Étouffée is pronounced A-2-fay, and means smothered. It is the cooking of a vegetable, poultry, fish, or meat without a roux,* in a covered pot where it braises and is smothered in its own juices.
I "lightened" this recipe by using considerably less oil than the standard recipe calls for, yet with all the vegetables and seasonings I promise you won't notice that the recipe is a healthful one!
*Roux is a blend of flour and fat, cooked over low heat until it gets to the desired degree of brown--from blond to chocolate. The darker the roux, the more intense the flavor.
Yield: Serves 6
Ingredients:
- 1 1/2 tablespoons oil
- 1 1/2 cups chopped onion
- 2/3 cup chopped green bell pepper
- 1 cup chopped celery
- 2 garlic cloves, minced
- 1 1/2 pounds catfish, cut in large pieces
- 1/2 pound small shrimp
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1/4 teaspoon oregano
- 2 tablespoons tomato paste
- 1 1/2 cups fish stock, clam juice, or chicken broth
- 2 green onions, white and green parts, thinly sliced
- 1 1/2 cups chopped fresh parsley
- 2 cups cooked rice
Preparation:
Heat the oil in a large pot. When oil is hot, sauté the onions, bell pepper, celery, and garlic for 10 minutes. Layer the top with the catfish and shrimp. Whisk peppers, salt and herbs with the tomato paste and stock and pour over seafood. Bring to a boil, cover, and simmer over low heat for 20 minutes. Add the scallions and parsley and simmer 5 mminutes longer.
Serve over rice.
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