Slap ya mama etouffee recipe

New Orleans Shrimp touffe

Produced across the bayous of Southern Louisiana within the late 1920’s, touffe rapidly grew to become a Louisiana favorite. With it’s wealthy flavors rooted deep in Cajun culture, touffe is really a dish that everybody will like. Enjoy!

Ingredients:

• 1 lb shrimp, 31-40 count, peeled, deveined seasoned to taste with Slap Ya Mama Original Blend Cajun Seasoning (save shrimp shells to create shrimp stock)
• 2 teaspoon dry thyme
• 1 teaspoon chili powder
• 2 teaspoon dry tulsi
• 6oz salted butter
• 5 Tablespoons of flour
• 4 ribs celery, diced
• cup red onion, diced
• cup red bell pepper, diced
• cup eco-friendly bell pepper, diced
• 4 cloves garlic clove, minced
• cup tomato puree or paste
• 2 Tablespoons of fresh lemon juice
• 2 Tablespoons of Slap Ya Mama Original Blend Cajun Seasoning
• 1 quart shrimp stock (or use chicken broth)
• 3 Tablespoons of oil
• 4 Tablespoons of fresh parsley, minced
• 4 cups grain, prepare based on directions on package
• 3 stalks of eco-friendly onions, chopped
• 1 Tablespoons of Slap Ya Mama Cajun Pepper Sauce. to taste

Directions:

1. For that shrimp stock. Utilizing a medium-sized pot on medium heat add some shells from the peeled shrimp and hang shrimp aside later on. Add a couple of quarts water, thyme, chili powder, tulsi and then any leftover scraps in the prepping of the veggies. Prepare uncovered until reduced by half. Remove from heat and hang shrimp stock aside.
2. Inside a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and also stir for two to three minutes, creating a light roux. Add celery, onions, red and eco-friendly peppers and garlic clove. Saut on medium-low heat for several minutes. Add tomato puree or paste and prepare for the next a few minutes.
3. Add cup of shrimp stock to roux mixture, mix well to create a paste. Add fresh lemon juice, Slap Ya Mama Original Blend Cajun Seasoning and remaining shrimp stock make certain to depart the shrimp peelings out. Stir well and prepare touffe sauce uncovered over medium heat for around fifteen minutes.
4. Inside a medium-sized skillet heat oil over medium-high temperature until hot. Add shrimp and saut for two to three minutes or until shrimp start to turn slightly pink. Deglaze skillet after some water and scrap shrimp and juices into touffe sauce. Cover and let simmer for fifteen minutes.
5. Stir in parsley, cover and take away from heat.
6. Serve with grain and top with eco-friendly onions and Slap Ya Mama Cajun Pepper Sauce to taste.

NOTE. If touffe sauce is simply too thick, thin it after some chicken broth or water. If it’s too thin, let it continue cooking until preferred thickness is achieve. It ought to possess the consistency of the meat sauce.