Prawn Etouffee

My friend and neighbour, Barb,works out of province and gets home
for six days every three to four weeks.

We usually have dinner with Barb and Clif two or three times when she is home.

Monday night we had a belated birthday dinner for Barb.
Clif grilled tenderloin steaks and
I made a Boston Cream Pie for the Birthday Cake.

Wednesday night I made Mexican. Big pitcher of Sangria.

Pork Carnitas served  with homemade corn tortillas.
And last night’s dinner was Etouffee.
Clif picked the spot prawns up from Cowichan Bay Seafoods.
Live and right off the boat.
By the time I got home from work, Clif and Barb had the prawns all cleaned and ready to cook.
Made my job easy.
I just had to make the Etouffee sauce and the rice.

The first time I made it for Clif, back in 2009, he declared it his favourite.
Apparently it still is.
For dessert,
I made the strawberries dipped in chocolate and filled with sweetened cream cheese.
Also a big hit.

This is a very simple recipe.

But, it is time consuming.
The original recipe suggests that it only takes 10 minutes for the roux mixture to reach a caramel colour.
It is more like 30 to 45 minutes.
You don’t want to rush by turning up the heat.
I’ve had roux that has been browned too quickly and they do not taste as good as a slow cooked roux.
This is a Southern Living recipe with a few minor adjustments.



Edited from Southern Living Magazine

1/3 cup butter
1/3 cup all-purpose flour
1 medium onion, chopped
3 celery ribs, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped

1/2 teaspoon ground cayenne pepper or more to taste
2 to 3 cups chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 pounds fresh Prawns cleaned and shelled (leave tails)
Hot cooked rice

Melt Butter.

Add onions, celery and green pepper. Cook for a few minutes. Add garlic and shallots. Cook for 5 minutes or until vegetables are tender.

Add flour, salt and cayenne pepper and cook over medium low heat, stirring until mixture is caramel colour. Takes about 30 to 45 minutes.

Add chicken broth and cook for 5 minutes, stirring constantly. Add parsley and chives.

Add Prawns and cook for 2 minutes. Just until prawns are cooked. Do not over cook.

Serve over rice.

10 Comments Add yours

  1. Jessyf says:

    Just four shades of roux? Not fifty? darfc!

  2. I picked up some spot prawns yesterday and can't wait to dig in!!!

  3. Karen says:

    I saw this photo of your Etouffee on another site and I had to come running to your blog to see \”the story\” on who the lucky people were that shared this meal with you. Lucky Barb and Cliff! Stuffed stawberries to boot! This is a lovely recipe for Etouffee that is often requested by my family and friends. A true cajun recipe that is a favorite in many homes, where I live, in Louisiana. I cook roux all the time as it is a staple in many recipes in our part of the country. On my gastop a roux can go from \”brown paper bag color\” to \”burnt\” in a nanno second. So, I too, cook it longer and slower…seems to give it more of a nutty flavor anyway! Roux is roux doesn't matter how you get it as long as you get it. Stalker?!? Whoa! I'll leave your blog now saying~\”Bless her/his little heart\”! As always, thank you for blogging! I love coming here!

  4. Jessica, no need to duck and run. LOL!Val, what did you end up doing with your Prawns? The short season will be coming to an end soon. I still need to freeze a few pounds.Thanks Karen. I have your gumbo recipe. I've always respected your knowledge on Southern cooking. \”Bless Her Little Heart\”. Got to love that saying. Thanks for the smile.~Ann

  5. Rita says:

    What a perfect way to serve Etouffee; has been on my Must try list to make for a long time.Rita

  6. Anonymous says:

    Jessica calls me her stalker. 🙂 Denise

  7. Denise, In your case Jessica means it as a term of endearment. ~Ann

  8. Kathaleeny says:

    Louisiana low-and-slow is the way to go. We got that from our Northern cousins.

  9. Anonymous says:

    I'm from the north, but have been cooking more than a few years and have the pleasure of being married to a Southern Gentleman. I say this because I have been making \”roux\” for more than a couple of decades and I have NEVER heard of \”10 minute roux\”. Low and slow is the only way to go and thank you again Ann for being so gracious in your sharing of recipes and methods. People like you are too far and few between.

  10. Thank you Kathaleeny and Anonymous. I appreciate you both taking the time to post and confirming that your roux takes longer than 10 minutes to cook.

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