Text 1696, 93 rader
Skriven 2013-06-24 07:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: cajuns 761
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 DS> Only slightly related: we were watching some off channel TV show the
 DS> other night.  They talked about a pond in a quarry that had beautiful
 DS> blue water.  People kept going in for a swim, in spite of all the
 DS> signs that warned that the water was toxic (I don't recall with what). 
 DS> They ended up solving the problem by tossing in a dye to turn the water
 DS> black.  No more sick swimmers!

Must have been Cajuns.

So this Cajun guy is getting old and beginning to feel his
aches and pains, so he goes down to Lafayette and sees a sign
hanging out of a building: Doctor. So he goes in and the
doctor examines him, and he asks the doc, do you think I can
live to be a hundred? And the doc asks, do you smoke? No, says
the Cajun guy. Do you drink? No. Do you eat lots of rich food?
No. Carouse with wild women? No. The doctor looks at him and
says ...

Why the heck would you want to live to be a hundred?

 DS> The very first Cajun recipe I tried to make was out of Chef Paul's
 DS> Louisiana Kitchen.  It was for shrimp etoufee.  In sharp contrast to
 DS> the recipe below, it started out with two sticks of butter -- for about
 DS> the same amount of shrimp.

To me etouffee is all about the butter; this guy seems to agree:

Shrimp etouffee
cat: cajun, celebrity, stews and soups, main
servings: 8 to 10

Shrimp Stock
2 Tb vegetable oil
Reserved shells from 2 lb large shrimp (see below)
1 sm onion, coarsely chopped
1 md carrot, coarsely chopped
2 celery ribs, coarsely chopped
3 c chicken stock or low-sodium broth
Etouffee
1 1/2 sticks (6 ounces) unsalted butter
8 garlic cloves, thinly sliced
1 md onion, finely chopped
1 c tomato paste
3 Tb thyme leaves, finely chopped
3 dried bay leaves
1 1/2 ts celery salt
Freshly ground black pepper
2 celery ribs, thinly sliced
2 lb large shrimp, shelled and deveined, shells reserved
2 Tb Crystal hot sauce, plus more for serving
6 lg scallions, thinly sliced
1 Tb fresh lemon juice
Salt
Steamed rice and lemon wedges, for serving

MAKE THE SHRIMP STOCK
In a large pot, heat the vegetable oil until shimmering.
Add the shrimp shells and cook over moderately high heat,
stirring, until pink and fragrant, about 3 min. Add the
onion, carrot and celery and cook until the vegetables
have softened, about 3 min. Pour in the chicken stock and
bring to a boil. Reduce the heat, cover and simmer for
45 min. Remove from the heat and let steep, covered, for
30 min longer. Strain the stock into a heatproof bowl
through a fine sieve, pressing on the solids to extract
as much liquid as possible. Wipe out the pot.

The shrimp stock can be covered and refrigerated overnight.

PREPARE THE ETOUFFEE
In the same pot, melt the butter over moderately high heat
until foaming. Add the garlic and onion and cook, stirring,
until translucent, about 2 min. Add the tomato paste,
thyme, bay leaves, celery salt and 2 ts pepper and cook,
stirring constantly, until thick and slightly darkened,
about 3 min. Stir in the celery and cook for 2 min, until
slightly softened.

Add the shrimp stock in 3 batches, stirring well after
each addition. Bring to a boil, then reduce the heat to
moderate and simmer until slightly reduced, stirring
occasionally, about 5 min. Add the shrimp, 2 Tb hot sauce
and three-fourths of the scallions and cook just until
the shrimp are pink throughout, 3 to 5 min. Discard the
bay leaves. Stir in the lemon juice and season with salt.
Transfer to a bowl, sprinkle with the remaining scallions
and serve with steamed rice, passing lemon wedges and hot
sauce at the table.

Source: Andrew Zimmern
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