New York Times recipe: Prawn etouffee
Found in both Creole and Cajun cuisines, etouffee is most commonly made with crayfish tails, which aren’t readily available in most places. For this take on the classic, prawn creates an excellent dish all its own. The technique for roux here employs a clever shortcut: The flour is added after the onion, celery, capsicum and garlic have already been sauteed in the butter, getting dinner to the table especially fast.
Ingredients:
4 tbsp unsalted butter
1 brown onion, finely chopped
2 celery stalks, thinly sliced
½ green capsicum, finely chopped
4 garlic cloves, minced
3 tbsp plain flour
2 tbsp tomato paste
¾ cup chicken or vegetable stock
1 tbsp hot sauce, or to taste
1 dried bay leaf
2 tsp store-bought or homemade Creole seasoning (see tip)
Salt flakes and black pepper
450g prawns, peeled and deveined
1 spring onion, green parts chopped
White rice, for serving
Preparation:
Step 1 In a large frying pan, melt the butter over medium-high heat. Add the onion, celery and capsicum, and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, 1 more minute.
Step 2 Sprinkle the flour over the ingredients and stir constantly until lightly toasted, about 5 minutes. Add the tomato paste, and stir and cook for 1 more minute.
Step 3 Pour in the stock and ¾ cup water. Cook until the liquid is reduced by half, about 3 minutes. Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and ½ teaspoon pepper. Bring to a boil, and cook until the mixture starts to thicken, about 2 minutes.
Step 4 Stir in the prawns and reduce the heat to medium. Simmer until the prawns are cooked through and opaque, about 5 minutes, turning each piece halfway through. Remove from the heat. Taste and adjust seasoning. Sprinkle the spring onions on top. Serve warm over rice.
TIP: To make your own Creole seasoning, combine 1 tablespoon smoked paprika, 1 tablespoon chilli powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper (or less, if desired), ½ teaspoon fine sea salt and ½ teaspoon black pepper in a small bowl and stir together. Store in an airtight container in a cool, dry place.
Serves 4
Total time: 30 minutes
This article originally appeared in The New York Times.
© 2021 The New York Times Company
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