Shrimp Etouffee Rozie
Etouffee is a Cajun sauce made with roux, the trinity, and meat most commonly crawfish or shrimp. Rozie's Hot RelSa makes your Cajun cooking easier as it saves you some holy trinity chopping and substitutes some of the seasoning you would need with the heat it brings.
1/2 cup butter
1/2 cup flour
2 tablespoons vegetable oil, divided
3/4 cup chopped bell pepper
1/4 cup chopped onion
1/2 cup Rozie's Hot RelSa
2 tablespoons minced garlic
*1 - 14 ounce can diced tomatoes and 1/2 cup
*4 cups shrimp stock
2 pounds cleaned shrimp
4 cups prepared rice
*Canned tomatoes - fresh is usually best but only if they're the nice summer juicy ones. I recommend Red Gold tomatoes petite diced if using canned.
*Shrimp stock is ideal for this recipe but I got in a situation thinking I would find the brand I liked at a local store which turned out to not be available and I had already thrown out the shells to make my own stock. My substitute was an equal amount of clam juice (in glass bottle, not canned) and chicken stock - happy with the results and it gives some flexibility.
First You Make A Roux!
Melt the butter over medium-low heat, then add the flour.
Stir constantly with a wooden spoon in a figure 8 motion for even cooking.
For Cajun cooking you want a dark roux, about the color of milk chocolate. Be patient, this can take some time and should be stirred frequently or constantly. This will take 20-30 minutes but don't go by the time, go by the color and aroma - it should have a nutty smell.
Slowly pour your your stock into the roux stirring constantly, it will become a nice hearty gravy texture.
Add the bay leaves and tomatoes and let simmer while preparing your trinity.
The Holy Trinity of Cajun cooking consists of onions, celery and bell peppers and is the base for several dishes in Cajun cooking. Rozie's RelSa's contain leek and celery so we thought we would saute some green pepper with it and give it a try shaving off a couple of steps and adding flavor and heat.
In a skillet heat 1 tablespoons vegetable oil then add bell pepper and chopped onion, sautee for 3-5 minutes. Add minced garlic and Rozie's Hot RelSa, continue to saute for 3-5 more minutes at medium heat.
Add the contents of the skillet to the gravy and bring mixture to a boil. Decrease heat and let simmer for 20 minutes.
While simmering the etouffee heat 1 tablespoon of vegetable oil and saute the shrimp just until no longer transparent - try not to *overcook the shrimp, remember you'll be adding it to the hot etouffee.
*Tips for correctly cooked shrimp: The color of raw shrimp is a translucent gray. When it’s cooked, it should be an opaque white with some pink and red accents. This is the best indicator of whether or not shrimp is fully cooked.
When shrimp cooks, the muscle contracts, so the shrimp shrinks and curls. Some cooks say it’s perfectly cooked when it reaches a c-shape and it’s overcooked if it continues to curl to an o-shape.
Add shrimp to your etouffee and serve with prepared rice.
This recipe makes 4 hearty servings