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:
- 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.
- 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.
- 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:
- 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.
- 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).
