There is one element in this recipe that makes people shake their heads. It's the mushroom soup. I kid you not, real Cajuns use mushroom soup in their etouffee. Oh, there are recipes without it, but to me this one is he most quintessential etouffee of all.
The word étouffée comes from the French étouffer , which means "to smother" or "to suffocate." Basically this is shrimp/crawfish smothered down with onions and seasonings and slowly cooked until the shrimp/crawfish are melt in your mouth tender.
Recipe By : Sitara
Serving Size : 6 Preparation Time :1:00
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Seafood Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds large shrimp -- peeled and deveined ....or crawfish tail meat
or a combination of both
3 cups onion -- chopped
2 medium bell pepper -- chopped
4 cloves garlic -- minced
1 cup green onion -- chopped
1 cup fresh parsley -- chopped
3 tablespoons lemon juice
3 tablespoons cornstarch
1/2 stick butter
1 tablespoon soy sauce
1 can mushroom soup, condensed
1/4 teaspoon cayenne
1/4 teaspoon white pepper
1 teaspoon Tabasco sauce
salt and pepper to taste
1. In a very heavy bottomed pot melt butter and saute onion, bell pepper and garlic slowly uncovered till vegetables are wilted and soft.
2. Add Lemon juice and simmer covered on very low for 30 minutes.
3. Add all other ingredients except shrimp green onion and parsley and cook for one hour covered on very low heat.
4. Dissolve cornstarch and add to mixture. Cook 15 minutes.
5. Add shrimp, green onions and parsley. Cook 30 minutes over low fire, stirring
every few minutes. The shrimp should be completely melt in your mouth tender.
Serve over rice.