Sunday Dinner - April 4th (Easter)

When the Big Man and I got married, I wanted to have a holiday at my house. (This was before I knew all the work it took. :)) But all the major holidays were taken. Except for Easter.  And since Easter falls near both our birthdays, we snatched it.

Normally, we boil crawfish for Easter. But because of the El Nino/La Nina crazy weather we've had this season and last none of the suppliers could promise us crawfish. So we decided to mix it up and do the Cajun solution to a crowd to feed. Make a big pot of something.  The following recipe is easily double and freezes well.


Shrimp Etouffee

Ingredients
2lbs shrimp
1/4lbs butter
1 cup onion, chopped
1/2 cup celery, chopped
1 cup green bell pepper, chopped
1/2 cup tomatoes, diced
2tbsps garlic, diced<
2 bay leaves
1/2 cup tomato sauce
1/2 cup flour
1 quart water
1 ounce sherry
1 cup green onions, chopped
1/2cup parsley, chopped
salt and cayenne pepper to taste
hot sauce to taste
2 cups white rice, steamed

Directions
In a large heavy bottomed pot, melt butter over medium-high heat. Add onion, celery, bell peppers, tomatoes, garlic and bay leaves. 

 

Sauté vegetables for 3-5 minutes.

Add shrimp and tomato sauce and blend well into mixture.

Using a wire whisk, blend flour into the vegetable mixture to form a white roux. Slowly add water, a little at a time, until sauce consistency is achieved. You may need to add more water to maintain the consistency of the sauce.

Bring to a rolling boil, reduce to simmer and at least cook 30mins, stirring occasionally. (Normally, I cook for hours. The longer/slower you cook it the better the flavor.) Add sherry, green onions and parsley and cook an additional 5 minutes. Season to taste using salt and cayenne pepper.

Serve over steamed white rice using a few dashes of Louisiana Gold Pepper Sauce.

I'm beginning to realize most of my cooking looks the same. Some sort of seafood (or other meat), red sauce  and rice or pasta. Dang! I thought I was a creative cook.



If you have any question/comments about this recipe, pls leave me a comment or email at megmehell at yahoo.