Wednesday, August 31, 2011

Seafood and pork Étoufée.

Étoufée is a cajun dish - usually a mixture of fish over rice. It is less sloppy than gumbo, but similar in the use of the dark roux and the Louisiana 'holy trinity' of onions, green peppers and celery.

I mix in a bit of pork: lardons, bacon, you choose and i tend to use more veg than the typical recipe.

Here you go (for 4 servings).
Pour yourself a boozy drink.
Quaff deeply.
Make a dark roux.
Add a little olive oil and then the chopped head of celery, 2 chopped green peppers, 4-6 spring onions chopped and a large, spanish onion, again, chopped finely.
Give it about 5 minutes on a medium heat and add the lardons, chopped bacon or whatever. I also will sometimes add some pulled, boiled chicken breast at this point (boil some chicken with some oregano and maybe some garlic, long and slow).
Quaff deeply if you havent already, and take in the aroma of cooking cured pork. Ahhhhhh! bacon!.....
Stir in 500ml of chicken stock. The higher quality (home made?) the better.
Add 1-2 teaspoons of cayenne pepper, 1-2 tablespoons of Worcestershire sauce, A few sprigs of fresh thyme (dried will do) a bunch of parsley, chopped and 3-4 bayleaves - again, ideally fresh - scrunch them up to release the oils.
After seasoning, simmer for half an hour or so.
Add scallops - as many as you fancy and prawns too. Give it a couple of minutes, then add a lump of dressed crab (maybe 200g+?) and either a carton of cream (volume as you see fit 200ml or so ?) if you want to chase the heart attacks, or perhaps 2% Total or similar greek yoghurt and get it off the heat.

Serve over boiled rice, with Louisianna hot sauce - i like Crystal - some chopped parsley and perhaps a wedge of lemon.



Nick said...

boil some chicken thighs in with the berast and you've got boiled chicken for the Étoufée and some stock right there,

Cheers for this recipe John.

Nick said...

Made it tonight. Everyone loved it.

Cookster said...

That looks fantastic - I'm going to have a crack at that next week.