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Well, I used this recipe as the foundation for a spinach/mushroom/sausage etoufee, and loved it. I basically substituted diced mushrooms, sliced spinach, and pre-cooked chicken sausage for the green peppers and shrimp. I also skipped the step involving the 4-quart saucepan (I actually bagged the green onions, only because I didn't have any), and also only added one stick of butter, at the end. I ped one stick of butter. I diced and browned the sausage beforehand. I also sauteed the onions and celery as well, and then I threw the whole vegetable/sausage mixture into the roux. And you're right - the roux took about 30 minutes or more to complete - but the cast iron pan was great for good heat distribution. Excellent!
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Instructions
Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.
In a separate bowl combine the onions, celery, and bell peppers.
In a large skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long handled whisk, gradually mix in the flour, stirring until smooth (this mixture is called "roux"). Lower heat, continue cooking, whisking constantly, until roux is dark brown (this will take a while, be patient, and don't stop stirring (this is the secret to a good etouffee, the darker the "roux", the better. Don't let it burn, though).
Remove from heat and immediately stir in the vegetables and 1 tbsp. of the seasoning mix with a wooden spoon; continue stirring until cooked, about 5 minutes.
In a 2-qt. saucepan bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly. Remove from heat and set aside.
In a 4-qt. saucepan melt 1 stick of butter over medium heat. Stir in shrimp and the green onions; saute 1 minute, stirring constantly.
Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock; cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly shaking the pan in a back and forth motion.
Add the remaining seasoning mix, stir well and remove from heat (if sauce starts to separate, add about 2 tbsp. more of butter or water and shake pan until it combines). Serve immediately, over cooked rice.
Author's Comments
The seafood stock is something that most people do not have available - I use chicken stock instead (homemade) and still the dish tastes very good. I am sure a real gourmet would not agree with me, but.... I rather make the dish this way than not make it at all! I think you could use bottled clam juice + water to replace seafood stock, but I never did it myself. I've made a similar recipe using crawfish instead of shrimp, it works great!<br />
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I also used more pepper than the recipe called for and added Tabasco sauce when the dish was almost ready.
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