Hello, lovely readers!
Today, I want to transport you all to the vibrant and flavour-packed world of New Orleans with a dish that’s bound to impress even the pickiest of eaters—my Spicy Shrimp Étouffée with Jasmine Rice. This Creole classic not only satisfies the taste buds but also warms the heart with its rich and comforting essence. It’s the perfect dish for gatherings, family dinners, or just a special treat for yourself.
I must confess, since becoming a dad, my culinary adventures have been full of trying to blend bold flavors with kid-friendly tactics. As a father of four energetic children—Edward (4), Alexander (3), Barnaby (1), and the newest addition, little Phillipa (0)—finding a dish that excites everyone’s palate is a delightful challenge. This étouffée has become a beloved staple in our household, bridging the gap between adventurous eating and comforting familiarity.
### Ingredients
Before we jump into the step-by-step guide, let’s gather our ingredients. Here’s what you’ll need:
– 500g large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1/4 cup all-purpose flour
– 1 large onion, finely chopped
– 1 green bell pepper, finely chopped
– 2 celery stalks, finely chopped
– 4 garlic cloves, minced
– 400g canned tomatoes, chopped
– 2 cups chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper to taste
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon Worcestershire sauce
– 1 tablespoon hot sauce
– 2 cups jasmine rice
– 4 cups water
### Method
1. **Prepare the Jasmine Rice:**
– Rinse 2 cups of jasmine rice under cold water until the water runs clear.
– In a medium saucepan, bring 4 cups of water to a boil.
– Add the rinsed jasmine rice and reduce the heat to low.
– Cover and simmer for about 15 minutes, or until the water is absorbed and the rice is tender.
– Remove from heat and keep covered until ready to serve.
2. **Make the Roux:**
– In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
– Gradually whisk in 1/4 cup of all-purpose flour, stirring constantly.
– Cook the roux for about 10-15 minutes, or until it turns a rich, dark brown color.
3. **Add Aromatics:**
– Add the finely chopped onion, green bell pepper, and celery to the skillet.
– Cook for 5-7 minutes, stirring frequently, until the vegetables are softened.
4. **Incorporate Garlic:**
– Add the minced garlic and cook for another 1-2 minutes, stirring well.
5. **Simmer the Sauce:**
– Stir in the chopped canned tomatoes, chicken broth, bay leaves, dried thyme, paprika, and cayenne pepper.
– Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.
6. **Add Shrimp:**
– Season the peeled and deveined shrimp with salt and black pepper.
– Add the shrimp to the skillet and cook for 5-7 minutes, or until they are pink and cooked through.
7. **Final Touches:**
– Stir in the Worcestershire sauce, hot sauce, and chopped fresh parsley.
– Simmer for an additional 2 minutes to let the flavors meld.
8. **Serve:**
– Remove the bay leaves from the skillet.
– Serve the spicy shrimp étouffée over the prepared jasmine rice.
### Final Thoughts
Cooking this dish is always a magical experience. The sultry aroma wafting through the kitchen as the etouffee simmers on the stove makes the whole house feel warm and inviting. The shrimp absorbed in all those spices is a genuine treat, and the fluffy jasmine rice subtly complements the bold flavors.
My boys love watching me cook this, fascinated by the transformation of simple ingredients into something marvellous. Edward and Alexander, both in their early explorations of food, seem to appreciate the slightly spicy kick, while Barnaby is more of a “let’s smash it and see what happens” kind of taster—the joys of having little ones!
So there you have it, folks! I hope you enjoy this dish as much as my family does. If you give it a try, do let me know how it turns out. Share your kitchen stories, your victories, and even your mishaps—we’re all learning and enjoying this culinary journey together.
Happy cooking!
Al
Ingredients
– 500g large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1/4 cup all-purpose flour
– 1 large onion, finely chopped
– 1 green bell pepper, finely chopped
– 2 celery stalks, finely chopped
– 4 garlic cloves, minced
– 400g canned tomatoes, chopped
– 2 cups chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper to taste
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon Worcestershire sauce
– 1 tablespoon hot sauce
– 2 cups jasmine rice
– 4 cups water
Method
1. **Prepare the Jasmine Rice:**
– Rinse 2 cups of jasmine rice under cold water until the water runs clear.
– In a medium saucepan, bring 4 cups of water to a boil.
– Add the rinsed jasmine rice and reduce the heat to low.
– Cover and simmer for about 15 minutes, or until the water is absorbed and the rice is tender.
– Remove from heat and keep covered until ready to serve.
2. **Make the Roux:**
– In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
– Gradually whisk in 1/4 cup of all-purpose flour, stirring constantly.
– Cook the roux for about 10-15 minutes, or until it turns a rich, dark brown color.
3. **Add Aromatics:**
– Add the finely chopped onion, green bell pepper, and celery to the skillet.
– Cook for 5-7 minutes, stirring frequently, until the vegetables are softened.
4. **Incorporate Garlic:**
– Add the minced garlic and cook for another 1-2 minutes, stirring well.
5. **Simmer the Sauce:**
– Stir in the chopped canned tomatoes, chicken broth, bay leaves, dried thyme, paprika, and cayenne pepper.
– Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.
6. **Add Shrimp:**
– Season the peeled and deveined shrimp with salt and black pepper.
– Add the shrimp to the skillet and cook for 5-7 minutes, or until they are pink and cooked through.
7. **Final Touches:**
– Stir in the Worcestershire sauce, hot sauce, and chopped fresh parsley.
– Simmer for an additional 2 minutes to let the flavors meld.
8. **Serve:**
– Remove the bay leaves from the skillet.
– Serve the spicy shrimp étouffée over the prepared jasmine rice.
