Hello there! I feel like it's been forever since I've blogged. I just returned from an amazing vacation in Cozumel and am having trouble getting back into the swing of things! Jason and I enjoyed SO much delish island food in Cozumel... It was a foodie's dream!
Anyway, when we returned we were still craving seafood! We have eaten shrimp for the past few days! One day we made this quick and easy etouffee (pronounced A- too- fay). If you're not from Louisiana you may be asking yourself, "What is etouffee?" Well. It's a French word that means smothered. Basically it's smothered veggies and some sort of seafood in a tomato based roux. Still sound like I'm speaking a foreign language? You will just have to take my word for it and try this!
We call this "semi-homemade" because we use a package mix for the base! I love Louisiana brand items- this one is one of my favorites! Using a package mix for the base will save you SO much time! Traditional roux will take at least an hour to make, and it's very tedious!
Ingredients:
- 1 package of Louisiana etouffee mix
- 1/2 cup of chopped onion, bell pepper, and celery (the cajun version of the Holy Trinity)
- 1 fresh garlic clove, chopped
- 1 stick of margarine
- 1/2 can of rotel
- 1 pound of peeled and deveined shrimp (or you can use crawfish tails)
- cooked rice - enough for your family
Directions:
1) Put all the veggies in a pan with a teaspoon of butter and saute them with some seasoning.
2) In a separate pan, season the shrimp with some blackening seasoning (I use Old Bay) and blacken them.
3) Add the rotel to the pan with the veggies- and follow the directions on the package to make the sauce, using the remaining butter in the sauce.
4) Add the shrimp to the pan and simmer until rice is cooked!
5) Volia! Easy and authentic cajun etouffee in about 30 minutes!
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