PRAWN ETOUFFEE

Photography by Graham Turner for The Guardian.

Photography by Graham Turner for The Guardian.

Etoufee is traditionally made with shrimp, but I’m more likely to have a bag of prawns in my freezer, so this is my version. The trick to a good etoufee is not to rush the sauce, which should be the consistency of a good gravy – not too thick, not too thin. Be generous with the salt and pepper, too.

Serves 4:
4 fat cloves of garlic, minced
1 onion, sliced finely
2 tbsp oil
200g frozen peppers, sliced
1 red chilli, sliced, or a pinch of the dried stuff
2 rounded tbsp flour
1 level tbsp paprika
500ml chicken stock
1 tbsp mixed dried herbs
400g chopped tomatoes
300g prawns
Fistful of parsley
Salt and black pepper

Saute the garlic and onion in the oil on a medium heat for a few minutes. Add the peppers and chilli and cook low and slow until it all start to soften.

Add the flour and paprika, and stir quickly to make a rough paste. Add a little splash of stock to loosen, and beat to smooth out any lumps. Repeat, adding enough stock to thin to a gravy consistency. The sauce will thicken as it heats, so don’t worry if you have a lot of stock left – you can add it later.

Stir in the mixed herbs, then add the tomatoes. Bring to the boil, reduce to a simmer, then leave for 20 minutes, stirring occasionally.

Add the prawns and heat through.

Remove from the heat, add the parsley and generously season. Serve with rice.

Jack Monroe. Twitter: @MsJackMonroe. Facebook: http://www.facebook.com/agirlcalledjack

Published in G2 magazine for the Guardian, May 2014. Photography by Graham Turner for The Guardian.

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11 thoughts on “PRAWN ETOUFFEE

  1. The Guardian photographer threw in the lemons for effect…how much does that change the cost per serving, and/or the taste.

  2. I have been obsessed with Cajun and Creole food and culture for a couple of decades now, going as far as to have a watercolour graphic of the different shades of roux next to my stove . Very happy to see you branching out into this often very economical cuisine very much founded upon what you could trap,forage, grow and buy seasonally.

    I tend to make my roux separately to the rest of the process which gives excellent control over the degree of browning you require.

    I cook the ‘trinity’ mirepoix separately too – onions ,bell peppers and celery. If I don’t have one of these in my fridge then they substitute well.

    I am going to try your version Jack – thank you :)

  3. Hi, what are “dried mixed herbs”? Thanks for clarifying – you clearly don’t want to use a provencal mix as that would make it taste, well, as if it came from Provence! :-)

  4. Hi Jack, that sounds lovely. Can you think of a spice I could use instead of paprika as my little girl is allergic to paprika and oregano and she would love this. Thanks in advance (and I loved your foodtube video).

  5. Is this made using fresh or canned tomatoes? Roughly how much does a fresh pepper weigh, I don’t like the texture of frozen ones.

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