Post by marlaoh on Mar 3, 2003 7:19:26 GMT -6
Shrimp and Chaurice Ettoufe
Ingredients:
1 1/2 lb. fresh medium shrimp, cleaned and peeled
1/2 lb low fat Chaurice (Cajun Sausage) or 1/2 lb low fat Spicy Italian Sausage to which you have added 1 clove fresh garlic, pressed or minced;1/8 teaspoon oregano, 1/8 teaspoon crushed red pepper flakes, 1/8 teaspoon ground black pepper and 1/2 teaspoon vinegar red or white wine.
3 tablespoons plus 5 tablespoons unbleached flour, divided
1/3 to 1/2 cup white wine or water
1 red pepper, chopped
1 green pepper, chopped
1 onion, chopped
1 cup sliced celery (3-4 stocks)
2-3 large cloves garlic, minced or pressed
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne (chili) powder
1/4 teaspoon white pepper
1/4 teaspoon fresh ground black pepper
2 bay leaves
2 cups fish stock or 2 cups water mixed with 2 1/2 teaspoons fish or chicken base or bouillon
1 tablespoon red wine vinegar
1 teaspoon extra virgin olive oil
1/4 cup scallions or green onions, chopped
white rice cooked without butter and salt
Method:
1. Remove sausage from casings if necessary. Preheat a 4- to 6-quart Dutch oven or stock pot on medium. Add sausage to pan and seasonings if using Italian sausage instead of Cajun Chaurice. As sausage begins to cook, add 3 tablespoons of flour a tablespoon at time, stirring constantly to mix. Flour will stick to pan and brown as sausage cooks. Do not try to scrape flour glaze off pan. Using spatula to lift sausage from pan and crumble, continue to cook until flour turns the color of hazelnut shells. Remove sausage from pan and set aside.
2. Add onions, peppers, celery and garlic to pan along with 1/4 cup of wine or water. Reduce heat to medium-low and sauté vegetables until onions are softened and browned from deglazing, about 5 minutes. Stir in spices and continue to sauté until fragrant, 1 to 2 minutes longer. The moisture from vegetables should deglaze pan. If browned glaze is not lifting off pan, add remainder of liquid, reduce heat to low and cover pan for 5 to 10 minutes.
3. Stir in remaining flour, (4 to 5 tablespoons) a little at a time, mixing well after each addition. If mixture becomes too dry and difficult to stir, add a little of the 2 cups stock or broth to mixture. Slowly stir in remaining stock or broth and Increase heat to medium-high; add sausage and vinegar and bring to a gentle boil, stirring frequently. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
4. Add shrimp and continue to simmer covered for 5 to 7 minutes until shrimp turn pink. Stir in olive oil, scallions and adjust seasoning. Serve over 2/3 cup hot rice.
Yield: 6 servings at approximately 360 calories each; 5.5 grams total fat; 1.2 grams saturated fat; 198 milligrams cholesterol; 40 grams carbohydrate; 1.8 grams dietary fiber; 35.5 grams protein; 730 milligrams sodium.
CRAWFISH AND CHAURICE ETOUFFE: Substitute shrimp for 2 lb. freshwater crawfish, peeled and cleaned.
Ingredients:
1 1/2 lb. fresh medium shrimp, cleaned and peeled
1/2 lb low fat Chaurice (Cajun Sausage) or 1/2 lb low fat Spicy Italian Sausage to which you have added 1 clove fresh garlic, pressed or minced;1/8 teaspoon oregano, 1/8 teaspoon crushed red pepper flakes, 1/8 teaspoon ground black pepper and 1/2 teaspoon vinegar red or white wine.
3 tablespoons plus 5 tablespoons unbleached flour, divided
1/3 to 1/2 cup white wine or water
1 red pepper, chopped
1 green pepper, chopped
1 onion, chopped
1 cup sliced celery (3-4 stocks)
2-3 large cloves garlic, minced or pressed
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne (chili) powder
1/4 teaspoon white pepper
1/4 teaspoon fresh ground black pepper
2 bay leaves
2 cups fish stock or 2 cups water mixed with 2 1/2 teaspoons fish or chicken base or bouillon
1 tablespoon red wine vinegar
1 teaspoon extra virgin olive oil
1/4 cup scallions or green onions, chopped
white rice cooked without butter and salt
Method:
1. Remove sausage from casings if necessary. Preheat a 4- to 6-quart Dutch oven or stock pot on medium. Add sausage to pan and seasonings if using Italian sausage instead of Cajun Chaurice. As sausage begins to cook, add 3 tablespoons of flour a tablespoon at time, stirring constantly to mix. Flour will stick to pan and brown as sausage cooks. Do not try to scrape flour glaze off pan. Using spatula to lift sausage from pan and crumble, continue to cook until flour turns the color of hazelnut shells. Remove sausage from pan and set aside.
2. Add onions, peppers, celery and garlic to pan along with 1/4 cup of wine or water. Reduce heat to medium-low and sauté vegetables until onions are softened and browned from deglazing, about 5 minutes. Stir in spices and continue to sauté until fragrant, 1 to 2 minutes longer. The moisture from vegetables should deglaze pan. If browned glaze is not lifting off pan, add remainder of liquid, reduce heat to low and cover pan for 5 to 10 minutes.
3. Stir in remaining flour, (4 to 5 tablespoons) a little at a time, mixing well after each addition. If mixture becomes too dry and difficult to stir, add a little of the 2 cups stock or broth to mixture. Slowly stir in remaining stock or broth and Increase heat to medium-high; add sausage and vinegar and bring to a gentle boil, stirring frequently. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
4. Add shrimp and continue to simmer covered for 5 to 7 minutes until shrimp turn pink. Stir in olive oil, scallions and adjust seasoning. Serve over 2/3 cup hot rice.
Yield: 6 servings at approximately 360 calories each; 5.5 grams total fat; 1.2 grams saturated fat; 198 milligrams cholesterol; 40 grams carbohydrate; 1.8 grams dietary fiber; 35.5 grams protein; 730 milligrams sodium.
CRAWFISH AND CHAURICE ETOUFFE: Substitute shrimp for 2 lb. freshwater crawfish, peeled and cleaned.