Pequod Posted December 19, 2016 Report Share Posted December 19, 2016 Growing up in the south [side of Chicago], we had a natural affinity for New Orleans cuisine [never heard of it...is that near Peoria?]. Start with trinity and minced garlic. Make a roux. Cook it until it looks like peanut butter. Add the trinity and garlic. Cook it down for 10 minutes, then add diced tomatoes, bay leaves, salt, cayenne, Emeril's Essence (BAM!). Cook that down for a few, then stir in a quart of shrimp stock (which I just so happened to have saved from a Summer shrimp boil for just such an occasion). Bring to a boil and simmer for 45 minutes. Season 3 pounds of thawed shrimp with more of Emeril's Essence (BAM! BAM!). Onto the lower grate of the KK. I want it hot enough to get a char without overcooking the shrimp. Nailed it. Add the shrimp and some chopped fresh parsley. Serve. My Creole [Dutch] mother would be proud! 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 19, 2016 Report Share Posted December 19, 2016 Delicious, you are cooking up a colourful storm. Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 20, 2016 Author Report Share Posted December 20, 2016 So this is slightly creepy, but when I uploaded a pic to Facebook it offered to make a slideshow, which actually turned out sort of cool. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 20, 2016 Report Share Posted December 20, 2016 Neat. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted December 20, 2016 Report Share Posted December 20, 2016 I have never eaten Étouffée but dang your's looks deelish! Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 20, 2016 Report Share Posted December 20, 2016 That looks terrific mate sounds and looks so tasty not heard of some of the ingredients before Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 20, 2016 Report Share Posted December 20, 2016 Excellent looking meal. Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 20, 2016 Report Share Posted December 20, 2016 Great looking cook. That slide show video was pretty kewl. Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 20, 2016 Author Report Share Posted December 20, 2016 (edited) 3 hours ago, Aussie Ora said: That looks terrific mate sounds and looks so tasty not heard of some of the ingredients before Sent from my SM-P600 using Tapatalk Here's a New Orlean's translator: Trinity - a blend of diced onions, bell peppers, and celery that's common to creole and Cajun cooking. In this case it was a ratio of 2:1:1 of those ingredients. Roux - pronounced like what comes after "kanga", it is a thickening agent made of equal part fat (butter in this case) and flour that is cooked. The longer you cook, the darker and more flavorful it gets, but also the less thickening "power" it has. Blonde is better at thickening, while brick red adds the most flavor. Peanut butter is in the middle. Emeril's Essence - a spice blend that was used frequently on Emeril's cooking show, usually with an exclamation of BAM!! Don't know if that show exported to your parts, but the recipe for essence is easily found online Shrimp, per Wikipedia - The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary. Used broadly, it may cover any of the groups with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata. Edited December 20, 2016 by HalfSmoke 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 20, 2016 Report Share Posted December 20, 2016 Here's a New Orlean's translator: Trinity - a blend of diced onions, bell peppers, and celery that's common to creole and Cajun cooking. In this case it was a ratio of 2:1:1 of those ingredients. Roux - pronounced like what comes after "kanga", it is a thickening agent made of equal part fat (butter in this case) and flour that is cooked. The longer you cook, the darker and more flavorful it gets, but also the less thickening "power" it has. Blonde is better at thickening, while brick red adds the most flavor. Peanut butter is in the middle. Emeril's Essence - a spice blend that was used frequently on Emeril's cooking show, usually with an exclamation of BAM!! Don't know if that show exported to your parts, but the recipe for essence is easily found online Shrimp, per Wikipedia - The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary. Used broadly, it may cover any of the groups with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata. Cheers for the explanation this looks doable Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 20, 2016 Author Report Share Posted December 20, 2016 2 hours ago, ckreef said: Great looking cook. That slide show video was pretty kewl. I thought so too, although creeped me out a bit because I only uploaded ONE pic from that cook and FB offered to make a slide show out of several. Not only that, it removed duplicate or near duplicate shots in that folder and selected the best ones. I work with artificial intellligence professionally, and that creeped even me out. That said, I need to figure out how to coax it to make such vids for me in the future...would save me a lot of time with posting cooks! 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 20, 2016 Report Share Posted December 20, 2016 Looks pretty darn tasty to me. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 23, 2016 Report Share Posted December 23, 2016 Love it. Nice that you saved the shrimp stock for it. Make a big difference. 1 Quote Link to comment Share on other sites More sharing options...
