A couple of things inspired me to make a dish I never heard of before.  I’ve been planning a road trip that will be taking me through New Orleans.  We recently had a get together with some friends who wanted to make southern food.  So when I found out about etouffee it seemed like a perfect dish to make.  The recipe is traditionally made with crawfish, but we made ours with crab and shrimp.

Most of this recipe came from Emeril Lagasse.  I highly enjoy any recipe that requires making a spice mix.  This etouffee definitely had some heat to it, but subsides enough to allow you to enjoy all the flavors.

Recipe

Modified from Emeril Lagasse.  Serves 8.

Ingredients

Etouffee

• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 4 cups chopped onions
• 2 cups chopped green bell peppers
• 2 cups chopped celery
• 2 tablespoons minced garlic
• 1 (14.5-ounce) can diced tomatoes
• 2 bay leaves
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1 quart seafood stock
• 1 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
• 1 pound of fresh crab meat
• 1/4 cup chopped parsley leaves
• Steamed white rice, for serving
• 1/2 cup thinly sliced green onion tops, for garnish

Spice Mix

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Directions

Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the spice mix. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.

Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the crab and shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the crab and shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.

Serve immediately over steamed white rice and garnish with sliced green onion tops.