Hey guys, i want to try something new tonight, here goes
i want to get some shrimp cooked up and serve them in a sauce spooned on top of rice
But i'm not sure how i want to do the shrimp / sauce.
I wanted to do it cajun style, so i was going to start with that cajun style mirepoix, bellpepper, celery, and onion....and then add some diced or crushed tomatoes...and then add some vegetable stock...and kind of reduce that..and get some shrimp in there
Should i cook the shrimp inside the actual sauce? That is how i want to do it, i don't want to grill them and throw them in
Also, what herbs and spices go with this ? I'm not sure what spices they use in cajun cuisine but i just see premixed "cajun spice"
What is in that?
Any ideas on what i will need to pick up at the grocer? Any herbs/veggies/spices..
I'm gonna make a little less than a pound of medium sized shrimp...Not sure how much tomatoes/broth i will need...
just a few pointers would be great..
thanks in advance
EDIT: i found something....I'd like to modify this and use shrimp instead...How can i change this to use shrimp? I'm not sure how long they will take to cook boiling in a sauce? Should i cook the sauce and get the flavors nice and good for awhile, and THEN add the shrimp after the sauce has reduced for a bit and just melded ?
thanks in advance
This one's not as thick as some, since Mom doesn't like roux in étouffée. It's mighty tasty! In fact, pretty much any time Mom asks anyone what meal they want for an occasion -- birthday, family visit, what have you -- this is invariably what we request. It's a truly fantastic version of a Louisiana classic.
Season the crawfish tails with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute the onion, bell pepper and celery until the translucent, about 5 minutes. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice.
- 2 pounds crawfish tails
- 1/4 pound butter
- 1 cup minced onion
- 1/2 cup minced bell pepper
- 1/2 cup minced celery
- 2 tablespoons crawfish fat
- 2 cups cold water
- 1 tablespoon corn starch
- 1/4 cup chopped green onion
- 1/4 cup chopped parsley
- Creole seasoning blend, to taste
- Salt, to taste
- Pinch dried thyme
- Pinch dried oregano
- 1 bay leaf