Classic Louisiana Étouffée
INGREDIENTS FOR ETOUFFEE
2 pounds shrimp with shells on but deveined 1 pound turkey kielbasa sausage ¼ cup canola oil ¼ cup unbleached white flour 1 medium onion (Vidalia) chopped 1 green bell pepper, chopped 2 stalks celery, chopped 4 garlic cloves, put through garlic press 1 cup shrimp stock 1 cup clam juice 1 Tablespoon Old Bay seasoning ½ teaspoon celery seed 1 chicken bouillon cube ½ teaspoon spanish paprika 1 teaspoon tabasco sauce 2-3 green onions, chopped
INGREDIENTS FOR SHRIMP STOCK
Shrimp shells from above 1 small vidalia onion, cut in quarters ½ green bell pepper 3 whole garlic cloves 2 celery stalk 3 bay leaves 3 whole cloves ½ teaspoon whole black peppercorn 1 chicken bouillon cube
DIRECTION
Pour 4 cups water into a saucepan. Add all ingredients above. Bring to a rapid boil and reduce heat to medium. Boil for 30 minutes then strain through sieve and fine mesh cloth and set aside.
Slice Kielbasa sausage on the diagonal and fry for 5 minutes, drain on paper towel and set aside.
To make the roux, heat the oil in heavy bottom pot over medium heat for two minutes then add flour. Stir continuously but slowly for about 15 minutes making sure there are no lumps or scorching. The color should be like dark chocolate with a nutty aroma. Add the garlic and cook for 2 minutes. Add the onions, bell pepper and celery. Cook for 5 minutes, stirring well. Slowly add the hot shrimp stock and clam juice stirring slowly so it mixes well into the roux. This will become thick and cloggy at first but by the time you finish adding the stock it will be perfect saucy thickness. Add the Old Bay Seasoning, celery seed, paprika and crushed bouillon cube, shrimp, sausage and green onions. Cook for 10 minutes more. Adjust seasoning and add tabasco sauce. Serve with white rice.
