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.
1 pound large shrimp, cleaned
Salt and Pepper, to taste
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
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.