As aired on February 20, 2012
Recipe Courtesy of Lydia Martinez
The perfect accompaniment to étouffée is a heaping mound of sautéed greens and okra.
4 tablespoons butter
1 medium yellow onion, finely chopped
3 green onions, finely chopped
2 bay leaves
1 teaspoon chopped thyme
1/2 cup white wine
1 red bell pepper, cored, seeded and chopped
1 yellow bell pepper, cored, seeded and chopped
3 stalks celery, chopped
3 tablespoons flour
1/2 cup fish stock
1 teaspoon tomato paste
1 teaspoon Tabasco
1 teaspoon Worcestershire sauce
4 tomatoes, chopped
1/4 cup parsley, chopped
1 pound cooked shrimp, peeled and deveined
Melt 1 tablespoon of the butter in a medium pot over medium heat. Add yellow and green onions and cook until fragrant. Add bay leaves, thyme and wine. Cook down for 5 minutes, then add bell peppers and celery. Reduce heat to low.
In a separate medium pot, melt the remaining 3 tablespoons butter over low heat. Remove from heat and stir in flour until smooth. Return to heat and cook, stirring constantly for 10 minutes, until roux is dark brown. In a bowl combine fish stock and tomato paste, then whisk the mixture into the roux. Pour this into pot with onion mixture and stir well. Add Tabasco, Worcestershire, tomatoes, parsley and shrimp and cook just until heated through. Remove and discard bay leaves. Serve étouffée over steamed white rice, if you like.