Shrimp and Salmon Étouffée

Shrimp and Salmon Étouffée

I just refilled my blood pressure and cholesterol medicines. As I picked them up, I realized that this is the last refill on the current prescription. I'll have to see my doctor the next time I need to refill them. 

This reminded me of the time almost two years ago. My prescriptions were running out and I was out of refills. I made an appointment with my doctor. I wasn’t thrilled because I hadn’t run for the last few months, and I wasn’t looking forward to the lecture I was sure she’d give me. 

Well, I called her office and asked to make an appointment and was told she no longer is affiliated with that office. Darn. After thinking a moment, I asked if they had a number for her practice and they gave me one. I called and found out that she moved her practice half hour further away. Darn. Well, I didn’t want to change doctors, so I called and made an appointment at her new office.

When I get there, I found out my blood pressure was a little high (with the way things are going at work, it is small wonder why). Darn. She up'd my dose and said the nurse will be in to do an EKG. After my doctor looked at the results, the nurse came in and told me that my doctor ordered a stress test. What the hell!

Now I was worried. Why does the doctor think I need a stress test? What did that EKG show that made her order the test? Talk about stress! The stress test was scheduled one week out.

I wasn’t taking chances, I’d better get in shape. I started the very next morning by running three miles with my dogs, out in the snow and biting cold. That morning, at the forest preserve where I run, it was completely empty except for a fellow ice fishing out on the lake. During my run a coyote started to pace us at a distance of 25 yards. The coyote stayed right with us for about a quarter mile adding to my stress. Darn. 

I ended up running three miles each of the next six days until my stress test. As it turned out, I passed the test. It came back normal (but I might have cheated, running three miles a day, every day, for six days before the test). To think, all this came about because I skipped running for a few months! Well, I promised myself to keep running as often as I could.

Well, that was a relief ... until I got the bill for the stress test. I don't remember the total that the hospital charged for the test, but my out-of-pocket cost was over $1,500! Talk about stress! Damn.

Now that I'm reminded of that, I should try to run more often so I don't have anymore run-ins with my doctor. I probably need to eat a little healthier too. 

Let's see. Hmm. Well, shrimp and salmon are good, right? Maybe this will be good for me (although Cajuns aren’t known for their healthy eating). Either way, it tastes good, so I’m making it, healthy or not.

1 tsp. salt
1 tsp. ground cayenne

1 tsp. white pepper

1 tsp. basil
1 tsp. thyme
3/4 cup flour
3/4 cup olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper 

2 cups chicken or vegetable stock
1 large salmon filet
water

Cajun seasoning
1 lb. medium shrimp
1 stick butter

Preparation

In a cup mix the salt, cayenne, white pepper, basil and thyme together until well blended. Have the onions, celery and bell pepper chopped and ready, right by the stove. Heat a large dutch oven until it is hot. Add the oil and using a long handled whisk or a long handled wooden spoon, whisk the flour into the oil. Continue whisking over medium high heat but be careful not to splash any of the mixture on your skin - you will speak words you didn’t know you knew, if you splatter yourself. You have to whisk constantly (and you canʼt let the flour scorch) until the flour becomes reddish brown (about the color of milk chocolate). 

Remember, be careful. Don't burn yourself when making the roux!

As soon as the color is reached - about 10 minutes - add the onions, celery, bell pepper and the seasoning. Stir the vegetables for about five minutes. Add the stock and let that simmer for about ten minutes. Set it aside.

Place the salmon filet in a clean skillet - it is ok to cut the filet in half to fit it in the skillet. Add about a half inch of water to the skillet and sprinkle on some cajun seasoning. Poach the salmon until you can easily flake it apart. After you flake the salmon in the water, strain out the salmon and save the liquid. Set both aside. In a large skillet, melt the butter and sauté the shrimp until they are warmed thru. 

Place the dutch oven back on the stove and add some of the liquid from the salmon to it. Bring it to a boil, reduce the heat and simmer it for about 30 minutes adding additional broth as needed. You want the étouffée to have the consistency of a thick gravy. Stir in the flaked salmon and the shrimp. Simmer another five minutes, taste and adjust for salt and pepper.

Serving

Ice cold Riesling goes good with this étouffée too!

Serve the étouffée over rice with plenty of Tabasco and some chopped green onions. A large bowl of seafood gumbo, some jambalaya, fresh bread and a nice dark ale will also go pretty good. As the Cajuns say, "Dat good!"