Shrimp Etouffee

Shrimp Etouffee.............what can I say......YUM! I lived down in the New Orleans area for a few years 21 or so years ago. My first son was born down there. Louisiana is an experience like none. You truly feel like you have left the country in many ways. The deep history and culture that exists down there is amazing. I will be honest with you I'm glad I don't live there anymore (the heat and humidity are terrible) but I'm also glad I got to spend a few years there to experience what Louisiana (New Orleans in particular) had to offer.
The food is a culinary dream. It is the best southern eating to be had. The fresh fish and shrimp (crawfish too) are amazing. I will be honest I was never able to make myself suck the head off a boiled crawfish.....just couldn't do it folks. I did however have wonderful food and experiences. Etouffee was one of my favorite foods. I was never much on the Gumbo or sucking the crawfish heads but give me a good bowl of Shrimp (or Crawfish) Etouffee and I was very content.
Basically Etouffee roughly translates to smothered, stewed, or braised. Etouffee translates to wonderful to me. I can't give direct credit for my recipe to any one person as I spent many hours reading recipes and putting together what appeared to be the best from them all. There are going to be some loyal Etouffee lovers who will not like some of what I put in mine as it breaks with tradition but adds up to wonderful. As you can imagine any one culture with deep roots in cooking and recipes might not appreciate having them altered. But good is good. Now I am going to try a couple of different things the next time I make this. Not because this wasn't great because it was GREAT! Just because I want to see what adding a couple of different ingredients I read about will do. For instance the "to add tomatoes" or not is a debate. I read a few recipes with Worcestershire sauce in them but I didn't use it. I also used clam juice. Horror of horrors for any native Louisianan. They aren't big into clams down there but they love a good oyster. The reason for the clam juice is I didn't want to hassle with making shrimp stock and so I used clam juice. Guess what it worked great. So if you are from Louisiana and I have irritated your sense of cooking loyalty I humbly apologize for that but I don't apologize for this great dish. Here's what I did......

THE SECRET TO A GOOD ETOUFFEE IS A GOOD ROUX. VERY IMPORTANT!

Shrimp Etouffee- Serves 10-12 generous (don't forget I feed a family of Sasquatches. Plus we like leftovers.)
Before I start cooking the etouffee I put my rice in my rice cooker and get it cooking. You want plenty of white rice to pour you shrimp etouffee over.

2 sticks of butter
1 1/2 Cups all purpose flour
1 red bell pepper, diced (how small is a personal thing. I prefer my pieces really small.)
1 orange (whatever color you want. I'm not a big green bell pepper person so I never use them.) bell pepper,diced.
2 Cups celery, diced
4 cloves garlic, chopped (I will probably add more next time. But this amount was good.)
4 Cups onion, diced.
1 Cup bacon, chopped
1/2 Cup chopped parsley
1 1/2-2 Cups beer (I used Coors light because that is what I had.)
4 Cups clam juice
4 Cups chicken stock
2 bay leaves
3 1/2 Tbl. Cajun Seasoning (I used Ragin' Cajun brand)
2 Cap fulls of crab/shrimp boil (this is spicy. Add more to taste. I used Zatarain's boil)
1/2 tsp white pepper
1 tsp. salt (to taste. check for seasoning at the end and then add this.)
good pinch of cayenne pepper
2 pounds shrimp (I purchased fresh caught never frozen shrimp. I had to clean and devein them.)

