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Langoustine Etouffee

Welcome back! 
Today, we have a delicious Cajun-Creole dish: Langoustine Etouffee! Etouffee (or with accents, Étouffée) is a stew-like rice dish featuring shellfish, typically crawfish, in addition to all the typical Cajun or Creole seasonings. Our version uses langoustine, which is another shellfish that is frequently used as a cheaper substitute for lobster. It's still a great ingredient that really gets highlighted in the etouffee.

Langoustine Etouffee


Ingredients:

  • 1 1/2 pound langoustine
  • 4 tablespoons olive oil
  • 4 tablespoons flour
  • 4 cloves garlic, minced
  • 1 medium onion, chopped (about 1 cup)
  • 3 stalks celery, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 3 tomato, diced (about 1 cup)
  • 2 sprigs thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • 1/4 to 1/2 teaspoon cayenne
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup white wine
  • 3 cups seafood stock
  • Salt and pepper to taste
  • Parsley to garnish
  • Cooked rice

Directions:


If using frozen langoustine, thaw them in the fridge the night before cooking.
  1. Create a roux by cooking the flour and olive oil in a pot, mixing until it darkens slightly and a nutty aroma comes out.
  2. In the same pot, saute the garlic and onion for a couple minutes.
  3. Add in the celery and bell pepper and saute for about 5 minutes until softened.
  4. Mix in the tomatoes.
  5. Add all the spices and the white wine and cook for a couple minutes.
  6. Pour in the seafood stock and mix. Heat to a boil and then simmer for 10-15 minutes.
  7. Remove the sprigs of thyme and bay leaves.
  8. Add the langoustine and simmer for 5 minutes.
  9. Add salt and pepper to taste, and serve with rice.


After looking through the recipe, you might notice many stark similarities to another famous Louisianan dish, Gumbo. The two dishes, however, still have multiple important distinctions. Etouffee typically uses a lighter roux, whereas the roux in the gumbo can get to a dark brown. Additionally, okra plays a key role in the texture and composition of gumbo, and there are usually multiple different proteins used in gumbo. Otherwise, both dishes rely on the same Cajun and Creole ingredients and end up as delicious, roux-based stews.

-Chefpo
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