create a gravy.

Serve over boiled rice. Have cold beer handy. 

Share It

Your Comments

post a comment

More from this section   Recipes articles index

Sweet Kale Salad by Womad 2014 guest Makana from Hawaii

Sweet Kale Salad by Womad 2014 guest Makana from Hawaii

Hawaiian guitarist Makana -- who is one of the guests at the forthcoming Womad in Taranaki -- offers a slack-key style of blues, jazz, Hawaiian and bluegrass sounds. He turned professional when... > Read more

Sue's homemade limoncello

Sue's homemade limoncello

Few homemade liqueurs are the equal of a good limoncello, and this speciality of central Italy can be very easy to make. The secret we tell you immediately is to invest in a decent vodka. I've... > Read more

Elsewhere at Elsewhere

Scratching the surface: In praise of old time music

Scratching the surface: In praise of old time music

I confess to being a hoarder. Nothing embarrassing like bottles, matchboxes, or beer cans. I collect art objects. Well, records actually. Over the decades I've scrounged through junk shops and... > Read more

Harry Manx, The Tuning Fork, Auckland, October 3 2014

Harry Manx, The Tuning Fork, Auckland, October 3 2014

About now Real Groovy – the secondhand and new music store on Queen St in Auckland – is celebrating its 331/3 anniversary.... > Read more