Skip to main content

Seafood Étouffée {Mardi Gras}

I originally wanted to make a traditional Crawfish* Étouffée for Mardi Gras, but crawfish are hard to find in the store and I wasn't about to trek to a muddy creek to hunt for some this week. Another time...maybe I'll make this on a summer camping trip when we normally catch crawfish anyway...and because the dish was a hit!

Étouffée means 'smothered' in French. Smothering meat, seafood or vegetables is a technique utilized in both Cajun and Creole cuisines. The technique involves cooking in a covered pan over low heat with a small amount of liquid; it's really just a form of braising. The dishes cooked like this are usually served over steamed white rice; I used some brown jasmine rice tonight.

*Crawfish, crawdads, crayfish and mudbugs are all names for the same tasty critter. Click to read the Cajun legend of how crawfish came to be.

2 pounds mixed seafood (I used shrimp, squid, scallops, and some chunks of white fish)
1/4 C butter
2 T olive oil
1/4 C white whole wheat flour
1 leek, trimmed and diced
2 carrots, diced
1 medium fennel bulb, trimmed and diced
6 mini bell peppers (I used 2 yellow, 2 orange, and 2 red)
1-1/2 C duck stock (use chicken or whatever you had...I had duck stock in my freezer)
1 T tomato paste
2 t Worcestershire sauce
2 t hot sauce (I used some tomatillo salsa instead)
1/4 C fresh parsley, chopped
cooked rice for serving

Melt butter in a splash of olive oil in a large pot with a tight-fitting lid over medium heat; stir in flour, and cook, stirring constantly for approximately 5 minutes or until a caramel-colored roux is formed. Add leeks, peppers, carrots, and fennel. Cook for another 5 minutes.

Stir in broth, tomato paste, Worcestershire, and hot sauce. Bring to a simmer.

Add the seafood, cover, reduce heat, and simmer, stirring occasionally, until the seafood is opaque and firm to the touch. Stir in the parsley just before serving.

Spoon hot rice into serving bowls. Scoop the cooked seafood over the rice and serve hot.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P