New Orleans Etouffe shrimp

86 - 40 минут 2 порции

Etoupe this is a very interesting dish of Creole and Cajun cuisine, which is common in the Southeast United States and has a fairly noticeable the roots of French cuisine. However, the unique culture of the Southeast United States, where there was a mixture of peoples of the North and South of Africa, European Nations had added a unique flavor Creole and Cajun cuisine. Traditionally Etouffe cook in new Orleans - where he serves in almost any restaurant. Etoufe is often made of crayfish tails or prawns. Based on this recipe I took the recipe for a great chef cooks Emeril, Lagasse. I offer Etouffe shrimp - pretty spicy, extremely flavorful, spicy and tasty dish. Usually it is served with crumbly boiled rice. This dish is good as a separate dish for the second or as an appetizer, but you can also serve it as a hearty Breakfast.

Ingredients for New Orleans Etouffe shrimp

Step by step instruction of cooking New Orleans Etouffe shrimp

Шаг 1

Cooking new Orleans Trinity (trinity, New Orleans): onions, bell peppers and celery. All cut into cubes of 5 mm. Celery pre-cleaned from coarse ribs with a vegetable peeler (housekeeper)

Шаг 2

Cut white parts of green onions slices of 5 mm, finely chop green parts and finely narubai garlic. Put in separate bowls

Шаг 3

Cook the rice. It needs to be loose, to well absorb the sauce. I cooked in a large amount of water. Thrown into boiling water and cooked 15 minutes. Then threw on a sieve and washed.

Шаг 4

Take a saucepan with a thick bottom and begin to make a thickening Roux. To do this, melt the butter over medium heat (to not burn), add the flour and constantly stirring with a silicone or wooden spatula heated to light brown/rechevogo color. It is important not to let the flour burn.

Шаг 5

Add new Orleans Trinity (onions, celery and peppers). Add white parts of green onions. Cook 5 minutes, until the characteristic smell of fried onions and peppers. Stir constantly - so it doesn't stick as fluid yet

Шаг 6

Add the garlic and heated until the appearance of a garlic aroma, about 30 seconds, stirring constantly - so it doesn't stick

Шаг 7

Add tomatoes and cook on medium heat stirring constantly - about 5 minutes

Шаг 8

Add all spices, salt and sugar

Шаг 9

Add the broth

Шаг 10

Cook on low heat, stirring occasionally - until thick. The consistency should be like liquid sour cream

Шаг 11

In the original recipe for shrimp prepared in hot sauce, but they are prigotovlenie "rubber". So I cook them separately.

To serve, spread on a plate the rice, next put the finished shrimp and pour the sauce on top - partly for rice and shrimp. Sprinkle top with green onions.