If gumbo is a is a back-swamp alligator hunter, Etouffee would be it's big city debutante cousin. What makes it city? The ingredients of course! Ingredients that need to be refrigerated or can't be found in the wild would only be found in the city. So by the addition of tomato, cream, and herbs (which can't be found in the swamp) make for a more urban experience.
Why it works: The goal of this recipe is to differentiate this dish from gumbo, so when you place them down side by side, people would be able to see the difference. To make it very clear, I've included some "questioned" ingredients: tomato, cream, and herbs
Yield: 1 gallon
Time: 2 hours
Pairing: Pairings: Fried catfish cap, popcorn rice, garlic French bread
References:
Equipment:
Dutch Oven or large cast iron sauté.
Whisk
Pot for rice
Mold for Rice
Ingredients:
Roux
unslated butter
AP flour
Trinity
White onion
Red bell pepper
Celery
Garlic
Liquids
Crushed tomatoes
white wine
Shell fish stock
Heavy cream
Arromatics
Bay leaf
Thyme
Proteins
Gulf Shrimp
Garnish
Green Onion (Chives)
Curly parsley chopped
Rice
Louisiana popcorn rice
Bay leaf
Gumbo file
Instructions: Shell and devein shrimp, make quick stock with trim (add veg trim).
Mes en place all trinity into small dice, and mince garlic.
Make blonde roux, melt butter in pan over low, add flour and whisk to color of straw over low heat.
Add trinity, saute, add Garlic and tomato. Reduce until most liquid is gone (Al sac). Add white wine (Al sac). Add shell fish stock, bring to a simmer
Add Bayleaf and thyme. (simmer for 1 hour)
Start Rice
Add splash of cream, incorporate.
Serve with formed rice. Garnish with Green onion.
Plating Instructions
Tasting Journal
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