Shrimp Etouffee with Steamed Rice and Fried Mirliton Strips

• 4 ounces (1 stick) unsalted butter
• 1/2 cup flour
• 2 cups chopped yellow onions
• 1 cup chopped celery
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped red bell peppers
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch cayenne
• 2 teaspoons minced garlic
• 1 cup water
• 2 teaspoons Essence, recipe follows
• 2 bay leaves
• 1 cup peeled, seeded and chopped tomatoes
• 2 tablespoons dry sherry, or dry white wine
• 2 tablespoons fresh chopped parsley
• 2 teaspoons fresh chopped thyme
• 1 1/2 pounds shrimp, peeled
• 3 tablespoons chopped green onions
• 4 cups steamed long grain white rice
• Fried Mirliton Strips, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
• 2 medium mirlitons (chayote squash), peeled, cored and cut into strips
• 2 tablespoons Essence
• 1 cup all-purpose flour
• 4 cups vegetable oil, for frying
• Salt

1. In a large pot, melt the butter over medium-high heat.
2. Add the flour to make a roux and cook to peanut butter color.
3. Add the onions, celery, bell peppers, salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes.
4. Add the garlic, and cook, stirring, for 1 minute.
5. Add the water and stir well.
6. Add the Essence, and bay leaves, and reduce the heat to medium.
7. Add the tomatoes, sherry, parsley, and thyme, and cook, stirring, for 5 minutes.
8. Reduce to a simmer, and cook, stirring, until the mixture thickens, about 4 minutes.
9. Add the shrimp and cook just until they curl and turn pink, about 3 to 4 minutes.
10. Add the green onions and cook for 2 minutes.
11. Remove from the heat.
12. Remove and discard the bay leaves.
13. Serve hot over steamed rice with the Fried Mirliton Strips.
14. Combine all ingredients thoroughly and store in an airtight jar or container.
15. Yield: about 2/3 cup
16. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
17. Published by William Morrow, 1993.
18. Season the mirliton strips with 1 tablespoon of the Essence.
19. Combine the flour with the remaining tablespoon of Essence in a shallow dish.
20. Dredge the mirlitons in the seasoned flour, shaking to remove any excess.
21. In a medium pot with high sides, heat the oil to 350 degrees F. over medium-high heat.
22. Add the mirliton pieces in batches and fry until golden brown, turning with a long-handled spoon, about 2 minutes.
23. Remove with a slotted spoon and drain on paper towels.
24. Season lightly with salt.
25. Repeat with the remaining mirlitons, and serve hot.

butter, flour, yellow onions, celery, green bell peppers, red bell peppers, salt, freshly ground black pepper, cayenne, garlic, water, bay leaves, tomatoes, sherry, parsley, thyme, shrimp, green onions, long grain white rice, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme, mirlitons, flour, vegetable oil, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/shrimp-etouffee-with-steamed-rice-and-fried-mirliton-strips-recipe.html (may not work)