Prawn Etouffee

Prawn etouffee is one of my favorite dish nowadays. It is basically a Cajun and creole dish which are normally found on the southern united states, with French word etouffee which means to “smothered”, referring to the cooking technique of the dish. Prawns are “smothered” in an aromatic seasoning served with rice.

Instructions:

  1. Peel the prawns. Set aside the shells and heads for later. Cover and let it refrigerate until it’s needed.
  2. Now to make the prawn stock. Pour 1 liter of water into a large sauce pan and add in the prawn shells and heads. Let it boil over high heat and then drop the fire to low and let it simmer gently for another 45 minutes.
  3. To make creole seasoning, combine the ingredients into a small bowl. Please see the creole seasonings.
  4. Melt 60 gram of butter into a heavy based sauce pan on medium heat. Sauté the sliced onion, capsicum and celeries until softened.
  5. Sprinkle few pinches of flour into the pan and kept stirring until it turns into dark golden brown – normally around 5 mins.
  6. Sprinkle some paprika and creole seasoning and mix.
  7. Pour in 250 ml of the stock while whisking constantly to make sure there’s no lump flour.
  8. Slowly whisk in the remaining stock and simmer.
  9. Turn the heat down and let it bubble for a while. Add garlic and jalapeno and stir, let it simmer for additional 3 minutes.
  10. Add prawn meat and cover the pan and let it cook for another 5 mins while stirring it occasionally.
  11. Season with some salt and Tabasco sauce if require, stir in half of the spring onion and parsley and add in the remaining butter.
  12. Serve with steamed or fried rice, garnished with remaining spring onion and parsley and slice of lime.

Ingredients:

1 KG of raw prawn

80 g butter

Half large brown onion, sliced

1 green capsicum, cut into 1cm slices

1 large celery stalk, diced

2 tablespoons smoked paprika

2 garlic cloves, chopped into small pieces

1-2 jalapeno chilies, chopped and sprinkle some salt

Tabasco sauce (optional – to taste)

3 spring onions, thinly slice

1 handful of parsley, finely chopped

Cook 2 cup of rice (for 4-6 people)

1 lime, sliced (optional)

 

 

Prawn Stock

Half large brown onion, chopped

2 garlic cloves, finely chopped

1 celery stalk, chopped

1 bay leaf

3-4 whole peppercorns

 

 

Creole Seasoning

2 teaspoons salt

2 teaspoons smoked paprika

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon freshly ground black pepper

1 teaspoon cayenne pepper

1 teaspoon dried thyme

1 teaspoon dried oregano

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