Re: [CH] Etouffee..or something like it

YODA (yoda@clark.net)
Fri, 24 Apr 1998 13:56:35 -0400 (EDT) 

> 
> Yield: about 5-6 servings
> 
> 1/2 a medium onion, medium dice
> 4 indiv. stalks celery, medium dice
> 1 bell pepper (pick yer color..I like red), med. dice
> garlic, to taste (used about 2 tsp...coulda used much more, IMO..)
Try using about 2 or 3 medium fresh diced tomatoes

> tomato sauce, 2x-8 oz cans
> chicken stock, one 14-16 oz can
> thyme, I'm guessing about 1-2 tsp
> basil, ditto
> oregano, ditto ditto
> salt to taste
> ground red savina to taste
> olive oil, abt. 1 tablespoon
> flour, uh, a 1/4 cup? just enough to bind the veggies (see below)
> believe that's it..
> no, there was also a pound (bought, unpeeled, headless weight) of shrimp,
> peeled, washed
AND add 1/2 to 1 pint heavy cream!!!

> 
> Heat a stockpot on high heat (Lisa had a beautiful gas stove...hence my
> excitement and agreement to cook whilst on vacation...okay, I wanted to
> show off and see if I could still woo wimmenz with my culinary
> skills...although I think it was the fact that I began to wash my dishes
> afterwards that was "attractive"...hehe...).  When very hot, add oil and
> allow to heat/smoke.
> 
> Add veggies and stir.  Don't let the garlic burn, but cook over the high
> heat allowing them to sweat/soften.  Add the herbs/spices (watch the
> backlash from the savinas!), stirring/mixing well.  Add the flour and mix
> well.  Mixture should thicken/"clump" up (you're making a roux, essentially).
> 
> Add one can of the tomato sauce and stir well.  It should darken some (the
> entire mix), but again, NO burning.  Turn down heat if needed.  RE: if any
> time during the process things begin to burn, pull it from the heat.
> 
> Stir in the stock.  Mix well.  Add the rest of the tomato paste.  Mix well.
>  Let the mixture come to a boil.  Dump in the shrimpies and turn down to a
> simmer.  Simmer for about 15 minutes and taste it frequently, adjusting
> herbs, heat (chile), salt, etc. 
Last 2 or 3 minutes add the heavy cream - heat until it just returns to
simmer and server

--
Jim W     My opinions are just that, not my wife's or my employer's
!!Do not assume that your freedoms are assured!! The truth is out there!
  Brew and let Brew... Homebrewing is fun. For a Hot Time -- Eat Chiles.