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Lobster Etouffee

The smell of Etouffee, be it lobster, prawn, or other seafood is a most heavenly Creole aroma, along with the smell of Shrimp a la Creole. The word Etouffee translates roughly to smothered, stewed, or braised. Preferably buy whole lobster or shell on shrimp. The amount of lobster or prawns you’re using for this recipe will produce just enough stock, plus a little extra. The stock only needs to cook for about 45 minutes to 1 hour.

Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as a popular dish in the coastal counties of Mississippi.

 

Lobster Etouffee
The smell of Etouffee, be it lobster, prawn, or other seafood is a most heavenly Creole aroma, along with the smell of Shrimp a la Creole. The word Etouffee translates roughly to smothered, stewed, or braised.
Author:
Cuisine: Louisiana Creole
Recipe type: Seafood
Ingredients
  • 2 tablespoon creole seasoning mix
  • 4 tablespoon unsalted butter
  • ½ cup onion, finely chopped
  • ¼ cup celery, finely chopped
  • ¼ cup red capsicum, finely chopped
  • ¼ cup flour
  • ¾ cup fresh tomatoes, diced
  • 1 ½ cups lobster stock (you can substitute with fish stock, however it is easy to make your own lobster stock)
  • 2 tablespoon minced garlic
  • 1 bunch fresh thyme
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • ½ cup spring onions, thinly sliced
  • 3 tablespoon minced Italian parsley
  • 1 kg lobster, shelled (save the shells, claws etc for the stock)
  • 3 tablespoons unsalted butter
  • salt, freshly ground black pepper, and cayenne, to taste
  • creole boiled rice
Instructions
  1. Season the lobster with 1 tablespoon of the creole seasoning mix.
  2. Melt the butter in a large cast iron skillet, add the onions, capsicum, and celery, saute until translucent.
  3. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining creole seasoning.
  4. Add a small amount of the lobster or fish stock, stir well to form a paste, add the remaining stock gradually, whisking constantly.
  5. Bring to a boil, then reduce to a simmer. (You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.)
  6. Add the tomatoes, garlic, Thyme, Worcestershire, and Tabasco sauce, a little salt, black pepper, and cayenne. Simmer for 20-30 minutes.
  7. Add the lobster, spring onions, and parsley, simmer for 10 minutes more or until the lobster is heated and cooked through. Stir in the 3 tablespoon butter, and adjust the seasonings to taste.
  8. Serve over Creole Boiled Rice.
Notes
Substitutes for the Lobster are Prawns, Shrimps, Crayfish, Crocodile, Crabmeat, Yabbies, Balmain Bugs. ( or for our US visitors - Crawfish)
 

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