In a heavy stock pot placed over med-high heat add the bacon and cook till just done. Remove bacon and leave bacon drippings in pan. Turn heat down to med. and add both sticks of butter. After butter has melted add the flour and stir. It will seem thick and weird for a while as it cooks and starts to loosen up the bacon residue on bottom of the pan. After all that lifts it will thin out some. Stir constantly while the roux cooks and browns. This is very important to how your etouffee comes out. You don't want to cook your roux too quickly or under cook it or burn it. If you under cook it you lose a lot of flavor. If you over cook it your etouffee will taste burnt. So low and slow. This can take 15-30 minutes depending on your stove and pot etc... Stir constantly till it is a rich caramel color (or little darker than the color of peanut butter.) Once it hits the stage of browing it will go quickly so be alert. Once it hits this stage add in your bells peppers, onion, celery (this is considered the "Holy Trinity" in Louisiana cooking.) Add the garlic, cooked bacon and parsley. Stir this all around in the roux and cook for a couple of minutes. Then deglaze your pan with the beer and add all the clam juice and chicken broth. Stir to get roux dissolved and then add bay leaves, cajun seasoning, shrimp boil, white pepper, ceyanne and stir. Save the salt for later. Right now it will taste highly seasoned but the flavors mellow a lot during cooking. Bring to a simmer and cover. Simmer slowly for about 30 minutes stirring often as the veggies will have a tendency to sink to the bottom and you don't want them to stick. While this is simmering clean your shrimp and I cut each one up into a bite size peice. Your sauce will thicken to a wonderful gravy consistency. Once your there throw in the raw cleaned shrimp and allow to cook another 10 minutes or so. Then taste for salt. I did add 1 tsp. of salt and ended up salting it again after if was on my rice. Just follow your taste buds here.
Thats it kids. Shrimp Etouffe. I'm going to play around with it some by adding the tomatoes (very little) and maybe a dash of Worcestershire sauce (my sister-in-law would be proud. She loves her some Worcestershire sauce. Sending the love to Sandra.)
Anyway serve over cooked white rice. We had this with some fresh baked artisan bread with a great Wisconsin butter and cold beer. Was a great meal.

Cajun Blackened Chicken Alfredo

The first time I had Cajun Chicken Alfredo was at a great little diner not far from my house. OMG!!!! was it delish. I happen to love pasta Alfredo so this was just a beautiful twist on what is a wonderful perfect dish to begin with.
I have to give credit to the inspiration for this version to Guy Fieri from Food Network. His recipe inspired me to create one that works for our family. I would say the same to you. Take it love it and make it your own. We had this with the Cheddar biscuits I have listed on my blog and a cold glass of white wine. It made for a wonderful meal.

Again as always I double this for my growing family of Sasquatches. Enjoy!

Cajun Chicken Alfredo- Serves 4 (whaaaahaaaahaaaahaaaa)
Kosher salt
4 boneless skinless chicken breasts ( you can blacken and cook these whole or cut up into bite size pieces and blacken and cook. If you cut them up you wont have to use the oven to finish cooking them.)
1 Cup of blackening spice (whatever floats your boat. We like Paul Prudhommes blackening seasoning mix. We like all his products. You can't go wrong with Chef Paul.)
Drizzle of olive oil
2 Tbl. olive oil
3 Tbl. chopped garlic
1/2 large onion, thinly sliced (optional)
1/2 cup chopped sun dried tomatoes in oil (optional)
(I don't add this but you can throw in some chopped bell pepper if it suits your taste)
1/4 cup white wine (to deglaze the pan. Don't skip the wine if you can help it. Wine is a great flavor component. If you just can't use it deglaze with a little chicken broth.)
3 Cups heavy cream
3/4 Cup (more to your liking) grated Parmesan cheese (use the good stuff if you can, it is much better than the stuff in the plastic bottle.)
Salt and Pepper to taste
1 pound cooked fettuccine noodles (any noodle you like will work.)

chopped green onions (for garnish. I will be honest, I don't do this often. I don't have to worry about my Sasquatches liking what I cook. They don't need bumped up eye appeal.)



If you are going to cook the chicken breasts whole then turn your oven on to 350 degrees.
Put your pasta water onto boil.
Leaving whole or slice chicken into bite size pieces and coat in blackening seasoning. In cast iron skillet add a little olive oil. Not too much as the chicken wont blacken properly if you put too much. Just enough so that the chicken won't stick. Heat the cast iron skillet up over high heat and then add the chicken. If whole you will cook it till it blackens and then turn (it wont cook through so after it is blackened on both sides you will have to take the pan and put it in the oven for 8-10 minutes to finish cooking the chicken.) When done slice on bias and set aside. If you are cooking the pieces then just cook them till they are dark and remove to a bowl and set aside till later.
Add 2 Tbl. olive oil to a large pot and fry the onion and garlic for a few minutes(you would also add the bell pepper if using at this time.) Then add the sun dried tomatoes and chicken pieces. Deglaze the pan with the wine. Add in the heavy cream and simmer to reduce the cream by 1/4 to 1/2.  When the sauce is the consistency you like add in 1/2-3/4 cup of Parmesan cheese. Season with salt and pepper to taste. When pasta is done drain and add to the pan of sauce and toss together. Add cheese to taste.

