Cajun Taste Buds
I don't have a Cajun bone in my body, but I do have some Cajun taste buds. I love New Orleans style barbecued shrimp, any kind of gumbo, dirty rice, and just about all things Cajun. I like their music, their attitude toward life, and their laid back lifestyle. Laissez Les Bon Temps Roulez or Let the Good Times Roll!
Butter
Chopped white onions
Chopped green onions
Chopped celery
Minced garlic
Tony Chachere’s Original Seasoning
Flour
Shrimp stock (shells boiled down with some Tony’s)
Chopped fresh parsley
Method:
Sauce onions and celery in butter. Add garlic. Add flour and shrimp stock. Season to taste with Tony’s. Simmer. Add shrimp. Continue to simmer until shrimp turn pink. Add parsley. Serve over rice. Sprinkle on some Frank’s or Texas Pete’s if you want some more heat.
The recipe that I used as a starting point is on page 89 of Emeril's Louisiana Real and Rustic.
I used the leftover etouffee the next night and topped it with a piece of blackened catfish. I re-heated the etouffee in the skillet that I used to cook the fish, and yow, the seasoning for the fish really kicked it up a notch....almost made it a little too hot for me.
