Thursday, 10 January 2013

The Taste of the Big Easy

Written by Linda Gauthier


I made this dish for my boxing day feast, as a nod to the fact that, a couple of my guests had lived in Louisiana for a time, and I thought it would be a complementary dish for the rest of the menu.

What is Etoufee? A spicy tomato broth with crawfish or shrimp, served over rice.  A true Cajun comfort food.

crawfish etouffee.jpg

1 pound large shrimp, cleaned
Salt and Pepper, to taste
olive oil
3/4 cup water
1 teaspoon all-purpose flour
1 teaspoon salt
1 pkg Epicure Selections Jambalaya 
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
2 garlic cloves, minced
1 onion, chopped
1 tablespoon parsley 
2 slices lemon 
1 tablespoon green onions

What’s next:
Season shrimp or crawfish with salt & pepper, set aside.
In a medium saucepan, place oil & saute onion over medium heat until tender. 
Stir in flour gradually, Jambalaya mix, mix well.  Add water, lemon, tomato paste & garlic.  Cook on medium-low for 20 minutes.  Add a little water if it starts to stick. 
Add shrimp & cover saucepan.  Cook for 8 minutes. 
Add green onions & parsley & cook for 2 minutes. 
Serve over rice & you’re ready to do it up New Orleans style!

Pour yourself a cool one, flip on some Zydeco and take a little vacation to the "Big Easy" enjoy.

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