Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Etouffee, you say?

Posted: September 7th, 2009 | Author: johanna | Filed under: Johanna | 18 Comments »

Etouffee DayPaula Deen made gumbo a few weeks ago on her show. I watched, and tried not to drool, and immediately got frustrated that our weekly grocery order hadn’t included the required ingredients. So, when Jesse and I were planning our menu for this week, I realized that I had to make something from Paula’s recent shows. Enter, her recipe for Shrimp Etouffee which I recreated to great effect.

The first concern for me was the slow-cooked roux that is the base of the dish. While I’ve made many a roux in my day, I usually keep them very blonde, and use them only as a thickening agent for bechamel or gravy. This involved slowly preparing a roux over the course of half an hour or more, stirring and stirring so that it doesn’t burn but making sure that it turns a beautiful caramel color. I think my roux ended up a little light, but that’s probably better than the alternative.

I have to admit, items such as “Clam Juice” concern me. Very much. However, if Paula asks me to add a bottle of clam juice to my etouffee, I will do it. In fact, I will do it with a smile on my face, because I believe in Paula. Although, I will mention that I really really believe that you need to add a big can of tomatoes, or add some extra water to this dish, because it gets really. really. thick.

However, this dish was delicious. Paula generally knows what she’s talking about, and the left-overs are phenomenal. The seasonings get deeper and more melded together, and even better, the shrimp do NOT turn into little rubber pellets as I feared they would. In general, this is a great meal to make and take, a great meal to make a huge quantity of and pack as a lunch with rice, or to freeze in individual portions. In fact, you could make the whole base up to the part where you add the shrimp, stop, and freeze, and when you’re reheating the sauce and cooking the rice, just throw a handful of shrimp in with the sauce – the shrimp will cook and the sauce will heat and you’ll have dinner in 10 minutes!

In general, I urge you to make this. If you can remember to stir the roux every few minutes, or get a cute guy or gal to help you stir, and chop up some veggies, everything else is super-simple. And c’mon, you’re rewarded with this:

C'mon, how can you not?


18 Comments on “Etouffee, you say?”

  1. 1 Joshua said at 3:01 pm on August 26th, 2014:

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  2. 2 Homer said at 9:17 pm on November 16th, 2014:

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  3. 3 brett said at 9:34 pm on November 16th, 2014:

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  4. 4 Kyle said at 1:49 pm on November 18th, 2014:

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  5. 5 angelo said at 2:03 pm on November 23rd, 2014:

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  6. 6 Evan said at 8:53 pm on November 24th, 2014:

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  7. 7 Kirk said at 2:34 pm on December 15th, 2014:

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  8. 8 isaac said at 3:08 pm on December 15th, 2014:

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  9. 9 Francisco said at 3:44 pm on December 15th, 2014:

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  10. 10 Melvin said at 10:14 am on December 22nd, 2014:

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  11. 11 julius said at 10:47 am on December 22nd, 2014:

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  12. 12 darrell said at 11:23 am on December 22nd, 2014:

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  13. 13 Darryl said at 12:00 pm on December 22nd, 2014:

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  14. 14 Lyle said at 2:24 am on December 23rd, 2014:

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  15. 15 Donnie said at 7:16 am on December 23rd, 2014:

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  16. 16 Brandon said at 5:44 pm on December 25th, 2014:

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  17. 17 walter said at 7:16 pm on February 11th, 2015:

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  18. 18 russell said at 7:54 pm on February 11th, 2015:

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