Skip to main content

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
Labels:

Comments

Post a Comment

Popular posts from this blog

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Nduja Pasta

Welcome back!  Today, we have another regional pasta recipe: Nduja Pasta! This dish comes from Calabria in Southern Italy, which is known for their chili peppers and their unique Italian dialect. Nduja is an interesting product that comes from Calabria - it is a sausage spread that is made of a mixture of pork and Calabrian chilis, giving it its distinctive red hue and spicy flavor. You can serve it in a variety of ways, from a simple spread on some bread, or in a pasta sauce as in this recipe. It really spices things up! Nduja Pasta Makes 4-5 servings Ingredients: 16 ounces pasta 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 4-6 ounces nduja, depending on how spicy you prefer your pasta 26 ounces tomato passata (strained tomatoes) Grated Parmigiano Reggiano to top Directions: Saute the onion in with the olive oil in a pan until soft and translucent. Add the garlic in and cook for 1-2 minutes. Add in the nduja and stir into the aromati...
Post a Comment
Read more

Taiwanese Oyster Omelette

Welcome back!  Today, we have a staple of the Taiwanese night market: Oyster Omelette, or O-a-tsian! O-a-tsian, which is Hokkien for "oyster fry" is the embodiment of Taiwanese food: fresh seafood, combinations of chewy and crispy textures, and rich flavors. This is a dish that can be found at any night market across Taiwan, but now, you can have it in your home! Taiwanese Oyster Omelette Makes 2 omelettes Ingredients: Omelet: 65 grams sweet potato flour 35 grams tapioca flour 1/4 teaspoon salt 250 grams water 1 teaspoon sesame oil (specifically 香油) 3 eggs 8 large oysters Green, crisp vegetables, such as Taiwanese baby bok choy (小白菜) Sauce: 4 tablespoons ketchup 4 tablespoons sweet chili sauce 1/2 tablespoon soy paste (醬油膏) 1 tablespoon corn starch 1 tablespoon sugar 1/2 cup water Directions: Make the batter by whisking the sweet potato flour, tapioca flour, salt, water, and sesame oil. This batter will separate over time so be sure to mix until even before pouring into the p...
Post a Comment
Read more