What is the shrimp Etouffee?

Shrimp Ethoubuffee is a traditional cajun food composed of shrimp to rice with added other ingredients. This meal is popular in the region around the New Orleans in Louisiana and in the larger area of ​​the Bayou state. The Etuhoufee shrimp is similar to other popular food in an area called Gumbo, and is similar to thick seafood soup.

The word ethoupfee comes from French and is translated in English as "nitched" or "stiff". It is somewhat unclear, as this word concerns different components of the bowl, but it is clear that food, as traditionally produced, is a dense, abundant food. Regarding their ingredients and general composition, Etuhoufe's shrimp is not in many ways, unlike other ethnic appetizers, such as Arab Kabsa or Spanish paella, which include rice cooked in a strong sauce.

In addition to shrimp and rice, another main element of the bowl is often referred to as Roux . Roux is a mix of flour and fat that results in a spicy reagent reagent with protein andcaloric value. In other versions of Etoufley shrimp, the Roux can be replaced by boiled onions and another kind of sauce. Tomato -based sauces are now used in some versions of shrimp or crayfish, but some chefs who are familiar with traditional food do not consider them very authentic.

In addition to the above, vegetables like green peppers and celery are often added to the bowl. Pepper and salt are a known spice for this classic meal Cajun. Garlic, which is a superfood with many health characteristics, is also a frequent supplement.

6 Cooks generally first melt butter in the pan, add vegetables and spices and allow them to cook and decompose. The scrubs are added for the last time to prevent excessive cooking, as it is easy to boil shrimp and not provide optimal texture for consumption.

Some chefs who make shrimp etouffee and similar dishes will be the nine shrimp to bYlo more attractive to a culinary audience. While many agree that small digestive tracts in the shrimp are sterilized by the heat of cooking, some of the chefs most carefully at the needs of their audience will be the nine shrimp for aesthetic purposes. This is particularly important for larger shrimp varieties.