Ingredients
- 1 teaspoon Turmeric
- 1 teaspoon Cinnamon
- 2 teaspoons Dried Oregano
- 1 Tablespoon Dried Thyme
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Aleppo Pepper
- 2 Tablespoons Salt
- 2 Tablespoons Peppercorns
- 1 whole Poblano Pepper
- 1/2 sticks Butter
- 1/4 cups Flour
- 1 whole Medium White Onion
- 2 Tablespoons Olive Oil
- 1 Tablespoon Fresh Ginger
- 2 cloves Garlic
- 1 whole Lemon
- 2 teaspoons Cajun Seasoning
- 28 ounces
- weight Canned San Marzano Tomatoes
- 1/2 pounds Frozen Shrimp
- 1/2 pounds Frozen Sea Scallops
- 1/4 cups Frozen Peas
- 1/4 cups Fresh Coriander
- 1 box (6 Oz. Size) Sadaf Herb Rice
- 2 Tablespoons Olive Oil
- Divided
- 1- 1/2 cup Water
- 1 whole Medium Potato
- Washed And Chopped Into 1/2-inch Cubes.
- Salt And Pepper
Instructions
- For the Cajun seasoning: Get yourself a lil coffee grinder and make your own.
- Keep it clean by whirling a few chunks of day-old bread after each use.
- Put all the herbs and spices into a grinder and give them a whirl.
- Store this seasoning in a recycled jam jar or a plastic sandwhich bag up to 6 months.
- For the herb rice: Make the rice according to box instructions.
- Empty box contents into a small pot with a lid.
- Add 1 tablespoon olive oil and the water.
- Stir and cover with the lid.
- Allow the rice to cook on medium-low heat for about 15 minutes.
- Empty the par-cooked rice into a clean bowl and drizzle the remaining olive oil into the pot.
- Toss in the potato cubes and arrange into one layer at the bottom of the pot.
- Season well with salt and pepper.
- Use a fork to gently return the rice over the potatoes.
- Cover with the lid and let the potatoes on the bottom cook on low heat.
- For the etouffee: If you have a gas stove or grill, roast the poblano pepper over one of the burners.
- Let the peel crack and pop until most of the skin burns off.
- If you have an electric range, sear the poblano on all sides in a nonstick pan.
- Then put the pepper into a bowl, cover with plastic wrap or top with a plate.
- After about 5 minutes, the steam from the hot pepper will help the skin separate from the flesh, making it easier to peel.
- Wash the charred bits off under cold running water at the sink and remove the stem and seeds.
- Chop the poblano and set aside.
- Melt the butter and, as it begins to bubble, stir the flour in until a fragrant toasty paste forms, called a roux.
- Remove from pan into a small bowl and set aside.
- Chop the onion and toss into the pan.
- Add a bit of olive oil and patiently brown the onion.
- Mince the ginger and add to the onion.
- Smash the garlic and add to the pan.
- Return the roux to the pan and add the lemon juice and zest.
- Sprinkle some of the Cajun seasoning you made and stir everything together gently.
- Taste the sauce and adjust the seasoning (more salt, pepper and/or Cajun seasoning).
- Open the can of the San Marzano tomatoes and use a clean pair of kitchen scissors to cut the tomatoes into big chunks right in the can.
- Add them to the pan, taking care not to splatter any hot oil.
- Give it a stir, then cover the pan and allow the tomato sauce to simmer for about 10 minutes on really low heat.
- About 15 minutes before serving, add the frozen shrimp and scallops.
- Cover the pan with the lid and give them time to cook.
- Check every few minutes to be sure you dont overcook the seafood.
- Once the shrimp turn pink and the scallops become more firm in texture, theyre ready to go.
- Finish with frozen peas, give the lot a good stir or two, and cover again for another 5 minutes, for the peas to cook.
- Meanwhile, chop the coriander.
- Take the rice off the stove and remove the lid from the pot.
- Cover with a sturdy dinner plate and with one hand over the plate, flip the rice onto the plate, then remove the pan.
- Serve the etouffee over the herbed rice, topped with a sprinkling of fresh coriander.
- Inspired by Cocoa and Lavenders recipe for Shrimp Etouffee with Davids Cajun Seasoning Blend.
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