Cajun-style Shrimp Etouffee Recipe (video)
Back to the Cajun food this week! Étouffée is French for "smothered" and these shrimp are smothered in a rich brown roux-thickened gravy made with shrimp stock and butter. This recipe is also sometimes made with diced tomatoes, but apparently that makes it Creole instead of Cajun.
The trick of making a darker roux is two-fold. Firstly, you will want to use a bit more flour than you normally would, because as the roux darkens the oil will come out a little bit, and the flour will slightly lose some thickening power. We're not aiming at a dark roux for this one (as we did for the gumbo video we did), but we're looking for a roughly peanut-butter colour of brown. Second, you want to watch it pretty closely, because it can scorch very quickly. Keep it moving in the pan, and keep an eye on it so that it cooks evenly and doesn't burn.
= new reply since forum marked as read
