No, this is not a Spanish!!!! It is Cajun!!!!!
This recipe is made with crawfish or crayfish (cangrejos de rio); However, I am going to substitute it for shrimp which is much easier to find. It is cajun cooking at its best. Cajun is the cooking from the Acadia region in south Louisiana. It celebrates the broad heritage of the region French, French Canadian, Spanish and African.
Cajun cooking has a main and distinguish way of cooking. First the "roux," second the trinity (onion, celery and green bell peppers), and lastly (garlic finely chopped and the spices)
How to make a "roux"
4 Tablespoons Butter
2 Tablespoons flour
The "roux" should have a chocolate brown color, but a lighter color is ok, or we run into the danger of burning it and therefore given a burning flavor to the dish.
In a pan combine the butter and flour and stir until it turns to a brownish color, it will look like a paste with some oil on top from the butter.
Reserve this mixed.
Ingredients for the "Étouffée"
4 Tablespoons Butter
1 Cup Onion finely chopped
1 Cup Green Bell pepper finely chopped
1 Cup Celery finely chopped
1/4 Cup Green onion just the white
3 Tablespoons Garlic finely chopped
2 Tablespoons Paprika (I use smoke sweet Spanish Paprika to infuse a smoky flavor)
1/3 Teaspoon Cayenne Pepper
1/3 Black Pepper
1/2 Cup chicken bouillon
1 Quart Water
1/2 Cup Green onions just the green
2 Tablespoons Parsley finely chopped
We have already made the "roux" and reserved. In a 4-quart pan and medium heat, add the butter, and the trinity (onion, green pepper and celery), until the onion becomes translucent. Add the garlic, paprika, cayenne pepper and black pepper, (be careful not to burn the spices) stir and add the chicken bouillon and cook for 2 minutes. Then add 1 quart water and bring to a boil. Add the reserved "roux" and whisk with a wire whip. Reduce heat and bring it to a boil again, then add the shrimp until they are done. Add green onion tops and parsley, reserve some to decorate.
Serve with white rice, add the "étouffée" top it with the green onion tops and parsley.
This recipe is made with crawfish or crayfish (cangrejos de rio); However, I am going to substitute it for shrimp which is much easier to find. It is cajun cooking at its best. Cajun is the cooking from the Acadia region in south Louisiana. It celebrates the broad heritage of the region French, French Canadian, Spanish and African.
Cajun cooking has a main and distinguish way of cooking. First the "roux," second the trinity (onion, celery and green bell peppers), and lastly (garlic finely chopped and the spices)
How to make a "roux"
4 Tablespoons Butter
2 Tablespoons flour
The "roux" should have a chocolate brown color, but a lighter color is ok, or we run into the danger of burning it and therefore given a burning flavor to the dish.
In a pan combine the butter and flour and stir until it turns to a brownish color, it will look like a paste with some oil on top from the butter.
Reserve this mixed.
Ingredients for the "Étouffée"
4 Tablespoons Butter
1 Cup Onion finely chopped
1 Cup Green Bell pepper finely chopped
1 Cup Celery finely chopped
1/4 Cup Green onion just the white
3 Tablespoons Garlic finely chopped
2 Tablespoons Paprika (I use smoke sweet Spanish Paprika to infuse a smoky flavor)
1/3 Teaspoon Cayenne Pepper
1/3 Black Pepper
1/2 Cup chicken bouillon
1 Quart Water
1/2 Cup Green onions just the green
2 Tablespoons Parsley finely chopped
We have already made the "roux" and reserved. In a 4-quart pan and medium heat, add the butter, and the trinity (onion, green pepper and celery), until the onion becomes translucent. Add the garlic, paprika, cayenne pepper and black pepper, (be careful not to burn the spices) stir and add the chicken bouillon and cook for 2 minutes. Then add 1 quart water and bring to a boil. Add the reserved "roux" and whisk with a wire whip. Reduce heat and bring it to a boil again, then add the shrimp until they are done. Add green onion tops and parsley, reserve some to decorate.
Serve with white rice, add the "étouffée" top it with the green onion tops and parsley.
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