Texas weather in the fall is so unpredictable. Last weekend it was wonderful, cold and rainy. We enjoyed it for a few days and then it was hot again. When it’s cold outside I love to make homemade soup, gumbo, and etouffee.
Last weekend I made my mom’s etouffee. My mom, the home economics major, created this recipe from combining several recipes and tweaking it over the years. Many traditional etouffee recipes have a roux base but our does not. Instead we cook the holy trinity in butter as our base. The holy trinity is a combination of celery, onion, and bell pepper. It’s used in many Cajun dishes.
Y'all should try this recipe. It's SO good and one of my favorites.
Shrimp Etouffe
1/2 stick of margarine
1 cup chopped onion
1/2 cup chopped bell pepper
3/4 cup chopped celery
2 cloves garlic minced
2 cups water
2 chicken boullion cubes
1 can Rotel diced tomatoes with green chile peppers, drained
1-2 pounds peeled, deveined shrimp
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon oregano
1 bay leaf
black pepper to taste
1 tablespoon chopped parsley
1 can cream of mushroom soup
2 tablespoons green onion tops chopped for garnish
Yumm... the holy trinity sautéing on the stove. I love this smell.
Yum!
I need HELP! As I was making the etouffee, I realized my spice cabinet is completely disorganized. It's hard to find the spice I need in this mess! In Houston, my kitchen had an old ironing board cabinet. The owner of the building added shelves and I used it for spices. I organized them in alphabetical order. It was perfect and so easy to find what I needed.
Melt margarine in large saucepan. Saute onion, bell pepper, celery, and garlic in butter. Add water and 2 chicken boullion cubes. Stir over medium heat until dissolved. Add drained Rotel tomatoes, shrimp, basil, thyme, oregano, bay leaf, pepper, and parsley. Bring to a boil, cover and simmer for 20 minutes. Add cream of mushroom soup. Stir over low heat until dissolved. Add green onions to etouffee just before serving. Serve hot over rice.
I love to make this recipe for company. Sometimes I chop the veggies in the morning or the night before to save time when I'm cooking. I love the prep bowls from Pampered Chef. Each bowl comes with a lid, which makes me happy. Oh the little things...
Paula Deen said to never throw away the leaves of celery. Chop the leaves and use them; they have a ton of flavor.
Yumm... the holy trinity sautéing on the stove. I love this smell.
I need HELP! As I was making the etouffee, I realized my spice cabinet is completely disorganized. It's hard to find the spice I need in this mess! In Houston, my kitchen had an old ironing board cabinet. The owner of the building added shelves and I used it for spices. I organized them in alphabetical order. It was perfect and so easy to find what I needed.
I don't know what to do with my current spice cabinet. How do y'all keep your spices organized? Any suggestions?
Spice Cabinet in Houston
14 comments:
My spice cabinet looks exaclty the same as yours-not enough space for way too many spices!
Mmmm, I'm definitely going to try this recipe. I love love love cajun food =)
And I just have a lazy susan for my spices and it works great. I think I bought it at IKEA for like $7 or something close to that.
Yum, that sounds so good right now with the cold weather! I'm with you on the organization of spices, it's so hard! There are 2 things that I've been wanting to try out, but haven't yet. The first is this expandable 3-tier shelf that fits in your cabinet (here's the Bed Bath and Beyond link: http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=13983119&RN=205)
The other thing I've heard of is getting little magnetic containers and filling them with your spices and affix a magnetic strip to the inside of your cabinet door. I think it's an awesome idea, but I do have a fear of the containers falling and/or it being too bulky.
Delicious!! And I LOVE your spice cabinet! :)
Mine is a mess too - I need something like what you had in Houston!! Very nice!
Oh dear, I don't even have a spice cabinet! Could you just come to my house and cook that for me?????
love love love etouffee! thanks for posting this recipe. Sorry I can't help on the spices... mine are a mess!
I got a wire rack that screws into the wall and put it in the inside of my pantry...that's were I keep all of my dry spices. I keep extracts and baking powders in another cabinet.
I was looking through my mom's spices the other day and she has pepper from 1987!!! I totally lectured her and she said it still tastes like pepper so why throw it out. She actually has alot of old spices...the containers are kinda cool..retro!
I have two little spice racks that hang on the wall above my stove. Maybe I will post a picture sometime!
Wow! What a great recipe. I can just hear that trinty sizzlin. I'm like Erin and have a lazy susan. I'm not organized with mine but I can see you putting them in an alphabet circle and doing an ABC twirl until you found your spice.
Yummmm!...thanks for sharing! I have never had etouffee before, but this looks like something right up my alley! I should've been born a southerner, as I LOVE spicey food and good FLAVOR... bland food is SO boring!!!
And if you figure out a good way to keep those spices organized, pass the secret along!!
I love etouffee, but I can't say I've ever tried to make it. It does look delicious though!
My spice cabinet looks exactly the same. I have been meaning to correct this by buying a small wall shelf so that I can line them all up like your old closet in houston.
Like this: http://www.espicebazar.com/three_tier_wood_rack.aspx
BUT DIY :)
this looks yummy! it's 48 degrees in nashville today...i think i may make this!! and my spice cabinet looks like yours:( it drives me a bit crazy!
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