Beef Barley Soup

It's a rainy and cool Sunday morning and I decided to make some soup. Just felt like a good meal to go with the day. So I decided some Beef Barley Soup would be just the thing. It was pretty good and made our tummies happy. As summer comes our way we have less and less days that feel like soup days. So I just couldn't pass up an opportunity to make this great pot of soup.


Beef Barley Soup:
2 Tbl. evoo
4 lbs. stew mean (I usually buy a lean roast and cut my own. But whatever works for you is ok.)
Salt and Pepper
4 Cups chopped leeks (white and light green parts only. Make sure to clean them well. You don't want sand in your soup)
2 Cups chopped onions
4 Cups sliced carrots
2 Cups sliced celery
4-6 garlic cloves minced
4-6 springs fresh thyme (you can tie them together for ease of removing later if you want.)
5-6 bay leaves
4-5 (32oz.) boxes of beef stock or broth (msg. free)
1-2 Tbl. kitchen bouquet (optional)
2 Cups pearl barley

Heat 1 Tbl. evoo in big pot. When oil is good and hot add half the meat and 1/2 tsp. salt and a good pinch of pepper. You want to brown your meat. You want to get a good sear on the meat (this is where you get good flavor.) Once this is done pour the meat and any juice from the pan into a bowl and set aside. Now add another 1 Tbl. evoo and the rest of the meat and another 1/2 tsp. salt and a good pinch of pepper cook the rest of the meat the same way. Pour the meat and all juice into the same bowl as your first batch of meat and set aside. Now let pan heat up and add leeks,carrots,onion,celery, and garlic to pan. Stir and cook for about 5-10 minutes till veggies have cooked down some. Add the meat back in with all the juice, 4 of the boxes of stock (save the other one for adding to the soup if you need it later. I didn't end up needing but 4 boxes.) Add the thyme and bay leaves. cover and bring to a boil and turn down to a hard simmer till the meat is tender, stirring occasionally. When the meat is tender add the kitchen bouquet. In another stock pan bring 8 cups of water to a boil and add 2 cups of barley and a good pinch of salt to the boiling water. Cook barley for 30 minutes and drain. At this point remove the thyme stems and the bay leaves from the soup. Add the drained barley (barley will not be completely done yet) to the soup and continue to simmer for another 15 minutes. Check for seasoning and add salt and pepper to taste.

Home Made Caramel Sauce

This is unbelievabley delicious and simple. Once again PW is my hero.

1 Cup packed light brown sugar

1/2 Cup half and half

4 Tbl. butter

pinch of salt

1 Tbl. pure vanilla 

Mix brown sugar ,half and half , butter, salt in saucepan over med heat. Bring to a simmer/low boil and cook for 5 minutes whisking or stirring constantly. This is to bring the sugar to a high enough temperature to allow for the sauce to thicken as it cools. When it has semi boiled for about 5 minutes add vanilla and cook another minute. Shut off heat and allow to cook and place in jar. You can serve it like this (it will be a little thin) or put in fridge to thicken up. 

This is just divine.

Rustic Flat Apple Pie with Home Made Caramel Sauce

Oh, my goodness, this is sooooo good. Once again I have gotten my inspiration from my idol Pioneer Woman. She made a similar pie and I took the inspiration and her recipe. Adapted it to our liking and came up with something pretty special.

One pie crust recipe (below, makes two flat apple pies)

5 grannysmith apples (peeled and sliced thin)

1/2 Cup packed light brown sugar

1/2 white sugar

2-3 Tbl. flour

1/4 tsp. salt

1/4 tsp. cinnamon

juice of 1/2 lemon

6 Tbl. butter (divided into 3Tbl. per pie)

Extra large cookie sheet/sheet pan/jello roll size

Peel and slice apples thin. Place in bowl. Pour juice of 1/2 lemon on top and toss. Add brown sugar, white sugar, flour, salt, cinnamon and toss till apples are completely coated.

