Sunday Dinner September 30, 2018

On the Menu

New Orleans Shrimp Étouffée

8 Servings


1 lb. shrimp, 31-40 count, peeled, deveined & seasoned with Cajun seasoning (save shrimp shells to make shrimp stock)

2 teaspoon dry thyme

1 teaspoon chili powder

2 teaspoon dry basil

6 oz salted butter

5 tablespoons flour

4 ribs celery diced

½ cup red onion, diced

½ cup red bell pepper, diced

½ cup green bell pepper, diced

4 cloves garlic minced

¼ cup tomato puree or paste

2 tablespoons lemon juice

2 tablespoons Cajun seasoning

1- quart shrimp stock

3 tablespoon cooking oil

4 tablespoon fresh parsley minced

4 cups rice cook according to directions on package

3 stalks of green onions chopped

Cajun hot sauce, to taste


For the Shrimp Stock:  Using a medium-sized pot on medium heat add the shells of the peeled shrimp and 2½ quarts water, thyme, chili powder, basil and any leftover scraps from the prepping of your veggies. Cook uncovered until reduced by half. Remove from heat and set shrimp stock aside.

For the roux:  In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux. Add celery, onions, red and green bell peppers and garlic. Sauté on medium-low heat for 3 minutes. Add tomato puree or paste and cook for an additional 5 minutes.

Add ½ cup of shrimp stock to roux mixture, mix well to form a paste. Add lemon juice, Cajun Seasoning and remaining shrimp stock; make sure to leave the shrimp peelings out. Stir well and cook étouffée sauce uncovered over medium heat for about 15 minutes.

For the Shrimp: In a medium-sized skillet heat cooking oil over medium-high heat until hot. Add shrimp and sauté for 2 to 3 minutes or until shrimp begin to turn slightly pink. Deglaze skillet with a little water and scrap shrimp and juices into étouffée sauce. Cover and let simmer for 15 minutes.

Stir in parsley, cover and remove from heat.

Serve with rice and top with green onions and Cajun hot Sauce to taste.

NOTE: If étouffée sauce is too thick, thin it out with a little chicken broth or water. If it’s too thin, allow it to continue cooking until desired thickness is reach. It should have the consistency of a meat sauce.

 Brown Basmati Rice

8 Servings
3 1/2 cups water
1 bay leaf
1 teaspoon sea salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
1/2 teaspoon crushed red chili peppers
2 cups brown basmati rice

In a 3 quart saucepan bring water and seasonings to a boil.  Add the rice, bring pot back up to a boil, stir, cover and reduce heat to the lowest setting.
Let rice cook undisturbed 45 minutes.  After cooking period is completed, do not open pot, just remove it from the heat and let it sit 20 minutes undisturbed.
Remove top and fluff before serving.
Sauteed Greens and Vegetable Medley
4 Servings

2 tablespoons olive oil
1 medium red onion,sliced
1 small red bell pepper, sliced,
1 small yellow bell pepper, sliced
1 small orange bell pepper, sliced
1 large jalapeno pepper, sliced
4 large garlic cloves, sliced
8 ounces mushrooms (your choice), sliced
1 large beef steak tomato, diced
2 teaspoons granulate garlic
2 teaspoons granulated onion
1 teaspoon sea salt
½ teaspoon black pepper ½ teaspoon chipotle or cayenne pepper
1 bunch of collard greens,chopped
1 orange

Heat the oil in a large skillet or wok, add the onions and peppers and saute until both are wilted.  Add the garlic and mushrooms and continue sauteing about 1 minute. Add the tomatoes and seasonings, mix thoroughly and continue sauteing until all liquid is absorbed. Add the collards and squeeze the juice of 1 orange over them mix thoroughly and taste for flavor. Adjust the seasoning/add ½ cup of water or vegetable broth if needed,cover and simmer until green are  tender.  

Creole Squash 
4 to 6 servings
2 tablespoons olive oil
1 medium onion, chopped
1 medium bell pepper, chopped
2 ½ pounds squash, sliced
3 large tomatoes, chopped
1 teaspoon sea salt
½ teaspoon  freshly ground black pepper
½ teaspoon Creole Seasoning


Heat the olive oil in a skillet, add onion and bell pepper and saute until tender, about 5 minutes. Stir in the squash, tomatoes, salt, pepper and Cajun seasoning and mix thoroughly.Cook until squash begins to soften. Taste and adjust seasonings as needed. 


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/09/sunday-dinner-september-30-2018.html.