Friday, February 17, 2012

Cooking demo, Shrimp Etouffee and Beignets

I attended the monthly cooking demo at the Crooked River Grill this past Wednesday, it's held every month and every month we get to see and taste new foods, well the Shrimp Etouffee was new to me.   I'd always wanted to try it, and finally got a chance to.   The guest chef was Ivanhoe and her husband Cliff and in the spirit of Mardi Gras they made some New Orleans style food.    Ivanhoe stressed the fact that making the Roux was the hardest part of putting together the Etouffee.   You need to stir and stir and stir and stir the roux mixture in the pan until it turns a lovely chocolate color.   If you don't keep stirring, you can burn it very easily.   I know, the last time I made Gumbo I had to start the Roux over again.  I just didn't admit it that day. 

We had some lovely Potato Corn Chowder and Salad to start with,
Potato Corn Chowder with crab

then we were served with the Shrimp Etouffee,
Shrimp Etouffee

and for afters, Beignets.  Click on the link, this is the recipe that Ivanhoe used.   And they were tasty.  
Frying the Beignets

Ivanhoe busy with the Beignets

Did you know you can powder a bunch of Beignets by dumping some powdered sugar in brown paper sack, then placing the Beignets in there and shaking the whole thing up?
After the Powdered Sugar dunking

Throw the Beignets in,

And shake them up. 

 I've breaded fish and chicken doing this but have to admit to never doing some thing like Beignets.  

Here's Ivanhoe's recipe for the Shrimp Etouffee, and pardon me Ivanhoe, but I added a few details to clarify the recipe instructions.

Shrimp Etouffee recipe

2 lbs. Crawfish tails or Shrimp
1/2- 1 stick butter (1/4 lb.)
1/4 cup Olive Oil (she uses light)
4 cloves garlic, chopped
2 large onions, chopped
1 bunch green onions, chopped
3 stalks celery, chopped (optional)
1/2 cup bell pepper, chopped
Tony's Chachere Famous Creole Seasoning
Paprika
1/2 cup flour
4-5 cans Chicken Broth
Kitchen Bouquet (vegetable seasoning and coloring)

Make a roux with 1/4 cup oil and 1/2 cup flour and stir, stir, stir over medium low heat in a heavy bottomed saucepan until it is a nice deep brown and gives off a nutty aroma.   To the roux add the chopped onions, garlic, celery and green pepper.   Cook an additional 5 minutes or so and then add the chicken broth, whisking well to incorporate the liquid.   This will thicken quite nicely.   Add liquid until it gets to the consistency you prefer.   Meanwhile, take the crawfish or shrimp and put in a microwave safe bowl, sprinkled liberally with the Tony's seasoning and then put 2 tablespoons of butter on top and microwave on high 3-5 minutes.   Take out of microwave and add to the pot.  Stir well, let it simmer 10 minutes, then sprinkle a couple dustings of paprika on top.   Mix well and simmer 10 more minutes.   Taste and add Tony's seasoning and salt to taste.  (I might add here, if you use salted chicken broth, you might not need additional salt).  If it's too thick, add a little more liquid, if too thin, whisk in some flour and water.
Serve over rice with some Fresh French Bread.
Serves 8-10 people.
All in all, a good time was had by most.  
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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