My wife and I both love spicy food; not just Indian curries but also Italian food made with plenty of lemon and chilli, rich and creamy Thai dishes, and our most recent discovery: the Cajun cuisine of Louisiana, which finds yet more interesting ways to use a limited range of spices to make a whole new set of flavour experiences.
Prawn Etouffee is a traditional Cajun dish that uses a very dark, rich roux made from vegetable oil and flour. It was a new way of making a roux for me, and it takes a fair bit of bravery and constant whisking to get it dark and flavoursome without it burning. It’s well worth the effort though, this tastes like nothing I’ve ever had before, and I love it.
RECIPE – serves 2
For the seasoning mix:
1/2 tsp fine sea salt
1 tsp cayenne pepper
1/2 tsp freshly ground white pepper
1/2 tsp freshly ground black pepper
1/2 tsp dried basil
1/2 tsp dried thyme
For the sauce:
1/2 small onion, finely chopped
1 stick of celery, finely chopped
1/2 green pepper, finely chopped
3 tbsp vegetable oil
3 tbsp plain flour
400 ml fish stock
200g raw king prawns, peeled
4 spring onions, very finely chopped
a small bunch of coriander, leaves only, chopped
Prepare all of your ingredients before you do anything else, and combine your seasoning mix in a small bowl. Also combine the onion, celery and green pepper in a small bowl.
In a large pan, over a high heat, heat the oil until it just starts to smoke. Add the flour gradually while whisking constantly, keep it on the heat. Keep on whisking over the heat until the flour and oil are fully combined and smooth, by now you should notice that the roux is starting to change colour. The longer you cook and whisk it the darker it will go. You need to get the colour to a very dark brown; be brave, just keep on whisking and if you think you are ever in danger of burning it just lift it away from the heat for a few seconds – just keep on whisking.
When your roux is a very dark brown remove it from the heat and immediately stir in your combined onion, celery and green pepper, and half the seasoning mix. Keep on whisking it all together until the roux and the pan have cooled sufficiently that you can safely leave it for a minute or two and nothing will burn. That should only take a minute or so.
Meanwhile, bring the fish stock to the boil. While continuing to whisk the roux and chopped vegetables, pour the stock in and return to the heat. Keep cooking and whisking until the sauce that you have now made is thick and smooth. Set aside while you cook your prawns.
Melt the butter in a large frying pan then add the spring onions and prawns. Cook over a moderate heat for around a minute, until the prawns just start to go pink, then add the sauce and the remaining half of the seasoning mix. Stir well.
Serve in a bowl with a mound of Cajun rice in the middle, garnish with fresh coriander leaves.