Prawn etouffee

  • Preparation Time25 mins
  • Cooking Time45 mins
  • Serves6
  • DifficultyEasy
8 tbsps oil
115 g plain flour, plus extra flour, optional
225 g chopped yellow onion
115 g chopped green pepper
225 g chopped celery
3 cloves garlic, finely minced
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp cayenne pepper, more if desired
1 tsp Cajun seasoning
115 g minced green onions, plus extra for garnish
115 g minced fresh parsley leaves
2 to 3 dashes hot sauce (recommended: Tabasco)
1 (250g) tin clam juice
1 (415g) tin diced tomatoes
Salt (Cajun seasoning has salt already)
1kg small or medium prawns peeled, deveined
60g butter
Rice, optional
Diced green onions, for garnish
1) Make a roux by whisking the flour into the oil in a large heavy saucepan over a low heat, to form a paste. Continue cooking over a low heat and whisk continuously, until the mixture turns a caramel colour and gives off a nutty aroma, about 15 to 20 minutes.

2) Add the onion, green pepper, celery and garlic and cook over low heat for about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, spring onions, parsley and hot sauce to taste.

3) Add one can of clam juice and the tomatoes with their juice, stirring to blend. Add the salt, starting with 1 teaspoon and adding more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes.

3) Add the prawns and stir. It will take about 3 minutes for the prawns to cook, don't overcook. Remove the saucepan from the heat. Add the butter and stir; the heat from the dish will melt the butter.

4) Transfer the etouffee to a terrine dish, serving bowl or, if you prefer, serve over rice. Garnish with spring onions.

Cook's note: To make a roux use oil instead of butter, because butter burns easily.

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