By now you should know the drill here. Someone in San Francisco asks me to make them a Cajun or Creole dish, I cook it for them, name it after them, and then write it up here. So, here’s the next installment: Stephanie’s Shrimp Étouffée. First up, the pronunciation — it’s AY-two-FAY….not eh-two-fay. AY (like the letter) – two (like the number) – FAY (rhymes with hay). Now, Stephanie asked me to cook for her one night (actually, she demanded “COOK ME DINNER MAN!”) so I dusted off an old recipe. I prefer to cook this with crawfish, but you can’t really get crawfish in San Francisco. Definitely not like you can in New Orleans (1lb bags of tail meat). So this dish uses shrimp as alternative; it’s OK but not quite the same. Also, I add more butter at the end as a substitute to the crawfish fat that comes in the bags of tail meat. If you use crawfish, nix the final butter addition.
For the shrimp stock, you can use the store-bought kind or make your own. Making your own is easy and is a good use of all those shrimp shells. I like this guy’s recipe here. I make a big batch of it, then freeze it in 1.5 cup plastic containers.
I didn’t take pictures as I went this time, but I did manage to get some shots of the final product. This is what things should look like at the end:
A certified Creole coonass just trying to get by. I live in San Francisco and work as a digital plumber for the joint that runs this thing. (www.weebly.com)