John Washington
Hearty and Flavorful Gulf Coast Seafood Etouffee
Seafood Etouffee is an iconic dish from the Gulf Coast, blending succulent seafood with a rich and spicy gravy, served over a bed of hot, fluffy rice. It’s a celebration of flavors from the sea and the soul of Cajun cuisine, making it a perfect meal for those who enjoy bold and comforting dishes.
Ingredients:
– 1 pound of shrimp, peeled and deveined
– 1 pound of crawfish tails
– 1/2 cup butter
– 1/4 cup all-purpose flour
– 1 medium onion, finely chopped
– 1 green bell pepper, finely chopped
– 2 stalks of celery, finely chopped
– 3 cloves garlic, minced
– 2 cups seafood or chicken stock
– 1 (14.5 ounce) can of diced tomatoes with green chilies
– 2 teaspoons Cajun seasoning
– 1 teaspoon paprika
– 1/2 teaspoon thyme
– 1/2 teaspoon oregano
– Salt and black pepper to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped green onions
– Cooked white rice, for serving
– Lemon wedges, for garnish
Instructions:
1. Prepare the Roux: In a large, heavy-bottomed skillet, melt the butter over medium heat. Add the flour and stir constantly until the mixture becomes a light brown roux, about 10-12 minutes. Be patient and keep stirring to avoid burning.
2. Sauté the Vegetables: Add the chopped onion, bell pepper, and celery to the roux. Cook, stirring frequently, until the vegetables are tender, about 5-7 minutes. Add the garlic and cook for an additional minute.
3. Simmer the Base: Slowly whisk in the seafood or chicken stock until the mixture is smooth and thickened. Add the diced tomatoes (with their juices), Cajun seasoning, paprika, thyme, and oregano. Bring to a simmer and let it cook for about 15 minutes, stirring occasionally.
4. Add the Seafood: Add the shrimp and crawfish to the skillet. Continue to cook until the shrimp are pink and opaque, and the crawfish tails are heated through, about 5-7 minutes. Season with salt and black pepper to taste.
5. Finish the Dish: Stir in the chopped parsley and green onions. Remove from heat and let the etouffee rest for a few minutes to allow the flavors to meld together.
6. Serve: Serve the seafood etouffee over a bed of hot, fluffy white rice. Garnish with lemon wedges and additional chopped parsley, if desired.
This Gulf Coast Seafood Etouffee is a heartwarming dish that brings the robust flavors of Southern cooking to your table, offering a perfect balance of spice, freshness, and richness. Enjoy!