Roll out half your dough on well floured surface. Transfer to large sheet pan and pour half of apples onto crust. Spread apples out leaving 2-3 inches of pie dough edges. Take 3 Tbl. butter and cut into 5 pats. Place four pats of butter evenly on top of apples and one pat in the middle. Carefully as to not crack the dough. Fold edges up. Don't do this too tightly or you will puncture the dough and all the great juice will leak out. Carefully slide the pie to one side of the sheet pan. Prepare the next dough the same way and transfer to the sheet pan next to the pie in there. The dough will have to lay over the top of the existing pie till you have it finished and wrapped. Then they will sit next to each other just fine. Follow the same steps filling the second crust. 

Place in 375 degree oven for 30-40 minutes. I cook mine closer to 40 minutes. When done let cool and slice. Serve with caramel sauce (See Caramel sauce recipe on my blog) and vanilla ice cream for a great treat.

Perfect Pie Crust: Makes two crusts (Thank you PW)

3 Cups flour

1tsp. salt

11/2 sticks cold butter cut into cubes

3/4 Cup vegetable shortening

1 egg beaten

5 Tbl. ice water

1 Tbl white vinegar

Place flour in bowl and add the salt and blend. Add cold butter and shortening and cut with pastry cutter till it resembles course meal or small peas. Add beaten egg, water and vinegar. Blend together till it forms a ball. You may have to use your hands to help bring it together. Separate in to two equal sizes and wrap in siran wrap and refrigerate for at least 30 minutes. When you roll it out make sure the surface is well floured. With all the butter this has it will stick if you aren't careful.

Caramelized onion rice

When I lived in Germany a friend made this rice for me. She was from Croatia and said that this is how her mom always made it. Its not full of special secret ingredients. Its just simple and delicious. I serve it with my Chicken Kiev (see recipes) and it has always been a hit.

There no exact recipe amounts. Its just a general this is what goes into it. If you can cook rice you will be able to throw this together.

 

Caramelized onion rice:

You are going to make enough white rice to feed your family.

While the rice is cooking cut up as much onion as you would like to put in your rice and cook slowly in a little oil till they are browned and caramelized. You want enough oil to moisten the dried cooked rice. This should not be a dry rice but a moist rice when it is done. So add enough oil to the pan to cook your onions in. I always put all the onions in the hot cooked rice with a slotted spoon and then pour in the oil and mix a little at a time till I have the amount of oil I want in our rice. Add salt and pepper and thats it. 

I will also drizzle some of the garlic/chive butter from my Chicken Kiev into the rice when I serve it together.

 

Chicken Kiev

You can thank me now. You will thank me again. You will hum a song. You will be very happy. This is one of my favorite chicken dishes. It is very easy to fix and is so divine. Its great with garlic mashed potatoes or a wonderful caramelized onion dish (see recipe listed under sides)

I'm sure I have someone to thank for this but don't remember where I got the recipe. I have had it for over 20 years. It is a tried and true recipe for sure.

Chicken Kiev:

6 boneless skinless chicken breasts (flattened to 1/4 inch thickness)

all purpose flour

2 eggs

milk

panko bread crumbs

olive oil spray

2 sticks butter

chives (I use dried)

minced fresh or jarred garlic

Let butter sit till soft at room temp. Put it in a bowl and mix with 1 Tbl. (more or less to taste) minced garlic and 1 Tbl. (more or less to taste) dried chives. After so many years I just eyeball it. Mix to combine. Place butter in fridge till firm. 

 Litghtly salt chicken breasts. When butter is firm, place about 1 Tbl. of butter in middle of flattened chicken breast and roll up tucking in sides. You might want to secure with a couple toothpicks (just don't forget to remove them or warn everyone to remove them before eating.)

In a bowl mix 2 eggs and a splash of milk. Put a little flour in a bowl, and panko bread crumbs in another bowl. Now take rolled chicken and roll in flour. Then dip in egg mixture then roll in panko crumbs and set on cookie sheet.

When you have stuffed all the chicken breasts and they are on a cookie sheet seem side up. Spray with olive oil spray and place in preheated 425 degree oven.  Bake for 20-30 minutes till cooked through. The butter may run out some but its all good.

In the meantime melt the remaining butter in a pan. Drizzle it over the cooked chicken and also add to the caramelized onion rice. Serve.