I modified this Paula Deen recipe to include some smoked sausage. I’ll warn you it is a little spicy so go less on the cayenne pepper and hot sauce if you like things really mild. The clam juice adds a real good flavor to the sauce in this etouffe and the heat was just enough for me to feel it and not be overpowered.
- 1/2 cup oil
- 1/2 cup gluten-free flour blend
- 1 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1 cup chopped celery
- 3 cloves garlic, finely minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper, more if desired
- 1 teaspoon Cajun seasoning
- 1/2 cup minced green onions, plus extra for garnish
- 1/2 cup minced fresh parsley leaves
- 2 to 3 dashes hot sauce (recommended: Tabasco)
- 1 (8-ounce) can clam juice
- 1 (14.5-ounce) can diced tomatoes
- Salt (Cajun seasoning has salt already)
- 2 pounds small or medium shrimp peeled and deveined
- 1 lb beef smoked sausage, sliced and browned in a little oil or butter
- 1/2 stick butter
- Rice, optional
- Diced green onions, for garnish
Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green bell pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 bottle of clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add the sausage and shrimp and stir. It will take about 3 minutes for shrimp to cook, don’t overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions
Recently our company took us to a new local restaurant located on Roswell Road in Sandy Springs, Georgia. There were hammocks hanging from the ceilings and Jimmy Buffet music was playing in the background. There’s a great bar with large HD TVs if you want to hang out and watch your favorite game.
There were lots of delicious seafood goodies on the menu along with their famous watermelon mojito. I was blown away by their good food. We later learned the chef of Hammock has worked at the Bellagio in Vegas and at Bones in Atlanta. The dedication to his craft really shows in his food.
On Tuesdays they have $2 street tacos so I called them up to inquire a bit more about them. They are served on charred corn tortillas and you today could have them stuffed with either brisket or shrimp. The shrimp also features radish, onion and cilantro. The brisket has a kick of jalepeno coupled with tomat, onion and cilantro. I decided to order three tacos and give them a try. I was pleasantly surprised to find that the chef had decided to treat me to four tacos at no extra charge. The fresh shrimp was juicy and you could taste some chili sauce. The brisket has a great kick to it and is really flavorful.
On my first visit I had the oysters rockefeller and some homemade bbq chips with a blue cheese sauce, scallions and bacon. Did I mention the watermelon mojito?
This place rocks! Please overlook the fact that they are situated next to Happy Hocker Pawn and get over to the Hammock to treat yourself to some seriously good eats. Your taste buds will thank me!
It seems like forever since I’ve had coconut shrimp. I love seafood, but it’s a pain to peel the shrimp, devein them, make the batter and then the mess they make when frying them. I decided to forge ahead anyway and with the help of my five year old daughter we peeled them in no time. I deveined and butterflied them and then made the batter. After dipping them in the batter and then coconut we were ready to fry. I threw together a homemade dipping sauce and it was really yummy with these shrimp. My husband gently reminded me to write down the recipe for the dipping sauce so we won’t forget how to make it. Here it is:
Coconut Shrimp Ingredients:
1 lb large shrimp peeled, deveined and butterflied (leave tails on)
1/4 c rice flour
1/4 c cornstarch
1/4 tsp salt
1 tsp baking powder
1/4 tsp cayenne pepper
1/3 c cold coconut water or regular cold water
1/2 c dry shredded unsweetened coconut
1 c canola oil
Mix all dry ingredients for batter and then crack an egg into mixture. Add your water stirring to break the yolk and form a fairly smooth batter. Spread coconut on a plate and set beside batter. Dip shrimp in batter and then coconut. Place on a plate near the stove. Heat oil over medium-high heat. Test your oil by frying a drop of batter in. If it sizzles and cooks it is ready. Fry shrimp in batches so you don’t overcrowd the pan. You’ll want to cook the shrimp for about 30-40 seconds in total and then remove when it is golden brown.
Orange Chili Dipping Sauce Ingredients:
1/2 c thai garlic chili sauce (found on the ethnic foods aisle with the other asian ingredients)
1 T gluten-free soy sauce
1 tsp rice wine vinegar
1/3 c orange marmalade
Put all ingredients in a small saucepan over the stove and heat to warm through then turn off heat. Serve with warm coconut shrimp.