Talking Food with Cory Bahr: Shrimp Etouffee

If you're feeding the football team, you cook a big pot of rice and serve this etouffee everybody's going to be happy. So we're back. It's four or five minutes into it. Our Trinity is nice and soft. So we're going to add our garlic now, we want to cook this until our garlic is nice and aromatic where you can smell it. That's what Louisiana smells like to me garlic, onion, celery and peppers right there it is absolutely outstanding. Then we're going to add our seasonings. In here we have a mix of housemaid Creole seasoning, cayenne and crushed red pepper flakes. By the way, that seasoning goes great on everything and you go to KNOE.com, you'll be able to get the recipe for that. We just want to bring that up, get that garlic nice and aromatic. And then in our pot, we're going to build a roue. Put a little flour in and we just want until it comes together where you can still move a spoon easily through it. And that'll help us kicking up our shrimp etouffee. You know, recipes are great. But really learning how to cook and what it feels like when it's right is hugely important. You gotta listen to your food and hear what it's telling you. This right now, it's telling me it's time to add some tomatoes. Now for me, you can use fresh tomatoes from the farmers market that you've stood down like we have here, or you can use some great canned plum tomatoes. Those are always really nice. Make sure when you're making this with your wooden spoon, you're always kind of scraping up those brown bits from the bottom that's flavor. Now we're going to add some seafood stock uses all-natural ingredients. Better Than Boullion. It is in a paste form. And it really has a great seafood flavor. You just bring this together so it starts to thicken and then we'll add some more stock. You don't want to add all your stock at once because you'll get lumps and lumps or bad. That's enough stock. So we're going to bring this up to a simmer. Gonna let it simmer 10 minutes and we're going to add our shrimp. Oh, that looks great. So we've been simmering for about 10 minutes. And now it's time to add our shrimp. One of our tricks of the restaurants we'd like to lightly poach our shrimp so they don't overcook the etouffee. So you still have succulent, juicy briny shrimp, and remember demand better food at your local grocer. Ask them for Louisiana or at least the mastic wild caught shrimp. gonna stir those in. We have a mixture here of fresh green onions and parsley. Again, we stir that in nicely. Wow, That smells amazing. This is like one of those quintessentially Louisiana dishes. No matter where I've been. When I come home and I smell this in the kitchen. It feels like home. It smells like home. It's time to serve this up. So in our dish we have some nice a boreal rice we actually went a little bit different you don't have to do just steamed rice. Make sure you get a lot of good shrimp in there. There you are Louisiana shrimp etouffee in just a few easy steps.

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