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

Filipino Chicken Adobo

Welcome back!  Today, we have a traditional Filipino dish: Chicken Adobo! Adobo is a very classic Filipino flavor involving vinegar, peppercorns, and bay leaves. It's used for many different types of meat; pork is another very common choice. The dish should not be confused with a Spanish variety of adobo, which has a similar concept but different ingredients - there's a heavier emphasis on spices like paprika and oregano. Filipino Chicken Adobo Ingredients: 2 pounds chicken drumsticks 1/2 cup rice vinegar 1/3 cup soy sauce 6 cloves garlic, minced 1 tablespoon whole black peppercorns 3 bay leaves 2 tablespoon sugar Directions: Prepare the marinade by adding in all the ingredients except for the chicken. Mix this together. Put the chicken in and let it marinade for a few hours, preferably overnight so the flavor really soaks in. Take the chicken out. Keep the marinade! In an oiled pan, sear the chicken for 2 minutes on each side (imagine that the drumsticks have two sides). Remov...
Post a Comment
Read more

Hash Brown Egg Cups

This is the first post here!  This little group of Chefpos is going to bring you all some great tasty recipes and some tips and tricks in making them! Today, we made some crispy hash brown cups with eggs, which is a simple, yet delicious recipe. Hash Brown Egg Cups Makes 6 Servings Ingredients: Cups: 12 oz shredded hash brown potatoes (store-bought/frozen) 2 tablespoons of melted butter or cooking oil for a lighter flavor 1/4 to 1/3 cup of shredded cheddar cheese Pepper, garlic powder, and onion powder to taste Filling: 6 Eggs Salt and pepper to taste Optional: bacon, chives, cilantro, more cheese. Directions: Preheat oven to 375° on airfry mode (Breville Smart Oven Air) or 400° on bake. Mix together all the ingredients for the cups in a medium-sized bowl. Grease the muffin p...
1 comment
Read more