Shrimp Étouffée

What is étouffée, you say?  Étouffée is simply a term that means "damn, that's good."  In all seriousness, it simply means smothered.  Pronounced ay-TOO-fay, it is a dish that is customarily found in Cajun and Creole cuisine that typically includes shellfish and served over rice.  Originally étouffée was a popular dish in the Bayou and backwaters of Louisiana. Approximately 70 years ago étouffée was introduced to restaurant goers in Breaux Bridge, Louisiana. It was a very popular dish among Cajuns in the area.  The difference between Cajun and Creole is a whole other story.... Okay, okay.  I'll tell you.  Cajuns are an ethnic group mainly living in the U.S. state of Louisiana, consisting of the descendants of Acadian exiles (French-speakers from Acadia in what are now the Canadian Maritimes). Today, the Cajuns make up a significant portion of south Louisiana's population, and have exerted an enormous impact on the state's culture.  While Lower Louisiana had been settled by French colonists since the late 17th century, the Cajuns trace their roots to the influx of Acadian settlers after the Great Expulsion from their homeland during the French and Indian War (1754 to 1763). The Acadia region to which modern Cajuns trace their origin consisted largely of what are now New Brunswick and the other Maritime provinces, plus parts of eastern Quebec and northern Maine. Since their establishment in Louisiana the Cajuns have developed their own dialect, Cajun French, and developed a vibrant culture including folkways, music, and cuisine.  Creoles? Louisiana Creole people refers to those who are descended from the colonial settlers in Louisiana, especially those of French and Spanish descent. The term was first used during colonial times by the early French settlers to refer to those who were born in the colony, as opposed to those born in the Old World.  Okay, okay...enough of that seriousness and history lessons.  Back to what you really came here for....the FOOD!!  I typically LOVE to make crawfish étouffée, but recently for a Mardi Gras potluck at work, a coworker has an anaphylactic reaction to crawfish :( so I made shrimp étouffée instead.  No picture, sadly.  It was that good.  Gone too quick!  I can't take credit for this recipe.  This comes straight from Emeril Lagasse from his book Louisiana: Real and Rustic.  No need to wait for Mardi Gras next year to make this. Start now!  Enjoy!!

Shrimp Étouffée

• 1 1/2 sticks (6 ounces) butter
• 4 cups chopped onions
• 2 cups chopped green bell peppers
• 2 cups chopped celery
• 2 teaspoons (or more) chopped garlic
• 2 pounds medium shrimp, raw, peeled and deveined
• 2 teaspoons salt
• 1/2 teaspoons cayenne
• 2 tablespoons flour
• 2 cups water
• 6 tablespoons chopped parsley
• 1/2 cup chopped green onions
• 1 large dried bay leaf (optional)
• Cooked rice

Melt the butter in a large skillet over medium heat.  Add the onions, bell peppers, and celery and sauté until soft and golden, about 10 minutes.  Add the garlic and cook for 2 minutes.  Add the shrimp, salt, and cayenne and cook for about 4 minutes, or until the shrimp are pink.  Dissolve the flour in the water and add to the shrimp mixture.  Stir until the mixture thickens slightly.  If using, add the bay leaf. Reduce heat to medium-low and simmer for 6-8 minutes, stirring occasionally.  Add the parsley and green onions.  Stir and cook for about 2 minutes more.  Serve right away over rice.