Shrimp Etouffée
Author: _KRO1oQsx0s
This Cajun dish is not only delicious, but the video also shows you how to make one of the most important elements of Cajun cooking – the Cajun Roux!
Ingredients
  • 450 g (1 lb) peeled prawns
  • 250 ml (9 fl oz) stock or water
  • 1 small onion, finely chopped
  • 4 spring onions (scallions) finely chopped
  • ½ green capsicum pepper, finely chopped
  • 1 stick of celery, finely chopped
  • ⅓ cup of fresh chopped parsley
  • 2 tbsp butter
  • 1 clove of garlic, crushed
  • ½ tsp cayenne pepper
  • ½ tsp ground black pepper
  • Tabasco sauce
  • Salt
Cajun Roux
  • 8 tbsp plain flour
  • 8 tbsp vegetable oil
Instructions
  1. Make the Cajun roux: Heat the oil in a heavy pan over a medium-low heat and add in the flour. Keep stirring the mixture until it darkens and thickens – could be 10 minutes or more.
  2. Add in the capsicum, celery, onion and garlic. Stir-fry on a low heat for 5 minutes until the vegetables start to soften.
  3. Add in the spring onions, parsley, cayenne and black peppers, and the stock. Add Tabasco sauce to taste, then simmer very gently for 10 minutes.
  4. Season with salt. Add in the prawns and cook for 2-3 minutes until the prawns turn pink.
  5. Stir in the butter and serve.
Calories: 451 Fat: 35.3 Sugar: 2.0 Fiber: 1.9 Protein: 18.1 Cholesterol: 157.0
Titli's Tips
Serve with plain rice and sprinkle with chopped parsley and spring onions.

You need patience when making the roux and be very careful not to burn it. If you see black specs appearing in the roux the only thing left to do is throw it away and start again! Roux also forms the basis for the other classic Cajun dish – Gumbo.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/shrimp-etouffee