Place a scoop of rice in the center of the bowl
Then add the shrimp and sauce along the side of the rice
Use Tabasco on top.
Shrimp Stock: Start with making your seafood stock by using the heads and tails of the shrimp. I use 10 to 12 medium size shrimp. Put them in a sauce pot and add 1 TBSP pepper corns, 1 celery stalk with leaves chopped, 1 small carrot chopped, 1 garlic cloves chopped, 1/2 onions chopped two cups of water and bring to a boil and let rest. Then strain into a two cup measuring cup..
Tomatoes: 2 Roma tomatoes, cut a cross on the top and a cross on the bottom, blanch in hot water until the skin starts to come off, peel off skin, peel off the skin and chop. Look tomato concasse procedure of skinning, removing seeds and chopping.
Shrimp: Keep shrimp in frig until ready to use.
Make your own Cajun Spice:
¾ tsp paprika
¼ tsp thyme
¼ tsp oregano
¼ tsp cayenne pepper
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp white pepper
¼ tsp black pepper
¼ tsp Old Bay
Start the Roux. 3 TBSP olive oil and 3 TBSP flour.
This is kind of like Gumbo only with tomato:
Fry the roux and whisk until it gets oak color.
Add the 1/2 onions chopped and sauté in the roux with a whisk.
Add the 1 chopped celery, 1/2 green pepper chopped and 1/4 cup scallions chopped
Add the tomato and some beer and the some of the seafood stock.
The idea is to make it a thick stock so add liquid until it starts to thicken and get a gravy
Add the shrimp and cook on medium for 20 minutes
Étouffée literally means to smother the food in gravy
As of 3/13/21