Paul Prudhomme's etoufee recipe
seasoning mix…mix and set aside…
2 teaspoons salt
1/2 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon dried thyme leaves
now the vegetables to be chopped, and set aside.
1/2 cup chopped yellow onions
1/2 cup finely chopped celery
1/2 cup green bell pepper
now make the vegetable stock with four cups of water, a stalk of celery and a yellow onion cut into quarters…bring to a boil in stock pot and then simmer one hour…
take 7 tablespoons of vegetable oil and put in skillet on med high heat…wait until hot and then add 3/4 cup flour to oil stirring with only a wire whisk for the tool to make the roux with…this is a roux…stir on med high heat until dark reddish brown and remove from heat, while still frequently stirring off the heat because you don’t want the roux to burn, add the chopped vegetables and seasoning and stir until semi hot. now bring the roux back to the med high heat and stir in 3 cups of the vegetable stock and 2 sticks of butter. melt the butter and then add either raw chicken or if you don’t want chicken add 24 raw shrimp and cook until the meat is done…about thirty mins…
serve on white rice…enjoy !!
