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Joey’s Mama’s Shrimp Grits and Catfish Dish

by 

From Chef Joey Wells of the restaurant Roux on Orleans (in the Bourbon Orleans Hotel)

Etouffée

Ingredients:

6 tbsp. unsalted butter
1/2 cup all-purpose flour
4 cups onions, chopped
2 cups green bell peppers, chopped
2 cups celery, chopped
2 tbsp. minced garlic
1 (14.5-ounce) can diced tomatoes
2 bay leaves
2 tsp. salt
1/2 tsp. cayenne pepper
2 tbsp. of blackening seasoning (recipe below)
1 quart seafood stock
1/2 cup green onion tops, thinly sliced for garnish
½ cup parsley, chopped 

Method:
  1. Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until it is a little darker than the color of peanut butter, about 8 minutes.
  2. Add the onions, bell peppers, celery, and garlic to the roux; cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the blackening seasoning. Cook the tomatoes for 2 to 3 minutes, and then whisk in the seafood stock.
  3. Bring the mixture to a boil, and reduce to a simmer. Cook the étouffée, stirring occasionally, for 45 minute and add chopped parsley. Season the shrimp with the about a tablespoon of blackening seasoning.

Shrimp

Ingredients: 2 large shrimp, size 16/20 or larger. 16/20 simply means there are 16–20 shrimp per pound.

Method: In a non-stick skillet with 2 tablespoons of olive oil over medium heat, cook the shrimp for 2 to 3 minutes, or until they are cooked through.

Catfish

Take a 5-7 oz. catfish filet and cut on an angle into 4 strips. Batter the fish in egg wash and then dredge in seasoned fish fry. Deep fry at 350ºF for about 5 minutes or until the fish starts to float.

Corn Grits

Ingredients: 

1 cup chicken stock or broth
1 cup heavy cream
½ stick of butter
1 tsp. salt

1/2 tsp. pepper

1 cup grits

1 + 1/2 combined cup of roasted corn, onions, and tri-colored peppers (red, green, and yellow)

Method:

  1. In a 2-quart sauce pot, with heat on medium, add chicken stock (broth), heavy cream, butter, salt, and pepper. When it comes to a boil, lower heat to low and add grits, stirring occasionally. Place a lid on the pot and let cook for 3 to 4 minutes.
  2. Add roasted corn, onions and peppers and let it cook for another 2 to 3 minutes. Cut the fire off and let stand for 5 minutes.
 
Blackening Seasoning 

Ingredients: 

2 + 1/2 tbsp. paprika

2 tbsp. salt

2 tbsp. garlic powder

1 tbsp. black pepper

1 tbsp. onion powder

1 tbsp. cayenne pepper

1 tbsp. dried oregano

1 tbsp. dried thyme

1 tbsp. brown sugar

Method: Combine all ingredients thoroughly.

To Assemble

Ingredients: thyme and green onions for garnish

Method: In the center of a bowl, place 4 ounces of the corn grits. Around the grits place 5 ounces of sauce. Place the catfish on top of the grits in a tic-tac-toe fashion. Place the blackened shrimp on top of the fried catfish and garnish with thyme and green onions (as seen on the picture).

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