Étouffée de crevettes

Ingrédients

• 1 kg (2 1/2 lbs) raw prawns with heads
• 750 ml (3 cups) water
• 80 ml (1/3 cup) vegetable oil
• 80 ml (1/3 cup) flour
• 1 small onion
• 1 stick celery
• 1 green pepper
• 2 garlic cloves
• 125 ml (1/2 cup) white wine
• 15 ml (1 tbsp) Cajun spice
• 15 ml (1 tbsp) paprika
• 30 ml (2 tbsp) butter
• 125 ml (1/2 cup) fresh parsley
• 125 ml (1/2 cup) fresh chives

Préparation

1. 1

   Peel and devein the prawns. Reserve the heads and shells.

2. 2

   Put the heads and shells in a large pot with the water. Bring to a boil, cover and simmer for 15 minutes. Strain and reserve 1½ cups of this stock. Set aside.

3. 3

   Mince the onion, celery, pepper and garlic. Set aside.

4. 4

   To make the Cajun roux, heat the oil in a heavy cast-iron skillet or steel saucepan. Not nonstick!

5. 5

   When the oil is hot, add the flour, a little at a time, and blend to a smooth paste using a wooden spoon.

6. 6

   Cook over a medium-low heat, stirring constantly, until the Cajun roux reaches the desired colour. It would take between 25 and 40 minutes. It will gradually deepen in colour from light beige to tan, to a deeper, redder brown.

7. 7

   When it reaches the colour of peanut butter, remove the pan from the heat and immediately mix in the minced vegetables. Continue stirring to prevent further darkening.

8. 8

   Add the seafood stock and blend well.

9. 9

   Add the white wine and bring to a boil.

10. 10

    Stir in the Cajun spice and paprika and remove from the heat.

11. 11

    In another pan, melt the butter. Add the prawns, stir and cook until pink. Stir in the parsley and chives.

12. 12

    Combine the prawns with the sauce and stir well.

13. 13

    Season with salt and hot pepper sauce to taste. Serve immediately.