Wednesday, July 22, 2009

An Etouffee Recipe for the Microwave? Say what??

Yes, it's true. I made this over and over during my time at LSU. It was a roommate's mother who puttered around with an etouffee recipe, tweaking it until she had an easy one that utilized the microwave. The ingredient list calls for canned soup, something you don't normally find in an authentic recipe but the result is a very authentic tasting etouffee. And the addition of green onion as well as regular onion is not a typo. Just do it. The green tops add a slightly different flavor and color.

Nowadays I'll add more Tabasco than the recipe calls for and sometimes more garlic & tomato, too. Just depends on my mood. I've subbed crawfish tail meat for the shrimp, too. I cook it on the stovetop, not the microwave but heck, if pressed for time I won't hesitate to throw it in and nuke it.

Microwave Shrimp Etouffee
1/4 c margarine or butter
1/2 c chopped onion
1/2 c chopped green onion
1/2 c chopped bell pepper
4 cloves minced garlic
1/2 c diced celery
1/2 c chopped fresh parsley
3 T tomato paste
1 can (10.75 oz) cream of chicken soup
1lb cleaned, shelled raw shrimp
1/4 t salt
1/4 t pepper
1/4 t hot pepper sauce
1/4 t cayenne pepper

In a 2qt microwave safe bowl combine first six ingredients. Microwave on high for 8-9 minutes until veggies are soft. (May break it up into 3 minute segments, stir). Stir in parsley, tomato paste, soup and spices and heat for another 2-5 minutes until mixture thickens. You want a gravy-like consistency. Add shrimp and heat until opaque and "c" shaped, about 1-2 minutes. Serve over cooked white rice.

Years ago I added this to the allrecipes database. There are some reviews where folks share how they changed the recipe to suit them. Check it out here.

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