Shrimp Etouffee with Steamed Rice and Fried Mirliton Strips

Total Time:
1 hr 10 min
35 min
35 min

4 servings

  • 4 ounces (1 stick) unsalted butter
  • 1/2 cup flour
  • 2 cups chopped yellow onions
  • 1 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped red bell peppers
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch cayenne
  • 2 teaspoons minced garlic
  • 1 cup water
  • 2 teaspoons Essence, recipe follows
  • 2 bay leaves
  • 1 cup peeled, seeded and chopped tomatoes
  • 2 tablespoons dry sherry, or dry white wine
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons fresh chopped thyme
  • 1 1/2 pounds shrimp, peeled
  • 3 tablespoons chopped green onions
  • 4 cups steamed long grain white rice
  • Fried Mirliton Strips, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Fried Mirliton Strips:
  • 2 medium mirlitons (chayote squash), peeled, cored and cut into strips
  • 2 tablespoons Essence
  • 1 cup all-purpose flour
  • 4 cups vegetable oil, for frying
  • Salt
  • In a large pot, melt the butter over medium-high heat. Add the flour to make a roux and cook to peanut butter color. Add the onions, celery, bell peppers, salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the garlic, and cook, stirring, for 1 minute. Add the water and stir well. Add the Essence, and bay leaves, and reduce the heat to medium. Add the tomatoes, sherry, parsley, and thyme, and cook, stirring, for 5 minutes.

  • Reduce to a simmer, and cook, stirring, until the mixture thickens, about 4 minutes. Add the shrimp and cook just until they curl and turn pink, about 3 to 4 minutes. Add the green onions and cook for 2 minutes. Remove from the heat. Remove and discard the bay leaves. Serve hot over steamed rice with the Fried Mirliton Strips.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

Fried Mirliton Strips:
  • Season the mirliton strips with 1 tablespoon of the Essence. Combine the flour with the remaining tablespoon of Essence in a shallow dish. Dredge the mirlitons in the seasoned flour, shaking to remove any excess.

  • In a medium pot with high sides, heat the oil to 350 degrees F. over medium-high heat.

  • Add the mirliton pieces in batches and fry until golden brown, turning with a long-handled spoon, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt. Repeat with the remaining mirlitons, and serve hot.

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