The 2020 Holidays Recipe Collection
How you doin’? New Orleans is one the most enticing cities in America. It is a patchwork quilt of many different cultures and nationalities. It is a bustling international port city situated on the banks of the gulf and the Mississippi River. It was once a refuge for pirates and a smuggling capital for the Confederates during the Civil War. It has its own heritage and attractions and once you’ve been there you will want to go back whenever possible.
Great food, drink and music are important parts of what brings people to New Orleans. Shrimp Étouffée (pronounced ‘eh-too-fay’) is one of the more popular dishes from Louisiana, along with gumbo, jambalaya, red beans and rice, and shrimp creole. The word ‘étouffée’ is translated from French as “smothered and can be made with crawfish or shrimp. Shrimp Étouffée is one of the most iconic classic New Orleans recipes that people crave. Étouffée is made with Creole spices and plenty of shrimp in a spicy tomato-based sauce. The rich and delicious stew tastes great served over rice. This recipe is perfect for Mardi Gras parties, but is also so easy that you could make a regular weekday meal extra special.
I always keep a bag of frozen shrimp—peeled and de-veined—in my freezer so I don’t have to run out to the store at the last minute when I want to make a quick Instant Pot entrée dinner!
Instant Pot Shrimp Étouffée is similar to Instant Pot Gumbo, but there are a few differences.
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 6 servings
2 pounds shrimp, peeled and de-veined
1 tablespoon Creole seasoning, divided (see homemade recipe below)
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup diced yellow onions
1 cup diced green bell peppers
1 cup diced celery
1 tablespoon minced garlic
1/4 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
2 cups seafood stock (I prefer Better Than Boullion Fish Base)
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 cup chopped fresh tomatoes
2 tablespoons tomato puree (I always have a tube of tomato paste in the refrigerator)
2 tablespoons dry sherry (for finishing)
2 tablespoons thinly sliced green onions, green tops only
Chopped parsley to garnish
12 crawfish, cooked (optional; 2 per bowl for garnish)
ChefSecret: I like my Louisiana food to finish on a spicy note and use a dash or two of Tabasco sauce to liven up the dish. You can serve Shrimp Étouffée over pasta or even grits instead of rice.
Ed’s Cajun Seasoning
You probably have all these ingredients on your spice shelf. Use Cajun Seasoning on all types of foods—broiled steaks and chicken, soups, pasta and salads. I also use it in the flour mixture of my fried chicken.
Prep time: 5 minutes
Cook time: 2 minutes
Yield: About 1/2 cup.
4 teaspoons garlic powder
4 teaspoons onion powder
2 tablespoons sweet paprika powder
1 teaspoon smoked paprika
1 tablespoon dried thyme
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons cayenne pepper (or less if you don't want it as hot)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
ChefSecret: Cooking the spices releases all the volatile oils and helping the flavors to blossom.
Covid-19 Quip of the Day: Arguing with a woman (and many men, too!) during the pandemic is like reading a Software License agreement. In the end you must ignore everything and click, “I agree.”
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Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.
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