From My Kitchen to Yours

Sundays are special in our family.  Its the one day each week that mommy gets the night off, and daddy takes over in the kitchen.  He looks forward to trying new dishes, and this is his one chance to experiment.  This week he grabbed a Creole cookbook that I picked up in New Orleans over 15 years ago and decided to try his hand at Shrimp Etouffee.  Do you know what makes a dish delicious???  When someone else makes it for you.  Hope you enjoy it as much as we did.


Shrimp Etouffee


1/4 lb. butter     
1 C Onion, chopped
1/2 C bell pepper, chopped
1/4 c celery, chopped
2 TBSP garlic, minced
2 TBSP parsley flakes
2 TBSP all-purpose flour
2 C seafood stock (or water)
1 1/4 C Bechamel sauce
1 TBSP Creole seasoning (see below)
1 tsp salt
2 tsp black pepper
1 TBSP turmeric
1 lb. shrimp, peeled and deveined
Cooked Rice


In a 12" skillet, melt butter on high heat.  Add onion, bell pepper, celery, garlic and parsley.  Saute until onions become transparent.  Add flour and whisk until flour begins to brown (to make the roux).  Add seafood stock or water, a little at a time, whisking until all is blended.  Mixture will begin to thicken slightly.  Add Bechamel sauce and stir in well.  Add Creole seasoning, salt, black pepper, turmeric and shrimp.  Stir in well.  If you want to thin the sauce, add water a little at a time, making sure it is blended completely before adding more.  Serve over cooked rice.  


Creole Seasoning:


1 C salt
2 TBSP cayenne pepper
1/4 C black pepper
1/2 C granulated garlic
1/4 C onion powder
1 1/2 TBSP celery seed


In a food processor, add salt and cayenne pepper.  Process for 30 seconds.  Add black pepper, granulated garlic and process for another 15 seconds.  Add remaining ingredients and process another minute.  Store in an air-tight container or ziploc bag.  Makes 2 1/4 cups.


Bechamel Sauce

• 5 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups milk
• 2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.  Makes 3 cups.