The richness of Creole cuisine comes alive in this classic étouffée recipe. Dive into the spicy world of Southern cooking and impress your guests with this delectable dish.
Quick Overview:
- Serves: 2 people
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Difficulty: Intermediate
Creole Seasoning Blend:
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne
- ½ tsp black pepper
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp salt
- ½ tsp sugar
Étouffée Ingredients:
- 12 large prawns (peeled & deveined; retain shells for the broth)
- 1 L chicken stock from AllRecipes
- 2 bay leaves
- 1 diced onion
- 3 crushed garlic cloves
- 1 diced green capsicum (pepper)
- 3 diced celery stalks
- 1½ tbsp flour
- ¼ cup vegetable oil
- ¼ cup stout beer (try using a renowned brand like Guinness)
- 4 dashes Worcestershire sauce
- 3 dashes hot sauce
Cajun Prawn Cakes:
- 12 reserved prawns, pulsed to a coarse paste
- ½ finely chopped onion
- 1 finely chopped celery stalk
- 2 crushed garlic cloves
- ½ tsp old bay seasoning
- ¼ cup mayo
- 1 tsp Cajun seasoning
- ¼ cup vegetable oil (for frying)
- 1½ tbsp panko breadcrumbs (for mixture)
- ¼ cup panko (for coating)
To Serve:
- Sliced scallions (spring onions)
- Cooked rice
Steps:
- Crafting the Creole Blend: Mix seasoning ingredients in a small bowl and keep aside.
- Étouffée Broth: Pour chicken stock and prawn shells in a saucepot. Allow simmering for 2 minutes, then maintain on low heat.
- Creating the Roux: Heat oil in a Dutch oven, mix in flour and stir until achieving a dark brown hue. Sauté capsicum, onion, celery, and garlic next. Slowly merge the stock mixture, following with the Creole seasoning. Conclude with Worcestershire sauce, hot sauce, and stout beer. Stir intermittently on low heat.
- Prawn Cake Preparation: Mix all ingredients (including the panko) in a bowl. Shape them into cakes and coat with panko. Chill for about 10 minutes. Fry till golden in a skillet.
- Plating: Serve étouffée in a bowl, crown with prawn cakes, and finish with green onions and rice on the side.
Cook’s Tips:
Remember, oven temperatures mentioned are for conventional ovens. Adjust accordingly if using fan-forced. Measurements follow the Australian standard, with fresh herbs unless stated otherwise. Ensure vegetables are medium-sized and appropriately peeled. Always consider egg size when following recipes.
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