Creole Étouffée
Gumbo's sexy city cousin. The belle of the ball. The dish no one can spell.
Yield
1 gallon
Time
2 hours
Equipment
- Dutch Oven or large cast iron sauté.
- Whisk
- Pot for rice
- Mold for Rice
Ingredients
Roux
1/2 cup unsalted butter
1/2 cup AP flour
Trinity
White onion
Red bell pepper
Celery
Garlic
Liquids
Crushed tomatoes
White wine (Sauternes)
Shell fish stock
Heavy cream
Aromatics
Bay leaf
Thyme
Proteins
Gulf Shrimp (or Crawfish)
Garnish
Green Onion (Chives)
Curly parsley chopped
Rice
Louisiana popcorn rice
Bay leaf
Gumbo file
Instructions
Shell and devein shrimp, make quick stock with trim (add veg trim).
Mes en place all trinity into small dice, and mince garlic.
Make blonde roux, melt butter in pan over low, add flour and whisk to color of straw over low heat.
Add trinity, saute, add Garlic and tomato. Reduce until most liquid is gone (Al sac). Add white wine (Al sac). Add shell fish stock, bring to a simmer
Add Bayleaf and thyme. (simmer for 1 hour)
Start Rice
Add splash of cream, incorporate.
Serve with formed rice. Garnish with Green onion.
Why It Works
The goal of this recipe is to differentiate this dish from gumbo, so when you place them down side by side, people would be able to see the difference. To make it very clear, I've included some "questioned" ingredients: tomato, cream, and herbs
Pairings
Pairings: File Rice, Fried catfish cap, popcorn rice, garlic French bread