Please post this recipe...Shrimp Etouffée, Paul Pruhomme's Louisianna Kitchen and his

[deniseannsc]

I think sneezles commented about this recipe on a couple of different posts. I tried to search but no luck. Does anyone have it?

denise

[sneezles]

Originally posted by deniseannsc
Does anyone have it?

denise

I do!;) I'll post the rice recipe, too. These are adjusted to fit my low-sodium, low-fat (if that's at all possible with Chef Paul's recipes ;) ) diet. I make CL's Brown Chicken Stock which I use for everything but the original recipe calls for seafood or shrimp stock. And it called for 2 sticks of butter!!!:eek: The olive oil is important to the roux and really can't be adjusted but you could probably reduce the butter again by half.


* Exported from MasterCook *

Shrimp Etouffée

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Seasoning mix:
1/2 teaspoon salt
2 teaspoons cayenne pepper
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
7 tablespoons olive oil
3/4 cup all-purpose flour
1/2 cup unsalted butter -- 1 stick
3 cups Brown Chicken Stock
2 pounds medium shrimp -- peeled and deveined
1 cup chopped green onions

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery and bell peppers.


In a large heavy skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long-handled metal whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is a dark red-brown, about 3 to 5 minutes (be careful not to let it scorch in the pan or splash on your skin). Remove from heat and immediately stir in the vegetables and 1 tablespoon of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes.

In a 2-quart saucepan bring the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly (if any part of it scorches, don't continue to scrape that part of the pan bottom). Remove from heat and set aside.

In a 4-quart saucepan melt 4 tbs of butter over medium heat. Stir in the shrimp and the green onions; sauté about 1 minute, stirring almost constantly. Add the remaining butter and the stock mixture, cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly shaking the pan in a back-and-forth motion (versus stirring). Add the remaining seasoning mix; stir well and remove from heat. Serve immediately.

To serve: mound 1/2 cup rice in each bowl and surround with 3/4 cup of the etouffée.

Yield:
"6 cups"
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Per Serving (excluding unknown items): 390 Calories; 25g Fat (59.0% calories from fat); 25g Protein; 15g Carbohydrate; 1g Dietary Fiber; 204mg Cholesterol; 316mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 4 1/2 Fat.

Serving Ideas : Serve with Basic Cooked Rice.


Notes: This is the recipe adjusted to 1/4 cup butter and remember most of the fat calories come from the olive oil...

Per Serving (excluding unknown items): 339 Calories; 20g Fat (52.8% calories from fat); 25g Protein; 15g Carbohydrate; 1g Dietary Fiber; 188mg Cholesterol; 315mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.


Here's the rice recipe that originally called for butter but it's easily left out...as is the salt.


* Exported from MasterCook *

Basic Cooked Rice

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups rice -- uncooked
2 1/2 cups Brown Chicken Stock
1 1/2 tablespoons onion -- very finely chopped
1 1/2 tablespoons celery -- very finely chopped
1 1/2 tablespoons green bell pepper -- very finely chopped
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon black pepper
1/8 teaspoon cayenne

In a 5X9X2 1/2-inch loaf pan, combine all ingredients; mix well. Seal pan snugly with aluminum foil. Bake at 350ºF until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter.

Description:
"rice dish to serve with Cajun dishes"
Yield:
"6 cups"
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Per Serving (excluding unknown items): 119 Calories; trace Fat (1.6% calories from fat); 2g Protein; 26g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[deniseannsc]

THANK YOU, and again THANK YOU!!!!

[dlaboriel]

Denise, if you're into Paul's cooking (like I am) you have got to try his Seafood gumbo if you haven't. If you need the recipe, I'll post it for you. It is one of those "to die for" recipes.

[deniseannsc]

Originally posted by dlaboriel
Denise, if you're into Paul's cooking (like I am) you have got to try his Seafood gumbo if you haven't. If you need the recipe, I'll post it for you. It is one of those "to die for" recipes.

Yes, Please post!!

denise