SOUTH WINDS - SHOWERS - Etoufee

The winds from the south have brought showers to the beach area today. At least at hollywood beach the water is warm and shallow most of the day.


Etoufee – shrimp: for 4

Rice – ½ cup – steam
Shrimp 51 to 60 count -1 pound peeled
Onion, 1 medium, diced
Garlic, 3 cloves, squashed and chopped
Bell pepper - ½ , chopped
Celery - 2 stalks, diced
Mushrooms - 1 cup diced
Parsley - 1 handful, chopped
Clam juice - 4 oz.
Chili Stuff Mumbo Gumbo Mix – 1 TBL
Flour
Butter
Rice – in a 2 quart pot –rinse three times then add water to one knuckle deep
over rice. This method works regardless of the volume of rice. Burner on low temp. – cover pot and cook for about twenty minutes.

Make roux with 2 TBL of butter and heated at low heat. Add 2 TBL of flour.
Whisk constantly for 10 to 15 minutes. After sauce thickens, gradually add one cup of room-temperature or warm milk. Keep stirring all the time. If you burn the roux you have to start over. As the milk thickens, the longer you cook the richer the color will get all the way to deep caramel. This can be prepared in advance and kept in the refrigerator, then warmed up before you add it to the vegetables.
Use a large deep skillet at medium heat. Sauté vegetables in olive oil
until onions start to turn color. Keep everything moving so the garlic doesn’t burn.
When the shrimps are peeled, some prefer to chop them in two.
Add the shrimp and 1 TBL of Chili Stuff Mumbo Gumbo mix. As soon as the shrimp start to turn pink add the clam juice and your roux. Stir everything all together and add in the chopped parsley.
Serve over a scoop of rice in a bowl